Boneless Honey Garlic Chicken Thighs
This honey garlic chicken thighs recipe uses boneless thighs and a sticky sauce to make a quick and easy weeknight dinner that tastes delicious! Chicken thighs are smothered in a sweet and salty sauce made from honey, garlic, soy sauce, apple cider vinegar, and seasonings. Throw it in the oven until the chicken is fully baked and you’ve got yourself a savory, budget friendly meal!
Not too many dinner recipes out there can combine so many flavors at once with minimal effort and taste like a 5 star meal. That’s why my family loves when I make this honey garlic chicken thighs recipe so much!
I especially love making this on weeknights because of how quick the preparation time is. Boneless chicken thighs don’t need to be cut up.. Just seasoned and dressed up in a sauce that can be put together in minutes. This is exactly the kind of meal that this working momma NEEDS during the week.
Oh, and side note. Make sure you make enough chicken for seconds.. or thirds. You will definitely need it.
What Are Honey Garlic Chicken Thighs?
Honey garlic chicken thighs have somewhat of an Asian cuisine taste to them due to the umami flavor from soy sauce and a sticky, teriyaki-like, texture. Paired with honey and garlic, you get a sauce that’s sweet, salty, and packed with flavor.
The chicken uses vinegar to tenderize the boneless chicken thighs even further to make the meat so tender, it will quite literally fall apart in your mouth.
Why You Will Love Honey Garlic Chicken Thighs
Budget Friendly: Boneless chicken thighs have got to be one of the CHEAPEST cuts of meat at any grocery store. I’d say it’s one of the most underrated cuts of meat out there!
Easy to Make: Beginner cook? No worries! Boneless chicken thighs are super hard to mess up. They almost always come out tender and don’t overcook as easily as chicken breast or tenders.
Unique Flavor: Honey garlic chicken thighs feature sweet, tangy, smoky and umami flavors all together at once which makes it a huge crowd pleaser.
Ingredients
Boneless Chicken Thighs – 6 minimum, but use more as needed. Trim off any large amounts of excess fat. A little fat is ok.
Honey – lots of honey these days come in flavors. It is ok to use a flavored honey, but try to avoid the ones that have a dessert like taste as it can alter the flavor.
Soy Sauce – Adds the salty umami flavor to this asian inspired sauce.
Apple Cider Vinegar – Adds tanginess to the dish.
Garlic – a subtle background flavor that makes this meal more fragrant.
Flour – to thicken the sauce.
Smoked Paprika – adds the smokey flavor to the meat.
Salt and Pepper – to enhance flavor if needed.
How to Make Boneless Honey Garlic Chicken Thighs
Start by blending ½ cup of all purpose flour with ½ tsp salt and ½ tsp pepper (more salt if preferred) in a large bowl or plate. I prefer my chicken to be a little more salty so I always do a taste test and normally wind up adding more.
Trim the excess fat off of 6 boneless, skinless chicken thighs and coat it in the flour mixture.
Preheat the oven to 375°F and grease the bottom of a medium sized baking dish. Add the floured chicken thighs to the dish.
Mix together ½ cup honey, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, and 4 minced cloves of garlic. Add more salt and pepper if preferred.
Brush the sauce onto the chicken thighs and allow remaining sauce to surround the chicken in the baking dish. There should be enough sauce to completely coat the dish.
Cover the dish with foil and bake at 375°F for 25 minutes.
Uncover at the 25 minute mark and bake for an additional 20 minutes.
Brush all chicken thighs with the sauce drippings and allow to cool. Serve with side of your choice. Enjoy!
Can I Use Bone In Chicken Thighs Instead?
Yes, but increase your cooking time until the internal temperature of the chicken reaches 165°F. The Thermopro meat thermometer is excellent for getting an accurate cooking temperature.
I would not recommend cooking chicken thighs with the skin on as the sauce will make the skin rubbery as it bakes.
How to Store Leftovers
Boneless honey garlic chicken thighs will stay fresh in an airtight container for 4-5 days or frozen for up to 4 months. I always recommend rubbermaid storage containers for the refrigerator and the FoodSaver vacuum sealer for freezer storage.
This parmesan roasted asparagus and tomato dish is the perfect side dish that can be made in minutes. I love serving this alongside any type of baked or grilled meat to add some nutrition and color to my plate. Start by preheating your oven to 425°F.
Slice the cherry tomatoes in half, grate the parmesan cheese, and chop up some fresh basil leaves.
Trim the ends of your asparagus stalks and lie flat on a baking sheet. Top with all of your tomatoes and season with olive oil, salt, pepper, and garlic powder.
Sprinkle on the shredded parmesan cheese and place in the oven for 15 minutes.
Sprinkle with the fresh basil and enjoy!
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Boneless Honey Garlic Chicken Thighs
Equipment
Ingredients
- 6 Boneless Chicken Thighs trimmed of excess fat
- 1/2 cup Honey
- 3 tbsp Soy Sauce
- 1 tbsp Apple Cider Vinegar Bragg's
- 4 cloves garlic
- 1/2 cup Flour
- 1/2 tsp Smoked Paprika
- 1/2 tsp Salt
- 1/2 tsp Pepper
Instructions
- Start by blending ½ cup of all purpose flour with ½ tsp salt and ½ tsp pepper (more if preferred) in a large bowl or plate.
- Trim the excess fat off of 6 boneless, skinless chicken thighs and coat it in the flour mixture.
- Preheat the oven to 375°F and grease the bottom of a medium sized baking dish. Add the floured chicken thighs to the dish.
- Mix together ½ cup honey, 3 tbsp soy sauce, 1 tbsp apple cider vinegar, and 4 minced cloves of garlic. Add more salt and pepper if preferred.
- Brush the sauce onto the chicken thighs and allow remaining sauce to surround the chicken in the baking dish.
- Cover the dish with foil and bake at 375°F for 25 minutes. Uncover at the 25 minute mark and bake for an additional 20 minutes.
- Brush all chicken thighs with the sauce drippings and allow to cool. Serve with side of your choice. Enjoy!