Pin It The smell of honey and garlic hitting a hot skillet still pulls me back to my tiny first apartment kitchen. I'd come home exhausted from work, craving something that felt like comfort but didn't require hours I didn't have. This chicken became my Friday ritual—simple enough for a weeknight but special enough to feel like I was treating myself.
My roommate used to hover in the doorway the moment she'd hear the oven timer beeping. We'd eat straight from the pan, standing up in the kitchen, burning our tongues because we couldn't wait for it to cool. Those impromptu dinners became the highlight of our week, something we still talk about years later.
Ingredients
- 8 bone-in, skin-on chicken thighs: The bone keeps the meat incredibly juicy while the skin crisps up beautifully
- 1/2 tsp salt: Essential for bringing out the chicken's natural flavors
- 1/4 tsp black pepper: Freshly cracked makes a noticeable difference
- 1/3 cup honey: Creates that signature sticky glaze and caramelizes beautifully in the oven
- 1/4 cup soy sauce: Use low sodium to control the saltiness while still getting all that umami depth
- 4 cloves garlic, minced: Don't be shy here fresh garlic is the backbone of this dish
- 1 tbsp rice vinegar or apple cider vinegar: Cuts through the honey's sweetness with just enough brightness
- 2 tbsp water: Helps thin the glaze to the right consistency for coating
- 1 tbsp olive oil: For getting that gorgeous sear on the chicken skin
- 1/2 tsp crushed red pepper flakes: Add this if you want subtle heat that lingers
- 2 tbsp chopped fresh parsley or green onions: Fresh herbs add color and a pop that cuts the richness
- 1 tsp toasted sesame seeds: Totally optional but adds such a lovely nutty finish
Instructions
- Get your oven ready and prepped:
- Preheat your oven to 400°F and grab a large oven-safe skillet—cast iron works beautifully here.
- Season the chicken:
- Pat those thighs completely dry with paper towels, then generously season both sides with salt and pepper.
- Create the perfect sear:
- Heat olive oil over medium-high heat until it shimmers, then place chicken skin side down. Let it sizzle undisturbed for 3–4 minutes until deeply golden. Flip and cook another 2 minutes before removing chicken from the pan.
- Build the glaze in the same pan:
- Add minced garlic to those flavorful pan drippings, sautéing just 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, water, and red pepper flakes, bringing everything to a gentle simmer.
- Unite chicken with glaze:
- Return thighs to the skillet skin side up, then spoon that bubbling glaze over each piece.
- Let the oven work its magic:
- Bake for 18–22 minutes, basting halfway through with pan juices, until chicken reaches 165°F and the skin looks caramelized and sticky.
- The essential resting moment:
- Let the chicken rest 5 minutes before serving—this locks in all those juices.
- Finish and serve:
- Scatter with fresh parsley or green onions and sesame seeds, then bring the whole skillet to the table.
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Last Christmas, my sister claimed she didn't like sweet and savory combinations. She tentatively took one small thigh, then went back for seconds and thirds. Now she texts me monthly asking for the recipe again.
Getting That Crispy Skin
For extra-crispy skin that cracks when you bite into it, slide the pan under the broiler for 2–3 minutes at the very end. Watch it closely though—honey goes from golden to burned fast.
Making It Your Own
Sometimes I swap in boneless thighs when I'm short on time, reducing the baking time by 5–7 minutes. The glaze still works beautifully, and the cook time drops to under 20 minutes total.
Perfect Pairings
This chicken was practically made for steamed jasmine rice that soaks up all that extra glaze. I also love it alongside roasted broccoli or simple sautéed bok choy with plenty of garlic.
- Keep some extra glaze in the fridge to drizzle over leftovers the next day
- Let your skillet cool slightly before adding water to make cleanup easier
- Consider doubling the recipe because the leftovers are incredible cold
Pin It 
Pin It There's something deeply satisfying about a recipe that looks impressive but comes together with such ease. This chicken has saved countless weeknight dinners in my house.
Recipe Questions & Answers
- → What makes the glaze sticky and caramelized?
The honey naturally thickens and caramelizes in the oven's heat, while the soy sauce adds depth and helps the coating adhere to the chicken. Basting halfway through ensures even coverage and promotes that gorgeous amber finish.
- → Can I use boneless chicken instead?
Absolutely. Boneless thighs or breasts work well—just reduce the baking time by 5-7 minutes since they cook faster. The glaze will still create that delicious sticky coating.
- → How do I get extra crispy skin?
Sear the chicken skin-side down until golden before baking. For maximum crispiness, broil for 2-3 minutes at the end of cooking—watch closely to prevent burning.
- → Is this dish gluten-free?
Simply swap regular soy sauce for tamari or a certified gluten-free alternative. All other ingredients naturally contain no gluten, making it an easy adjustment.
- → What sides pair well with this chicken?
Steamed jasmine rice soaks up the extra glaze beautifully. Stir-fried vegetables like bok choy, broccoli, or snap peas complement the sweet-savory flavors. For a lighter option, serve over Asian-inspired slaw or cucumber salad.