Pan fried first to get that crispy skin, then baked to cook them all the way through, this is one of those chicken dinners you’ll be forgiven if you make it once a week. Plus, the optional bonus of making more sauce on the stove top, until it thickens and caramelises in its special honey way, for extra drizzling to serve. I’ve made this as easy as I can for those rushed weeknights. It’s literally a case of whisk everything together, bake and done!
Honey Garlic Sauce
I’m not going to lie here. Every time I make this sauce, I’m caught between stirring it and blowing it like my life depends on it, trying to cool it down so I can keep drinking it from a spoon. Yes, I shamelessly admit this happens straight out of the pan. The problem when finally making it for my blog is, I had husband and children behind me, breathing down my neck waiting for me to finish.
Now, there was a time we tried Honey Lemon Chicken, and while it’s nice and all, adding garlic to the recipe just takes it to a whole other level of flavour. The chicken is juicy, the skin comes out crispy and sticky all at the same time. And let me just add, I have a lot of time for sticky chicken. Much like these Sticky Thai Chicken Wings.
This is one of our dinners that you’ll see me running into the supermarket to buy only chicken thighs because I have the rest of the ingredients at home. I LOVE it when I have ALL the ingredients.
I mean, HELLO SUCCULENT Honey Lemon Garlic Chicken. It’s so soft and tender that it reminds me of the Juicy Oven Baked Chicken Breast!
Juicy Honey Lemon Garlic Chicken with a crispy skin and a sweet, sticky sauce with ingredients you have in your kitchen cupboard! Pan fried first to get that crispy skin, then baked to cook them all the way through. This is one of those chicken dinners you'll be forgiven if you make it once a week. Plus, the optional bonus of making more sauce on the stove top, until it thickens and caramelises in its special honey way, for extra drizzling to serve.
Ingredients
5bone in skin on chicken thighs
1pinchsaltto taste
1/2cuphoney
1/4cuplemon juicefresh squeezed, or juice of 1 lemon
1tablespoonsoy sauce
1tablespoonrice wine vinegar
2garlicheaping tablespoons, minced
6clovesgarlicpeeled
4lemon slicesand zest to garnish
1handfulgreen onionssliced, to garnish
Instructions
Preheat oven to 360°F | 180°C.
Place chicken thighs in a large shallow dish and season with salt; set aside.
In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce.
Heat an oven-proof skillet over medium high heat; sear the chicken skin side down first until golden for about 5 minutes. Turn and repeat on the other side. Drain most of the excess oil from the pan, leaving about 1 tablespoon for added flavour.
Arrange chicken skin-side up in the pan; add the whole garlic cloves between the chicken; pour half of the remaining sauce over each thigh (about 1-2 tablespoons per thigh) and bake for 40-45 minutes until the chicken is cooked through and the juices run clear. The skin should be crispy and sticky.
While the chicken is baking, pour the remaining sauce into a small pot (or saucepan), and bring to a boil over medium-high heat. Reduce heat down to low and allow to simmer while occasionally stirring; lifting the pot off of the heat when the sauce bubbles up to the rim of your pot, and repeat the process until the sauce has sightly reduced and thickened (about 6 minutes).
Serve with the remaining sauce, lemon zest and slices, and sliced green onions (optional).
Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!
Wow, looks delicious! Will the thighs with the sauce burn when you fry it? Also, what about when baking it? Do I need to cover with tin foil when baking or bake uncovered?
This is one of the best recipes I have ever cooked. The ingredient proportions are perfect. I just love it. Served with Chinese style rice it is my number one diner party go to.
Made this last night for dinner and recipe is a keeper. Next time I’d double the sauce as we all wanted more. I added a bit more lemon juice and red pepper flakes. Thanks for the recipe!
Hi karina I tried out your honey garlic recipe and it was finger licking delicious, this recipe looks amazing will definitely try it soon but I have a question can we fry the chicken like the way the honey garlic recipe is or do we have to bake it
This is the 3rd or 4th time making these and my oh my, not going to be the last I am sure! I made these for my brother, niece and nephew and they were such a hit that the recipe was asked for! Sent it to my children in Texas to make as well. Will be going upta camp this summer and these are definitely going to be on the menu! Thank you!!
This is my third or fourth time making this. It has become my boyfriends favorite dish. Delicious juicy and tendet chicken with a delish sauce! Definitely make a lot of that reduced sauce EVERYONE will want more and more of it!
Hello,
I will be trying to recipe soon. But I just have a question about step 4. We must drain the honey, soy sauce mixture and leave the equivalent of 1 tablespoon but eventually add back with the remainder of the mixture?
Wow, looks delicious! Will the thighs with the sauce burn when you fry it? Also, what about when baking it? Do I need to cover with tin foil when baking or bake uncovered?
Made this tonight, so good. I added a tablespoon of chili garlic sauce for extra spice. Family loved it, will be making this again!
I’m new to your site but in the last 2 weeks, I’ve made 3 recipes and I love them all! Really appreciate easy, balanced and flavorful meals.
This is one of the best recipes I have ever cooked. The ingredient proportions are perfect. I just love it. Served with Chinese style rice it is my number one diner party go to.
I ran out of honey and garlic. Instead I used minced ginger and natural maple syrup. One of the most delicious sauces!
Made this last night for dinner and recipe is a keeper. Next time I’d double the sauce as we all wanted more. I added a bit more lemon juice and red pepper flakes. Thanks for the recipe!
Hi karina I tried out your honey garlic recipe and it was finger licking delicious, this recipe looks amazing will definitely try it soon but I have a question can we fry the chicken like the way the honey garlic recipe is or do we have to bake it
This is the 3rd or 4th time making these and my oh my, not going to be the last I am sure! I made these for my brother, niece and nephew and they were such a hit that the recipe was asked for! Sent it to my children in Texas to make as well. Will be going upta camp this summer and these are definitely going to be on the menu! Thank you!!
This is my third or fourth time making this. It has become my boyfriends favorite dish. Delicious juicy and tendet chicken with a delish sauce! Definitely make a lot of that reduced sauce EVERYONE will want more and more of it!
I just made this tonight for dinner. It was highly favored in my house tonight.
Thank you for this wonderful recipe!
S
Hello,
I will be trying to recipe soon. But I just have a question about step 4. We must drain the honey, soy sauce mixture and leave the equivalent of 1 tablespoon but eventually add back with the remainder of the mixture?
Thank you,
S
Yes, that is correct. IT is a mixture that is best if done in those steps. Hope that helps! XO
My family and I LOVED this recipe but I was wondering if you knew how many calories is in this?