Honey Garlic Baked Chicken (Print View)

Juicy chicken thighs baked with a sweet honey garlic glaze, perfect for a comforting meal.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 3.5 to 4 lbs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds

# Method:

01 - Preheat oven to 400°F. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
03 - Arrange chicken thighs skin-side up in the prepared baking dish, leaving space between each piece.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour the glaze evenly over the chicken thighs, brushing to coat well on all exposed surfaces.
06 - Bake for 30 to 35 minutes, basting halfway through, until chicken is golden brown and cooked through with internal temperature reaching 175°F.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, watching closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and sesame seeds before serving.

# Expert Advice:

01 -
  • Chicken thighs stay tender and forgiving, so there's almost no way to dry them out if you're not perfectly timing things.
  • That honey garlic glaze is pure magic, the kind of sauce you'll want to scrape off the pan and eat with a spoon.
  • It comes together in 45 minutes flat, making it perfect for weeknight dinners when you want something that tastes like you tried harder than you actually did.
02 -
  • Basting halfway through isn't just a suggestion, it's the difference between a glossy glaze and one that looks flat and disappointed on the plate.
  • Don't skip patting the chicken dry, because that's what allows the skin to actually crisp up instead of just steaming in its own moisture.
03 -
  • Room temperature chicken cooks more evenly than cold chicken straight from the fridge, so let it sit out for 15 minutes if you have time.
  • That pan glaze at the bottom is liquid gold, so drizzle it over everything on the plate or save it as a sauce for rice.
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