Chicken Recipes print design
Juicy chicken thighs with a sticky honey-garlic glaze, baked until crispy. Ready in 50 minutes with simple pantry ingredients.
These chicken thighs come out with skin so crisp it crackles, and a sticky honey-garlic glaze that clings to every bite. You get the deep flavor of pan-searing without standing over the stove.
The trick is starting them in a cold pan. That renders the fat slowly, so the skin turns shatteringly crisp while the meat stays juicy. Then the glaze goes on at the end, so it doesn't burn.
You likely have everything you need already. If not, the swaps are easy.
Why You'll Love This Recipe
About the Ingredients
8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
Bone-in keeps them juicy. If you only have boneless, reduce cooking time by 8-10 minutes.
1 teaspoon salt
Kosher salt works best. If using table salt, use half.
1/2 teaspoon black pepper
Freshly ground gives more bite, but pre-ground is fine.
1 teaspoon garlic powder
This seasons the meat itself. If you're out, use a pinch more salt instead.
1/4 cup (60 ml) honey
Runny honey is easiest. If yours is crystallized, warm it for 10 seconds in the microwave.
3 tablespoons soy sauce
Use low-sodium if you're watching salt. Tamari works for gluten-free.
2 tablespoons ketchup
Adds a little tang and color. You can swap with tomato paste plus a teaspoon of sugar.
2 cloves garlic, minced
Fresh garlic is key here. If you only have pre-minced, use 1 teaspoon.
1 tablespoon rice vinegar
Smooth, mild acidity. White wine vinegar or apple cider vinegar work too.
1 teaspoon sesame oil
A little goes a long way. If you skip it, add a drop of olive oil instead.
Step-by-Step Instructions
1. Season the thighs
Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Set aside while you mix the glaze.
2. Make the glaze
In a small bowl, stir together honey, soy sauce, ketchup, minced garlic, rice vinegar, and sesame oil. Set aside.
3. Preheat the oven
Preheat your oven to 400°F (200°C). Place a rack in the upper third.
4. Start in a cold pan
Place a large oven-safe skillet (cast iron works great) on the stove over medium heat. Add the chicken thighs skin-side down. No oil needed – they'll render their own.
5. Sear the skin
Cook for 8-10 minutes without moving, until the skin is deep golden and releases easily. If it sticks, give it another minute.
6. Flip and glaze
Flip the thighs skin-side up. Brush half the glaze over the skin. Reserve the rest for later.
7. Bake
Transfer the skillet to the oven. Bake for 20 minutes, then brush on the remaining glaze. Continue baking for 10-15 minutes, until the glaze is sticky and the internal temperature hits 165°F (74°C).
8. Rest and serve
Take the skillet out and let the chicken rest 5 minutes. Spoon any pan juices over the top before serving.
Delicious Variations
Spicy version
Add 1 teaspoon sriracha or red pepper flakes to the glaze.
Lemon-herb
Swap the honey for maple syrup and add 1 tablespoon lemon zest and a teaspoon of dried thyme.
Vegetarian swap
Use extra-firm tofu steaks. Sear them in oil, then bake with the glaze for 15 minutes.
How to Store Chicken Recipes print design
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked thighs in a freezer bag for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat in a 375°F (190°C) oven for 10-12 minutes to keep the skin crisp. Microwaving makes it soggy.
Frequently Asked Questions
Q: Can I use chicken breasts instead of thighs?
Yes, but they'll dry out faster. Use boneless breasts and bake for 18-22 minutes, or until 165°F (74°C).
Q: Why is my skin not crispy?
Most likely because the pan was too crowded or the chicken was wet. Dry the skin well and give it room.
Q: Can I make this without an oven-safe skillet?
Absolutely. Sear in a regular pan, then transfer the chicken to a baking sheet lined with foil. Bake as directed.
Q: Is the glaze very sweet?
It's balanced by the soy sauce and vinegar. If you prefer less sweet, reduce honey to 2 tablespoons.
Try this the next time you want a chicken dinner that feels special but doesn't keep you in the kitchen. It's become a weeknight favorite in my house.
Chicken Recipes print design
Juicy chicken thighs with a sticky honey-garlic glaze, baked until crispy. Ready in 50 minutes with simple pantry ingredients.
🧂 Ingredients
- 8 bone-in, skin-on chicken thighs (about 2.5 lbs / 1.1 kg)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 cup (60 ml) honey
- 3 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
📋 Instructions
- 1Season the thighs — Pat the chicken dry with paper towels. Sprinkle both sides with salt, pepper, and garlic powder. Set aside while you mix the glaze.
- 2Make the glaze — In a small bowl, stir together honey, soy sauce, ketchup, minced garlic, rice vinegar, and sesame oil. Set aside.
- 3Preheat the oven — Preheat your oven to 400°F (200°C). Place a rack in the upper third.
- 4Start in a cold pan — Place a large oven-safe skillet (cast iron works great) on the stove over medium heat. Add the chicken thighs skin-side down. No oil needed – they'll render their own.
- 5Sear the skin — Cook for 8-10 minutes without moving, until the skin is deep golden and releases easily. If it sticks, give it another minute.
- 6Flip and glaze — Flip the thighs skin-side up. Brush half the glaze over the skin. Reserve the rest for later.
- 7Bake — Transfer the skillet to the oven. Bake for 20 minutes, then brush on the remaining glaze. Continue baking for 10-15 minutes, until the glaze is sticky and the internal temperature hits 165°F (74°C).
- 8Rest and serve — Take the skillet out and let the chicken rest 5 minutes. Spoon any pan juices over the top before serving.
