Crispy on the outside, juicy on the inside, and coated in a sticky sweet-savoury glaze, these honey garlic chicken thighs are the ultimate quick dinner. Made with simple pantry staples and cooked entirely on the stovetop, this recipe delivers bold flavour with minimal effort and zero stress.

Why You’ll Love This Recipe

• Ready in under 20 minutes from start to finish
• No marinating required
• Cooked in one pan for easy cleanup
• Made with everyday pantry ingredients
• Family-friendly and easy to adjust for spice levels
• Perfect with rice, noodles, or fresh greens
• Budget-friendly and ideal for weekly meal prep

This is the kind of dependable, fuss-free dinner that earns a permanent spot in your regular rotation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken
6 boneless chicken thighs (skin on or off)
½ teaspoon sea salt flakes
½ teaspoon freshly cracked black pepper
1 tablespoon olive oil

For the honey garlic sauce
3 tablespoons tamari or all-purpose soy sauce
3 tablespoons honey
1 tablespoon brown sugar
1 tablespoon freshly minced garlic
1 tablespoon rice vinegar or white vinegar
1 teaspoon sesame oil
1 teaspoon cornflour (cornstarch)
2 tablespoons water

To serve
Steamed jasmine rice
Steamed Chinese broccoli (gai lan) or other Asian greens
Finely sliced spring onion
Chilli oil (optional)

Directions

Prepare the chicken
Pat the chicken thighs dry using paper towel. Season both sides evenly with salt and pepper.

Sear the chicken
Heat the olive oil in a large deep pan over medium–high heat. Add the chicken thighs smooth-side or skin-side down. Cook for 4–5 minutes until golden and crisp. If using skin-on thighs, gently press down with a spatula for extra crispness. Flip and cook for another 4–5 minutes, or until fully cooked through. Transfer to a plate. Carefully spoon out excess fat if desired, leaving about 2 tablespoons in the pan for flavour.

Make the sauce
In a small bowl, whisk together soy sauce, honey, brown sugar, garlic, vinegar, sesame oil, cornflour, and water until smooth.

Simmer and combine
Reduce heat to medium. Pour the sauce into the pan. Let it bubble and simmer for 2–3 minutes until thickened and glossy. Return the chicken to the pan and turn to coat thoroughly in the sauce.

Serve
Slice the chicken if desired. Spoon over steamed rice, add greens on the side, drizzle with extra sauce, and finish with sliced spring onion and optional chilli oil.

Servings and timing

Servings: 4 servings

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes

Variations

Use chicken breast
Slice thick chicken breasts horizontally into thinner cutlets. Cook for 3–4 minutes per side until cooked through.

Make it spicy
Add ½ teaspoon chilli flakes or a drizzle of chilli oil to the sauce.

Add vegetables to the pan
After removing the chicken, sauté bok choy, broccolini, snow peas, or green beans in the same pan before adding the sauce.

Make it gluten free
Use tamari instead of regular soy sauce and confirm your vinegar and cornflour are gluten free.

Turn it into noodles
Serve over rice vermicelli, soba, udon, or thin egg noodles for a quick stir-fry style dinner.

Storage/Reheating

Fridge
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Freezer
Freeze cooked chicken with sauce for up to 2 months. Store in individual portions for easy reheating.

To thaw
Defrost overnight in the refrigerator or use your microwave’s defrost setting.

To reheat
Microwave: Cover and heat in 1-minute intervals until hot.
Stovetop: Reheat gently in a pan over medium heat with 1–2 tablespoons of water to loosen the sauce.

FAQs

Can I use chicken breast instead of thighs?

Yes. Slice thick breasts horizontally into thinner pieces so they cook evenly. Reduce cooking time to about 3–4 minutes per side.

Do I have to use cornflour in the sauce?

No. It helps thicken the sauce quickly, but you can omit it and simmer the sauce longer until naturally reduced and glossy.

How do I know when the chicken is cooked?

The internal temperature should reach 75°C (165°F), and the juices should run clear when pierced.

Can I make this ahead of time?

Yes. You can cook the chicken and store it with the sauce in the fridge. Reheat gently before serving.

What vegetables go well with this dish?

Chinese broccoli, bok choy, broccolini, snow peas, green beans, or even shredded lettuce all pair beautifully.

Is this recipe very sweet?

It has a balanced sweet-savoury flavour. You can reduce the honey slightly if you prefer a less sweet glaze.

Can I double the sauce?

Absolutely. If serving with extra rice or vegetables, doubling the sauce ensures plenty to drizzle over everything.

Why isn’t my sauce thickening?

It likely needs a bit more simmering time. Keep it bubbling gently until it reduces and becomes glossy.

Can I cook this in advance for meal prep?

Yes. It reheats very well and works perfectly for packed lunches with rice and greens.

What rice works best?

Steamed jasmine rice is ideal, but basmati or brown rice also work well.

Conclusion

Honey garlic chicken thighs are proof that a quick weeknight dinner can still be incredibly satisfying. With a crisp golden exterior and a sticky, flavour-packed glaze, this recipe delivers big results using simple ingredients and one pan. Serve it with rice and greens for a complete meal that’s guaranteed to become a regular favourite.

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