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!
A Sweet and Savory Bone-In Chicken Recipe
Baked chicken is easy to make, but the results aren’t always very different. Or interesting. Until now, that is! This easy 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.
To top it off, this one is super easy to make, and perfect for those busy weeknights. So if you love sticky chicken, and you’re looking for a new spin on it, try this one!
I highly recommend serving some fragrant jasmine rice, or whatever kind of rice you like, to accent this saucy dish. In fact, you might want to make a double batch because, it’s that good. Leftovers have never looked so appealing.
What You’ll Need
To make this savory dish, you need bone-in chicken thighs and a few simple sauce ingredients. Although it’s so bold and flavorful, it’s not complicated! No fancy items or cooking techniques needed.
- Chicken Thighs: Bone-in skin-on chicken thighs guarantee a robust, mouthwatering dish.
- Flour: For dredging. You can substitute with cornstarch for a gluten free version.
- Oregano, Salt, and Pepper: To season the dredging mixture.
- Honey: Maple syrup will also work.
- Soy Sauce: I like low-sodium, but regular is fine, too. For a gluten free recipe, you can substitute tamari or coconut aminos.
- Garlic: Mince or press the garlic.
- Parsley: Fresh chopped parsley is my favorite, but dried is fine, too.
- Sesame Seed Oil: This scrumptious condiment adds a sweet, nutty flavor to the sauce.
- Rice Vinegar: White vinegar or apple cider vinegar will work too, but the flavor of rice vinegar is really refreshing.
- Hot Sauce: To taste.
- Toasted Sesame Seeds: For garnish.
How to Make Honey Garlic Baked Chicken Thighs
Okay, let’s get into the nitty gritty. Just what do you have to do in order to make this recipe? Here’s the scoop. (Pro tip: the flour-dredging technique here is totally simple, and really delivers in terms of texture and sauciness. Don’t skip it!)
- Prep the Oven and Baking Dish. To get started, first preheat your oven to 400˚F. Next, lightly grease a 9×13 baking dish with cooking spray or oil, and set it aside.
- Dredge the Chicken in Seasoned Flour. To make the seasoned flour, mix the flour, oregano, salt, and pepper together 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 sauce ingredients (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. (Chicken thighs are cooked through when internal temperature registers at 165˚F, but you can cook them a few minutes longer if you like them extra tender. Don’t overcook, or the chicken will be dry.)
- Enjoy! Transfer the chicken to a serving platter, and let it rest for about 5 minutes before garnishing and serving.
What Temperature Should Baked 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
Keep reading for my top tips on making this simple dinner recipe. Honey garlic baked chicken thighs are sure to become a family favorite!
- Chicken Options: You don’t have to stick with chicken thighs for this recipe, if you would rather use another cut. Drumsticks are also fantastic, leg quarters work perfectly, and even chicken breasts or tenders will work – although you have to watch those carefully to make sure they don’t dry out. Boneless chicken will take much less time than bone-in, so adjust accordingly 👈 SUPER important! Just use an Instant Read Meat Thermometer, please. 😊
- Control the Heat: There’s a small amount of hot sauce in this dish, but even so, it’s fairly mild. However, if you want a dish without any heat, feel free to leave out the hot sauce entirely. Need more kick? Try shaking in some crushed red pepper or even replacing the hot sauce with sriracha, to taste.
- Instant Read Thermometer: Using an instant read thermometer (there it is again!) is hands-down 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 165˚F when cooked through.
Side Dishes for Chicken
This dish is perfect with rice, or you could serve it with cauliflower rice for a low-carb option. I also like to add a veggie side or two, like one of these:
- Summer Squash: Steamed, sauteed, or roasted, you can’t go wrong with colorful yellow squash and tender zucchini. For a grill-friendly option, Grilled Summer Squash Kebabs are a favorite!
- Green Beans: Fresh green beans are paired with butter and plenty of garlic in this easy side. Sauteed Garlic Butter Green Beans go with just about anything, and come together in a snap.
- Snap Peas: The natural sweetness of snap peas (not to mention their crisp crunch!) is just right alongside honey garlic chicken. Try these Roasted Sugar Snap Peas with red onion – you’ll love ‘em!
Storing and Reheating Baked Chicken Thighs
- To store, place the cooled leftover chicken in airtight food storage containers, or zip-top bags. Refrigerate for 3 to 4 days.
- To reheat, just place the chicken in an ovenproof dish covered with foil. Bake at 350°F until heated through. When the chicken is just about ready, take the foil off of the baking dish so that the skin can crisp up for the last ten minutes or so of cooking.
Can I Freeze This?
- Definitely! Honey garlic baked chicken thighs are great for freezing. I like to take the meat off the bones, so that it freezes and thaws faster, but that’s up to you.
- Either way, place the chicken in freezer bags, and press out as much air as possible before sealing.
- Freeze for up to three months, and thaw in the fridge before reheating.
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.
- Pat dry the chicken thighs with paper towels.
- In a shallow plate combine the flour, oregano, salt, and pepper; mix to combine.
- 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 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.