Honey Garlic Chicken Thighs

Pan seared chicken thighs are an excellent method of preparing juicy, tender chicken in a skillet. After there’re seared, they are very adaptable!

Honey Garlic Chicken Thighs are one of those adaptable dishes. After the skinless, boneless thighs are seared, they are cooked in a mouthwatering honey garlic sauce until sticky and caramelized.

A one skillet dish made with simple ingredients, ready in 30 minutes and easy clean up.

This sweet and savory dish serves well with rice, vegetables or your favorite sides.

Honey Garlic Chicken Thighs

6 chicken thighs, bone-in or boneless, with or without skin

Salt and pepper, to season

2 teaspoons garlic powder, to season

6 cloves garlic, crushed

1/3 cup honey

1/4 cup water (or chicken broth)

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

Season chicken with salt, pepper and garlic powder. Set aside.

Heat a pan or skillet over medium high heat; sear chicken thigh on both sides until golden and cooked through.

For Bone In Thighs

Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for oven method.

Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavor.

For Sauce

When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds).

Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).

Serve over rice and a side of vegetables.

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