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Sticky Honey Garlic Baked Chicken
Ash Tyrrell

Sticky Honey Garlic Baked Chicken Thighs

I have been making these sticky honey garlic baked chicken thighs almost every other week since I first tried the combination, and I still get excited when that glaze starts bubbling in the oven. I love that I can throw everything together in one dish and still end up with something that tastes like it took way more effort than it did.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • Boneless skinless chicken thighs (1.5 pounds) – thighs stay juicy in the oven far better than chicken breast, and they hold up well to a longer bake without drying out.
  • Garlic cloves minced (6 cloves) – fresh garlic gives the sauce a sharper, more fragrant bite than garlic powder ever will, so skip the jarred stuff if you can.
  • Honey 1/3 cup – this is what gives the glaze its sticky, caramelized finish, and raw or local honey adds a slightly richer flavor.
  • Low-sodium soy sauce 1/4 cup – using the low-sodium version lets you control the saltiness instead of the sauce overpowering the honey.
  • Apple cider vinegar 1 tablespoon – a small splash cuts through the sweetness and keeps the glaze from tasting one-note.
  • Ketchup or tomato paste 1 tablespoon – this adds a bit of body and a subtle tang that rounds out the glaze.
  • Olive oil 1 tablespoon – helps the chicken sear on the outside and keeps the glaze from sticking to the baking dish.
  • Salt 1/2 teaspoon – season the chicken directly so the flavor isn't only coming from the sauce.
  • Black pepper 1/2 teaspoon – balances the sweetness with a little bite.
  • Cornstarch 1 teaspoon, optional – whisked into the sauce, this helps it thicken faster in the oven if you like an extra sticky glaze.

Method
 

  1. Pat the chicken thighs dry with a paper towel so the seasoning sticks properly. Sprinkle both sides with salt and black pepper, pressing gently so it stays in place. Set the seasoned chicken aside while you prepare the sauce in a separate bowl.
  2. In a mixing bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and ketchup until smooth. The mixture should look glossy and slightly thickened once fully combined. This sauce is what transforms plain chicken into something sticky and bold.
  3. Place the chicken thighs in a lightly oiled baking dish in a single layer. Pour the honey garlic sauce evenly over the top, making sure every piece gets a good coating. Use a spoon to spread any extra sauce pooling at the bottom back over the chicken.
  4. Bake the chicken at 400°F for about 30 to 35 minutes, basting once or twice with the pan sauce. The chicken is done when it reaches an internal temperature of 165°F and the glaze looks thick and glossy. If the sauce still looks thin, broil for the last two minutes to help it caramelize.
  5. Let the chicken rest for about five minutes once it comes out of the oven. This gives the juices time to redistribute so the meat stays tender when you cut into it. Spoon any remaining glaze from the dish over the top right before serving.

Notes

  • I always pat the chicken completely dry before seasoning, since any leftover moisture keeps the glaze from sticking properly.
  • I baste the chicken at least once halfway through baking, because it builds a much deeper, glossier coating by the time it's done.
  • I use a meat thermometer instead of guessing, since chicken thighs can look done on the outside while still needing a few more minutes.
  • I let the chicken rest before slicing into it, which keeps all that flavorful juice inside instead of running out onto the cutting board.
  • I double the sauce recipe when I want extra to spoon over rice, because the leftover glaze is honestly one of my favorite parts.