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Sticky Honey Garlic Chicken Thighs – Easy 30-Minute Dinner

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These sticky honey garlic chicken thighs are a quick and easy 30-minute dinner that’s perfect for busy weeknights. With a perfectly balanced sweet and savory glaze, crispy skin, and juicy meat, this crowd-pleasing recipe uses simple pantry ingredients and is guaranteed to become a go-to favorite.

Ingredients

Scale
  • 6–8 bone-in, skin-on chicken thighs (about 2 lbs)
  • ⅓ cup honey
  • ¼ cup low-sodium soy sauce (or tamari/coconut aminos for gluten-free)
  • 4–5 cloves garlic, minced
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon sesame oil (or vegetable oil)
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
  • Salt and black pepper to taste
  • 2–3 green onions, sliced (for garnish)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper. Let them sit at room temperature for 10 minutes while you prep the other ingredients.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and sesame oil. Set aside. In another small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth to make the slurry.
  3. Heat a large skillet (12-inch is ideal) over medium-high heat. Add about 1 tablespoon of oil and swirl to coat the pan. When the oil is shimmering, carefully place the chicken thighs skin-side down. Do not overcrowd the pan—work in batches if needed. Cook undisturbed for 5-6 minutes, until the skin is deep golden brown and crispy.
  4. Flip the chicken using tongs. Cook for another 4-5 minutes on the other side. The chicken should be cooked through (internal temperature of 165°F/74°C) and the skin should be crisp. Transfer the chicken to a plate and tent loosely with foil.
  5. Pour off excess fat from the skillet, leaving about 1 tablespoon behind. Return the pan to medium heat.
  6. Add the sauce mixture to the hot skillet. It will sizzle and bubble immediately. Stir constantly with a wooden spoon or spatula, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
  7. Stir in the cornstarch slurry and whisk continuously. The sauce will thicken almost instantly and become glossy and sticky, about 30 seconds. If too thick, add a tablespoon of water. If too thin, let it simmer a little longer.
  8. Return the chicken thighs to the skillet, skin-side up. Spoon the sticky sauce over the top of each piece. Let everything simmer together for 2-3 minutes, allowing the flavors to meld and the sauce to glaze the chicken.
  9. Remove from heat and garnish with sliced green onions and sesame seeds. Let the chicken rest for 5 minutes before serving.

Notes

Don’t skip drying the chicken for crispy skin. Let chicken come to room temperature before cooking. Use medium-high heat, not high, to prevent burning the honey. Taste the sauce before adding the slurry and adjust sweetness or saltiness as needed. The sauce will continue to thicken as it cools. For best results, use bone-in, skin-on chicken thighs.

Nutrition

Keywords: sticky honey garlic chicken, honey garlic chicken thighs, easy chicken dinner, 30-minute meal, weeknight dinner, crispy chicken thighs, Asian chicken recipe

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