Easy honey garlic chicken is a warm, sweet, and bright dish that feels like home. It uses honey, soy, and garlic to make a sauce that smells sweet and savory as it cooks. The chicken skin or the baked top will turn a light brown and shine, while the meat stays soft and juicy inside. You can smell garlic and honey in the air as it bakes.
When you cut the meat, juices should run clear and the sauce will cling to the surface in a thin, glossy layer. This mix of sweet, salty, and a little sharp garlic makes it a classic favorite. Many families serve this on weeknights or at small dinner parties because it is easy and fast.
The recipe needs few ingredients that you likely have in your pantry. It is also very forgiving for new cooks. You can bake it and then broil a little to get a caramel top that smells rich and deep. If you want a stronger garlic hit or a sauce to dip into, try a garlic-rich shawarma sauce for a bold side idea with this chicken; see this chicken shawarma garlic sauce recipe made for simple meals. Read on for clear steps, visual cues, and tips to make the best honey garlic chicken every time.
Why make this recipe
- Time-saving: The marinade needs only 30 minutes, and the oven does most of the work. You can have dinner ready in about an hour.
- Cost-effective: The ingredients are low cost and many come from the pantry—honey, soy, garlic, and oil.
- Pantry-staple friendly: You likely have all items at home, so no special shopping trip is needed.
- Beginner friendly: The steps are simple—mix, marinate, bake. No fancy skills are required.
- Crowd-pleaser: The sweet and savory mix appeals to kids and adults, and the glossy finish looks good on the plate.
- Flexible: This recipe works with thighs, breasts, or even tofu as a swap.
- Safe and reliable: Baking to 165°F (75°C) gives a safe and juicy result every time.
This version focuses on a simple marinade and a short bake. We skip complex steps so home cooks can repeat the recipe and get a reliable, tasty result.
How to make Easy Honey Garlic Chicken Recipe
This recipe uses a simple marinade and oven cooking. The plan is: flavor the meat, then use heat to set the flavor and form a glaze. Marinating lets the garlic and soy soak into the outside of the meat. Honey acts as both sweetener and a caramelizer. During baking, the sugars in the honey brown and make a shiny crust. The soy sauce adds salt and umami to balance the honey. Olive oil helps the sauce coat the meat and prevents sticking. Baking at 375°F gives steady heat to cook the thighs through without drying them fast. The final broil step is optional but helps caramelize the honey to create a deeper color and a slightly crisp top.
When you marinate, the goal is to coat the chicken well so the sauce can cling. When you bake, the goal is to let the heat cook the meat fully while the surface reduces a bit and becomes syrupy. If the sauce looks thin at first, the oven will reduce it into a glaze. If you want a stronger garlic flavor or a creamier sauce on the side, try this other garlic sauce idea in the full shawarma recipe at chicken shawarma garlic sauce recipe.
Ingredients
- 2 lbs chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Choose the best items by looking and smelling. Pick chicken thighs that look pink and moist, not gray or dry. Use pure honey (clear or light honey works well) and real soy sauce (not a cheap watery blend). Fresh garlic should be firm and not sprouting. Good olive oil has a mild taste. For garnish, choose firm green onions with bright green tops.
Common substitutions:
- For gluten-free: use tamari or coconut aminos instead of soy sauce.
- For lower sugar or vegan: replace honey with maple syrup or agave (note: honey is not vegan).
- For lower fat: use boneless skinless chicken breast instead of thighs, but reduce bake time to avoid drying.
Directions
- In a large bowl, mix together honey, soy sauce, minced garlic, olive oil, salt, and pepper.
- How it should look and smell: The mix should be smooth and runny, with a pale amber color. You should smell garlic and sweet honey. The soy will darken the mix. If it smells very salty, reduce added salt; soy already adds salt.
- Add the chicken thighs and coat well with the marinade.
- Visual cues: Each thigh should be evenly covered. Rub the sauce into any crevices. The meat will look glossy and wet. If some pieces still look dry, add a spoon of the sauce to coat them.
- Let it marinate for at least 30 minutes (or longer for more flavor).
- What to expect: In 30 minutes you will get good surface flavor. If you marinate 2 to 4 hours, the garlic and soy will reach deeper into the meat. Do not marinate much longer than 12 hours for the best texture. Cover the bowl or use a bag and put it in the fridge. The meat will cool and the marinade will sit on the surface.
- Preheat your oven to 375°F (190°C).
- Why this heat: This temperature gives steady cooking that cooks the inside without burning the outside. Preheating ensures even time and color.
- Place the marinated chicken in a baking dish.
- How to arrange: Put thighs in a single layer with a little space between pieces. Pour any leftover marinade over the meat. The dish should show pieces with a wet, shiny surface. If you want less sauce, spoon some off before baking.
- Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Visual and sound cues: The top will turn light brown and the sauce will bubble lightly at the edges. The meat will be firm when pressed. Use a meat thermometer in the thickest part to check 165°F (75°C). If juices run clear, that is another cue the meat is done.
- Optionally, broil for an additional 2-3 minutes to caramelize the top.
- Watch carefully: Under the broiler the sugars can burn fast. The glaze should darken to a rich brown and form small dark spots. You should see a shiny, sticky top. Stop broiling when you get a nice color and the sauce looks syrupy.
- Remove from the oven, garnish with chopped green onions, and serve.
- Final look and smell: The chicken will look glossy and browned at the edges. You will smell sweet and roasted garlic. Let the meat rest for 5 minutes before serving so juices settle.
How to serve Easy Honey Garlic Chicken Recipe
- Classic plate: Serve the thighs over steamed white rice with a spoon of the pan sauce on top. Garnish with green onions and sesame seeds. Pair with a cold light beer or iced tea.
- Veg-forward: Serve with roasted broccoli and carrots tossed in a little soy and oil. Drizzle sauce over the vegetables. Try a chilled white wine like Pinot Grigio.
- Salad or bowl: Slice the chicken and add to a bowl of mixed greens, cucumber, and steamed rice or quinoa. Add sliced avocado and a squeeze of lime. A sparkling water with lemon pairs well.
- Party platter: Cut the cooked thighs into bite pieces and serve on a platter with toothpicks and extra sauce for dipping. Offer beer, sake, or a simple sparkling fruit drink.
Plating tips: use a clean white plate to show the glaze color. Place rice with a ring mold, lay a thigh or slices on top, and spoon a little sauce around. Sprinkle green onion for color.
How to store Easy Honey Garlic Chicken Recipe
Fridge (short-term):
- Cool the chicken to room temperature (no more than 2 hours) and place in an airtight container. Keep sauce in a separate small container if you like.
- Store for up to 3-4 days.
Freezer (long-term):
- Freeze portions in freezer-safe bags or containers. Remove excess air. Freeze up to 3 months.
- Thaw in the fridge overnight before reheating.
Best way to reheat:
- Oven: Preheat to 300°F (150°C). Place chicken in a baking dish with a splash of water or broth and cover with foil. Heat 15–20 minutes until warm. This keeps meat moist.
- Stovetop: Warm a skillet on low with a little oil or a splash of water. Add chicken and cover. Turn gently until warmed through.
- Microwave: Use short 20–30 second bursts on medium power, turning the meat and adding a drop of water or sauce to keep moist. Do not overheat or it will dry.
To avoid soggy skin: If you like a crisp top after refrigeration, reheat in a hot oven at 425°F (220°C) for 5–8 minutes to crisp the glaze, watching closely.
Tips to make Easy Honey Garlic Chicken Recipe
- Pat the chicken dry before marinading if the pieces are wet. This helps the sauce stick.
- Use a meat thermometer. 165°F (75°C) is the safe target.
- Don’t over-broil. Sugar burns fast; watch in the last 2 minutes.
- If sauce is too thin, simmer it in a pan for a few minutes to reduce and thicken before spooning over cooked chicken.
- For even flavor, flip the thighs halfway through baking.
- Let the cooked chicken rest 5 minutes before serving to keep juices inside.
- Toast sesame seeds in a dry pan for 1 minute and sprinkle on top for a nutty flavor.
Variation
- Make it Spicy: Add 1 teaspoon chili flakes or 1 tablespoon sriracha to the marinade. The heat cuts the sweetness and adds depth.
- The Healthy Version: Use skinless chicken breast and reduce honey to 3 tablespoons. Add a splash of rice vinegar to keep flavor balance.
- The Deluxe Version: Add 1 tablespoon grated ginger to the marinade, finish with toasted sesame seeds and a squeeze of lime. Serve with stir-fried greens.
- Asian Citrus Twist: Add 1 tablespoon rice vinegar and 1 teaspoon orange zest to brighten the sauce.
- Sticky Tofu (vegetarian): Use firm tofu pressed dry, marinate and bake or pan-fry until caramelized.
FAQs
- Can I use chicken breasts instead of thighs?
Yes. Use boneless skinless breasts, but reduce bake time to 20–25 minutes depending on thickness. Check for 165°F (75°C). Breasts dry faster so watch them. - Why is my sauce too thin?
The sauce will be thin before baking. If it is still thin after cooking, simmer it on the stove for a few minutes to reduce and thicken. Mix a small slurry of cornstarch and cold water (1 tsp cornstarch + 1 tbsp water) and stir into the hot sauce to thicken quickly. - Can I make this ahead of time?
Yes. Marinate up to 12 hours. Cooked chicken stores well for 3-4 days. For best texture, reheat gently or crisp under a hot oven for a few minutes. - My top burned during broil. What went wrong?
Sugar burns very fast. Broil on high only for 1–3 minutes and watch closely. Move the oven rack down one level if it browns too fast. - How do I get the glaze shiny and not sticky?
A short rest of 5 minutes after baking helps the glaze set and shine. Avoid thickly coating before broil; too much sauce can burn. If sticky, a quick broil or a hot oven blast for a few minutes will caramelize it to a glossy finish.
Conclusion
Try a quick alternate take with the step-by-step 15-minute version in this handy 15-Minute Honey Garlic Chicken – Family Food on the Table if you need faster prep. For a dish made with chicken breast and a clear method on sauce texture, you can also read the clear guide at Honey Garlic Chicken Breast – RecipeTin Eats.
Print
Easy Honey Garlic Chicken
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A warm, sweet, and savory honey garlic chicken dish that is simple to make and crowd-pleasing, perfect for weeknight dinners or small gatherings.
Ingredients
- 2 lbs chicken thighs
- 1/2 cup honey
- 1/4 cup soy sauce
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large bowl, mix together honey, soy sauce, minced garlic, olive oil, salt, and pepper.
- Add the chicken thighs and coat well with the marinade.
- Let it marinate for at least 30 minutes in the fridge.
- Preheat your oven to 375°F (190°C).
- Place the marinated chicken in a baking dish and pour any leftover marinade over the meat.
- Bake for 25-30 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C).
- Optionally, broil for an additional 2-3 minutes to caramelize the top.
- Remove from the oven, garnish with chopped green onions, and serve.
Notes
For gluten-free, use tamari instead of soy sauce. For lower sugar, replace honey with maple syrup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken, honey garlic, easy dinner, weeknight meal, savory