Best Ever Sticky Honey Chicken Recipe
This Best Ever Sticky Honey Chicken features crispy, tender chicken coated in a sweet, savory glaze that is irresistibly sticky. Perfect for a quick dinner or meal prep, this recipe is sure to become a family favorite!
Ingredients
- 6 chicken thighs bone-in or boneless, with or without skin
- ¼ teaspoon salt for seasoning
- 2 teaspoons garlic powder for seasoning
- 6 cloves garlic crushed
- ⅓ cup honey
- ¼ cup water or chicken broth
- 2 tablespoons rice wine vinegar or apple cider vinegar or any white vinegar
- 1 tablespoon soy sauce
- ¼ teaspoon pepper for seasoning
Instructions
- Season the chicken with salt, pepper, and garlic powder; set aside.
- Heat a pan or skillet over medium-high heat; sear the chicken thigh fillets or breast fillets on both sides until golden and cooked through.
- FOR BONE-IN THIGHS:
- After searing on both sides, reduce the heat, cover the skillet with a lid, and continue cooking the chicken until fully cooked, turning every 5 minutes until done. Alternatively, refer to the notes for the oven method.
- Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juices for extra flavor.
- FOR THE SAUCE:
- Once the chicken is cooked through, arrange it skin-side up in the pan (if using skin). Add the garlic between the chicken and fry for about 30 seconds until fragrant. Then, add the honey, water, vinegar, and soy sauce. Increase the heat to medium-high and cook the sauce until it reduces and thickens slightly (about 3-4 minutes).
- Garnish with parsley and serve over vegetables, rice, pasta, or with a salad.
Notes
For chicken breasts: Use 3 breasts, sliced horizontally in half. Sear the breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of the fillets). Then, continue with the sauce instructions from this point onward.
For oven-baked, bone-in thighs: Preheat the oven to 400°F (200°C). Sear the chicken in an oven-proof skillet or pan, skin-side down first for 3 minutes. Flip the chicken and sear for an additional 3 minutes until both sides are browned. Then, transfer to the oven and bake for 20-25 minutes, or until fully cooked through and no longer pink inside. Continue with the sauce instructions from here.
For oven-baked, bone-in thighs: Preheat the oven to 400°F (200°C). Sear the chicken in an oven-proof skillet or pan, skin-side down first for 3 minutes. Flip the chicken and sear for an additional 3 minutes until both sides are browned. Then, transfer to the oven and bake for 20-25 minutes, or until fully cooked through and no longer pink inside. Continue with the sauce instructions from here.