Description
Tender and juicy baked chicken thighs coated in a sweet and savory glaze, perfect for a quick weeknight dinner or family meal.
Ingredients
Units
Scale
- 8 bone-in, skin-on chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar or lemon juice
- 3 garlic cloves, minced
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp paprika (optional, for color)
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening glaze)
- Fresh herbs or sesame seeds for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish or line with foil.
- In a small bowl, whisk together honey, soy sauce, olive oil, vinegar or lemon juice, garlic, pepper, salt, and paprika.
- Place chicken thighs in the baking dish and pour the glaze mixture over them, turning to coat well.
- Bake uncovered for 35–40 minutes, basting with the pan juices once or twice, until chicken is fully cooked (internal temp 165°F/74°C).
- If desired, transfer pan juices to a small pot. Mix cornstarch and water in a bowl, then whisk into juices over medium heat until thickened.
- Brush thickened glaze over chicken or serve on the side.
- Garnish with chopped herbs or sesame seeds before serving.
Notes
- Use skinless thighs for a lighter option, but reduce baking time slightly.
- Marinate chicken in the glaze for 1–2 hours for deeper flavor.
- Leftovers make a great addition to salads or wraps.
Nutrition
- Serving Size: 2 thighs
- Calories: 420
- Sugar: 18g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 160mg