With sesame oil, honey, and plenty of fresh garlic, this recipe for Honey Garlic Baked Chicken Thighs is unbelievably flavorful! If you like sweet, sticky chicken with crispy skin, this one’s for you!
Baked chicken is easy to make, and this recipe for honey garlic baked chicken thighs has it all! Crispy skin, meltingly tender chicken, and a finger-lickin’ sauce that’ll have everyone lining up for seconds. They are a perfect meal for those busy weeknights, and I highly recommend serving some fragrant rice to accent this saucy dish.
Honey Garlic Chicken Ingredients
To make this savory dish, you need bone-in chicken thighs and a few simple sauce ingredients.
- For the Chicken: bone-in skin-on chicken thighs, flour, oregano, salt, and pepper.
- For the Honey Garlic Sauce: honey, soy sauce, garlic, parsley, sesame seed oil, rice vinegar, and hot sauce.
- For Garnish: toasted sesame seeds.
How to Make Honey Garlic Baked Chicken Thighs
- Prep the Oven and Baking Dish. First, preheat the oven to 400˚F. Then, lightly grease a 9×13 baking dish with cooking spray or oil, and set it aside.
- Dredge the Chicken. Mix the flour, oregano, salt, and pepper in a shallow dish. Pat dry the chicken thighs with paper towels and then coat each chicken thigh in the flour mixture. Place the coated thighs in the baking dish as you go.
- Make the Sauce. Next, whisk the honey, soy sauce, garlic, parsley, sesame seed oil, rice vinegar, and hot sauce in a small mixing bowl.
- Bake. Pour the sauce over the chicken thighs and turn them to coat evenly. Bake, uncovered, for 30 to 35 minutes or until the chicken is done.
- Enjoy! Transfer the chicken to a serving platter and let it rest for about 5 minutes before garnishing and serving.
What Temperature Should Chicken Thighs Be Cooked At?
Some recipes call for different cooking temperatures, and the truth is, you can do what works best for you. For example, this chicken could be baked at 350˚F instead of 400˚F if needed. It would just take longer to cook. Cooking at a higher temperature may give a slightly crispier skin, and it definitely cooks the chicken faster, but it’s not absolutely necessary.
Tips for Success
- Chicken Options: You don’t have to use chicken thighs for this recipe. Drumsticks are also fantastic; leg quarters work perfectly, and even chicken breasts or tenders will work – although you have to watch those carefully not to overcook them. Boneless chicken will take much less cooking time than bone-in, so adjust accordingly and use an Instant Read Meat Thermometer to check for doneness.
- Control the Heat: There’s a small amount of hot sauce in this dish, but even so, it’s fairly mild. However, if you don’t like spicy foods, feel free to leave out the hot sauce. For a spicier dish, add in some crushed red pepper flakes or replace the hot sauce with sriracha.
- Instant Read Thermometer: Using an instant-read thermometer is the easiest way to tell when your chicken is done! Insert the thermometer into the thickest portion of the thigh, not touching the bone. It should register at 165˚F when cooked through.
What To Serve With Chicken Thighs
This dish is perfect with my parmesan rice. I also like to add a veggie side like these Grilled Summer Squash Kebabs, Sauteed Garlic Butter Green Beans, or try these delicious Roasted Sugar Snap Peas.
How To Store
- To store, place the cooled leftover chicken in airtight food storage containers, or zip-top bags. Refrigerate for 3 to 4 days or freeze for up to 3 months.
- To reheat, place the chicken in an ovenproof dish covered with foil. Bake at 350°F until heated through.
More Baked Chicken Recipes
- Baked Chicken Quesadillas
- Juicy Oven Baked Chicken Breasts
- Sheet Pan Baked Balsamic Chicken
- Baked Chicken Tenders
Honey Garlic Baked Chicken Thighs
- 6 to 8 bone-in skin-on chicken thighs
- ½ cup all-purpose flour
- 1 teaspoon dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon fresh ground black pepper, or to taste
- ⅓ cup honey
- ½ cup low sodium soy sauce
- 4 to 6 cloves garlic, minced
- 3 tablespoon chopped fresh parsley
- 1 tablespoon sesame seed oil
- 1 teaspoon rice vinegar
- ½ teaspoon hot sauce, or to taste
- toasted sesame seeds, for garnish
- Preheat oven to 400˚F.
- Lightly grease a 9×13 baking dish with cooking spray; set aside.
- In a shallow plate combine the flour, oregano, salt, and pepper; mix to combine.
- Pat dry the chicken thighs with paper towels. Coat each chicken thigh in the flour mixture, then transfer to the baking dish in one single layer. Set aside.
- In a small mixing bowl whisk together the honey, soy sauce, garlic, parsley, sesame seed oil, rice vinegar, and hot sauce. Pour over the chicken thighs and coat them evenly with the honey garlic sauce. Flip them over to coat on both sides.
- Bake, uncovered, for 30 to 35 minutes or until done. Chicken is cooked through when the internal temperature registers at 165˚F.
- Remove from oven; transfer to a serving plate and let stand for 5 to 8 minutes.
- Garnish with sesame seeds and serve.
- Ingredient Swaps: Use cornstarch instead of flour if you want a gluten-free version. Honey is key for a touch of sweetness, though maple syrup is a great alternative. When it comes to soy sauce, low-sodium is my go-to, and for a gluten-free dish, try tamari or coconut aminos.
- Chicken Options: This dish is versatile, and instead of chicken thighs, you can use drumsticks, leg quarters, or even breast meat or tenders, but boneless pieces cook faster, so adjust the cooking time as needed and use a meat thermometer to ensure it’s cooked through.
- Adjusting Spiciness: The recipe includes a bit of hot sauce for a mild kick, but if spicy isn’t your thing, feel free to skip it. For more heat, though, go ahead and throw in some red pepper flakes or swap the hot sauce for sriracha.
- Checking for Doneness: The best way to know your chicken is cooked is by using an instant-read thermometer. Pop it into the thickest part of the thigh, steering clear of the bone. You’re aiming for 165˚F for a perfectly cooked chicken.