Honey Garlic Baked Chicken (Print Version)

Juicy baked chicken thighs glazed with honey garlic for a flavorful family-friendly main.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if needed
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - 1 teaspoon sesame seeds, optional

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
03 - Position chicken thighs skin-side up in prepared dish, allowing space between each piece for even cooking.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour prepared sauce evenly over chicken thighs, using a brush to ensure thorough coating.
06 - Bake for 30 to 35 minutes, basting halfway through, until chicken is golden brown and internal temperature reaches 175 degrees Fahrenheit.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with fresh parsley and sesame seeds before serving.

# Expert Tips:

01 -
  • Chicken thighs stay ridiculously juicy and forgiving, so there's almost no way to dry them out even if you're distracted by life.
  • The honey-garlic glaze caramelizes into this sweet-savory coating that tastes way fancier than the effort you put in.
  • Works perfectly for weeknight dinners or when you need to impress someone without spending hours in the kitchen.
02 -
  • Patting the chicken completely dry before seasoning makes the difference between soggy skin and crispy skin, so don't rush this part even though it feels tedious.
  • Don't skip the halfway basting because the sauce thickens and caramelizes faster than you'd expect, and basting keeps the top moist while the bottom crisps up.
03 -
  • Buy chicken thighs with the skin on and bone in, because they cost less than breasts and deliver more flavor and juiciness for your money.
  • If your oven runs hot or cold, use a meat thermometer and pull the chicken when it reaches 175°F internally, because that's when it's perfectly cooked and the meat stays tender rather than tough.
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