Name: Honey Garlic Chicken Thighs Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 8 chicken thighs skinless and boneless; 2 tbsp cornflour (cornstarch); 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp vegetable oil; 1 tbsp unsalted butter; 4 cloves garlic minced; 110 g (1/3 cup) honey; 80 ml (1/3 cup) chicken stock; 1 tbsp rice vinegar; 1 tbsp light soy sauce; 1 tbsp finely chopped fresh parsley; 1/2 tsp chili flakes; Boiled rice

If you’re on the hunt for a quick and irresistibly sticky chicken dinner, you’ve got to try this Honey Garlic Chicken Thighs Recipe. The tender, boneless thighs glazed in a sweet-and-savory garlic-honey sauce make weeknights feel like a treat.

The image shows a close-up of a black pan filled with seven golden brown cooked pieces of meat, each piece covered with a shiny glaze and sprinkled with small bits of green herbs and red flakes. A silver spoon hovers over one piece in the foreground, dripping sticky amber sauce onto the tender meat. The surface in the pan is glossy with oil and sauce reflections, giving a rich, warm feel. The background is softly blurred white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Garlic Chicken Thighs Recipe
Top Tip
How to Serve Honey Garlic Chicken Thighs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Garlic Chicken Thighs Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this honey garlic chicken—it’s one of those recipes I make on repeat when I want something flavorful but fuss-free. The combination of garlic, honey, and a splash of soy sauce hits all the right notes.

Super quick: Ready in just 20 minutes from start to finish—perfect for busy evenings.
Minimal ingredients: No complicated sauces or hard-to-find items, just pantry staples coming together beautifully.
Juicy & tender: Boneless, skinless chicken thighs stay moist and soak up all that sticky sauce.
Versatile serving: Pairs perfectly with simple boiled rice for a comforting, complete meal.

Ingredients & Why They Work

When shopping for this recipe, simplicity is key. Choose fresh, boneless chicken thighs and gather a handful of familiar ingredients—the magic really happens in the pan, not the pantry.

Flat lay of skinless boneless chicken thighs arranged neatly, a small mound of white cornflour (cornstarch) in a simple white ceramic bowl, a white ceramic bowl with coarse salt, a white ceramic bowl with black peppercorns, a small white ceramic bowl holding clear golden vegetable oil, a small pat of unsalted butter on a white ceramic dish, four fresh garlic cloves, a small white ceramic bowl filled with thick amber honey, a white ceramic bowl with light golden chicken stock, a small white ceramic bowl containing clear rice vinegar, a white ceramic bowl of dark brown light soy sauce, a few sprigs of finely chopped fresh green parsley on a white ceramic plate, a small white ceramic bowl with bright red chili flakes, and a neatly formed mound of fluffy white boiled rice on a plain white ceramic plate—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: I always use boneless, skinless thighs because they stay juicy and tender even with quick cooking.
Cornflour (cornstarch): This gives the chicken a light coating that crisps up nicely before simmering in the sauce.
Salt & pepper: Basic seasoning that brings out the chicken’s natural flavor.
Vegetable oil: Great for frying at high heat without smoking.
Unsalted butter: Adds richness and helps mellow the garlic once it hits the pan.
Garlic: Fresh minced garlic infuses the dish with that classic, irresistible aroma and flavor.
Honey: The star of the sauce delivering sweetness and that sticky, luscious glaze.
Chicken stock: Gives the sauce some depth and balances the sweetness.
Rice vinegar: Adds a subtle tang to lift the flavor profile.
Light soy sauce: Brings umami and saltiness to round out the sauce perfectly.
Fresh parsley: A bright, fresh finish that adds color and freshness.
Chili flakes: Just a touch of heat to contrast the sweetness and keep things interesting.
Boiled rice: The perfect simple side to soak up every bit of that sticky sauce.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Honey Garlic Chicken Thighs Recipe is wonderfully flexible—you can easily tweak it to suit your mood, pantry, or dietary needs. Whether you like it extra sticky, a bit spicier, or prefer a gluten-free twist, there’s a variation that’s perfect for you!

Gluten-Free Version: Swap out the light soy sauce for tamari to keep all the flavor but make this dish safe for gluten-sensitive eaters. I’ve done this when cooking for friends with gluten intolerance, and the taste remains deliciously rich.
Milder Spice: If you’re not into heat, simply reduce or omit the chili flakes. I sometimes leave them out when serving this to kids, and everyone still loves the sweet garlic-honey glaze.
Extra Veggie Boost: Try adding some sliced bell peppers or snap peas to the pan during the last few minutes of cooking. It adds a fresh crunch and makes the meal even more vibrant.
Rice Alternatives: While boiled rice is classic here, feel free to serve your chicken thighs over steamed quinoa, cauliflower rice, or even noodles for a different texture and flavor combo.

Step-by-Step: How I Make Honey Garlic Chicken Thighs Recipe

The image shows a close-up of a white plate filled with a bed of fluffy white rice as the bottom layer, topped with several pieces of golden-brown fried chicken coated in a shiny, sticky orange sauce for the second layer. The sauce glistens and is sprinkled generously with red chili flakes and finely chopped green herbs, adding a pop of color and texture on top of the chicken. photo taken with an iphone --ar 2:3 --v 7

Step 1: Coat the Chicken for a Perfect Crisp

Start by placing your 8 skinless, boneless chicken thighs in a bowl. Add 2 tablespoons of cornflour (cornstarch), ½ teaspoon salt, and ½ teaspoon pepper. Toss everything together until each piece is evenly coated. This coating gives the chicken a subtle crunch once cooked and helps the sauce cling beautifully later on.

Step 2: Sizzle the Chicken to Golden Perfection

Heat 2 tablespoons of vegetable oil in a large frying pan over high heat until hot but not smoking. Carefully add the chicken thighs in a single layer. Let them cook undisturbed for about 5 minutes until that gorgeous golden crust forms. Flip each thigh and cook for an additional 2 minutes on the second side. You’re looking for a rich color and a hint of crispiness here—it’s the foundation of flavor.

Step 3: Melt Butter and Infuse Garlic Aroma

Reduce the heat to medium and add 1 tablespoon of unsalted butter to the pan, allowing it to melt slowly. Toss in 4 cloves of minced garlic, stirring constantly to combine. The butter softens the garlic’s sharpness, giving the dish a lovely mellow depth. Be careful to keep the heat at medium to prevent the garlic from burning and turning bitter.

Step 4: Whip Up the Sauce and Simmer

While your garlic is warming, mix together 110 grams (about ⅓ cup) honey, 80 ml (⅓ cup) chicken stock, 1 tablespoon rice vinegar, and 1 tablespoon light soy sauce in a small bowl. Pour this sweet-savory sauce into the pan over the chicken. Crank the heat up to bring the sauce to a boil, then immediately lower it to a simmer. Let everything cook together for 5 minutes. The sauce will thicken and turn sticky, coating every tender bite of chicken, which by now will be perfectly cooked and juicy inside.

Step 5: Garnish and Serve Over Boiled Rice

Finish off your dish by sprinkling 1 tablespoon of finely chopped fresh parsley and ½ teaspoon chili flakes over the chicken. The parsley adds a fresh burst of color and brightness, while the chili flakes bring just a touch of heat. Serve everything hot over a bed of fluffy boiled rice, and enjoy a comforting meal ready in just 20 minutes!

Top Tip

Getting this Honey Garlic Chicken Thighs Recipe just right is all about balancing flavors and textures, and a few careful touches can take it from good to unforgettable.

Coating the chicken evenly: I always make sure the cornflour, salt, and pepper fully coat each thigh; this creates that irresistible golden crust that locks in juiciness.
Medium heat garlic cooking: Through trial and error, I found that reducing the heat when adding garlic prevents it from burning and turning bitter, preserving that sweet garlic aroma.
Saucing technique: Pour the sauce in a hot pan and bring it to a boil before reducing to simmer — this helps the sauce thicken perfectly and cling to the chicken pieces beautifully.
Don’t overcrowd the pan: Cooking chicken thighs in a single layer avoids steaming and ensures a lovely sear every time.

How to Serve Honey Garlic Chicken Thighs Recipe

A black frying pan holding seven pieces of golden-brown cooked meat on the bottom half and a few lighter pink uncooked pieces on the top half, with a woman's hand using black tongs to hold one piece of meat. The pan sits on a white marbled surface. The cooked meat shows a grilled texture with small charred spots, while the uncooked parts look soft and moist, photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshly chopped parsley adds a burst of color and a light herbal freshness, while a sprinkle of chili flakes gives just the right kick of heat. For a pop of texture, toasted sesame seeds work wonderfully too!

Side Dishes

This dish shines served over fluffy boiled rice, which soaks up that sticky honey garlic sauce perfectly. You can also pair it with stir-fried greens like bok choy or snap peas, or even a crisp cucumber salad to balance the richness.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftovers in an airtight container in the refrigerator. They’ll keep well for up to 3 days, making this recipe perfect for quick lunches or easy dinners on busy days.

Freezing

If you want to freeze the dish, place the cooked chicken and sauce in a freezer-safe container. It will stay good for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over medium heat to warm through without drying out the chicken. Adding a splash of water or chicken stock while reheating helps to loosen the sauce and keep it beautifully sticky.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs for this recipe?

You can, but boneless, skinless chicken thighs are recommended because they stay juicier and tender during cooking, whereas chicken breasts can dry out quickly.

How spicy is this Honey Garlic Chicken Thighs Recipe?

The recipe includes ½ teaspoon of chili flakes which adds a gentle heat. You can adjust or omit the chili flakes based on your spice preference.

Is this recipe gluten-free?

To make it gluten-free, substitute the light soy sauce with tamari or a gluten-free soy sauce alternative.

Can I prepare this recipe ahead of time?

Yes! You can prepare the chicken and sauce in advance and refrigerate for up to 3 days or freeze for longer storage. Just reheat gently before serving.

Final Thoughts

This Honey Garlic Chicken Thighs Recipe is one of my go-to meals when I want something fast, satisfying, and packed with flavor. The sticky sauce is simply addictive, and the tender chicken makes every bite a joy. Whether you're cooking for your family on a busy weeknight or treating friends to dinner, this recipe never fails to impress. I hope you enjoy making and sharing it as much as I do!