Crispy Honey Garlic Chicken Thighs

Crispy honey garlic chicken thighs start in a hot skillet, skin side down, and finish in the oven. A light coat of cornstarch or flour helps the skin turn deep gold, and a quick glaze of honey, soy sauce, garlic, butter and lemon goes on after the chicken is cooked. That order keeps the skin crisp and the honey from burning.

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What you need

For the chicken

• 2 1/4 lb (1 kg) bone-in chicken thighs, skin-on
• Salt and black pepper, to taste
• 1 tsp paprika
• 1/2 tsp garlic powder
• 2 tbsp cornstarch or all-purpose flour
• 2 tbsp cooking oil

For the honey garlic glaze

• 4 garlic cloves, minced
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp butter
• 1 tbsp lemon juice
• 1/2 tsp chili flakes, optional
• Fresh parsley, chopped, for garnish

How the skin gets crisp

Wet skin steams, so the paper towels come first. Pat every thigh dry, including the underside, before any seasoning goes on. Then dust on the cornstarch or flour and shake off whatever doesn’t cling. You want a thin film here. A thick layer turns heavy and pasty instead of crisp.

The thighs go into the hot oil skin side down, and then you leave them alone. Six to 8 minutes without much moving lets the fat render and the surface brown. If you lift a thigh early, you risk tearing the skin that is still stuck to the pan. It needs that time, so give it the full window.

Use a skillet that can go in the oven. After the second side gets its 3 to 4 minutes, the whole pan moves straight into the 400°F oven, which saves you a dish and keeps the heat steady. Thighs vary in size, so go by temperature. The thickest part should read 165°F.

Why the glaze waits

Honey burns at high heat. Brushed on before baking, it would darken and turn bitter long before the chicken was done, so the glaze cooks separately in a small pan while the thighs are in the oven. Butter and garlic go first for about 30 seconds, then the honey, soy sauce, lemon juice and chili flakes if you are using them. A gentle simmer of 2 to 3 minutes makes it glossy and slightly thick.

The lemon juice matters more than its small amount suggests. Honey and butter on their own would taste heavy, and that tablespoon of acid keeps the sauce balanced against the salty soy.

For another oven dinner with the same sticky glaze, try our honey garlic sausages baked on sliced onions .

How to make them

• Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt, black pepper, paprika and garlic powder.
• Sprinkle the chicken lightly with the cornstarch or flour until evenly coated, and shake off any excess.
• Preheat the oven to 400°F (200°C).
• Heat the oil in an oven-safe skillet over medium-high heat. Add the chicken skin side down and cook for 6 to 8 minutes, until the skin is deep golden and crisp. Turn and cook for another 3 to 4 minutes.
• Move the skillet to the oven and bake for 15 to 20 minutes, until the thickest part reaches 165°F (74°C).
• While the chicken bakes, melt the butter in a small saucepan over medium heat. Add the garlic and cook for about 30 seconds, until fragrant.
• Stir in the honey, soy sauce, lemon juice and chili flakes, if using. Simmer gently for 2 to 3 minutes, until glossy and slightly thickened.
• Brush the glaze generously over each thigh, sprinkle with parsley and serve right away.

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Serving and small changes

Glaze the chicken right before it goes to the table, because the crisp skin only lasts so long under a sticky sauce. Brushing keeps more of the crunch. You can toss the thighs in the glaze for a heavier coat, but don’t leave the skin soaking in it.

Rice is a natural partner, since it catches any extra glaze. Roasted potatoes, steamed broccoli, green beans or a fresh salad also work. For small changes, try freshly grated ginger in the glaze, or finish the plate with sesame seeds, sliced green onions or a little lemon zest.

Want more chicken dinners? Try our slow cooker honey garlic chicken , make skillet chicken fajitas with peppers and lime , or roast a garlic butter herb chicken for the weekend.

FAQ

Cornstarch or flour?

Either one works in the same amount, 2 tablespoons. Whichever you use, keep the layer light and shake off the excess.

Can I add the glaze before baking?

It’s better not to. Honey can burn at 400°F, so the glaze goes on after the chicken comes out of the oven.

Are the chili flakes necessary?

No, they are optional. The 1/2 tsp adds a gentle heat to the sweet glaze, and you can leave them out.

How do I know the chicken is done?

Check the thickest part with a thermometer. It should read 165°F (74°C). Bigger thighs may need the full 20 minutes.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us