Honey Garlic Baked Chicken (Printable)

Juicy chicken thighs baked with honey, garlic, and spices for a sweet-savory main dish.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 1.5 to 2 lbs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
03 - Position chicken thighs skin-side up in the prepared dish, spacing them slightly apart.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour the honey garlic sauce evenly over the chicken thighs, using a brush to coat all pieces thoroughly.
06 - Bake for 30 to 35 minutes, basting once halfway through cooking, until chicken reaches an internal temperature of 175°F and skin turns golden brown.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from oven and allow chicken to rest for 5 minutes before serving.
09 - Garnish with chopped fresh parsley and sesame seeds before serving to the table.

# Expert Advice:

01 -
  • Chicken thighs stay impossibly juicy while the skin crisps up, which honestly feels like cheating because it's so forgiving.
  • The honey garlic sauce caramelizes in the oven and tastes like you spent way more time on it than you actually did.
  • It comes together in under an hour from start to finish, perfect for weeknights when you want something that feels special.
02 -
  • Don't skip drying the chicken skin, wet skin will never crisp no matter how hot your oven gets, and crispy skin is the whole reason to use thighs.
  • The internal temperature should hit 175°F, which keeps the meat tender instead of dry, and these thighs are pretty forgiving so even a couple degrees over is fine.
03 -
  • If your glaze starts looking too dark before the chicken is cooked through, tent it loosely with foil and lower the oven by 25 degrees, it'll keep cooking without burning.
  • Save any leftover glaze and use it on roasted vegetables or drizzle it over grain bowls the next day, it's too good to waste.
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