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Honey garlic chicken thighs are one of those dishes that never disappoint. The skin turns ultra crisp, the meat stays juicy, and the sauce is sweet, garlicky, and glossy without being heavy.
This recipe was inspired by my crispy scallion chicken, a reader favorite that sparked requests for another crispy dish. Honey garlic just felt right — rich, a little indulgent, and exactly the kind of sauce that makes you want one more bite. After a few tests, I landed on a perfectly glossy, garlicky sauce that’s balanced and not too sweet.
Quick look at the recipe
- Use skin-on, boneless chicken thighs for the crispiest result.
- Pat the chicken dry, make shallow cross-cuts, and dust with starch for even cooking and crisp skin.
- Air fryer, oven, or stovetop all work — spray oil evenly so there are no white spots.
- Sauce is made separately: butter, garlic, honey, soy, sake, and lime. Cook until glossy and pourable.
- Serve hot, slice into cutlets, and drizzle with sauce + extra honey.
Key Ingredient Notes
- Chicken thighs (skin-on, boneless): This is the best cut for crisp, juicy meat. The skin crisps up beautifully while the dark meat stays tender. If you can’t find boneless skin-on thighs, check the notes for other cuts and times.
- Starch (potato or tapioca): Dusting the chicken with starch helps absorb excess moisture so the skin crisps up faster and browns evenly. If you prefer not to use it, the chicken will still crisp up (my scallion chicken is proof!), but the starch gives you that ultra-crisp finish.
- Honey: The sweetness balances the garlic and soy. You can add a touch more or less depending on your taste. I sometimes finish with a drizzle of honey right before serving for that glossy look — and for that extra sweet kiss on top!
- Garlic: Five big cloves may sound like a lot, but garlic is the star here. When sautéed gently in butter, it turns mellow and fragrant instead of harsh.
- Butter: Just a little butter adds richness and makes the sauce cling better to the chicken without turning heavy.
- Lime juice: The secret to balance. A small squeeze at the end brightens the whole dish and keeps the sauce from feeling sticky-sweet.
- Soy sauce + sake: Together they bring saltiness and umami. If you don’t cook with sake, a splash of chicken broth works as a simple swap.
How to make honey garlic chicken thighs
This recipe is simple, and the steps are designed so the chicken comes out crisp every time. The full recipe card with exact times is below, but here are the key things to pay attention to.
- Prep the chicken for even cooking
Pat the thighs dry with paper towels. Make a few shallow cross-cuts on the meaty side (don’t cut all the way through). This evens out the thickness so the chicken cooks evenly, and it also breaks up the tendons so the thighs stay flat instead of curling. Dust both sides with starch to absorb moisture and give the skin extra crispiness.
- Spray oil evenly — no white spots
When you air fry or bake, make sure the chicken is coated with oil spray. If you see white, powdery spots, those areas won’t brown. A quick, even mist takes care of it.
- Pick your cooking method
- Air fryer: My go-to for weeknights. It cooks quickly, browns evenly, and there’s no splatter to clean up.
- Oven: Great if you’re cooking for more people or don’t own an air fryer. Keep an eye on it near the end — chicken thighs are forgiving, but broiling for a few minutes gives the best color and crisp.
- Stovetop: More hands-on, but very flavorful. You won’t need much oil since the chicken skin renders fat as it cooks. Use a splatter guard, and keep the heat steady so the thighs crisp without burning.
- Make the sauce separately
The sauce is cooked on its own so the chicken doesn’t get soggy and the honey doesn’t burn. Start with butter and garlic, then add the honey, soy, and sake. Finish with lime juice and a little starch slurry. Cook until it looks glossy and lightly coats the back of a spoon. It should stay pourable, not thick or gloopy. - Balance the flavor
The sauce should taste sweet, garlicky, and savory with a little brightness at the end. The butter makes it richer, the soy and sake add depth, and the lime cuts through the sweetness. If you like it sweeter, add a drizzle of honey when serving. - Serve right away
Slice the chicken into cutlets and spoon sauce on top right before serving. The skin will stay crisp, and the sauce will cling without softening it.
What to serve with garlic honey chicken thighs
This dish is bold and flavorful, so it pairs best with simple sides that balance the sweetness and let the crispy chicken shine. Here are a few easy ideas to round out the meal.
- Rice and Noodles: Serve the chicken with golden fried rice for a comforting combo, a bowl of rice cooker steamed white rice to soak up the sauce, or Cantonese chow mein if you’re in the mood for noodles.
- Veggie Sides: For greens, try stir-fried yu choy sum for a quick wok side, crispy air fryer broccolini, or garlic butter broccoli for a family-friendly veggie dish.
FAQs
Yes, but the texture will be different since chicken breasts don’t have skin, so you won’t get that same crisp bite — mostly just the flavor from the sauce. If you’re using regular chicken breasts, slice them in half lengthwise and pound them thin so they cook evenly. Dust both sides with starch, then pan-fry on the stovetop for the best result. I don’t recommend using the oven or air fryer for thin chicken breast, as they tend to dry out.
If the sauce looks too thin, let it simmer for another 1–2 minutes until it reduces a bit more. If it’s too thick, add water ½ tablespoon at a time and stir until it loosens. You’re aiming for a glossy sauce that lightly coats the back of a spoon but is still pourable.
Yes — you can use a keto-friendly honey substitute. Start with a 1:1 swap for the honey in the recipe, then taste and add more if you’d like it sweeter.
For the chicken, reheat in the air fryer at 380°F (193°C) for 3–4 minutes so the skin crisps back up. For the sauce, microwave in a small bowl for about 30 seconds, or warm it gently on the stovetop until pourable again. The garlic flavor will deepen even more when reheated.
More crispy chicken dishes
If crispy chicken is your thing, try my crispy honey sriracha chicken for a spicy-sweet kick, Taiwanese popcorn chicken when you want a fun bite-sized snack, or Taiwanese fried chicken for that classic takeout flavor. And if you’re craving something simple and savory, crispy lemon thyme chicken thighs are always a hit.
Honey garlic chicken thighs recipe
Ingredients
For the chicken:
- 1.5 lb chicken thighs skin-on and boneless 4 pieces (see notes)
- 1 tsp Coarse sea salt divided about ¼ tsp per thigh
- Sprinkle Ground black pepper
- Sprinkle Garlic powder
- 4 tbsp starch divided (about 1 tbsp per chicken thigh)
- Spray Avocado oil
- Lime wedges for serving
Honey Garlic Butter Sauce:
- 2 tbsp unsalted butter
- 0.9 oz garlic cloves finely minced (5 large)
- ½ tbsp light soy sauce
- 1 to 1.5 tbsp honey plus more for serving
- 1 tbsp sake
- Pinch coarse salt or to taste
- Small squeeze fresh lime juice
- ⅛ tsp starch to thicken the sauce slightly
Instructions
Season the chicken:
- Pat the chicken dry. Make a few shallow cross-cuts on the meaty side to loosen connective tissue and help the chicken cook evenly. Season both sides with salt, pepper, and garlic powder. Dust each thigh with about 1 tbsp starch on both sides to absorb moisture and help crisp the skin.
Crisp up the chicken:
- Air fry: Spray the basket with a thin layer of oil. Place the chicken skin side down in the air fryer basket. Spray the top with a thin layer of oil, making sure to coat evenly so there are no white, dry spots left on the starch. Air fry at 400°F (204 °C) for 10 minutes. Flip the chicken (with skin side up), spray with a thin layer of oil evenly and air fry for 10 more minutes.
- Stovetop: In a well-heated cast iron, add the oil. Pan fry the chicken skin side down for 5-6 minutes. Cook the flip side for 4 minutes. Use a splatter guard.
- Bake: Brush a wire rack with oil. Place chicken skin-side up, then spray with oil evenly, making sure there are no white spots left on the surface. Bake at 425°F (218°C) for 20 minutes. Switch to high broil for 3 minutes until golden.
- Rest: rest over a cooling rack as you prepare the second batch and prepare the sauce.
Make the sauce:
- In a small saucepan, melt the butter over medium-low heat. Add the garlic and sauté for 2–3 minutes, being careful not to burn it. Stir in the soy sauce, honey, sake, and a pinch of salt. Add the lime juice, then whisk in the starch mixed with 1 tsp water. Cook until the sauce thickens slightly — glossy with a bit of body, able to lightly coat the back of a spoon, but still pourable (not gloopy or overly thick).
To serve:
- Slice chicken into cutlets. Spoon a few tablespoons of sauce over each piece, add a squeeze of fresh lime, and drizzle with honey. Serve hot.
Notes
- Air fryer liners: I tested this recipe with liners, but they prevent proper crisping as moisture collects underneath. For best results, skip the liner.
- Starch or no starch? I tested this recipe both with and without starch. Both versions turn out crispy, but dusting with starch makes the skin ultra crispy. It’s a small difference, but if you like that extra crunch, starch is worth it.
- Honey garlic sauce: The butter will solidify as it cools. Reheat gently over low heat to bring it back to liquid.
- How-to debone chicken thighs:
- With one hand holding the knife and the other hand holding the bone, carefully make a small incision cut along the chicken thigh bone.
- Slowly and carefully cut along the bone to separate the leg bone and the meat. Pull the bone in upward and frontward directions a few times to help separate the meat and the bone.
- Run the tip of your fingers through the chicken to make sure there are no bones left behind.
- Do a few shallow cuts on the meaty side to break the tendons so that the chicken stays flat in heat.
- For step-by-step photos: please refer to my Honey sriracha chicken recipe.
- Alternative Chicken Cuts & Cooking Times:
- Bone-in Chicken Thighs
- Baking: 425°F (218°C) for 35-40 minutes, skin side up.
- Air Frying: 400°F (204°C) for 18-20 minutes per side.
- Drumsticks
- Baking: 425°F (218°C) for 35-45 minutes, turning halfway.
- Air Frying: 400°F (204°C) for 20-25 minutes, flipping halfway.
- Chicken Leg Quarters
- Baking: 425°F (218°C) for 40-50 minutes, skin side up.
- Air Frying: 400°F (204°C) for 22-25 minutes per side.
- Bone-in Chicken Thighs
- All cuts are ready when the internal temperature reaches 175°F (79.4°C) at the thickest part.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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