There’s nothing quite like the moment when the chicken sizzles and the fragrant steam of honey and garlic fills the air. This Honey Glazed Chicken Recipe has been on repeat in my kitchen—each time I’ve watched the edges turn golden and the sauce bubble around the sides, I made new tweaks. On my third test, I realized a quick 30-second flip interval gave the sauce a silkier gloss and a deeper caramel hue.
Why You’ll Love Honey Glazed Chicken Recipe
- Sticky-sweet glaze with a whisper of umami from soy
- Minimal hands-on time—20 minutes from start to table
- Tender chicken with a crisped exterior that holds up to tossing
- A nod to Asian weeknight classics with pantry-friendly ingredients
A Little Background
My first attempt at this dish came on a rainy autumn evening when I swapped chicken breast for thighs and ended up with dry meat. By batch three, I learned that halving thighs and keeping skin on made all the difference—juicy inside, crackling out. This recipe has roots in simple home kitchens, marrying sweet honey with aromatic garlic for a crowd-pleasing finish.
Key Ingredients for Honey Glazed Chicken Recipe
- Chicken thigh fillets (1 kg / 2.2 lb): tender and juicy; swap for breast if you prefer lean cuts, but watch cook time.
- Honey (½ cup / 120 ml): creates that glossy coat; can substitute pure maple syrup.
- Soy sauce (3 Tbsp): provides savory depth; low-salt varieties help control sodium.
- Garlic (4 cloves): crushed for intense aroma; mince finely for even distribution.
- Rice wine vinegar (2 tsp): balances sweetness; apple cider vinegar works in a pinch.
How to Make Honey Glazed Chicken Recipe
- Season the chicken pieces generously with salt and pepper.
- Heat 2 Tbsp vegetable oil in a large pan over medium-high heat. Place chicken skin side down and cook for 6–7 minutes until golden and crackling.
- Flip the chicken and cook for another 2 minutes until the underside has a light crisp.
- Pour in ½ cup honey, 3 Tbsp soy sauce, 4 cloves crushed garlic and 2 tsp rice wine vinegar around the chicken. Let it bubble for 2 minutes, stirring the sauce gently.
- Reduce heat to medium-low. Turn each piece every 30 seconds, cooking for 3–4 minutes until the sauce thickens and chicken reaches 165 °F (75 °C).
- Transfer to a plate, allow to rest for 2 minutes, then spoon the glossy sauce over the chicken. Garnish with sliced scallions and sesame seeds.
[wp_recipe_maker
title=”Honey Garlic Chicken”
servings=”4″
prep_time=”10 mins”
cook_time=”10 mins”
total_time=”20 mins”
ingredients=”1 kg / 2.2 lb chicken thigh fillets (skin on, bone removed, halved); Salt and pepper to taste; 2 Tbsp vegetable oil; ½ cup / 120 ml honey; 3 Tbsp soy sauce; 4 cloves garlic, crushed; 2 tsp rice wine vinegar; sliced scallions and sesame seeds to serve”
instructions=”1. Season chicken with salt and pepper. 2. Heat oil over medium-high heat, cook chicken skin side down 6–7 min. 3. Flip, cook additional 2 min. 4. Add honey, soy sauce, garlic and vinegar, cook 2 min, stirring. 5. Lower heat, turn chicken every 30 sec for 3–4 min until sauce thickens and chicken is cooked. 6. Rest chicken 2 min, pour sauce over and garnish.”
]
Pro Tips & Troubleshooting
- Testing note: I found that letting the pan get truly hot before adding chicken avoids steaming and keeps skin crisp.
- If the sauce burns, lower the heat and add a splash of water to loosen the caramel.
- Swap half the honey for brown sugar in winter for a deeper molasses undertone.
- Doubling the recipe? Use two pans to maintain high heat and prevent overcrowding.
Storage & Make-Ahead Guide
Store cooled chicken in an airtight container in the fridge for up to 4 days or freeze for 2–3 months. Reheat gently in a skillet over medium heat until warm, or microwave in 30-second bursts. Food safety: refrigerate within 2 hours of cooking and always reheat to at least 165 °F (74 °C). In my storage tests, the glaze stayed shiny after reheating when sealed tightly.
Serving Suggestions
Serve over steamed jasmine rice with quick-pickled cucumbers, toss into crunchy lettuce wraps for lunch, or pile over chewy soba noodles with blanched bok choy.
Frequently Asked Questions
- How long should I cook honey glazed chicken? Allow about 6–7 minutes skin side down, 2 minutes on the flip, plus 5–6 minutes simmering. Monitor internal temp for 165 °F.
- Can I make this with chicken breast? Yes—slice into even strips and reduce simmer time to 2–3 minutes to avoid drying out.
- What’s the best way to thicken the sauce? Turn up the heat briefly or add a small cornstarch slurry (1 tsp cornflour + 1 Tbsp cold water).
- How do I store leftover honey glazed chicken? Cool quickly, refrigerate within 2 hours in an airtight container for up to 4 days, or freeze up to 3 months.
- What sides pair well with Honey Glazed Chicken Recipe? Think light salads, stir-fried greens, or steamed rice to soak up extra sauce.
- Is this dish good for meal prep? Absolutely. Portion into containers with rice and veggies; it reheats beautifully for 3–4 days in the fridge.
Final Thoughts
This Honey Glazed Chicken Recipe is one of my go-to weeknight heroes—I love drizzling any leftover sauce over roasted veggies. Give it a try and share your tweaks in the comments. I can’t wait to hear how your kitchen smelled when that sweet garlic aroma greeted you!
More Recipes You’ll Love
- Air Fryer Honey Butter Garlic Chicken Tenders – another quick honey-garlic twist with a perfectly crisp coating
- Bang Bang Chicken – balances sweet, spicy, and creamy layers for a zingy Asian-inspired bite
- Hawaiian Huli Huli Chicken Stack – features a tropical honey-soy glaze ideal for serving with rice
- Smoked Chicken Thighs Recipe: A Flavorful BBQ Classic Twist – showcases juicy thighs with deep smoky and savory notes
Honey Garlic Chicken
Ingredients
Chicken
- 1 tbsp vegetable oil
- 1 kg chicken thigh fillets skin on
- salt to taste
- pepper to taste
Sauce
- 0.5 cup honey
- 3 tbsp soy sauce
- 4 cloves garlic minced
- 1 tsp sesame oil
- 2 tsp rice wine vinegar
Thickener & Garnish
- 1 tsp cornflour
- 1 tbsp water
- 1 tsp sesame seeds
- spring onions 2, sliced
Instructions
Chicken
- Pat chicken dry and season both sides with salt and pepper.
- Heat vegetable oil in a large non-stick pan over medium-high heat.
- Add chicken skin side down and cook for 6–7 minutes until golden and crackling.
- Flip chicken and cook for 1–2 minutes until underside is light golden.
Sauce
- Remove chicken to a plate. Add garlic to the pan and cook for 30 seconds until fragrant.
- Stir in honey, soy sauce, sesame oil, and rice wine vinegar and bring to a simmer.
- Return chicken to the pan, turning to coat, and simmer for 2–3 minutes to glaze both sides.
- Stir cornflour slurry (cornflour and water) and pour into the pan. Simmer for 1 minute until sauce thickens.
- Return chicken once more to coat in sauce, then remove from heat.
- Sprinkle sesame seeds and sliced spring onions over the chicken to serve.