Honey Garlic Chicken Recipe
Honey Garlic Chicken is a simple and tasty dish full of sweet and garlicky flavors that stick to every bite. The golden-brown chicken gets a shiny glaze from the honey…
By Emily
•
•
Reading time: 6 min
Tip: save now, read later.
Honey Garlic Chicken is a simple and tasty dish full of sweet and garlicky flavors that stick to every bite. The golden-brown chicken gets a shiny glaze from the honey and a little punch from the garlic, making it a crowd-pleaser at any meal. It’s the kind of recipe that feels special but is super easy to make.
I love making this dish because it comes together so quickly and fills the kitchen with that delicious smell of garlic mingled with honey. I usually toss in a little soy sauce for an extra layer of flavor, and it makes the sauce perfectly balanced between sweet and savory. I find that letting the chicken soak up the honey garlic sauce for a few minutes after cooking makes a big difference.
My favorite way to enjoy Honey Garlic Chicken is over a bed of steamed rice or alongside some roasted veggies. It’s also great with a side of noodles or even wrapped up in a warm tortilla for a quick lunch. Whenever I make it, everyone ends up asking for seconds — and I don’t blame them!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in with skin gives the best flavor and crispy texture. You can use boneless thighs for quicker cooking but the skin adds nice crispiness.
Garlic: Fresh minced garlic provides a sharp, fragrant punch. If you’re short on time, garlic powder can work but fresh tastes best.
Honey: Honey adds natural sweetness and shine to the sauce. Maple syrup or agave syrup make good substitutes if you prefer a different sweetness.
Soy Sauce: This adds saltiness and depth. Use low-sodium soy sauce if you want less salt, or tamari for a gluten-free option.
Apple Cider Vinegar or Lemon Juice: Both add brightness and balance out the sweetness. Lemon juice gives a fresher zing.
Cornstarch Slurry: This thickens the sauce into a lovely glaze. You can use arrowroot or tapioca starch instead.
How Do You Get the Chicken Skin Perfectly Crispy and the Sauce Just Right?
Start by drying the chicken well to avoid steaming. Season and cook skin-side down over medium-high heat using enough oil to crisp up the skin without burning.
- Cook skin side down without moving it for 5-7 minutes until deep golden brown.
- Flip and cook the other side just to set the color.
- Remove chicken before making sauce to avoid burning the garlic.
- When adding garlic to the pan, watch closely and stir often—it burns fast.
- Simmer sauce gently after adding honey, soy, and vinegar—high heat can make honey bitter.
- Thicken sauce with cornstarch slurry at the end to get a shiny glaze that coats the chicken.
Patience and medium heat are key to balancing crispy skin with a sweet, tasty sauce.
Equipment You’ll Need
- Large skillet – perfect for browning chicken thighs evenly and making the sauce in one pan.
- Tongs – help you flip the hot chicken safely without tearing the skin.
- Measuring cups and spoons – for getting the right balance of honey, soy sauce, and vinegar.
- Small bowl – ideal for mixing the cornstarch slurry smoothly before adding to the sauce.
- Wooden spoon or silicone spatula – lets you stir the sauce without scratching your skillet.
Flavor Variations & Add-Ins
- Try chicken breasts instead of thighs for a leaner option; cook a bit slower to avoid drying out.
- Add red pepper flakes or a splash of hot sauce for a spicy kick that balances the sweet glaze well.
- Stir in steamed broccoli or snap peas near the end for fresh, crunchy veggies with the chicken.
- Mix a tablespoon of grated ginger into the sauce for a warm, zesty flavor that pairs nicely with garlic.
Honey Garlic Chicken Recipe
Ingredients You’ll Need:
- 4 bone-in, skin-on chicken thighs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon grated ginger (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Fresh parsley or chives, chopped (for garnish)
- Lemon slices, for garnish
- Sesame seeds (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 25-30 minutes to cook, giving a total of around 35-40 minutes. It’s a fairly quick dish that fills your kitchen with amazing smells as it cooks.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat your chicken thighs dry with paper towels. This helps get crispy skin later. Season both sides with salt and pepper.
2. Brown the Chicken:
Heat olive oil in a large skillet over medium-high heat. When hot, add chicken thighs skin-side down. Cook without moving for about 5-7 minutes until the skin turns golden brown and crispy. Flip and cook the other side for another 5 minutes. Then remove the chicken from the pan and set aside.
3. Make the Sauce:
Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 1 minute, until you smell its wonderful aroma (make sure it doesn’t burn!). Add honey, soy sauce, water, and apple cider vinegar (or lemon juice). Stir well and let it simmer gently.
4. Cook the Chicken in the Sauce:
Place the chicken back in the skillet, skin-side up. Cover the pan and let it cook for 10-12 minutes, or until the chicken is fully cooked (an internal temperature of 165°F or 74°C is ideal).
5. Thicken the Sauce:
Remove the chicken once again. Stir in the cornstarch mixture to thicken the sauce, cooking it for 1-2 minutes until it becomes glossy and coats the back of a spoon.
6. Finish and Serve:
Return the chicken to the skillet, spooning the thickened sauce over it. Cook for an additional minute or two to let the glaze caramelize and stick to the chicken. Garnish with chopped fresh parsley or chives, lemon slices, and sesame seeds if you like. Serve hot with rice, veggies, or any favorite sides.
Can I Use Frozen Chicken Thighs for This Recipe?
Yes! Just make sure to fully thaw the chicken thighs in the refrigerator overnight before cooking. Pat them dry well to ensure crispy skin when you sear them.
What Can I Substitute for Soy Sauce?
If you’re avoiding soy, try coconut aminos or tamari (gluten-free soy sauce). Both will keep the savory depth without changing the flavor profile too much.
How Do I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Spicier?
Absolutely! Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped fresh chili in step 4 when sautéing the garlic to add some heat to the dish.
