Description
This Honey Garlic Chicken Thighs recipe features tender boneless chicken thighs cooked in a flavorful, glossy honey garlic sauce. The combination of sautéed garlic, onion, soy sauce, and honey creates a perfect balance of sweet and savory that coats the chicken with a sticky, delicious glaze. Ready in just 30 minutes, this skillet-cooked meal is an easy and impressive dish ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Chicken
- 8 (5 ounce) boneless chicken thighs
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil, or as needed
Sauce & Aromatics
- ½ medium onion, finely chopped
- 7 cloves garlic, chopped (or to taste)
- 1 cup honey
- ½ cup soy sauce
- 1 pinch onion powder, or to taste
- 1 pinch garlic powder, or to taste
- ¼ cup chopped fresh cilantro
Instructions
- Prep the Chicken: Season both sides of the boneless chicken thighs with salt and ground black pepper according to your taste. Set aside while you prepare the other ingredients.
- Brown the Chicken: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken thighs and brown them on one side for about 3 to 5 minutes, allowing a golden crust to form.
- Sauté Onion and Garlic: Flip the chicken thighs over. Immediately add the chopped onion and garlic to the skillet. Continue to cook, stirring occasionally, until the chicken is almost cooked through and the onion and garlic are softened, about 5 to 7 minutes. Remove the chicken thighs to a plate.
- Make the Sauce: Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir well and scrape the bottom of the pan with a wooden spoon to incorporate the sautéed garlic and onion into the sauce.
- Simmer the Chicken: Return the chicken thighs to the skillet. Cover the pan and reduce the heat to medium. Cook for about 10 more minutes, turning the thighs once halfway through, until the chicken is cooked through and juices run clear. The internal temperature should reach at least 165°F (74°C).
- Garnish & Serve: Arrange the cooked chicken thighs onto a serving plate. Drizzle with the pan sauce and sprinkle with chopped fresh cilantro just before serving for a fresh finish.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (74°C).
- If desired, add a pinch of red pepper flakes to the sauce for a subtle heat.
- Substitute low-sodium soy sauce to reduce sodium content.
- This recipe pairs well with steamed rice or roasted vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
