Honey Garlic Chicken Thighs Recipe

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

Honey: Adds sweetness and helps create a caramelized glaze.

Soy sauce: Use low sodium to control the saltiness of the dish.

Garlic: Freshly minced for a robust and aromatic flavor.

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

Black pepper: Freshly ground to season the chicken before searing.

To achieve perfectly crispy chicken thighs, make sure the skin is thoroughly dry before seasoning and searing. Pat the chicken with paper towels to remove any excess moisture. This will help the skin to brown and crisp up nicely when it hits the hot skillet.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: This option is leaner and cooks faster, though it may be slightly less flavorful due to the absence of bones and skin.

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

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

• honey - Substitute with agave nectar: Agave nectar is another sweetener with a similar texture and sweetness level, making it a good alternative.

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

• low sodium soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free alternative with a slightly sweeter taste but similar umami notes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent. Use about ¼ teaspoon of garlic powder per clove of garlic.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic-like flavor and can be used in a pinch, though the taste will be slightly different.

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

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral oil with a high smoke point, suitable for cooking.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it a good alternative.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds more heat and a different flavor, so use it sparingly to avoid overpowering the dish.

• 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 you have any leftover sauce, pour it over the chicken to keep it moist and flavorful.

• Store the container in the refrigerator if you plan to eat the chicken within 3-4 days.

• For longer storage, place the chicken thighs in a freezer-safe container or a heavy-duty freezer bag. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date so you can keep track of how long it has been stored. Chicken can be frozen for up to 3 months without losing its quality.

• When ready to reheat, thaw the chicken thighs in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat in a microwave, but be sure to cover it to retain moisture.

• If the sauce has thickened too much after freezing, you can add a splash of chicken broth or water to loosen it up while reheating.

• 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 retain moisture. Heat for about 15-20 minutes or until the chicken is warmed through. For a crispier skin, remove the foil during the last 5 minutes of reheating.

• Stovetop Method: Heat a skillet over medium heat and add a small amount of olive oil. Place the chicken thighs in the skillet, skin-side down, and cover with a lid. Heat for about 5-7 minutes, flipping halfway through, until the chicken is thoroughly warmed. Spoon some of the leftover sauce over the chicken to keep it moist.

• Microwave Method: Place the chicken thighs on a microwave-safe plate and cover with a microwave-safe lid or another plate to prevent drying out. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. Add a splash of water or extra sauce if needed to maintain moisture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even reheating. This method will help retain the crispy skin while warming the chicken.

• Slow Cooker Method: Place the chicken thighs in the slow cooker and add a bit of extra sauce or chicken broth to keep them moist. Cover and heat on low for 1-2 hours, or until the chicken is warmed through. This method is great for maintaining tenderness and flavor.

• Oven: Used to bake the chicken thighs at 375°F (190°C) until they are cooked through and the sauce is caramelized.

• Mixing bowl: Used to whisk together the honey, soy sauce, and minced garlic.

• Skillet: Used to sear the chicken thighs on the stovetop before transferring them to the oven.

• Whisk: Used to mix the honey, soy sauce, and minced garlic in the mixing bowl.

• Tongs: Used to flip the chicken thighs in the skillet.

• Measuring cups: Used to measure out the honey and soy sauce accurately.

• Measuring spoons: Used to measure out the olive oil and black pepper.

• Garlic press: Used to mince the garlic cloves.

• Cutting board: Used as a surface to mince the garlic.

• Knife: Used to mince the garlic cloves.

• Oven mitts: Used to safely handle the hot skillet when transferring it to and from the oven.

• Serving spoon: Used to spoon extra sauce over the chicken when serving.

Preheat the oven: Preheat your oven while you prepare the chicken thighs to save time.

Marinate in advance: Mix the honey, soy sauce, and garlic the night before and marinate the chicken for deeper flavor.

Use a cast-iron skillet: A cast-iron skillet can go from stovetop to oven, reducing the need for extra dishes.

Batch sear: Sear multiple chicken thighs at once to cut down on cooking time.

Line the skillet: Use parchment paper or foil to line the skillet for easier cleanup.