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Honey Garlic Chicken

Honey garlic chicken with a glossy amber glaze: seared bone-in, skin-on thighs finished in the oven until juicy and fully cooked. The honey-soy-vinegar sauce reduces into a caramelized coating with garlic pieces and a gentle heat from red pepper flakes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 4 bone-in skin-on chicken thighs
honey garlic sauce
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 6 garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
seasoning and garnish
  • 1 Salt and pepper to taste
  • 1 Fresh thyme
  • 1 sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the bone-in skin-on chicken thighs with salt and pepper on both sides. Pat lightly so seasoning adheres.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until deeply golden with crisp-looking skin.
  3. Flip the chicken briefly and remove from the pan. The underside should be just lightly browned.
Build the honey garlic glaze
  1. Add the unsalted butter and minced garlic to the pan and cook for 1 minute until fragrant. Stir so the garlic turns fragrant without darkening.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Mix until combined and glossy, with small bubbles starting to form.
  3. Return the chicken skin-side up and spoon the sauce over. The chicken should be partially coated and the glaze should visibly cling.
Bake and finish
  1. Transfer the skillet to a 400F oven and bake for 15-18 minutes until the internal temperature reaches 165F. The sauce should thicken and the chicken should look lacquered.
  2. Spoon the pan sauce over the chicken and garnish with fresh thyme and sesame seeds. Serve right away while the glaze is shiny.

Notes

For extra caramelization, let the skillet rest for 2 minutes after baking, then spoon the sauce over again before serving. Store leftovers in an airtight container in the refrigerator up to 4 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because the skin can lose crispness. For a lower-sodium option, use low-sodium soy sauce and increase seasoning with a pinch more pepper.