Description
This Honey Garlic Chicken Thighs recipe features tender, boneless chicken thighs cooked in a flavorful honey and soy sauce glaze, infused with garlic and onion. Perfectly browned and simmered to juicy perfection, this quick and easy skillet dish brings a delightful balance of sweet and savory to your dinner table, garnished with fresh cilantro for a bright finish.
Ingredients
Scale
Chicken
- 8 (5 ounce) boneless chicken thighs
- Salt and ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- ½ medium onion, finely chopped
- 7 cloves garlic, chopped (or to taste)
Sauce
- 1 cup honey
- ½ cup soy sauce
- 1 pinch onion powder, or to taste
- 1 pinch garlic powder, or to taste
Garnish
- ¼ cup chopped fresh cilantro
Instructions
- Prep the Chicken: Season the boneless chicken thighs on both sides with salt and ground black pepper according to your taste. Set aside while you prepare the other ingredients.
- Brown the Chicken: Heat olive oil in a cast iron skillet over medium-high heat. Once hot, add the chicken thighs and brown them on one side for about 3 to 5 minutes, allowing a golden crust to form.
- Sauté Onion and Garlic: Flip the chicken thighs over. Immediately add the chopped onion and garlic to the skillet. Continue to cook, stirring occasionally, until the chicken is almost cooked through and the onion and garlic are softened, about 5 to 7 minutes. Remove the chicken thighs to a plate.
- Make the Sauce: Add honey, soy sauce, onion powder, and garlic powder to the skillet. Stir well and scrape the bottom of the pan with a wooden spoon to incorporate the sautéed garlic and onion into the sauce.
- Simmer the Chicken: Return the chicken thighs to the skillet. Cover the pan and reduce the heat to medium. Cook for about 10 more minutes, turning the thighs once halfway through, until the chicken is cooked through and juices run clear. The internal temperature should reach at least 165°F (74°C).
- Garnish & Serve: Arrange the cooked chicken thighs onto a serving plate. Drizzle with the pan sauce and sprinkle with chopped fresh cilantro just before serving for a fresh finish.
Notes
- To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C).
- You can substitute chicken breasts if preferred, but adjust cooking time to avoid drying out the meat.
- For a gluten-free option, use gluten-free soy sauce or tamari.
- Use fresh garlic for the best flavor; garlic powder is used only in the sauce for depth.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes after returning the chicken to the pan.
