These sticky honey garlic baked chicken thighs are bursting with flavor, combining the savory richness of garlic with the sweet glaze of honey. Oven-baked to perfection, they’re tender, juicy, and coated in a glossy sauce that clings to every bite.

Why You’ll Love This Recipe

This recipe delivers maximum flavor with minimal effort. The marinade doubles as a glaze, ensuring both depth and stickiness. It’s ideal for weeknight dinners or casual gatherings, and pairs well with rice, noodles, or roasted vegetables. Plus, the baking method keeps cleanup simple and results consistent.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bone-in or boneless skin-on chicken thighs
• Garlic, minced
• Soy sauce
• Honey
• Olive oil
• Apple cider vinegar or rice vinegar
• Salt and black pepper
• Optional: chili flakes for heat, sesame seeds and green onions for garnish

Directions

Preheat oven to 400 °F (200 °C). Line a baking dish with foil or parchment for easier cleanup.
In a small bowl, whisk together honey, soy sauce, garlic, olive oil, and vinegar to make the marinade.
Pat chicken thighs dry and season lightly with salt and pepper.
Pour half the marinade over the chicken in the baking dish, turning to coat. Reserve the other half.
Bake uncovered for 25 minutes, then spoon or brush some reserved marinade over the chicken.
Return to oven and bake another 15–20 minutes, until the internal temperature reaches 165 °F (74 °C) and the sauce is thick and sticky.
Optional: broil for the final 2–3 minutes to caramelize the top.
Garnish with chopped green onions and sesame seeds before serving.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 40–45 minutes
Total time: 50–55 minutes

Variations

Use boneless thighs or drumsticks instead of bone-in.
Add ginger or hoisin sauce for an Asian-style twist.
Replace honey with maple syrup or brown sugar.
Make it spicy by adding sriracha or chili flakes.
Use skinless chicken for a leaner option.

Storage/reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a covered dish in the oven at 350 °F (175 °C) or in the microwave until warmed through. For freezing, cool completely and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but they may be drier. Thighs stay more tender and juicy. Adjust cooking time if using breasts.

How do I get the sauce sticky?

Baking uncovered and basting with the reserved marinade helps thicken and glaze the sauce. Broiling also caramelizes the top.

Can I marinate the chicken overnight?

Absolutely. Marinating for a few hours or overnight enhances flavor. Reserve some marinade before doing so for glazing.

Is this dish sweet or savory?

It strikes a perfect balance—sweet from honey and savory from garlic and soy sauce.

Can I grill the chicken instead of baking?

Yes. Grill over medium heat, brushing with marinade often until fully cooked and sticky.

What sides go well with this dish?

Steamed rice, stir-fried vegetables, mashed potatoes, or a simple cucumber salad work beautifully.

Can I make this recipe in a slow cooker?

Yes, though it won’t be as sticky. Cook on low for 4–5 hours and reduce the sauce on the stovetop if needed.

Does it need to be covered while baking?

No. Bake uncovered to allow the sauce to reduce and stick to the chicken.

Can I use low-sodium soy sauce?

Yes, especially if you’re watching your salt intake. Adjust salt in the rest of the dish accordingly.

Can I double the sauce for extra glaze?

Yes. You can boil the extra marinade on the stovetop for a few minutes and serve it as a thickened glaze.

Conclusion

Sticky honey garlic baked chicken thighs offer a harmonious mix of sweet, savory, and umami in every bite. Easy to prepare and endlessly adaptable, this dish is a go-to recipe that satisfies any time. Let me know when you’re ready for the next article.

Sticky Honey Garlic Baked Chicken Thighs

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Tender, juicy chicken thighs baked in a sweet and savory sticky honey garlic sauce, delivering bold flavor with minimal effort. A perfect main dish for busy weeknights or weekend meals.

Author: Emma Harper
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Asian-Inspired
Diet: Halal

Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with foil.
Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken thighs skin-side down for 3–4 minutes until golden. Flip and sear the other side for 2 minutes. Transfer to prepared baking dish.
In a small bowl, whisk together honey, soy sauce, garlic, and apple cider vinegar.
Pour the sauce over the chicken thighs in the baking dish.
Bake uncovered for 30–35 minutes or until the chicken is cooked through and the skin is crispy and golden, basting with sauce once or twice.
If desired, thicken sauce: remove chicken and pour sauce into a small saucepan. Mix cornstarch and water into a slurry, stir into the sauce, and simmer until thickened.
Serve chicken with extra sauce spooned over the top and garnish with green onions or sesame seeds if using.