Honey Glazed Chicken Recipe | Crispy Thighs in 40 Minutes

There’s something irresistibly inviting about that gentle sizzling as the chicken hits the pan, the rich buttery smell swirling up as honey meets garlic. From my kitchen to yours, this Honey Glazed Chicken Recipe has been through countless trials—I’ve tested it on weekday dinners and weekend gatherings, discovering that a quick chill of the seasoned thighs (personal testing note: patting the chicken dry and letting it rest uncovered in the fridge for 15 minutes gives an extra-crispy finish) makes all the difference.

Why You’ll Love Honey Glazed Chicken Recipe

• Golden, crackling skin that stays crisp under a glossy, sticky glaze
• All-in-one pan method for minimal cleanup and maximum flavor
• Pantry-staple ingredients come together in under 40 minutes
• Inspired by Asian home cooking—honey and soy in perfect harmony

A Little Background

I first stumbled on this glaze while experimenting with leftover honey in midwinter. On the third attempt, I swapped ketchup for hoisin and found a richer hue—and it stuck. Over multiple runs, I learned that a gentle simmer coaxed out deeper caramel notes without burning the garlic. Personal testing note: I now always use a medium-low flame when glazing to keep the sauce silky smooth.

Key Ingredients for Honey Glazed Chicken Recipe

• Chicken Thighs (8 bone-in, skin-on): The skin crisps up beautifully; you can use boneless, but adjust cooking time.
• Cornstarch (1/3 cup / 45g): Creates that irresistible crunch; arrowroot works too.
• Honey (1/3 cup / 115g): Balances the salt of the soy; choose a mild floral variety.
• Soy Sauce (1/4 cup / 60ml): Provides depth; low-sodium gives you more control over salt.
• Garlic (4 cloves, finely chopped): Infuses aroma; don’t skip the fresh—avoid pre-minced jars.

How to Make Honey Glazed Chicken Recipe

1. Pat chicken dry and season both sides with salt and pepper. Toss in cornstarch until evenly coated.
2. Heat vegetable oil in a large frypan over medium-high. Add chicken skin-side down; cook 6–7 minutes until edges are golden. Flip and cook 5 minutes more. Remove chicken to a plate.
3. Discard excess oil, leaving ~1 teaspoon. Add garlic; cook 30 seconds until fragrant. Stir in honey, soy sauce, ketchup, sesame oil, rice vinegar, and chili flakes until combined.
4. Return chicken to pan, spooning sauce over each piece. Simmer 3–5 minutes until sauce bubbles and thickens into a glossy glaze.

Pro Tips & Troubleshooting

• For extra-crisp skin, don’t crowd the pan. Work in batches if needed.
• If your sauce tastes too sharp, whisk in an extra teaspoon of honey or a splash more rice vinegar.
• Swap rice vinegar for lemon juice in spring for a brighter lift.
• Doubling? Use a deeper skillet and reduce heat after searing to ensure even cooking.

Storage & Make-Ahead Guide

Store cooled chicken in an airtight container in the fridge up to 3 days. For longer storage, freeze portions before adding sauce (personal testing note: this prevents the glaze from weeping upon thawing). Reheat in a 180°F/80°C oven or gently simmer in a skillet until internal temp reaches 165°F. Always refrigerate leftovers within 2 hours of cooking for food safety.

Serving Suggestions

Plate these thighs atop steamed jasmine rice or toss through stir-fried greens. Garnish with sesame seeds, sliced spring onions, or even crushed peanuts for crunch. Leftover sauce is great drizzled over roasted veggies or tossed with noodles.

Frequently Asked Questions

• How do I adjust the sweetness of honey garlic chicken? Add more soy sauce or a dash of rice vinegar to balance sugar.
• Can I use chicken breasts instead of thighs? Yes, but reduce sear time to 4–5 minutes per side to prevent drying out.
• What’s the best way to reheat honey glazed chicken? Warm in a low oven (180°F/80°C) for 10–12 minutes until heated through.
• Is there a substitute for cornstarch? Arrowroot powder works 1:1 and gives a clear glaze.
• Can I make this recipe gluten-free? Use tamari or coconut aminos in place of soy sauce.
• How do I prevent burnt garlic in the sauce? Remove pan from high heat when adding garlic and keep it moving for just 30 seconds.

Final Thoughts

This Honey Glazed Chicken Recipe remains one of my go-to weeknight savers. The interplay of crisp skin, sticky-sweet glaze, and garlicky warmth never fails to gather smiles around the table. Give it a try, share your tweaks below, and let me know how it turns out in your kitchen!

More Recipes You’ll Love

• Air Fryer Chicken Wings – a crispy, saucy alternative for bite-sized chicken treats
• Garlic Butter Shrimp Pasta – shares the rich garlic notes in a silky pasta dish
• Cajun Chicken Pasta – brings a spicy kick to your weeknight chicken repertoire
• Pesto Chicken Pasta – offers a fresh, herby contrast to the sweet glaze