Go Back

Juicy Honey Garlic Boneless Chicken Thighs

Juicy honey garlic boneless chicken thighs are pan-seared until golden, then finished in a sticky honey-soy garlic glaze. The sauce thickens with cornstarch for a glossy coating, and the chicken stays juicy in about 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 lb boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Honey Garlic Sauce
  • 0.33 cup honey
  • 5 garlic, minced
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp butter
  • 1 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch
  • 2 tbsp water
Garnish
  • 0.5 cup chopped parsley
  • 1 tbsp sesame seeds
  • 0.5 cup sliced green onions

Equipment

  • 1 cast iron skillet

Method
 

Prep and season chicken
  1. Pat the chicken thighs dry with paper towels.
  2. Season both sides with garlic powder, onion powder, smoked paprika, kosher salt, and black pepper.
Sear and build glaze
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Sear the chicken thighs for 5–6 minutes per side until golden brown.
  3. Remove the chicken and set aside.
  4. Reduce the heat to medium and melt the butter.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Stir in the honey, low-sodium soy sauce, brown sugar, apple cider vinegar, and sesame oil.
  7. Mix the cornstarch with water and stir into the sauce.
  8. Simmer until slightly thickened, stirring as needed.
Finish and garnish
  1. Return the chicken to the skillet and spoon the sauce over each piece.
  2. Cook for another 3–4 minutes until the chicken reaches 165°F (74°C).
  3. Garnish with sesame seeds, chopped parsley, and sliced green onions before serving.

Notes

Pro tip: drying the thighs helps them brown evenly, and spooning the glaze over the top keeps the surface glossy instead of watery. Refrigerate leftovers in an airtight container for up to 3 days. Freezing is not recommended because the sauce can thin when reheated. For a lower-sugar option, reduce the brown sugar to 1 tbsp and use an unflavored no-sugar-added honey alternative if available.