Honey Garlic Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on, these provide the best flavor and texture.

Honey: Adds a natural sweetness and helps create a caramelized glaze.

Low sodium soy sauce: Controls the saltiness while adding umami flavor.

Garlic: Minced fresh cloves bring a robust and aromatic flavor.

Olive oil: Used for searing the chicken to a golden brown.

To achieve perfectly crispy chicken thighs, make sure to pat them dry with a paper towel before searing. This removes excess moisture and allows the olive oil to create a beautiful golden crust.

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

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile, making them a good alternative.

• honey - Substitute with maple syrup: It provides a similar sweetness and consistency, though it has a slightly different flavor.

• honey - Substitute with agave nectar: It has a similar sweetness and viscosity, making it a good alternative for honey.

• low sodium soy sauce - Substitute with tamari: It is gluten-free and has a similar flavor profile, though it may be slightly less salty.

• low sodium soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a similar umami flavor and lower sodium content.

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• minced garlic - Substitute with shallots: They provide a milder, sweeter flavor that can complement the dish well.

• olive oil - Substitute with avocado oil: It has a similar cooking temperature and health benefits, making it a good alternative.

• olive oil - Substitute with grapeseed oil: It has a neutral flavor and high smoke point, suitable for cooking chicken.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken thighs in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.

• Store the container in the refrigerator for up to 3-4 days. This ensures the chicken remains fresh and safe to eat.

• For longer storage, you can freeze the chicken thighs. Wrap each thigh individually in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped chicken thighs in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Freeze for up to 2-3 months. Beyond this period, the chicken may lose its flavor and texture.

• To reheat, thaw the chicken thighs in the refrigerator overnight. This gradual thawing helps maintain the quality of the meat.

• Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet and cover with aluminum foil to retain moisture.

• Bake for 15-20 minutes, or until the chicken is heated through. You can also reheat in a microwave, but this may result in a less crispy skin.

• Optionally, brush with a bit of honey or soy sauce before reheating to refresh the flavors.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover honey garlic chicken thighs in an oven-safe dish. Cover the dish with aluminum foil to retain moisture. Bake for about 15-20 minutes or until the chicken is heated through. This method helps maintain the crispy skin and juicy interior.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet, skin side down. Cover and reheat for about 5-7 minutes, flipping halfway through. This method ensures the chicken remains moist and the skin gets a bit of a crisp.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a microwave-safe lid or another plate to prevent drying out. Heat on medium power for 2-3 minutes, checking halfway through. This is the quickest method but may result in less crispy skin.

• 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. Reheat for about 5-7 minutes, or until heated through. This method helps to retain the crispy texture of the skin.

• Slow Cooker Method: Place the chicken thighs in the slow cooker. Add a splash of chicken broth or water to keep them moist. Cover and heat on low for 2-3 hours. This method is great for ensuring the chicken remains tender and juicy.

• Oven: Used to bake the chicken thighs to ensure they are cooked through.

• Mixing bowl: Used to whisk together the honey, soy sauce, and minced garlic to create the sauce.

• Whisk: Used to mix the honey, soy sauce, and garlic thoroughly.

• Skillet: Used to sear the chicken thighs until they are golden brown.

• Tongs: Used to turn the chicken thighs while searing them in the skillet.

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

• Measuring spoons: Used to measure the olive oil accurately.

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

• Chopping board: Used as a surface to mince the garlic cloves.

• Chef's knife: Used to mince the garlic cloves finely.

• Oven mitts: Used to safely handle the hot skillet when transferring it to and from the oven.

• Serving platter: Used to serve the cooked chicken thighs.

• Chopping knife: Used to chop parsley for garnish if desired.

• Serving spoon: Used to serve the chicken thighs and sauce.

Prepare the sauce ahead: Mix the honey, soy sauce, and garlic in advance and store in the fridge.

Use a cast iron skillet: It goes from stovetop to oven, saving you from transferring the chicken thighs.

Preheat the oven early: Start preheating the oven while you prep the chicken and sauce.

Chop garlic in bulk: Mince a large batch of garlic and store it in the fridge for future recipes.

Line the skillet with foil: This makes for easy cleanup after baking the chicken.