Prep Time: 15 minutes
Cook Time: 30–35 minutes
Serves: 4
Ingredients
Chicken
6–8 bone-in, skin-on chicken thighs
Salt & black pepper
1 tsp paprika
1 tsp garlic powder
1 tbsp olive oil
Honey Garlic Sauce
½ cup honey
4 cloves garlic, minced
¼ cup soy sauce
1 tbsp apple cider vinegar (or lemon juice)
1 tbsp butter
½ tsp red pepper flakes (optional)
1 tsp cornstarch + 2 tbsp water (to thicken)
Instructions
Prep the Chicken
Pat chicken dry (important for crispiness).
Season both sides with salt, pepper, paprika, and garlic powder.
Sear
Heat olive oil in a skillet over medium-high heat.
Place chicken skin-side down.
Cook 6–8 minutes until skin is deeply golden and crispy.
Flip and cook 5 minutes more.
Make the Sauce
In a small saucepan combine honey, soy sauce, garlic, vinegar, butter, and chili flakes.
Simmer 2–3 minutes.
Add cornstarch slurry and cook until thick and glossy.
Glaze & Finish
Pour sauce over chicken.
Reduce heat and simmer 5–8 minutes, spooning sauce over the top.
Sauce will thicken and coat the chicken beautifully.
Extra Crispy Option
Finish in a 400°F (200°C) oven for 10–15 minutes for even deeper caramelization