Go Back
baked boneless chicken thighs coated in a thin glossy brown honey-garlic glaze, with a little cooked sauce in the bottom of a plain baking dish
Melissa Hart

Baked Honey Garlic Chicken Thighs

Honey belongs in the sauce, but it doesn't need to spend the whole bake on the chicken's surface. Give these boneless thighs a head start before brushing on the glaze so the garlic and sugar have less time to scorch. The sauce should look shiny and cling in a thin layer. Spoon a little of the hot pan sauce over the meat after resting, and leave any very dark sticky patches in the dish instead of scraping them onto dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs about 4 large pieces
  • 1 tsp neutral oil
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3 tbsp honey
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 4 garlic cloves finely grated
  • 1 tsp grated fresh ginger
  • 2 tbsp water

Method
 

  1. Heat the oven to 400°F and lightly oil a baking dish just large enough to hold the thighs in one layer. Pat chicken dry and season with salt and pepper.
  2. Arrange thighs unfolded in the dish and bake for 12 minutes. Whisk honey, soy sauce, vinegar, garlic, ginger and water in a small bowl.
  3. Brush half the glaze over the chicken and bake for 8 minutes. Brush with the remaining glaze and return to the oven.
  4. Bake for 5 to 10 minutes more until browned in places and the thickest part of every thigh reaches at least 165°F.
  5. Rest for 5 minutes, then spoon a little hot pan sauce over each thigh and serve.