Honey Garlic Chicken Thighs Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Honey: Adds a natural sweetness that balances the savory elements.

Low sodium soy sauce: Provides umami and saltiness without overpowering the dish.

Garlic: Freshly minced to infuse the dish with robust flavor.

Olive oil: Used for searing the chicken to a golden brown.

Black pepper: Adds a hint of spice and depth.

Salt: Enhances the overall flavor of the dish.

When searing the chicken thighs, make sure the skillet is hot enough before adding the olive oil. This ensures a nice, golden-brown crust on the chicken and helps lock in the juices. Additionally, avoid overcrowding the skillet; sear the chicken in batches if necessary to maintain the right temperature and achieve even browning.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This option is leaner and cooks faster, though it may be less flavorful and juicy.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: Drumsticks have a similar cooking time and flavor profile, making them a good alternative.

• honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, though it will add a slightly different flavor.

• honey - Substitute with agave nectar: Agave nectar is another sweetener that can mimic the texture and sweetness of honey.

• low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• low sodium soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a similar salty and slightly sweet flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch; use about ¼ teaspoon for each clove of garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be minced and used in a similar quantity.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil that works well for cooking at high temperatures.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but is slightly milder and less pungent.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor profile, so use sparingly.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral flavor.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a cleaner taste, making it a good alternative.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can make the chicken soggy.
• Transfer the cooled chicken thighs to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 4 days. For best results, reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• To freeze, wrap each chicken thigh individually in plastic wrap or aluminum foil. This prevents freezer burn and makes it easier to thaw only the amount you need.
• Place the wrapped chicken thighs in a resealable freezer bag or airtight container. Label with the date to keep track of freshness.
• Freeze for up to 3 months. When ready to use, thaw in the refrigerator overnight.
• Reheat thawed chicken thighs in the oven at 350°F (175°C) until heated through, approximately 20-25 minutes. For a crispier skin, broil for the last 2-3 minutes.
• If reheating from frozen, bake at 350°F (175°C) for 30-35 minutes, or until the chicken is thoroughly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs in an oven-safe dish and cover with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until the internal temperature reaches 165°F (74°C). This method helps maintain the juiciness and flavor of the chicken.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is warmed through. This method is quick and keeps the skin crispy.

• Microwave Method: Place the chicken thighs on a microwave-safe plate and cover with a microwave-safe lid or another plate to trap moisture. Heat on medium power for 2-3 minutes, checking halfway through. This method is the fastest but may result in slightly less crispy skin.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the basket in a single layer. Heat for about 5-7 minutes, or until warmed through. This method helps to keep the skin crispy while reheating.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures the chicken remains tender and juicy.

• Oven: Preheat to 375°F (190°C) for baking the chicken thighs.

• Mixing bowl: Combine honey, soy sauce, and minced garlic.

• Skillet: Sear the chicken thighs until golden brown.

• Tongs: Flip the chicken thighs while searing.

• Measuring cups: Measure honey and soy sauce accurately.

• Measuring spoons: Measure salt, pepper, and olive oil.

• Garlic press: Mince the garlic cloves.

• Knife: Chop parsley for garnish if desired.

• Cutting board: Provide a surface for mincing garlic and chopping parsley.

• Oven mitts: Safely handle the hot skillet when transferring to and from the oven.

• Serving platter: Serve the cooked chicken thighs.

Marinate in advance: Combine honey, soy sauce, and garlic the night before to let the chicken thighs absorb more flavor.

Use a cast iron skillet: It retains heat better, ensuring even cooking and a perfect sear on the chicken.

Preheat the oven: Make sure your oven is at the right temperature before you start cooking to save time.

Chop garlic in bulk: Mince a large batch of garlic and store it in the fridge for future recipes.

One-pan method: Sear and bake the chicken in the same skillet to reduce cleanup time.