Description
Delicious Honey Garlic Chicken Thighs baked to perfection in a sticky, flavorful glaze made with honey, soy sauce, and garlic. This easy-to-make dish features tender, juicy chicken coated in a slightly sweet and savory sauce with a hint of spice, perfect for serving alongside rice or vegetables.
Ingredients
Scale
Chicken and Coating
- 6 boneless, skinless chicken thighs
- ¼ cup all-purpose flour
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Sauce
- ¼ cup honey (or agave nectar)
- 2 tablespoons low-sodium soy sauce
- 4 cloves garlic (minced)
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken thighs.
- Mix Coating: In a medium bowl, combine the all-purpose flour and ground paprika to create the dry coating for the chicken.
- Coat Chicken: Dredge each chicken thigh in the flour and paprika mixture until evenly coated. Arrange the coated chicken thighs in a greased or foil-lined baking dish.
- Season Chicken: Sprinkle each coated thigh evenly with kosher salt and ground black pepper for added flavor.
- Prepare Sauce: In a separate bowl, whisk together the honey, low-sodium soy sauce, and minced garlic to form the sticky sauce that will glaze the chicken.
- Coat with Sauce: Pour the honey garlic sauce evenly over the chicken thighs, flipping them once or twice to ensure thorough coating. If you want a spicy kick, sprinkle the crushed red pepper flakes over the chicken; otherwise, omit this step.
- Bake Covered: Cover the baking dish with foil to lock in moisture and bake the chicken in the preheated oven for 30 minutes.
- Finish Baking: Remove the foil and continue baking uncovered for an additional 15 minutes. This will allow the sauce to thicken and the chicken to develop a nicely glazed finish.
- Serve: Serve the honey garlic chicken thighs hot with your choice of rice or vegetables. Optionally, pour any extra sauce from the pan over the chicken for added flavor.
Notes
- The flour and paprika coating helps create a slightly crispy texture on the chicken skinless thighs while locking in moisture.
- Adjust crushed red pepper flakes according to your spice preference or omit for a milder version.
- For best results, make sure the chicken is evenly coated in sauce by flipping them once or twice during preparation.
- This dish pairs wonderfully with steamed rice, sautéed vegetables, or a fresh green salad.
- Leftover chicken can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 205 kcal
- Sugar: 12 g
- Sodium: 493 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.02 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 107 mg
