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Honey Garlic Chicken Thighs

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

  • Chicken:
  • 4 bone-in skin-on chicken thighs (about 2 lbs / 900g)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon neutral oil or olive oil
  • Honey Garlic Sauce:
  • 5 cloves garlic minced
  • 3 tablespoons honey
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice or apple cider vinegar
  • ¼ teaspoon red pepper flakes optional
  • For Serving:
  • Fresh parsley or cilantro chopped
  • Steamed rice roasted or mashed potatoes
  • Lemon wedges

Instructions
 

  • Pat chicken thighs completely dry on all sides. Mix salt, pepper, garlic powder, and paprika and rub over both sides of each thigh. Preheat oven to 400°F (200°C).
  • Stir together honey, soy sauce, and lemon juice in a small bowl. Set aside.
  • Heat oil in a large oven-safe skillet over medium-high heat. Place chicken skin-side down and sear undisturbed for 8 to 10 minutes until deeply golden and crackling. Flip and sear 3 minutes more. Transfer chicken to a plate.
  • Pour off all but 1 tablespoon of fat. Reduce heat to medium. Add butter and melt. Add minced garlic and cook 60 to 90 seconds, stirring, until fragrant and just golden. Add honey soy mixture and bubble for 1 to 2 minutes until slightly thickened.
  • Return chicken to the skillet skin-side up. Baste generously with sauce. Transfer to the oven and roast for 10 to 12 minutes until chicken registers 165°F (74°C).
  • Remove from oven. Baste again with pan sauce. Rest 5 minutes.
  • Serve over rice or potatoes with extra sauce spooned over. Scatter fresh herbs and serve with lemon wedges.

Notes

  • Pat skin completely dry — this is the most important step for genuinely crispy skin
  • Leave the chicken undisturbed for the full 8 to 10 minutes skin-side down — do not move it
  • Pour off excess rendered fat before making the sauce — leave only 1 tablespoon
  • Watch the garlic carefully — 60 to 90 seconds over medium heat, do not let it burn
  • Baste before the oven and again immediately after for a deep, lacquered finish
  • Rest 5 minutes before serving for the juiciest possible result
  • For even crispier skin, leave seasoned chicken uncovered in the fridge for 1 to 4 hours before cooking
  • Measure temperature away from the bone for an accurate reading
  • Leftovers reheat well in a skillet with a splash of broth over medium-low heat
  • For boneless skinless thighs, sear 3 to 4 minutes per side and reduce oven time to 6 to 8 minutes