Go Back
–+ servings
Crispy chicken thighs, reminiscent of honey garlic chicken thighs, are topped with diced garlic on a decorative plate, garnished with lime wedges. A honey dipper rests beside, hinting at the dish’s signature honey garlic flavor.
Print Recipe
Be the first to review!

Honey garlic chicken thighs recipe

Honey garlic chicken thighs with ultra-crisp skin and a glossy garlic-honey sauce. Easy to make in the air fryer, oven, or stovetop.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: honey chicken thighs, Honey garlic chicken thighs
Servings: 4 servings
Author: ChihYu Smith

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
US - Metric

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.
    Side-by-side images show raw chicken thighs on a plate. The left image displays a plain, uncooked thigh, while the right features two chicken thighs coated with flour and seasoning on a striped plate.

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.
    Two raw, breaded honey garlic chicken thighs in an air fryer basket; in the left image, a hand sprays oil onto the meat with skin side down, while the right image shows the chicken after being sprayed, ready to cook.
  • 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.
    Four pieces of crispy, golden-brown honey garlic chicken thighs cooling on a wire rack set over a baking sheet.

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).
    A white saucepan contains a golden-brown mixture of honey garlic butter sauce with finely chopped garlic in oil, the savory base for delicious honey garlic chicken thighs, sitting on a light-colored surface.

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.
    A wooden spoon holds chunky honey garlic sauce over a bowl, next to a plate of crispy fried chicken pieces inspired by honey garlic chicken thighs, each topped with the same savory honey garlic sauce.

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:
    1. With one hand holding the knife and the other hand holding the bone, carefully make a small incision cut along the chicken thigh bone.
    2. 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.
    3. Run the tip of your fingers through the chicken to make sure there are no bones left behind.
    4. Do a few shallow cuts on the meaty side to break the tendons so that the chicken stays flat in heat.
    5. 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.
  • All cuts are ready when the internal temperature reaches 175°F (79.4°C) at the thickest part.

Nutrition

Serving: 1thigh | Calories: 485kcal | Carbohydrates: 15g | Protein: 28g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 182mg | Sodium: 841mg | Potassium: 385mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
QR Code linking back to recipe