Name: Honey Garlic Chicken Thighs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 8 (5 ounce) boneless chicken thighs; salt and ground black pepper to taste; 2 tablespoons olive oil, or as needed; 0.5 medium onion, finely chopped; 7 cloves garlic, chopped, or to taste; 1 cup honey; 0.5 cup soy sauce; 1 pinch onion powder, or to taste; 1 pinch garlic powder, or to taste; 0.25 cup chopped fresh cilantro

Cook Time: 20 minutes

Ingredients:

8 boneless chicken thighs (5 oz each)
Salt and ground black pepper, to taste
2 tablespoons olive oil (or as needed)
medium onion, finely chopped
7 cloves garlic, chopped (or to taste)
1 cup honey
cup soy sauce
1 pinch onion powder (or to taste)
1 pinch garlic powder (or to taste)
cup chopped fresh cilantro

Directions:

Gather all ingredients and ensure everything is prepped and ready to go.
Season the chicken thighs generously on both sides with salt and pepper.
Heat olive oil in a large cast iron skillet over medium-high heat. Once hot, add the chicken thighs and brown them on one side, about 3 to 5 minutes.
Flip the chicken, then add the chopped onion and garlic to the skillet. Continue cooking for another 5 to 7 minutes, or until the chicken is mostly cooked through and the onion and garlic have softened.
Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add the honey, soy sauce, onion powder, and garlic powder. Stir to combine, scraping the bottom of the pan to incorporate any leftover bits of onion and garlic into the sauce.
Return the chicken to the skillet, nestling it into the sauce. Cover the skillet and reduce the heat to medium. Cook for another 10 minutes, flipping the chicken halfway through, until the chicken is fully cooked through (internal temperature should reach 165F or 74C).
Once cooked, transfer the chicken to a serving plate and drizzle the sauce over the top.
Sprinkle with fresh cilantro to garnish and serve immediately. Enjoy!

Cook's Note:

Both skin-on and skinless chicken thighs work well in this recipe.
If preferred, use 1 whole medium head of garlic, chopped, instead of cloves.
Feel free to substitute fresh parsley for cilantro as a garnish if desired.

Nutrition Facts (per serving):

Calories	368
Total Fat	13g
Saturated Fat	3g
Cholesterol	88mg
Sodium	986mg
Total Carbohydrate	38g
Dietary Fiber	0g
Total Sugars	36g
Protein	25g
Vitamin C	2mg
Calcium	25mg
Iron	2mg
Potassium	307mg

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Honey Garlic Chicken Thighs Recipe

Comments

Emily Torres

09/27/2025 06:17:34 PM

The taste of this dish deserves five stars, but the cooking directions only get three. Despite the delicious outcome, I won't be using a skillet as indicated in the recipe again. When the honey and soy sauce mixture heats up with the chicken, it tends to overflow and create a sticky mess that's tough to clean. I made it with bone-in, skin-on chicken thighs and cooked them skin side down initially. After the messy episode on my stovetop, I vowed to use a large ceramic-coated Dutch Oven for future attempts to contain the sauce. The flavor is so good that we'll be making this regularly, with a different cooking approach next time.

Joyce Davis

09/27/2025 09:09:54 PM

I followed this recipe with a few modifications based on what ingredients I had on hand. Despite my changes, I believe the original recipe would have been just as delicious. That's why I am rating it 5 stars. Here are the adjustments I made: I only had half a cup of honey, so I added water to make it one cup, along with 3 tablespoons of brown sugar. I included some slivered carrots and julienned celery with the onions and garlic to add color and flavor complexity to the sauce. I also added a touch of ginger for an Asian-inspired twist and a bit of ground red pepper for a hint of spice, given that I live in Louisiana. Due to the added water and brown sugar, I had to simmer the sauce for a longer time to thicken, eventually using cornstarch. The dish served over white rice turned out very tasty. Next time, I plan to follow the original recipe more closely (but with a touch of red pepper) and garnish with parsley instead of cilantro. I will provide an updated review after trying it as written.

Kimberly Walker

09/27/2025 07:04:58 PM

I followed the recipe exactly as written, and the chicken turned out incredibly juicy and packed with flavor. This recipe is definitely a keeper!

Paul Phillips

09/27/2025 03:58:06 PM

Overall, I enjoyed this recipe. However, the quantity of honey was excessive for my family's taste. I had to make some adjustments to the sauce to achieve a better balance of flavors. I incorporated a splash of rice wine vinegar and chili onion crunch, diluted the sauce with chicken bone broth, and thickened it with corn starch. Next time, I will try using a 1:1 ratio of honey to soy sauce for a more suitable taste.