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If you’re looking for a quick, no-fuss dinner with big flavor and minimal effort, these Easy Honey Garlic Chicken Thighs deliver every time. With just a handful of pantry staples, you can transform basic chicken into a glossy, sticky, and deeply flavorful main dish. The combination of soy sauce, honey, garlic, and lemon juice creates a sweet and savory glaze that clings beautifully to the chicken, all while infusing each bite with irresistible flavor. This is the kind of dish that feels fancy enough for company but is simple enough for a busy weeknight.
Whether you serve it with rice and steamed veggies, a crisp salad, or even noodles, this dish always hits the mark. And if you’re into meal prepping, these chicken thighs hold up wonderfully in the fridge, making leftovers something to look forward to.
Ingredients
4 to 8 bone-in or boneless chicken thighs (1–2 per person, depending on size)
Salt, to taste
¼ cup soy sauce or Tamari (for a gluten-free version)
⅓ cup honey
3 to 4 garlic cloves, crushed or finely minced
½ cup water
1 tablespoon lemon juice (freshly squeezed is best)
Instructions
Start by seasoning the chicken thighs on both sides with a bit of salt. In a large skillet or frying pan, heat a splash of oil over medium-high heat and add the chicken skin-side down (if using skin-on). Let the thighs sear for about 7 to 10 minutes per side until they’re beautifully browned and crisp on the outside. If you notice a lot of fat rendering out, feel free to carefully spoon some off and save it for later use—it’s great for cooking vegetables or potatoes.
While the chicken is browning, whisk together the soy sauce, honey, garlic, water, and lemon juice in a small bowl. Give the sauce a taste and adjust if needed—if you like it tangier, add a little more lemon juice; if you prefer it sweeter, a touch more honey will do the trick.
Once the chicken is well browned, pour the honey garlic sauce into the pan. Lower the heat slightly and let the chicken simmer in the sauce for about 10 to 15 minutes, turning occasionally and spooning the sauce over the chicken to create that beautiful glaze. The sauce will reduce and thicken as it simmers, becoming sticky and flavorful.
Check the chicken to make sure it’s fully cooked through (internal temperature should reach 165°F or 74°C). Once done, taste the sauce again and adjust seasoning if needed. Serve hot over a bed of rice, spooning extra sauce over the top, and pair with a side of steamed vegetables or a crisp cucumber salad.
Notes
Boneless, skinless thighs work great for this recipe if you’re in a hurry, though bone-in gives a richer flavor
Use low-sodium soy sauce if you’re watching salt levels—this dish is already full of umami and won’t feel lacking
Fresh garlic is key here. It gives the sauce its punchy aroma and signature bite, so try not to swap it for powdered garlic unless necessary
If your sauce reduces too quickly, add a splash of water or chicken broth to loosen it up
Want a thicker glaze? Let the sauce simmer a bit longer at the end without a lid, or stir in a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon cold water)
FAQs
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that chicken breasts cook faster and can dry out more easily. Cut them into smaller pieces to help them cook evenly and keep a close eye on doneness
Is this dish freezer-friendly?
Absolutely. Let the chicken cool completely, then transfer it to a freezer-safe container with some of the sauce. Reheat gently in a skillet or microwave with a splash of water to loosen the glaze
Can I make it spicy?
For a spicy kick, add a pinch of red pepper flakes or a dash of sriracha to the sauce. You can also stir in a spoonful of chili garlic sauce for extra heat and depth
How long does it keep in the fridge?
Stored in an airtight container, the chicken will keep for up to 4 days in the refrigerator. It reheats beautifully, especially if you add a little extra sauce or broth to keep it moist
Can I make this in the oven?
You can! Brown the chicken in an oven-safe skillet first, pour the sauce over, and finish baking at 375°F (190°C) for about 20 minutes, or until fully cooked and the glaze is thick
Easy Honey Garlic Chicken Thighs
If you’re looking for a quick, no-fuss dinner with big flavor and minimal effort, these Easy Honey Garlic Chicken Thighs deliver every time. With just a handful of pantry staples, you can transform basic chicken into a glossy, sticky, and deeply flavorful main dish. The combination of soy sauce, honey, garlic, and lemon juice creates a sweet and savory glaze that clings beautifully to the chicken, all while infusing each bite with irresistible flavor. This is the kind of dish that feels fancy enough for company but is simple enough for a busy weeknight.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
4 to 8 bone-in or boneless chicken thighs (1–2 per person, depending on size)
Salt, to taste
¼ cup soy sauce or Tamari (for a gluten-free version)
⅓ cup honey
3 to 4 garlic cloves, crushed or finely minced
½ cup water
1 tablespoon lemon juice (freshly squeezed is best)
Instructions
Start by seasoning the chicken thighs on both sides with a bit of salt. In a large skillet or frying pan, heat a splash of oil over medium-high heat and add the chicken skin-side down (if using skin-on). Let the thighs sear for about 7 to 10 minutes per side until they’re beautifully browned and crisp on the outside. If you notice a lot of fat rendering out, feel free to carefully spoon some off and save it for later use—it’s great for cooking vegetables or potatoes.
While the chicken is browning, whisk together the soy sauce, honey, garlic, water, and lemon juice in a small bowl. Give the sauce a taste and adjust if needed—if you like it tangier, add a little more lemon juice; if you prefer it sweeter, a touch more honey will do the trick.
Notes
Boneless, skinless thighs work great for this recipe if you’re in a hurry, though bone-in gives a richer flavor
Use low-sodium soy sauce if you’re watching salt levels—this dish is already full of umami and won’t feel lacking
Fresh garlic is key here. It gives the sauce its punchy aroma and signature bite, so try not to swap it for powdered garlic unless necessary
If your sauce reduces too quickly, add a splash of water or chicken broth to loosen it up
Want a thicker glaze? Let the sauce simmer a bit longer at the end without a lid, or stir in a cornstarch slurry (½ teaspoon cornstarch mixed with 1 tablespoon cold water)