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–+ servings

Honey-Garlic Chicken Thighs

A fast, flavorful weeknight dinner that's perfect for busy families. This honey-garlic glazed chicken is sweet, savory, and ready in under 30 minutes with simple pantry ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-inspired
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken
  • 1.5 lbs Boneless Chicken Thighs skinless
Sauce Ingredients
  • 2 tablespoons Olive Oil
  • 4 cloves Garlic minced
  • 1/3 cup Honey
  • 1/4 cup Soy Sauce use tamari for gluten-free
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sesame Oil
  • 1/4 teaspoon Black Pepper
Thickening Agent
  • 1 tablespoon Cornstarch mixed with 2 tablespoons water
  • 2 tablespoons Water for cornstarch slurry
Garnishes (Optional)
  • Sesame Seeds for garnish
  • Green Onions sliced, for garnish

Equipment

  • Large skillet,
  • paper towels.
  • - Whisk

Method
 

  1. Pat the boneless chicken thighs dry with paper towels and season lightly with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Cook chicken thighs for 4-5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
  3. Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
  4. Pour in honey, soy sauce, and rice vinegar. Stir to combine, scraping up any browned bits from the bottom of the pan.
  5. Bring the sauce to a simmer. Add cornstarch slurry and whisk continuously until the sauce thickens, about 1-2 minutes.
  6. Return chicken to the skillet and coat with the glaze. Let simmer for 1 minute.
  7. Garnish with sesame seeds and sliced green onions before serving.

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 26gFat: 14gSaturated Fat: 3gCholesterol: 115mgSodium: 680mgPotassium: 320mgSugar: 14gVitamin A: 20IUVitamin C: 1mgCalcium: 25mgIron: 2mg

Notes

This recipe is best served immediately with steamed rice or roasted vegetables. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
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