Honey Garlic Chicken Thighs (One Pan, 25 Minutes)
Juicy boneless chicken thighs in a sticky honey garlic sauce, made in one pan in 25 minutes. Serve with rice and steamed greens.
Published
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Servings
- 4
Chicken thighs are the most forgiving cut of chicken: they stay juicy even if you cook them a minute too long. Here they get a sweet, salty, garlicky glaze from five pantry ingredients.
What to serve with it
Rice, noodles, steamed broccoli or green beans. Leftovers keep for 3–4 days and make great lunch bowls.
Ingredients
- 800 g (1.75 lb) boneless, skinless chicken thighs
- 3 tbsp honey
- 3 tbsp soy sauce
- 4 garlic cloves, minced
- 1 tbsp butter
- 1 tbsp neutral oil
- 1 tsp rice or apple cider vinegar
- Salt and pepper
- Sesame seeds and spring onions, to serve
Instructions
- Pat the chicken dry and season lightly with salt and pepper. Whisk the honey, soy sauce and vinegar in a small bowl.
- Heat the oil in a large pan over medium-high heat. Cook the chicken smooth side down for 5–6 minutes until deep golden, then flip and cook 4–5 minutes more.
- Lower the heat to medium. Add the butter and garlic and stir for 30 seconds.
- Pour in the sauce and simmer for 3–4 minutes, turning the chicken, until the sauce is sticky and the chicken reaches 75 °C (165 °F) inside.
- Scatter with sesame seeds and spring onions and serve with rice.
Nutrition per serving
- kcal
- 340
- Protein
- 41 g
- Carbs
- 15 g
- Fat
- 13 g
Tips
- Don’t move the chicken while it browns: the crust is what holds the sauce.
- Honey burns fast, so add the sauce only after the chicken is almost cooked.
- Nutrition does not include rice. 150 g of cooked rice adds about 195 kcal.
