Honey Garlic Chicken Thighs
Chicken thighs are the superior chicken cut. I will die on this hill.
Ingredients
- 6-8 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- Salt and pepper
- 1 teaspoon smoked paprika
For the Honey Garlic Glaze
- 1/3 cup honey
- 3 tablespoons soy sauce
- 5 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/2 teaspoon red pepper flakes Kasia's non-negotiable
Method
Roast the Thighs
- Preheat oven to 220C / 425F. Pat the chicken thighs dry with paper towels — this is essential for crispy skin. Moisture is the enemy of crispiness. Rub with olive oil and season with salt, pepper, and smoked paprika. Arrange skin-side up on a baking sheet or in a cast iron skillet. Don't crowd them — they need space for the heat to circulate and the skin to crisp.
- Roast for 35-40 minutes until the skin is deep golden brown and crispy, and the internal temperature reaches 165F / 74C. The skin should crackle when you tap it with a spoon. If it's not crispy enough, broil for 2-3 minutes at the end — watch it closely, because broiler and "burnt" are separated by about 30 seconds of inattention.
Make the Glaze
- While the chicken roasts, make the honey garlic glaze. Melt butter in a small saucepan over medium heat. Add garlic and cook 30 seconds until fragrant. Add honey, soy sauce, vinegar, and red pepper flakes. Stir and simmer for 3-4 minutes until slightly thickened and syrupy. It should coat the back of a spoon. That's it. Three minutes, six ingredients, and a glaze that tastes like it came from a restaurant.
Glaze and Finish
- When the thighs come out of the oven, brush them generously with the honey garlic glaze. Return to the oven for 5 minutes — just long enough for the glaze to set and get sticky and slightly caramelised. The second coat is what creates that glossy, lacquered look. Brush with more glaze when they come out. Serve immediately.