Honey Garlic Oven Baked Chicken Thighs
🧄 Ingredients
- 6 ¾ bone-in skin-on chicken thighs
- 1 ¾ tsp salt
- 0.5 tsp black pepper
- 1 ¾ tsp garlic powder
- 1 ¾ tsp paprika
- 1 ¾ tbsp olive oil
- 4 ¾ tbsp honey
- 4 ¾ garlic cloves, minced
- 3 ¾ tbsp low-sodium soy sauce
- 1 ¾ tbsp apple cider vinegar
- 1 ¾ tsp cornstarch
- 0.5 tsp red pepper flakes
📋 Instructions
-
1
Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with foil and lightly grease it with cooking spray or olive oil.
💡 Foil makes cleanup easy and stops the sticky glaze from burning onto your pan. -
2
Pat the chicken thighs dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
💡 Drying the chicken is key — moisture prevents the glaze from sticking and the skin from crisping. -
3
In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and red pepper flakes. If you want a thicker glaze, stir in the cornstarch slurry.
💡 Taste the sauce before adding to chicken — it should be sweet, salty, and garlicky all at once. -
4
Optional sear: Heat olive oil in an oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 2–3 minutes until golden brown.
💡 Searing adds color and texture but you can skip this step on busy nights — oven-only still tastes great. -
5
Arrange chicken thighs in your prepared baking dish in a single layer. Pour the honey garlic sauce evenly over all pieces, making sure each thigh is well coated.
💡 Use a spoon or brush to push the minced garlic onto the tops of the thighs so it roasts into the meat. -
6
Bake uncovered at 400°F for 35–40 minutes for bone-in thighs, or 25–30 minutes for boneless skinless. At the 20-minute mark, spoon pan juices back over the chicken to baste.
💡 Basting halfway through builds up extra layers of sticky glaze. -
7
Check that the internal temperature reads 165°F using a meat thermometer. The glaze should be bubbling and deep golden at the edges.
💡 The caramelized edges are the best part — don\'t pull it out too early. -
8
Remove from oven and let the chicken rest for 5 minutes before serving. Spoon any extra pan sauce over the chicken right before plating.
💡 Resting keeps the juices inside the meat instead of running out when you cut in.
Nutrition Per Serving
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