Honey Garlic Glazed Chicken Thighs

Honey Garlic Glazed Chicken Thighs are perfectly seasoned boneless, skinless chicken thighs covered in a sweet and spicy honey garlic glaze. For more tasty honey garlic chicken recipes, check out my Honey Garlic Chicken or Slow-Cooker Honey Garlic Chicken!

This dish is so flavorful and delicious, you might think it takes a long time to prepare. However, it only takes about 30 minutes, making it ideal for a weeknight meal! The chicken thighs turn out tender and juicy, with a perfectly balanced sweet and spicy flavor from the honey garlic glaze. Serve this dish with rice or Roasted Green Beans for a complete meal!

Honey Garlic Chicken Thigh Ingredients

• Chicken Thighs: I chose thighs for their tender and moist texture. However, chicken breasts can be substituted if desired.
• Garlic: As the name suggests, I was generous with the garlic!
• White Wine Vinegar: The tanginess of white wine vinegar complements the sweet honey perfectly.
• Red Pepper Flakes: Crushed red pepper flakes add heat. I used 1/2 teaspoon in this recipe; you can adjust to your preference.

Can I Use Chicken Breasts in This Recipe?

Absolutely! While I prefer boneless, skinless thighs for their tenderness, boneless, skinless breasts can be substituted without significant changes in cook time or flavor.

How Thick Should My Sauce Be?

The sauce should be fairly thick, enough to coat the back of a spoon. If you’re not happy with the glaze consistency, you can easily adjust it.

To thicken the glaze, mix a tablespoon of cornstarch with two tablespoons of water to create a slurry. Whisk this into the glaze. If the glaze is too thick, add small amounts of water until it reaches your desired consistency.

What If I Don’t Have White Wine Vinegar?

The best substitutes are red wine vinegar or rice vinegar. Removing the white wine vinegar might alter the flavor since vinegar’s acidity balances the sauce flavors well.

Can I Use Gluten-Free Flour?

Yes, you can. Substitute with a good gluten-free flour blend, such as Bob’s Red Mill, at a 1:1 ratio. I have also heard (though not tested) that rice flour works well.

How Do I Store Honey Garlic Chicken Thighs?

This dish is best served hot and fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to three days.

Ingredients

Chicken

• 6 boneless skinless chicken thighs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (64 grams) all-purpose flour
• 2 tablespoons olive oil

Sauce

• 1/2 cup (170 grams) honey
• 2 tablespoons soy sauce
• 3 tablespoons garlic, minced
• 1/2 cup yellow onion, finely diced
• 2 tablespoons white wine vinegar
• 1/2 teaspoon red pepper flakes

Instructions

Chicken

1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together garlic powder, onion powder, paprika, salt, and pepper. Divide this seasoning mixture in half.
3. Using one half of the seasoning mixture, evenly coat all sides of the chicken thighs.
4. To the remaining half of the seasoning mixture, add the flour and whisk together.
5. Dredge each chicken thigh in the flour mixture, shaking off any excess flour, and set aside.
6. Heat oil in a large skillet over medium-high heat. Sear the chicken for about 4-6 minutes per side. (The chicken will not be fully cooked at this point.)
7. Transfer chicken to the prepared baking sheet. (You will use the skillet to make the glaze.) Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).

Sauce

1. While the chicken is baking, prepare the glaze.
2. To the same skillet over medium-high heat, add honey, soy sauce, garlic, onion, vinegar, and red pepper flakes. Stir to combine.
3. Bring the mixture to a boil, then reduce the heat to medium. Simmer for about 10-15 minutes, or until thickened.
4. Add the cooked chicken back into the skillet and toss to coat.
5. Serve hot with rice, pasta, or vegetables.