Crispy, sticky and full of flavour – these honey garlic thighs are weeknight magic, and somehow ridiculously easy. No marinade, no deep-frying, no stress.
I buy boneless, skinless chicken thighs almost every week – they’re budget-friendly, forgiving to cook, and you can turn them into just about anything. But this? This sticky honey garlic version is one of my absolute favourites. It’s fast, it’s low-fuss and it uses nothing fancy – just pantry staples like soy sauce, honey, garlic and vinegar to make a glossy, sweet-savoury glaze that coats every bite.
There’s no marinating, no oven and barely any chopping. Just a quick sear in the pan, a whisk together for the sauce, then let it bubble down into something sticky and delicious while the rice cooks. It’s on the table in under 20 minutes, and you can serve it with whatever you’ve got – noodles, rice, steamed greens, even sliced cucumbers when time’s really tight.
It’s a dinner I come back to often because it ticks all the boxes: easy, affordable, family-friendly and just plain satisfying. Add a drizzle of chilli oil if you want to level it up, or keep it mild for the kids. Either way, it’s the kind of real-life recipe that earns a permanent spot in the weekly rotation.
Can I use chicken breast instead of thighs?
Yes – but slice thick breasts in half horizontally first so they cook evenly and stay juicy. Cook for around 3–4 minutes per side over medium–high heat, depending on the thickness.
Do I have to use cornflour (cornstarch) in the sauce?
Cornflour (cornstarch) helps the sauce thicken quickly and coat the chicken, but if you’re sensitive to the taste or prefer a thinner glaze, just leave it out. Simmer the sauce a little longer (2–3 extra minutes) until it naturally reduces and becomes glossy.
What veggies go well on the side?
Chinese broccoli (gai lan) is pictured here – I have a super simple recipe for that right here. You can also serve this with bok choy, broccolini (tenderstem broccoli), snow peas (mangetout) or green beans. Either steam them or cook them in the same pan after the chicken’s done, to soak up any leftover sauce.
What else can I serve with Honey Garlic Chicken Thighs?
Steamed jasmine rice is always a winner, but it’s great with noodles too (I like thin vermicelli rice noodles, soba noodles, udon noodles or thin egg noodles – but the recipe may no longer be gluten free, depending what you choose, if that’s important to you). For a lighter option, try shredded lettuce or cucumber ribbons tossed with a little sesame oil and vinegar.
If you enjoyed Honey Garlic Chicken Thighs, I think you’ll love:
Crispy Honey Soy Chicken
Honey Soy Chicken Soba Noodle Bowl
Honey Soy Chicken Banh Mi
Bang Bang Chicken
Sticky Lime Honey Chicken Tacos
Honey Garlic Chicken Thighs
Sticky, glossy and packed with flavour, these Honey Garlic Chicken Thighs are a fakeaway favourite that comes together in under 20 minutes. They’re juicy, budget-friendly and made with pantry staples – perfect for a fast weeknight dinner with zero fuss.
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
CHICKEN
- 6 boneless chicken thighs (skin on or off, can be substituted with chicken breast, see note 1)
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 1 tbsp olive oil
HONEY GARLIC SAUCE
- 3 tbsp tamari or all-purpose soy sauce (use tamari for gluten free)
- 3 tbsp honey
- 1 tbsp brown sugar
- 1 tbsp freshly minced garlic
- 1 tbsp rice vinegar (or white vinegar) (see note 2 about gluten)
- 1 tsp sesame oil
- 1 tsp cornflour (cornstarch) (see note 2 about gluten)
- 2 tbsp water
TO SERVE
- Steamed rice
- Steamed Chinese broccoli (gai lan), or any Asian greens
- Finely sliced spring onion (scallion)
- Chilli oil (optional)
Instructions
- Prepare the chicken – Pat the chicken thighs dry with a paper towel. Season both sides with salt and pepper.
- Heat the oil in a large, deep pan over medium–high heat.
- Cook the chicken – Add the chicken thighs, skin- or smooth-side down, and cook for 4–5 minutes or until the skin is golden and crisp. If using skin-on chicken, press down slightly when cooking skin-down, using your spatula for maximum crispness. Flip and cook for a further 4–5 minutes or until cooked through. Set aside on a plate. Spoon out any excess fat if preferred, leaving at least 2 tablespoons (for extra flavour).
- Prepare the honey garlic sauce – Combine all the sauce ingredients together in a small bowl. Whisk to combine.
- Combine the chicken and sauce – Reduce the heat to medium. Pour the honey garlic sauce into the pan. Let it bubble and simmer for 2–3 minutes, or until thickened and glossy. Return the chicken to the pan, turning to coat in the sauce. (Sauce too thin or too thick? See note 3.)
- Serve – Slice the chicken into strips, if desired, and serve over rice with Chinese broccoli or Asian greens on the side. Spoon over any extra sauce and top with spring onion and chilli oil, if desired.
Notes
Note 1 – I love using skin-on boneless chicken thighs here. I buy bone-in thighs and debone them myself – it’s easier than it sounds, and there are great tutorials online. But if you’re short on time, skinless thighs work beautifully and cook even faster. If using chicken breast, cut it in half horizontally to form thin steaks. Chicken breast will take less time to cook – 3–4 minutes per side, or until cooked through.
Note 2 – Although most cornflour (cornstarch) and rice wine vinegar are gluten-free, it’s best to check the label to be 100% sure.
Note 3 – Sauce too thin? It needs to cook for longer. Allow it to simmer over medium–high heat until thickened. Sauce too thick? Add a splash of boiling water from the kettle, 1 tablespoon at a time, until you reach your desired consistency.
MAKE AHEAD
This is one of those recipes that’s fast enough to cook fresh – but a little prep earlier in the day makes it even smoother. Prepare your vegetables ahead of time – read my 12 tips for fruit and vegetable storage here.
LEFTOVERS
Fridge – Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days.
Freeze – Freeze cooked chicken and sauce for up to 2 months. Freeze in portions with rice and veggies for easy lunches.
To thaw – Defrost overnight in the fridge or use your microwave’s defrost setting.
To reheat –
- Microwave: Cover and heat in 1-minute bursts until hot.
- Stovetop: Reheat gently in a pan over medium heat with a splash of water to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Asian-inspired
