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Sticky Honey Soy Garlic Chicken Thighs

Close-up of four Sticky Honey Soy Chicken Thighs with Garlic, coated in a thick, glossy, dark glaze.
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Make juicy chicken thighs coated in a thick, sweet, and savory honey soy garlic glaze. This recipe provides simple steps for a perfect sticky finish.

Ingredients

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  • 6 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce (low sodium preferred)
  • 1/2 cup honey
  • 1/4 cup water
  • 2 tablespoons rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

  1. Pat the chicken thighs completely dry with paper towels. Season both sides lightly with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 6 to 8 minutes until the skin is deeply golden brown and crisp.
  3. Flip the chicken thighs. Reduce the heat to medium. Cook for another 5 minutes. Remove the chicken from the skillet and set aside on a plate. Drain off most of the excess fat from the skillet, leaving about 1 teaspoon.
  4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let it burn.
  5. Pour in the soy sauce, honey, water, rice vinegar, ginger, and pepper. Bring the mixture to a simmer, stirring constantly. Let it bubble gently for 3 minutes to allow the flavors to combine.
  6. Stir the cornstarch slurry one last time and pour it into the simmering sauce. Whisk until the sauce thickens significantly, about 1 minute. This is your sticky glaze.
  7. Return the chicken thighs to the skillet, skin-side up. Spoon some of the glaze over the tops of the thighs.
  8. Transfer the skillet to a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius). Bake for 12 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
  9. For extra stickiness, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  10. Remove from the oven, let rest for 5 minutes, and spoon extra glaze over the chicken before serving.

Notes

  • For the best sticky texture, make sure your glaze reduces enough before adding the chicken back in. The cornstarch slurry is key to the thickness.
  • Serve this chicken over steamed white or brown rice to soak up the extra sauce. Steamed broccoli or green beans make excellent side vegetables.
  • If you prefer not to use the oven, you can cover the skillet after adding the chicken back in and simmer on low heat for 15 to 20 minutes until cooked through, basting occasionally.

Nutrition

Find it online: https://cookerycourier.com/sticky-honey-soy-chicken-thighs-with-garlic/