Honey Glazed Chicken Thighs
Bone-in chicken thighs are seared until golden, then baked in a thick honey garlic glaze. Simple ingredients, big flavor, on the table in under an hour.
Servings: 4 servings
Calories: 717kcal
Ingredients
- 2 tablespoons unsalted butter divided
- 8 bone-in chicken thighs
- ⅓ cup honey plus additional for topping, optional
- ¼ cup low-sodium soy sauce
- 1 tablespoon garlic powder
- 2 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 400°F. In a large skillet, melt 1 tablespoon butter over medium-high heat.
- Add 4 chicken thighs and sear on both sides for 4-5 minutes on each side.
- Move the chicken to a greased 9"x13" baking dish, skin side up. Repeat with remaining butter and chicken thighs.
- While the chicken is cooking, mix together the honey, soy sauce, garlic powder, and apple cider vinegar in a small bowl.
- Whisk together cornstarch with 1 tablespoon cold water, then add to the honey mixture and set aside.
- When all the chicken has been seared and moved to the baking dish, pour the sauce over the chicken.
- Bake the chicken uncovered for 25-30 minutes until cooked through to 165°F.
- If desired, drizzle the chicken with 1 teaspoon each of honey just before serving.
Notes
- Searing is optional but recommended. It's what gives you the crispy, golden skin.
- Make this gluten free by swapping in tamari or coconut aminos for the soy sauce.
- Make this dairy-free by swapping in vegan butter or a neutral oil (like avocado oil) for the butter.
- Boneless thighs work, too. Reduce bake time to 20-25 minutes. They will have slightly less flavor and be less tender.
- Whisk the cornstarch slurry in fully and don't shortcut the bake time. Both matter for a thick, clingy glaze.
- Leftovers keep in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 717kcal | Carbohydrates: 28g | Protein: 63g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 27g | Cholesterol: 348mg | Sodium: 1029mg | Sugar: 23g
