Sticky, garlicky, and insanely juicy. Boneless skinless chicken thighs sear until golden, then get tossed in a quick honey-garlic-soy pan sauce. Weeknight-easy, takeout-style.
Ingredients (serves 4)
- 2 lb boneless skinless chicken thighs, patted dry
- 1½ tsp kosher salt, ½ tsp black pepper
- 1½ tbsp cornstarch (light crust)
- 1½ tbsp neutral oil
Sauce - ⅓ cup honey
- 3 tbsp low-sodium soy sauce (or tamari)
- 1 tbsp rice vinegar (or lime juice)
- 4–5 garlic cloves, minced
- 1 tsp grated ginger (optional but great)
- ¼–½ tsp red pepper flakes (optional)
- ¼ cup water + 1 tsp cornstarch (slurry)
Instructions
- Season & dust thighs with salt, pepper, and cornstarch.
- Sear in hot oil (12-inch skillet) over med-high, 3–4 min/side until deep golden and 170–175°F. Transfer to a plate.
- Sauce: lower heat; add honey, soy, vinegar, garlic, ginger, flakes. Bubble 30 sec. Stir in slurry; simmer 30–60 sec until glossy.
- Coat: return chicken, toss 1–2 min to lacquer. Rest 2 min. Spoon sauce over rice.
Air Fryer / Oven
- Air fryer: 400°F, 12–14 min, flip at 8; toss in hot sauce.
- Oven: 425°F, 18–22 min; broil 1–2 min; toss in warmed sauce.
Make it “healthy dinner”
Use low-sodium tamari, serve with steamed broccoli/cauliflower rice, and skip extra sugar—honey provides all sweetness.
Pro Tips
- Pat thighs very dry → best sear.
- Don’t over-reduce honey; it thickens more off heat.
- Prefer breasts? Butterfly and cook to 160°F, rest 5 min.
Serve With
Rice or noodles, roasted broccoli, snap peas, or a cucumber salad.
Storage
Fridge 4 days; reheat gently with a splash of water. Freeze up to 2 months.
FAQs
Can I meal-prep? Yes—sauce keeps the meat juicy.
Swap honey? Maple works; flavor is slightly deeper.
Gluten-free? Use tamari or coconut aminos.
Honey Garlic Chicken Thighs (Sticky, 20 Minutes)
Juicy boneless chicken thighs seared until golden, then tossed in a quick honey–garlic–soy pan sauce. One pan, weeknight fast, and totally family-friendly.
Ingredients
Equipment
Method
- Season & dust – In a bowl, toss chicken with salt, pepper, and cornstarch until lightly coated.
- Sear – Heat oil in a 12-inch skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden and cooked through (170–175°F for thighs). Transfer to a plate; keep warm.
- Make sauce – Lower heat to medium. In the skillet add honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Bubble 30 seconds, scraping browned bits. Whisk water with 1 tsp cornstarch, then stir into the pan; simmer 30–60 seconds until glossy.
- Coat & serve – Return chicken and toss 1–2 minutes to lacquer. Rest 2 minutes. Spoon over rice with extra sauce.
Nutrition
Notes
Air Fryer: 400°F (205°C) for 12–14 min, flipping at 8 min. Toss hot chicken in cooked sauce.
Oven: 425°F (220°C) for 18–22 min; broil 1–2 min. Warm sauce separately; toss to coat.
Gluten-free: Use tamari or coconut aminos.
Breasts option: Butterfly thick breasts; cook to 160°F, rest 5 min, then sauce.
Meal prep: Cools and reheats well; add a splash of water when reheating to loosen sauce.
Make it lighter: Serve with steamed veg/cauliflower rice; use low-sodium tamari.
Oven: 425°F (220°C) for 18–22 min; broil 1–2 min. Warm sauce separately; toss to coat.
Gluten-free: Use tamari or coconut aminos.
Breasts option: Butterfly thick breasts; cook to 160°F, rest 5 min, then sauce.
Meal prep: Cools and reheats well; add a splash of water when reheating to loosen sauce.
Make it lighter: Serve with steamed veg/cauliflower rice; use low-sodium tamari.