Sticky Honey Baked Chicken Thighs

Sticky Honey Baked Chicken Thighs are tender, juicy, and glazed in a sweet-savory sauce that caramelizes beautifully in the oven. This simple yet flavorful dish is perfect for weeknight dinners or casual entertaining.

Why You’ll Love This Recipe

This recipe is a brilliant combination of minimal effort and maximum flavor. Chicken thighs remain moist and flavorful during baking, while the sticky honey glaze adds a rich and glossy coating that’s hard to resist. The ingredients are pantry-friendly, and the oven does most of the work, making it ideal for busy schedules.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Bone-in or boneless skinless chicken thighs
• Honey
• Soy sauce
• Garlic, minced
• Apple cider vinegar or lemon juice
• Olive oil
• Dijon mustard (optional)
• Black pepper
• Salt
• Red pepper flakes (optional for heat)
• Chopped fresh parsley (for garnish)

directions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, whisk together honey, soy sauce, garlic, vinegar or lemon juice, olive oil, mustard, salt, and pepper.
3. Place the chicken thighs in a baking dish or ovenproof skillet.
4. Pour the marinade over the chicken and toss to coat evenly.
5. Bake uncovered for 35–40 minutes, basting with the sauce halfway through.
6. Broil the chicken for the last 3–4 minutes to caramelize the glaze.
7. Remove from oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. Total time is approximately 45 minutes: 10 minutes of prep and 35 minutes of baking.

Variations

• Spicy Version: Add sriracha or increase red pepper flakes.
• Citrus Twist: Use orange juice instead of vinegar for a bright, citrusy note.
• Herb-Infused: Add rosemary or thyme to the marinade.
• Skin-on Chicken: For extra crispiness, use skin-on thighs and bake uncovered.
• Low-Sodium: Use low-sodium soy sauce and reduce added salt.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in a covered skillet over medium heat until warmed through. Chicken can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but reduce baking time to prevent drying. Thighs offer more moisture and flavor.

How do I get the glaze to stick well?

Broiling at the end helps caramelize the glaze, creating a sticky coating.

Can I make this dish ahead of time?

Yes, marinate the chicken up to 24 hours ahead, then bake when ready.

Is this recipe freezer-friendly?

Yes, freeze baked and cooled chicken or raw chicken in the marinade.

Can I use maple syrup instead of honey?

Yes, though the flavor will be slightly different. Maple syrup works well as a substitute.

What should I serve with this dish?

It pairs well with rice, roasted vegetables, mashed potatoes, or a green salad.

Can I make this in a skillet on the stovetop?

Yes, cook the chicken thoroughly and let the sauce reduce until sticky.

How do I know when the chicken is fully cooked?

Use a meat thermometer; internal temperature should reach 165°F (74°C).

Can I double the recipe?

Absolutely. Use a larger baking dish and increase baking time slightly if needed.

Is it okay to bake with skin-on chicken?

Yes, skin-on thighs crisp beautifully and add extra flavor.

Conclusion

Sticky Honey Baked Chicken Thighs offer a simple and satisfying meal that’s packed with flavor and texture. The sweet-savory glaze clings perfectly to the juicy chicken, creating a dish that’s sure to become a family favorite. With just a few everyday ingredients, this recipe turns an ordinary dinner into something special.

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