Can I use chicken thighs with the bone in?

Yes! Just add an extra 5-10 minutes to the simmering time and check for doneness (the meat should reach 165°F and juices run clear). Bone-in, skin-on thighs get even juicier—sear them skin-side down first.

Can I use a nonstick skillet instead of cast iron?

Totally. Any large skillet or Dutch oven with higher sides works well—just watch for bubbling sauce and avoid overcrowding. Nonstick pans make cleanup even easier.

What if my chicken thighs are frozen?

Thaw them completely before cooking for the best results. If you’re in a rush, use the microwave or a cold water bath to defrost faster.

How do I make the sauce thicker?

Let it simmer uncovered for a few minutes after you remove the chicken, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water and cook until it thickens.

Honey Garlic Chicken Thigh Recipe

Name: chicken thigh recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 8 (5-ounce) boneless chicken thighs (or bone-in, if preferred); Salt and black pepper, to taste; 2 tablespoons olive oil; ½ medium onion, finely chopped; 7 cloves garlic, chopped; 1 cup honey; ½ cup soy sauce; 1 pinch onion powder; 1 pinch garlic powder; ¼ cup fresh cilantro, chopped (or parsley/green onion for garnish)

Description

Sticky, saucy, and ridiculously simple—this honey garlic chicken thigh recipe is perfect for busy weeknights or when you want to impress without the stress.

Ingredients

Scale

8 (5-ounce) boneless chicken thighs (or bone-in, if preferred)
Salt and black pepper, to taste
2 tablespoons olive oil
½ medium onion, finely chopped
7 cloves garlic, chopped
1 cup honey
½ cup soy sauce
1 pinch onion powder
1 pinch garlic powder
¼ cup fresh cilantro, chopped (or parsley/green onion for garnish)

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Instructions

Pat chicken dry and sprinkle both sides with salt and pepper. Heat oil in a large skillet or Dutch oven over medium-high heat. Brown chicken on one side (3–5 minutes).
Flip chicken, add onion and garlic, and cook until chicken is almost cooked through and onions are soft (5–7 minutes). Remove chicken to a plate.
Add honey, soy sauce, onion powder, and garlic powder to the pan. Stir and scrape up any browned bits.
Return chicken to pan. Cover and simmer on medium, turning once, until chicken is cooked through (about 10 minutes, or until internal temp is 165°F).
Transfer chicken to a plate. Let sauce simmer uncovered for 2–3 minutes to thicken if needed. Spoon sauce over chicken and sprinkle with fresh cilantro or other herbs.

Notes

Use a deep pan to prevent bubbling over. Swap honey for maple syrup or agave if needed. Add veggies like carrots or snap peas with onions for a heartier meal. Store leftovers in the fridge for up to 3 days; add water when reheating to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 thigh
Calories: 320
Sugar: 18g
Sodium: 780mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 25g
Cholesterol: 110mg