Honey Garlic Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and crispy texture.

Honey: Adds a natural sweetness that caramelizes beautifully in the oven.

Low sodium soy sauce: Provides a savory umami flavor without too much salt.

Garlic: Freshly minced to infuse the dish with aromatic depth.

Olive oil: Helps to crisp up the chicken skin and adds a subtle richness.

Black pepper: Adds a touch of heat and enhances the overall flavor.

To ensure the chicken thighs are evenly cooked and the skin turns out perfectly crispy, try patting the chicken dry with a paper towel before placing them in the baking dish. This removes excess moisture, allowing the honey garlic mixture to adhere better and the skin to crisp up nicely in the oven.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs will cook faster and are easier to eat, though they may be slightly less flavorful.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative to honey.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that has a similar flavor profile and can be used in the same quantity.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less potent. Use about ¼ teaspoon of garlic powder for each clove of garlic.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable replacement for olive oil.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used in the same quantity to provide a similar level of heat and spice.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the skin soggy.
• Transfer the cooled chicken thighs to an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator. The honey garlic chicken thighs will stay fresh for up to 4 days.
• For longer storage, place the cooled chicken thighs in a freezer-safe container or zip-top bag. Be sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of how long they’ve been stored.
• When ready to enjoy, thaw the chicken thighs in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain the crispy skin.
• Alternatively, you can reheat in the microwave, but note that the skin may not be as crispy. Use a microwave-safe dish and cover with a microwave-safe lid or wrap to retain moisture.
• Serve with a side of steamed vegetables or a fresh salad to complete your meal.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the chicken is warmed through. For extra crispiness, remove the foil for the last 5 minutes.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes on each side, or until thoroughly warmed. This method helps maintain the crispy skin.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious as microwaving can sometimes make the chicken less crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the chicken is warmed through and the skin is crispy.

• Slow Cooker Method: If you have a bit more time, place the chicken thighs in a slow cooker. Add a splash of chicken broth or water to keep them moist. Heat on low for 2-3 hours or on high for 1-2 hours. This method ensures the chicken remains juicy and flavorful.

• Oven: Used to bake the chicken thighs at the specified temperature of 375°F (190°C).

• Mixing bowl: Used to combine the honey, soy sauce, minced garlic, olive oil, and black pepper.

• Baking dish: Used to place the chicken thighs and pour the honey garlic mixture over them for baking.

• Measuring cups: Used to measure out the honey and soy sauce accurately.

• Measuring spoons: Used to measure the olive oil and black pepper.

• Garlic press: Used to mince the garlic cloves efficiently.

• Basting brush: Optional, but can be used to evenly spread the honey garlic mixture over the chicken thighs.

• Tongs: Used to handle the chicken thighs when placing them in the baking dish.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

• Meat thermometer: Optional, but can be used to check if the chicken is cooked through to an internal temperature of 165°F (74°C).

• Serving platter: Used to serve the hot chicken thighs once they are cooked.

Marinate in advance: Prepare the honey garlic mixture and marinate the chicken thighs the night before to save time on the day of cooking.

Use pre-minced garlic: Opt for store-bought pre-minced garlic to cut down on prep time.

Line the baking dish: Use parchment paper or aluminum foil to line the baking dish for easier cleanup.

Preheat the oven early: Turn on the oven before you start prepping to ensure it's ready when you are.

Batch cooking: Double the recipe and freeze half for a quick meal later.