Honey Garlic Chicken Thighs

I absolutely love honey garlic sauce. From honey garlic shrimp to honey garlic salmon and my kids’ absolute favorite, honey garlic popcorn chicken, this flavor combo has become a real MVP in my kitchen.

Boiling the garlicky sauce on the stovetop transforms it into a sticky, syrupy glaze that clings to everything in the most delicious way. It’s savory, sweet and completely addictive. But let me tell you, these oven-baked chicken thighs might just be my favorite way to enjoy it. And the best part? It’s made with ingredients you probably already have tucked away in your pantry. Here’s everything you’ll need for this recipe:

• Chicken thighs: I use bone-in, skin-on thighs because they retain moisture and develop that irresistible crispy skin when baked. You can substitute boneless, but you’ll need to reduce the cooking time.
• Honey: Adds sweetness and helps create that irresistible caramelization. Maple syrup or agave nectar make good alternatives, though they’ll slightly change the flavor profile.
• Garlic: Freshly minced garlic is key for the best flavor, but if you’re in a pinch, you can substitute with 1 teaspoon of garlic powder.
• Balsamic vinegar: Adds tangy depth to balance the sweetness of the honey. If you don’t have balsamic on hand, red wine vinegar or apple cider vinegar are great substitutes.
• Soy sauce: Adds a salty, umami flavor. I recommend using low-sodium soy sauce to have better control over the dish’s saltiness. Tamari is a great gluten-free alternative, and coconut aminos can be used if you’re avoiding soy.
• Fresh ginger: This brings a subtle zing that really elevates the sauce. If you’re out of fresh ginger, ¼ teaspoon of ground ginger works as a backup. Pro tip: Store any leftover ginger root in the freezer—it stays fresh for ages and grates easily when frozen!
• Scallions: Add a bit of color and mild onion flavor, but if you don’t have them, swap in chives or even a small amount of finely minced shallot for a similar effect.
• Cornstarch: Thickens the glaze to a sticky, syrupy consistency.

See the recipe card for full information on ingredients and quantities.

This dish checks two very important boxes for me: it’s easy enough for busy weeknights yet fancy enough to impress guests, and there’s minimal cleanup—just one pan for baking and a saucepan for the honey and garlic glaze.

1. Marinate the chicken. In a large sealable bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, minced ginger, chopped scallions and salt. Add the chicken thighs and coat them thoroughly. Marinate in the fridge for at least 2 hours, but overnight is even better. Pro tip: The longer the chicken marinates, the more flavorful it will be!
2. Bake, then broil. Preheat the oven to 350ºF. Place the chicken thighs skin-side down on a foil-lined baking sheet, reserving the marinade. Bake for 30 minutes, then flip the thighs skin-side up and broil for 5 minutes until the skin is crispy and the chicken reaches an internal temperature of at least 165ºF.
3. Make the honey balsamic sauce. While the chicken bakes, bring the reserved marinade to a boil in a saucepan. Whisk the cornstarch with a little water to make a slurry, then stir it into the boiling marinade. Continue cooking until the sauce thickens to a syrupy glaze, about 5 minutes.

Safety Note: Make sure to bring the marinade to a full boil to kill any bacteria from the raw chicken!

5. Serve. Remove the baked chicken thighs from the oven, brush them with the prepared glaze and serve immediately. I use sesame seeds and chopped scallions as a garnish to add a little extra flavor and pop of color.

Serving Suggestions

I usually serve this chicken dinner with creamy coconut rice and sautéed veggies, but it’d be equally delicious with mashed potatoes, crispy vegetable fritters or even this classic three-bean salad. And don’t forget the fudgy brownie cupcakes for dessert!