# Honey Garlic Chicken Thighs

Honey garlic chicken thighs are juicy skillet-browned thighs coated in a sticky, glossy sauce of honey, garlic and soy. It is sweet, salty and savory all at once and ready in 35 minutes.

The sauce comes together in the same pan right after the chicken browns. Spoon it over rice and add a green vegetable for a simple weeknight meal.

- Total time: 35 min (prep 10 min, cook 25 min)
- Serves: 4
- Per serving (estimated): 390 kcal, 33 g protein
- Cuisine: Fusion. Category: Main course. Diet: dairy-free, high-protein.

## Ingredients

- 700 g boneless, skinless chicken thighs
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1/4 cup honey
- 3 tbsp soy sauce
- 1 tbsp rice vinegar or apple cider vinegar
- 1/4 cup chicken stock or water
- 1 tsp cornstarch mixed with 1 tbsp cold water
- 2 green onions, sliced
- 1 tsp sesame seeds

## Method

1. Pat the chicken thighs dry and season with the salt and pepper.
2. Heat the oil in a large skillet over medium-high heat. Cook the thighs 5 to 6 minutes per side, until deep golden and 175°F (80°C) inside. Move to a plate.
3. Lower the heat to medium. Add the garlic to the pan and cook 30 seconds until fragrant, stirring so it does not burn.
4. Add the honey, soy sauce, vinegar and stock. Simmer 3 to 4 minutes, stirring, until the sauce looks glossy and bubbles are large and slow.
5. Stir the cornstarch mixture and pour it in. Simmer 1 minute until the sauce coats the back of a spoon.
6. Return the chicken and juices to the pan. Spoon the sauce over and cook 2 minutes, turning to glaze.
7. Rest 3 minutes. Top with green onions and sesame seeds.
8. Serve over rice with steamed broccoli.

## Why it works

- Browning the thighs first builds a flavorful crust and fond for the sauce.
- Soy sauce balances the honey with salt and umami, so the sauce is not just sweet.
- Adding the garlic after lowering the heat keeps it from burning and turning bitter.
- A little cornstarch thickens the sauce so it clings to the chicken instead of pooling.
- Thighs stay juicy at 175°F (80°C), which makes them forgiving in a sticky glaze.

## The science

- **Sweet and salty balance.** Salt and sweetness suppress each other, which rounds out flavor. Honey alone tastes flat and cloying; soy sauce adds salt and umami so the sauce tastes layered. A little vinegar brings a bright note that keeps it from feeling heavy.
- **Sugars brown fast.** Honey is rich in fructose and glucose, which caramelize and burn at lower temperatures than table sugar. Cooking the sauce over medium heat and watching it carefully gives a glossy glaze instead of a bitter, scorched one.
- **Starch thickening.** Cornstarch granules swell and gel when heated in liquid. Mixing it with cold water first prevents lumps, and simmering for a minute activates it fully, giving a glossy, clingy sauce. Skip this step and the glaze stays thin and slides off the chicken, so the slurry is worth the extra minute.

## Tips

- Add the sauce only after the chicken is browned, or the honey can burn.
- Use a medium skillet so the sauce stays deep enough to reduce evenly.
- Taste the sauce; add a squeeze of lime if it is too sweet.

## Mistakes to avoid

- Cooking on very high heat after adding honey burns it quickly, so lower the heat first.
- Adding cornstarch directly to hot sauce makes lumps, so mix with cold water first.
- Overcooking the garlic makes the sauce bitter, so only cook it 30 seconds.

## Variations and swaps

- Add 1 tsp grated ginger and a pinch of chili flakes.
- Bake at 400°F (200°C) for 25 minutes and brush with the sauce in the final 5 minutes.
- Use chicken breast, cut into strips, and cook 3 to 4 minutes per side.
- Swap honey for maple syrup for a woodsier sweetness.
- Swap soy sauce for tamari to make it gluten-free.
- Swap bone-in thighs for boneless and bake 40 to 45 minutes at 400°F (200°C) instead.

## Storage

Refrigerate within 2 hours and keep up to 4 days. Reheat in a skillet with a splash of water until the chicken reaches 165°F (74°C).

## FAQ

**What goes with honey garlic chicken?**

Steamed rice, noodles or roasted potatoes work well, with broccoli, green beans or a simple salad on the side. They soak up or balance the sticky sauce.

**Can I use chicken breast instead of thighs?**

Yes, cut the breast into strips or cubes and cook 3 to 4 minutes per side to 165°F (74°C). Thighs are juicier, but breast works if you do not overcook it.

**How do you thicken honey garlic sauce?**

Simmer it for 3 to 4 minutes, then stir in a cornstarch and cold water mixture and simmer 1 minute. The sauce will coat the back of a spoon.

**Can I make honey garlic chicken thighs in the oven?**

Yes. Bake thighs at 400°F (200°C) for 25 to 30 minutes, then brush with the sauce and bake 5 more minutes until 175°F (80°C).

**Why did my honey garlic sauce burn?**

Honey burns at lower heat than most sugars. Keep the heat at medium and stir often once the sauce is simmering.

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Source: https://cookingscientist.com/recipes/honey-garlic-chicken-thighs (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846