I’m so excited to share my Honey Garlic Chicken Thighs recipe with you! These thighs are sticky, garlicky, and sweet in the best way — they’re simple to make and taste like something special even on a busy weeknight.
Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 8 servings
Course: Main / Dinner
Cuisine: American
I first made this honey garlic chicken when I wanted a quick dinner that still felt cozy and full of flavor. It’s one of my family’s favorites because the sauce is bright with garlic, sweet with honey, and just salty enough from the soy sauce. The thighs stay juicy and the pan sauce gets glossy and delicious — perfect spooned over rice.
This recipe uses simple ingredients and a single skillet. I’ll explain each step like I’m standing next to you in the kitchen, so it’s easy even if you’re not used to cooking.
How to Make Honey Garlic Chicken Thighs
This dish is basically tender chicken thighs cooked in a sticky honey-and-soy sauce with lots of garlic. Here’s how it comes together at a glance:
• Brown the chicken first so it gets nice color.
• Cook onion and lots of garlic to build flavor.
• Add honey and soy sauce to make a sticky, flavorful sauce.
• Finish the chicken in the sauce until it’s cooked through and glossy.
• Sprinkle fresh cilantro for a bright finish.
Ingredients
• 8 (about 5 oz each) boneless chicken thighs
• Salt and ground black pepper, to taste
• 2 tablespoons olive oil (or as needed)
• ½ medium onion, finely chopped
• 7 cloves garlic, chopped (or more if you love garlic)
• 1 cup honey
• ½ cup soy sauce
• 1 pinch onion powder (optional)
• 1 pinch garlic powder (optional)
• ¼ cup chopped fresh cilantro (for garnish)
Directions
- Gather everything. Have the chicken, honey, soy sauce, garlic, onion, oil, and seasonings ready. It helps the cooking go smoothly.
- Season the chicken. Sprinkle both sides of each thigh with salt and pepper.
- Brown the chicken. Heat the olive oil in a heavy skillet (cast iron is great) over medium-high heat. Add the thighs skinless-side down and brown on one side for 3–5 minutes until they have a nice golden color.
- Add onion and garlic. Flip the thighs and add the chopped onion and garlic to the pan. Cook another 5–7 minutes until the chicken is mostly cooked through and the onion and garlic are soft. Then remove the chicken to a plate for a moment.
- Make the sauce. In the same skillet, pour in the honey and soy sauce. Sprinkle in the onion powder and garlic powder if you’re using them. Stir and scrape the browned bits from the pan so the garlic and onion mix into the sauce.
- Finish the chicken in the sauce. Return the chicken to the skillet. Cover the pan and lower the heat to medium. Cook about 10 more minutes, turning once halfway through, until the chicken is no longer pink in the center and the juices run clear. (An instant-read thermometer should read 165°F / 74°C when inserted into the thickest part.)
- Plate and garnish. Arrange the thighs on a serving plate, drizzle some of the pan sauce over them, and sprinkle with chopped cilantro.
- Serve and enjoy. I like to serve these over plain white rice so the sauce soaks into every bite.
Process Details
• Why brown the chicken first: Browning creates flavor and a golden crust. That crust helps the chicken stay juicy and gives the sauce something tasty to cling to.
• Onion and garlic: Cooking these after flipping the chicken lets them soften without burning, and they add the garlic-forward taste this dish is known for.
• Honey + soy balance: Honey adds sweetness and shine; soy sauce brings salt and depth. Stirring and scraping the pan (the browned bits) mixes those rich flavors into the sauce.
• Covering the pan: Lowering the heat and covering helps the chicken finish cooking through without drying out.
• Check doneness: Use a thermometer (165°F / 74°C) or cut into the thickest part — it should be cooked through with clear juices.
• Fresh cilantro: It adds a fresh, bright note at the end that lifts the sweet sauce. If you prefer, parsley works too.
• Skin-on or skinless: Both will work — skin-on gives more crisp and fat, while skinless is leaner. Either way, the sauce is delicious.
Tips for Success
• Don’t overcrowd the pan. If the thighs touch too much, they’ll steam instead of browning. Cook in batches if needed.
• Softened garlic mixes better. Chop the garlic finely so it melts into the sauce and doesn’t leave big raw bits.
• Adjust sweetness and salt: If it’s too sweet, add a splash more soy sauce. If it’s too salty, add a little more honey or a squeeze of lemon to balance.
• Use a heavy pan: A cast-iron or heavy skillet helps get an even brown on the chicken.
• Make extra sauce: If you want more sauce for rice, increase honey by ¼ cup and soy by 2 tablespoons and simmer a minute or two longer to thicken.
• Swap herbs: If you don’t like cilantro, parsley is a fine substitute.
• Garlic head option: If you prefer, you can use a whole small head of garlic, chopped, instead of individual cloves for a milder, sweeter garlic flavor.
Serving Ideas
• Serve the thighs over steamed white rice so the sauce soaks into every bite.
• Add a side of simple steamed broccoli or green beans to balance the sweetness.
• Spoon the saucy chicken over noodles for a quick stir-fry feel.
• Slice the thighs and tuck into warm tortillas for a fun sandwich or taco twist.
• Pair with a crisp salad for a lighter meal.
Storage & Freezing
• Refrigerator: Cool leftovers to room temperature, put into an airtight container, and refrigerate up to 3–4 days. Reheat gently in a skillet or microwave.
• Freezing: You can freeze cooked chicken thighs in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat slowly in a pan, adding a splash of water if the sauce has thickened too much.
Nutrition Info (Approximate per serving — recipe yields 8 servings)
• Calories: 368
• Total Fat: 13 g
• Saturated Fat: 3 g
• Cholesterol: 88 mg
• Sodium: 986 mg
• Total Carbohydrates: 38 g
• Dietary Fiber: 0 g
• Total Sugars: 36 g
• Protein: 25 g
(These values are estimates based on the ingredient amounts and will change with substitutions or different portion sizes.)
I love how fast this Honey Garlic Chicken Thighs recipe comes together and how satisfying it tastes. The sauce is simple — mostly honey, soy, and lots of garlic — but it makes the chicken feel special. Serve it over rice for an easy weeknight dinner, or make a little extra sauce for guests who want seconds. I hope you enjoy making (and eating!) this one as much as my family does.