Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
45 mins
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If you've been running the gamut on chicken breast recipes, let me invite you over to the dark (meat) side. Chicken thighs are forever my favorite. They're so juicy and flavorful and also pretty cost-effective, which is nice when you're feeding a family.
For this honey-garlic chicken thighs recipe, you start with bone-in, skin-on chicken and brown it in a skillet so the skin gets golden and crisp. Then comes the magic—a sweet, tangy, slightly spicy honey sauce that coats the chicken before it all finishes baking in the oven. The final step is to reduce the sauce left in the skillet into the glossiest, dreamiest glaze, and spoon it right over the chicken. In the meantime, cook up some rice and sauté or steam your favorite veggie—before you know it, dinner will be on the table in under an hour! Now that's my kind of weeknight meal. Here are more chicken thigh recipes to try next.
Can you use boneless, skinless chicken thighs?
Yes, you can. I prefer using bone-in, skin-on chicken because it's richer and more flavorful, but boneless, skinless chicken thighs will still work well. Just keep in mind that boneless cuts cook faster. Reduce the searing time to three to four minutes and check the internal temperature after 10 minutes of the thighs roasting in the oven.
What kind of skillet do you use for this recipe?
You'll need an oven-proof skillet to cook these chicken thighs. A stainless steal skillet works, or pull out your trusty cast-iron skillet.
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Ingredients
- 1/3 cup
honey
- 2 Tbsp.
low-sodium soy sauce
- 2 Tbsp.
apple cider vinegar
- 1/2 tsp.
crushed red pepper flakes (optional)
- 6
bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1 tsp.
kosher salt
- 1/2 tsp.
black pepper
- 1/2 cup
all-purpose flour
- 3 Tbsp.
olive oil
- 6
garlic cloves, minced
Cilantro, for serving
Steamed white rice, for serving
Directions
- Step 1Preheat the oven to 400°F.
- Step 2In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and red pepper flakes, if using. Set aside.
- Step 3Season the chicken with the salt and pepper. Place the flour in a shallow dish and dredge both sides of the thighs in the flour, shaking off any excess.
- Step 4Heat the oil in an oven-proof skillet over medium heat. Add the chicken, skin-side down, and cook until golden, 4 to 6 minutes. Flip, then add the garlic to the pan around the chicken. Let it cook until fragrant, 1 minute. Pour the honey mixture over the top and around the chicken and transfer the skillet to the oven. Roast until the chicken is cooked through and registers 165°F on an instant-read thermometer inserted into the thickest part of a thigh, about 15 minutes.
- Step 5Transfer the chicken to a platter to rest. Bring the sauce in the skillet to a simmer over medium heat and cook until reduced and thickened, 2 to 3 minutes. Spoon the sauce over the chicken and sprinkle with cilantro. Serve with rice.
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