Crispy Honey Garlic Chicken Thighs

Skin-on chicken thighs seared until crisp, oven-finished, and brushed with a buttery honey-garlic glaze.

Details

Source	delish.ilyrecipes.com
Cuisine	Asian-inspired
Servings	4
Prep Time	10 minutes
Cook Time	25-32 minutes
Storage	Fridge 3-4 days • Reheat uncovered in a 375°F (190°C) oven to re-crisp the skin

Ingredients

Chicken

Ingredient	Imperial	Metric
Bone-in, skin-on chicken thighs	2¼ lb	1 kg
Salt	to taste	to taste
Black pepper	to taste	to taste
Paprika	1 tsp	2 g
Garlic powder	½ tsp	1.5 g
Cornstarch or all-purpose flour	2 tbsp	16 g
Cooking oil	2 tbsp	30 ml

Honey Garlic Glaze

Ingredient	Imperial	Metric
Garlic, minced	4 cloves	4 cloves
Honey	3 tbsp	63 g
Soy sauce	2 tbsp	30 ml
Butter	1 tbsp	14 g
Lemon juice	1 tbsp	15 ml
Chili flakes (optional)	½ tsp	1 g
Fresh parsley, chopped, for garnish	to taste	to taste

Instructions

Season

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs thoroughly dry with paper towels. Season all over with salt, pepper, paprika, and garlic powder.
3. Dust lightly with cornstarch or flour — a thin coating only, just enough to help the skin crisp.

Sear and Roast

1. Heat the oil in an oven-safe skillet over medium-high heat. Lay the thighs in skin-side down and cook undisturbed for 6-8 minutes, until the skin is golden and crisp.
2. Flip and cook 3-4 minutes more.
3. Transfer the skillet to the oven and roast 15-20 minutes, until the thickest part of the thigh reaches 165°F (74°C).

Make the Glaze

1. While the chicken roasts, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook about 30 seconds, until fragrant.
2. Stir in the honey, soy sauce, lemon juice, and chili flakes if using. Simmer 2-3 minutes, until glossy and slightly thickened.

Finish

1. Brush the glaze over the cooked thighs. Go generously on the meat but keep the skin lightly coated so it stays crisp.
2. Garnish with chopped parsley and serve immediately with rice, roasted potatoes, or steamed vegetables.

Notes

• Dry skin is the whole game. Any surface moisture steams instead of browns. Pat the thighs dry right before seasoning, and dry them again if they've been sitting.
• Go light on the starch. A heavy dredge turns gummy under the glaze. You want a dusting, not a breading.
• Glaze at the end, not before. Honey scorches at searing and roasting temperatures. Brushing after cooking keeps it sweet rather than bitter.
• The lemon juice isn't optional in spirit. It cuts the honey and soy so the glaze reads balanced instead of cloying.