Honey Garlic Chicken Thighs
These honey garlic chicken thighs are incredibly easy to make, with crispy outside and juicy, tender chicken on the inside, all coated in a deliciously sticky honey garlic sauce. Best of all, this recipes comes together in less than 30 minutes, making it perfect for both busy weeknights or relaxed weekend dinner. Serve these chicken tasty chicken thighs on a bed of fluffy white rice with a side of stir-fried bok choy, sautéed broccolini, or garlic green beans to complete the meal.
Ingredients
For the chicken:
- 1½ pounds boneless chicken thighs preferably with skin (about 4 thighs per 1.5lb/680g) *see notes
- 1 teaspoon kosher salt fine salt is okay too
- ¼ teaspoon cracked black pepper
- ⅓ cup cornstarch or as needed
- Oil as needed for cooking
For the sauce and to serve:
- 2 tablespoons unsalted butter
- 2 tablespoons minced garlic
- ½ cup honey
- 2 tablespoon regular soy sauce
- Cooked white rice for serving
- Sliced green onion optional for garnish
Instructions
- Place the chicken thighs on a cutting board or in a sheet pan and season them with salt and pepper on both sides. Sprinkle and spread the cornstarch evenly onto the chicken on both sides, making sure to press the cornstarch into the chicken. Give the chicken a gentle shake to dust off excess cornstarch.1½ pounds boneless chicken thighs, 1 teaspoon kosher salt, ¼ teaspoon cracked black pepper, ⅓ cup cornstarch
- In a large pan over medium heat, add enough oil to generously cover the bottom of the pan. Once the oil is hot, arrange the chicken thighs in a single, even layer. If using skin-on chicken thighs, place them skin-side down first.Oil
- Pan-fry the chicken for 6-7 minutes then flip and cook for another 3-4 minutes, or until crispy and golden brown on the outside and cooked through on the inside, with an internal temperature of 165°F (74°C). If needed, add more oil to the pan after flipping the chicken. When the chicken is cooked, remove and set them aside. Drain the oil and wipe the pan clean with paper towels.
- In the same pan over medium to medium high heat, add the butter. When the butter has melted, add the garlic and sauté until fragrant, about 15-30 seconds. Then add the honey and soy sauce. Mix the sauce well and bring it to a simmer. Reduce the heat to medium low and let the sauce cook for a 2-3 minutes then add the chicken back into the pan, flipping to coat both sides with sauce.2 tablespoons unsalted butter, 2 tablespoons minced garlic, ½ cup honey, 2 tablespoon regular soy sauce
- Cut the chicken into desirable size and serve on top a bed of fluffy white rice. Glaze the chicken with more sauce and, optionally, garnish the chicken with some sliced green onion.Cooked white rice, Sliced green onion
Notes
Please refer to the post above for step by step photo reference, tips, storage, and more!
- Chicken thighs - We prefer using skin-on, boneless chicken thighs, If you need a tutorial, refer to the section, How to Debone Chicken Thighs, in our post above. You can also use skinless, boneless chicken thighs instead.
- For a more carb friendly version (if you don't mind the chicken not being crispy), you can skip the cornstarch and pan sear the chicken with less oil.
Nutrition
Serving: 2chicken thighs | Calories: 1207.7kcal | Carbohydrates: 94g | Protein: 58.1g | Fat: 67.9g | Saturated Fat: 22.4g | Polyunsaturated Fat: 12.2g | Monounsaturated Fat: 26.4g | Trans Fat: 0.7g | Cholesterol: 363.5mg | Sodium: 2438.4mg | Potassium: 819.3mg | Fiber: 0.7g | Sugar: 70g | Vitamin A: 617.3IU | Vitamin C: 2.9mg | Calcium: 56mg | Iron: 3.3mg
Keywords: easy recipe
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