Honey Garlic Chicken Thighs
Sweet, savoury and irresistible — baked in one dish with a sticky honey garlic sauce.
Bobbie's tips: use chicken breasts if preferred (reduce the cook time to 20–25 minutes), add a pinch of red pepper flakes for heat, swap honey for maple syrup for a different flavour, add steamed broccoli or snap peas to the dish in the last 10 minutes, or serve over rice, quinoa or mashed potatoes. For a thicker sauce, simmer it in a small saucepan for 3–5 minutes. Leftovers keep well in the fridge for up to 4 days.
Ingredients
- 6 bone-in, skinless chicken thighs (about 2–2.5 lbs)
- ¼ cup honey
- 3 tbsp soy sauce (low sodium)
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 1 tsp ground black pepper
- ½ tsp salt
- 2 tbsp rice vinegar (or apple cider vinegar)
- 1 tbsp brown sugar (optional, for extra caramelisation)
- 3 green onions, chopped (for garnish)
- 1 tbsp sesame seeds (optional, for garnish)
Tools needed
- 9x13-inch baking dish or large skillet
- Mixing bowl
- Measuring spoons and cup
- Whisk
- Tongs
- Aluminium foil (optional)
- Instant-read thermometer (recommended)
Method
- 1
Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish.
- 2
Make the sauce: in a bowl, whisk together the honey, soy sauce, minced garlic, olive oil, ginger, black pepper, salt, rice vinegar and brown sugar (if using).
- 3
Prepare the chicken: pat the chicken thighs dry with paper towels. Place in the baking dish in a single layer.
- 4
Coat: pour the honey garlic sauce over the chicken, turning each piece to ensure it's well coated. Spoon extra sauce over the top.
- 5
Bake uncovered for 30–35 minutes, basting halfway through, until the chicken is tender and reaches an internal temperature of 165°F (74°C). For extra caramelisation, broil for the last 2–3 minutes.
- 6
Garnish and serve: sprinkle with chopped green onions and sesame seeds. Spoon the sauce from the pan over the chicken before serving.
From Bobbie's “Bobbie's Dinner Recipes”.