Sticky Honey Garlic Baked Chicken Thighs Recipe

With sesame oil, honey, and plenty of fresh garlic, these Honey Garlic Baked Chicken Thighs are packed with flavor. If you enjoy sweet, sticky chicken with crispy skin and tender meat, this recipe is a winner for busy weeknight dinners. Serve with fragrant rice to soak up the sauce.

Honey Garlic Chicken Ingredients

This savory dish uses bone-in, skin-on chicken thighs and a simple honey garlic sauce.

• For the Chicken: bone-in, skin-on chicken thighs, all-purpose flour, dried oregano, salt, and fresh ground black pepper.
• For the Honey Garlic Sauce: honey, low-sodium soy sauce, fresh garlic, chopped parsley, sesame oil, rice vinegar, and a touch of hot sauce (optional).
• For Garnish: toasted sesame seeds.

How to Make Honey Garlic Baked Chicken Thighs

1. Preheat and prepare: Preheat the oven to 400°F. Lightly grease a 9×13 baking dish with cooking spray or a little oil and set aside.
2. Coat the chicken: In a shallow dish, combine the flour, oregano, salt, and pepper. Pat the chicken thighs dry and coat each piece in the flour mixture. Arrange the coated thighs in a single layer in the prepared baking dish.
3. Make the sauce: Whisk together the honey, soy sauce, minced garlic, chopped parsley, sesame oil, rice vinegar, and hot sauce in a small bowl.
4. Bake: Pour the sauce over the chicken, turning the pieces to coat both sides. Bake uncovered for 30–35 minutes or until the chicken reaches 165°F and the skin is crispy.
5. Rest and serve: Transfer the chicken to a platter and let it rest 5–8 minutes. Garnish with toasted sesame seeds and serve.

What Temperature Should Chicken Thighs Be Cooked At?

You can bake these thighs at 400°F for a shorter time and crisper skin, or at 350°F if you prefer a gentler cook—just allow more time. The essential guideline is to cook until the internal temperature reaches 165°F.

Tips for Success

• Chicken choices: Drumsticks, leg quarters, boneless thighs, breasts, or tenders can be used. Boneless pieces cook faster, so adjust time and check doneness with a thermometer.
• Adjust heat: The recipe includes a small amount of hot sauce for a mild kick. Omit it for no heat, or add crushed red pepper flakes or sriracha for more spice.
• Use a thermometer: Insert an instant-read thermometer into the thickest part of the thigh without touching bone. Aim for 165°F for safe, juicy chicken.

What To Serve With Chicken Thighs

This chicken pairs beautifully with rice—parmesan or garlic butter rice are great choices. Add a simple vegetable side such as sautéed green beans, roasted snap peas, or grilled squash to round out the meal.

How To Store

• To store: Cool leftovers, then place in airtight containers or zip-top bags. Refrigerate for 3–4 days or freeze up to 3 months.
• To reheat: Reheat in an oven-safe dish covered with foil at 350°F until warmed through to preserve texture.

More Baked Chicken Recipes

• Baked Chicken Quesadillas
• Juicy Oven Baked Chicken Breasts
• Sheet Pan Baked Balsamic Chicken
• Baked Chicken Tenders

Honey Garlic Baked Chicken Thighs

With sesame oil, honey, and fresh garlic, these Honey Garlic Baked Chicken Thighs deliver sweet, sticky sauce and crispy skin—perfect for weeknights.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

• 6 to 8 bone-in, skin-on chicken thighs
• 1/2 cup all-purpose flour
• 1 teaspoon dried oregano
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon fresh ground black pepper, or to taste
• 1/3 cup honey
• 1/2 cup low-sodium soy sauce
• 4 to 6 cloves garlic, minced
• 3 tablespoons chopped fresh parsley
• 1 tablespoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon hot sauce, or to taste (optional)
• Toasted sesame seeds, for garnish

Instructions

1. Preheat oven to 400°F.
2. Lightly grease a 9×13 baking dish and set aside.
3. Combine flour, oregano, salt, and pepper on a shallow plate.
4. Pat chicken dry, coat each piece in the flour mixture, and place in the baking dish in a single layer.
5. Whisk honey, soy sauce, garlic, parsley, sesame oil, rice vinegar, and hot sauce in a small bowl, then pour over the chicken and turn to coat.
6. Bake uncovered 30–35 minutes or until the internal temperature reaches 165°F and the skin is crisp.
7. Remove from oven, let rest 5–8 minutes, garnish with sesame seeds, and serve.

Equipment

• Measuring cups and spoons
• Mixing bowls
• Whisk
• 9×13 baking dish
• Instant-read meat thermometer

Notes

• Ingredient swaps: Use cornstarch for a gluten-free coating. Maple syrup can replace honey. Swap soy sauce for tamari or coconut aminos for gluten-free option.
• Chicken options: Drumsticks, leg quarters, or boneless pieces work—adjust cook time when using boneless cuts.
• Spice level: Omit hot sauce for mild flavor or increase heat with red pepper flakes or sriracha.
• Doneness: Use an instant-read thermometer in the thickest part of the meat (not touching bone). Target 165°F.

Nutrition

Calories: 677 kcal | Carbohydrates: 40 g | Protein: 40 g | Fat: 40 g. Nutritional values are estimates and will vary by ingredients and portion sizes.