Crispy Honey Garlic Chicken Thighs
These crispy honey garlic chicken thighs are juicy and flavorful on the inside, golden and crispy on the outside, and coated in a delicious sweet and savory honey garlic sauce. They’re easy enough for a weeknight dinner and delicious enough for the whole family.
Ingredients
For the Chicken
- 1 kg bone-in, skin-on chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 tablespoons cornstarch or all-purpose flour
- 2 tablespoons cooking oil
For the Honey Garlic Sauce
- 4 garlic cloves, minced
- ⅓ cup honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 2 tablespoons water
Instructions
- Prepare the chicken: Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt, black pepper, paprika, and garlic powder.
- Coat the chicken: Sprinkle the cornstarch or flour over the chicken and toss until each piece is lightly and evenly coated. Shake off any excess.
- Crisp the chicken: Heat the oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and cook for about 6–8 minutes, until the skin is deeply golden and crispy. Flip and cook for another 3–4 minutes.
- Make the sauce: Remove the chicken from the skillet. Lower the heat to medium and add the minced garlic. Cook for about 30 seconds, just until fragrant. Add the honey, soy sauce, vinegar or lemon juice, paprika, black pepper, and water. Stir well.
- Combine: Return the chicken to the skillet and spoon the honey garlic sauce over the thighs.
- Finish cooking: Transfer the skillet to a preheated 400°F (200°C) oven and bake for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Serve: Spoon the sticky honey garlic sauce over the chicken and serve hot with rice, mashed potatoes, roasted vegetables, or a fresh salad.
Helpful Tip
For extra-crispy skin, make sure the chicken is completely dry before seasoning and avoid overcrowding the skillet.