Honey-Garlic Chicken Thighs Recipe

Winner, winner, chicken dinner! I do believe this is it. Did not change a thing except for using 4 bone-in chicken thighs as opposed to 6. Served it over rice with green beans on the side. We loved it and will be making it again.

I used bone-in, skin on thighs, sliced the garlic rather than crushing, and used chicken broth for a delicious, quick-and-easy Saturday evening meal. The chicken browned up beautifully, it was juicy, and the sauce very tasty. I’ll probably double the sauce next time to have enough to drizzle over the chile mango rice. Do keep your eyes on the sauce, as it thickens quickly. Checked meat temp with a thermometer, and the timing was spot on. Enjoyed this, and it will be made again.

Made this 2 nights in a a row it was so yummy. 2nd time 1 cubed the thighs and added a touch of a cornstarch slurry to really thicken it up. Cheaper than Chinese take-out!

I only had 4 chicken thighs so that’s what I used. I mixed all the liquid and added one minced garlic clove to the liquid mixture, and skipped the step of placing the garlic cloves in between the chicken when cooking. I substituted coconut aminos for the soy sauce. Cooked on stove top in a cast iron skillet. It was very tasty but made a mess. I served over cooked millet that I sprinkled with chopped green onions and steamed asparagus.

It was very good. I had to cook the thighs for about 45 minutes, though. I doubled the sauce ingredients and added about 2 tablespoons of Asian chili because I like spicy. Also added some cornstarch to thicken a bit more. Next time I make it I won't double the sauce; it was enough as written.

This was great! It took me about 8 minutes longer to cook the bone-in thighs and it’s important to lower the temperature to medium once you brown the meat .

Wow what a tasty and easy recipe! I used boneless skinless chicken thighs, so I sprayed my pan with avocado oil to prevent sticking which did the trick. I just did a few shakes of garlic powder instead of the whole 2 tsps, and I only had a tablespoon of honey left so I put in a bit of maple syrup. It still turned out delicious and I absolutely will be making again!

Yummy. I served it with lo mein noodles that I tossed in the remaining sauce after removing the chicken. Served the chicken and noodles over wilted spinach and kale. Will definitely make this again.

It's a little too much honey and garlic and not enough broth. I cut out the garlic powder and the six cloves were still very strong. I added chicken broth and still almost ran out. The honey I put in exactly as the recipe indicated and it was nearly overpowering. However, the chicken was delicious and this recipe is simple so I will be using this recipe again just with some tweaks. Also, baking the chicken takes longer, but it tastes better than searing it in the skillet.

Love making this . Super easy but I did it in the slow cooker 4hr on high or 6 hr on low. 4-6 thighs. Pouring ingredients over the chicken and let it cook. Was easy peasy!

Great and easy recipe! I did follow the suggestion I read here, to add cornstarch (first mixed with a little cold water, of course) to the sauce at the end of preparing.

Easy to make and tasted great. I added some mushrooms and broccoli towards the end of cooking before popping in the oven. Yumm

This was delicious! I doubled the sauce and added pad thai noodles! Next time will add veggies too! So easy, will make again!

Great and easy recipe! I did follow the suggestion I read here, to add cornstarch (first mixed with a little cold water, of course) to the sauce at the end of preparing.

Super simple and really tasty.

Sauce is awesome! I used apple cider vinegar. I want to try that sauce on shrimp.

I like how fast this was to make. I used hot honey and the flavor was outstanding. I'm wondering if it could somehow be done in the oven when I have more guests.

My family enjoyed the great flavors!

Quick, flavorful, and highly recommended.

Made it twice this week already.