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Spicy Honey Garlic Glazed Chicken Thighs: Your New Weeknight Favorite!

Discover a mouthwatering twist on chicken thighs with these Spicy Honey Garlic Glazed Chicken Thighs. Easy to make, bursting with flavor, and perfect for a quick weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 2 days 11 hours
Total Time 3 days 12 hours 15 minutes
Servings: 4
Course: Dinner Recipes
Ingredients Method

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1/2 cup honey
  • 1/4 cup soy sauce or tamari for gluten-free
  • 4 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon sriracha or other chili sauce adjust to taste
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 2 teaspoons water slurry
  • Optional garnish: chopped fresh parsley or sesame seeds

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels. This is crucial for crispy skin!
  2. Season the chicken thighs generously on all sides with salt and pepper.
  3. Heat the olive oil in a large, oven-safe skillet (cast iron works great) over medium-high heat. Once shimmering, carefully place the chicken thighs skin-side down in the skillet. Sear for about 5-7 minutes, until the skin is deeply golden brown and crispy. Flip and sear the other side for 2-3 minutes.
  4. While the chicken is searing, prepare the glaze. In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sriracha, and rice vinegar.
  5. Pour the prepared glaze over the chicken in the skillet. Transfer the skillet to the preheated oven.
  6. Roast for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste the chicken with the pan sauce halfway through cooking.
  7. Remove the skillet from the oven. Transfer the chicken to a plate and tent loosely with foil to rest. Place the skillet back on the stovetop over medium heat.
  8. Bring the glaze in the skillet to a simmer. Whisk in the cornstarch slurry and cook, stirring constantly, until the glaze thickens slightly, about 1-2 minutes.
  9. Return the chicken thighs to the skillet and toss gently to coat them in the thickened, glossy glaze. Serve immediately, spooning extra glaze over the top. Garnish with fresh parsley or sesame seeds if desired.