Forget dry, tasteless chicken breasts. If you want flavor, you need to be cooking with chicken thighs. They are cheaper, juicier, and almost impossible to overcook.
This recipe for Honey Garlic Chicken is my family’s most requested dinner. The skin gets impossibly crispy in the pan, and then it is coated in a sticky, sweet, and savory glaze that you will want to lick off your fingers.
It tastes exactly like your favorite Chinese takeout order, but healthier, cheaper, and ready in one pan.
The Secret to Crispy Skin
How do restaurants get that skin so crunchy?
Dry the meat: Use paper towels to pat the chicken completely dry before cooking. Moisture is the enemy of crispiness.
Start Cold: Place the chicken skin-side down in a cold pan, then turn on the heat. This renders out the fat slowly and makes the skin like a chip. (Okay, for this quick recipe, we will use a hot pan, but drying the skin is non-negotiable!).
Ingredients Checklist
6 Bone-in, Skin-on Chicken Thighs: Don't fear the bone! It adds flavor.
Salt & Pepper: To season.
1 tbsp Cooking Oil.
The Sauce:
1/3 cup Honey.
4 cloves Garlic, minced.
2 tbsp Soy Sauce (Low sodium is best).
1 tbsp Rice Vinegar (or Apple Cider Vinegar).
Step-by-Step Instructions
1. Sear the Chicken
Preheat your oven to 400°F (200°C). Season the chicken thighs on both sides with salt and pepper. Heat the oil in an oven-proof skillet (like cast iron) over medium-high heat. Place chicken skin-side down. Let it cook undisturbed for 5-7 minutes. Peek underneath. Is the skin deep golden brown and crispy? If yes, flip it over. Cook for another 2 minutes.
2. The Sauce
While the chicken sears, whisk together the honey, garlic, soy sauce, and vinegar in a small bowl. Pour the sauce over the chicken in the pan.
3. Bake
Transfer the entire skillet into the hot oven. Bake for 15-20 minutes until the chicken is cooked through (internal temp 165°F). The sauce will bubble and thicken in the oven.
4. Glaze and Serve
Take the pan out (Careful, the handle is hot!). Spoon the thickened sauce from the bottom of the pan over the chicken thighs. This makes them shiny and sticky. Serve over white rice with some steamed broccoli to soak up the extra sauce.
Frequently Asked Questions
Can I use boneless thighs? Yes! They will cook faster. Sear for 4 minutes per side, then bake for only 10 minutes.
My sauce is too thin! If the sauce looks runny after baking, remove the chicken to a plate. Put the pan back on the stove on medium heat and let the sauce boil for 2 minutes. It will thicken up into a syrup.
Is it spicy? No, it's sweet and savory. If you want heat, add a teaspoon of Sriracha to the sauce mix.
Final Thoughts
This is one of those high-reward, low-effort meals. It looks impressive, tastes amazing, and costs very little to make.
Put down the takeout menu and make this tonight. You won't regret it!
