Honey Garlic Chicken Thighs

Sticky, sweet and savoury, these honey garlic chicken thighs are the weeknight dinner I make when I want something that tastes like a takeaway but comes together in one pan.

The trick is a hot sear first. I get the thighs properly golden before the sauce goes anywhere near them, because that caramelised crust is what the glaze clings to.

A simple glaze of honey, soy sauce, garlic and vinegar thickens right in the skillet. It is sweet enough for the kids and punchy enough that I never get bored of it.

Ingredients

• 900 g (2 lb) boneless, skinless chicken thighs (about 8 thighs)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 tbsp (30 ml) vegetable oil

For the honey garlic sauce

• 80 ml (1/4 cup) honey
• 60 ml (1/4 cup) soy sauce
• 4 garlic cloves, finely minced
• 2 tbsp (30 ml) apple cider vinegar
• 1 tsp cornstarch mixed with 1 tbsp water

To serve

• 1 tbsp sesame seeds
• 2 spring onions, thinly sliced

Instructions

1. Season the chicken: Pat the thighs completely dry with paper towels and season on both sides with the salt, black pepper and garlic powder.
2. Sear: Heat the oil in a large skillet over medium-high heat until shimmering. Sear the thighs for 4-5 minutes per side until deep golden. They are ready when an instant-read thermometer reads 74C (165F) in the thickest part and the juices run clear.
3. Make the sauce: In the same skillet, add the honey, soy sauce, garlic and vinegar. Stir, bring to a simmer and cook for 2 minutes until it starts to bubble and thicken.
4. Glaze and finish: Return the chicken to the skillet and spoon the sauce over each piece. Simmer for 2-3 minutes until the sauce is thick and glossy and clings to the thighs. Scatter over the sesame seeds and spring onions and serve hot.

Tips for the best result

• Pat the chicken very dry before seasoning – moisture is the enemy of a good sear.
• Do not overcrowd the pan; sear in two batches if your skillet is small.
• Taste the sauce before glazing – whisk in a splash of water if it gets too thick.

Storing and reheating

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water, or in the microwave until piping hot. The sauce also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Frequently asked questions

Can I use chicken breast instead of thighs?

Yes, but reduce the searing time to 3-4 minutes per side so the breast does not dry out, and check it reaches 74C (165F).

Is this recipe very sweet?

It is sweet and savoury. Reduce the honey to 2 tablespoons if you prefer a milder glaze.

How do I know the chicken is cooked through?

The juices should run clear and an instant-read thermometer should read 74C (165F) in the thickest part.