Honey Garlic Chicken

My sticky sweet and savory Honey Garlic Chicken will leave you licking your fingers and fighting your family for the coveted last piece. You may want to grab some extra napkins for this one!

Course Main Course

Cuisine American

Keyword Honey Garlic Chicken

Prep Time 20

Cook Time 45

Total Time 1 5

Servings People

Calories 675kcal

Author Kathleen

Ingredients

2/3 cup honey
2/3 cup soy sauce
2 tablespoons brown sugar packed
1 tablespoon rice wine vinegar
1 tablespoon fresh garlic minced
1 teaspoon black pepper
1 tablespoon dried Italian seasoning
7-8 pieces large bone-in and skin-on chicken thighs
2 tablespoons cornstarch dissolved in 3 tablespoons cold water
2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

Combine honey (2/3 cup), soy sauce (2/3 cup), brown sugar (2 tablespoons), rice wine vinegar (1 tablespoon), garlic (1 tablespoon), black pepper (1 teaspoon) and dried Italian seasoning (1 tablespoon). Pour the remaining marinade into a 1-gallon resealable plastic bag. Add chicken (7-8 pieces). Place the bag in a rimmed dish and refrigerate for 4-6 hours.
Adjust the oven rack to the lower 1/3 of the oven. Preheat oven to 425ºF (281ºC). Add the chicken and marinade to an oven-proof skillet or baking dish. Bake in preheated oven, skin side down, for 20 minutes. Turn chicken and bake another 20 minutes or until thighs are completely cooked through and skin is golden brown. Remove chicken to a serving plate, loosely tent with foil, and set aside.
Place the skillet with cooking liquid on the stovetop. Whisk cornstarch/water slurry into pan. Bring the liquid to a boil. Boil for about one minute, then reduce the heat to low and continue to cook for 2-3 minutes. Pour thickened sauce over chicken, sprinkle with parsley, and serve.

Notes

Slow cooking – Sometimes I just don’t feel like heating it up the kitchen, and this recipe can easily be altered to make a honey garlic chicken crock pot version.
- To make a slow cooker honey garlic chicken, you’ll skip the marinade step.
  1. Just place the chicken thighs, skin-side up, into the bottom of your crockpot, then pour the marinade over them.
  2. Bake the chicken on low for about 6 hours.
  3. Once the chicken’s done, remove the pieces to a plate to keep warm and (carefully) pour all the juices from the crockpot into a saucepan.
  4. You’ll heat it and thicken it with the cornstarch slurry just like in the original recipe.
Pan options - I prefer to make this dish in a large ovenproof skillet so I can bake the chicken and make the sauce in the same pan. Only one dish to clean! If you don’t have an ovenproof skillet, though, you can use a baking dish and pour the sauce into a saucepan to thicken on the stovetop (just like the honey garlic chicken slow cooker version).
Spice it up – If you want to add a little (or a lot of) heat to this dish, you can add 1 ½ teaspoons of red pepper flakes and/or an equal amount of Sriracha. Just make sure you wash your hands really well to get all the spicy stuff off your fingers before you touch your face!

Nutrition