The Ultimate Recipe for Sticky, Sweet, and Savory Honey Garlic Chicken Thighs

Welcome to the ultimate comfort food crossover: perfectly seared, juicy chicken smothered in the most irresistible, glossy, homemade honey garlic sauce. If you are searching for a quick, impactful weeknight meal that tastes like it took hours of effort, then these Honey Garlic Chicken Thighs are about to become your family’s new obsession. This recipe isn’t just about mixing a few ingredients; it’s about mastering the technique to achieve a beautiful, dark sear on the chicken and transforming simple pantry staples into a thick, sticky glaze that hugs every piece of meat.

Forget dry chicken breasts and lackluster sauces. We champion the boneless, skinless chicken thigh here for its incredible ability to stay moist, absorb flavor, and handle the high heat required for that crucial caramelization. The marinade itself is a powerhouse a balance of salty umami from soy sauce, natural sweetness from honey, and a potent kick from fresh garlic and ginger. It’s Asian-inspired, globally loved, and ridiculously easy to prepare, making it the ideal easy weeknight dinner solution.

We’ve broken down every step, from ensuring your chicken is perfectly prepped for searing to the secret technique for thickening the final sauce, guaranteeing that even beginner cooks can achieve restaurant-quality results. Get ready to ditch the takeout menu because once you try this recipe for Honey Garlic Chicken Thighs, you’ll never look back. Prepare for happy sighs and empty plates!

Why You’ll Love These Sticky Sweet Honey Garlic Chicken Thighs

There are countless chicken recipes available, but few deliver the combination of deep flavor, satisfying texture, and sheer ease that this preparation of Honey Garlic Chicken Thighs offers. This recipe is a culinary triple threat, ticking all the boxes for flavor, simplicity, and crowd-appeal. We’re not just making chicken; we’re creating magic in a skillet!

The Perfect Flavor Harmony

The sauce is, without a doubt, the star of the show. It strikes a flawless balance between five key flavor profiles: sweet (honey), savory/umami (soy sauce), pungent (garlic and ginger), acidic (vinegar), and rich (the caramelized chicken fond). The depth achieved by cooking the sauce down in the same pan used to sear the chicken a process known as deglazing means every drop is infused with the rich, browned bits left behind. This creates an incredibly complex and highly addictive sticky glaze that clings beautifully to the meat.

Unlike sauces that rely heavily on sugar and end up tasting one-dimensional, the subtle acidity from the apple cider vinegar cuts through the richness of the honey, ensuring the final flavor is bright and balanced, leaving you craving just one more bite. The inclusion of fresh ginger, while optional, elevates the entire dish, adding a necessary warmth and aromatic complexity that is missing in simpler honey-soy recipes.

Unbeatable Texture and Juiciness

Using boneless, skinless chicken thighs is the secret weapon for texture. Thigh meat has a higher fat content than breast meat, which makes it remarkably forgiving and ensures the chicken stays incredibly juicy, even under high-heat searing. This preparation method guarantees a contrast: the exterior develops a beautiful, crisp, caramelized crust from the marinade, while the interior remains tender and moist. This textural contrast is essential for a truly satisfying meal.

Furthermore, the cornstarch slurry isn’t just for thickening; it creates a gorgeously glossy sheen on the glaze. When you toss the seared chicken back into this shimmering sauce, it instantly becomes coated in a beautiful, sticky armor that looks as good as it tastes. This entire process is efficient taking less than 30 minutes from start to finish making it the ideal easy weeknight dinner solution for busy households.

Why You Should Try This Specific Honey Garlic Chicken Thighs Recipe

If you’ve tried honey garlic chicken before and found the sauce too thin, the chicken dry, or the results underwhelming, this recipe addresses those common pitfalls with specific, professional techniques designed for guaranteed success. Our methodology focuses on maximizing flavor absorption and perfecting the sticky glaze.

The Power of the Dual-Use Marinade

Many recipes call for cooking the chicken in the marinade, which is a major food safety no-no and often results in tough chicken. Our approach separates the marinade base: we use half for the chicken to infuse flavor deep into the muscle fibers, and the remaining half is reserved, untouched, to be cooked down later as the final glaze. This ensures maximum flavor infusion without compromising the safety or texture of the sauce. Marinating the Honey Garlic Chicken Thighs, even for just 20 minutes at room temperature, allows the salt and acidity to start tenderizing the meat and the intense garlic and honey flavors to penetrate deeply. This short, effective marinade step is crucial for deeply flavorful results.

Mastering the Sear for Maximum Flavor

The first instruction thoroughly pat the chicken thighs dry is the single most important technique in this entire recipe. Moisture prevents searing. When you place dry, seasoned chicken into hot oil, you achieve the Maillard reaction (browning) quickly. This browning creates the flavorful “fond” (the browned bits stuck to the bottom of the pan) that we scrape up into the final sauce, providing incredible depth and complexity. This technique ensures that your Honey Garlic Chicken Thighs boast that delicious, slightly charred exterior that holds up beautifully to the thick glaze. We recommend using a heavy-bottomed skillet, like cast iron, to maintain consistent, high heat necessary for the perfect sear.

The Secret to the Perfect Sticky Glaze

The final step, the cornstarch slurry, is the key to transforming the thin, simmering liquid into a luxurious, glossy sticky glaze. Unlike flour, cornstarch thickens rapidly and creates a transparent, shiny finish. By mixing it with cold water first, you prevent clumping. When added to the hot sauce, the slurry cooks out the starchy flavor within a minute, leaving behind a perfectly textured glaze that coats the back of a spoon and, more importantly, coats the Honey Garlic Chicken Thighs beautifully. If you love quick, flavor-packed meals, you might also enjoy making some homemade comfort sweets, like these No-Bake Peanut Butter Energy Bites for a fast dessert after your savory dinner.

Ingredients, Utensils, and Pro Tips for Perfect Honey Garlic Chicken Thighs

Achieving perfect results starts with understanding the role of each ingredient. This recipe relies on a surprisingly short list of components, but the quality and preparation of these elements are what truly elevate the finished dish from good to phenomenal. Pay attention to the details of the sauce base it’s where all the magic happens.

Essential Ingredients Breakdown

The recipe calls for ingredients easily found in any pantry, emphasizing freshness for the aromatics.

For the Chicken:

• 2.5 pounds boneless, skinless chicken thighs (about 6 to 8 thighs): Thighs are superior for this high-heat method due to their inherent moisture and richness. They absorb the marinade beautifully.
• 1 tablespoon olive oil or vegetable oil: Choose an oil with a high smoke point for searing.
• 1 teaspoon kosher salt: Kosher salt has a better texture for seasoning meat evenly than table salt. It enhances the meat’s flavor without making it overly salty.
• 1/2 teaspoon freshly ground black pepper: Adds a subtle depth and mild heat.
• 1/4 cup finely chopped fresh parsley or green onions (for garnish, optional): The garnish is essential for color contrast and provides a fresh, bright finish to counter the sticky richness of the glaze.

For the Honey Garlic Sauce:

• 1/2 cup low-sodium soy sauce: Using low-sodium allows you to control the overall saltiness better, especially since the chicken is seasoned separately. Soy sauce provides essential umami.
• 1/2 cup honey: The source of sweetness and the stickiness for the glaze. Use good quality liquid honey.
• 1/4 cup water or chicken broth: Broth adds a layer of savory flavor; water works perfectly fine if broth isn’t available. This liquid helps dissolve the honey and aids in the simmering process.
• 6 cloves garlic, minced very finely: The backbone of the flavor. Freshly minced garlic is non-negotiable do not substitute garlic powder here!
• 1 teaspoon grated fresh ginger (optional, but highly recommended): Fresh ginger adds a pungent, warm complexity that defines Asian-inspired honey garlic flavors. Use a microplane or fine grater for the best results.
• 1 tablespoon apple cider vinegar or rice vinegar: The essential acid needed to balance the sweetness of the honey and the saltiness of the soy sauce.
• 1 tablespoon cornstarch (or corn flour): This pure starch is the thickening agent. It provides that famous, glossy, clear glaze texture.

Utensils and Equipment for Success

The right equipment makes the difference between sticky, seared perfection and a messy cleanup.

• Large, Heavy-Bottomed Skillet (Cast Iron or Stainless Steel): This is the most crucial piece of equipment. Cast iron holds heat incredibly well, providing the consistent, high temperature necessary for a deep, even sear and caramelization on the Honey Garlic Chicken Thighs.
• Medium Mixing Bowl: For whisking together the sauce ingredients.
• Small Separate Bowl: Essential for mixing the cornstarch slurry without clumps.
• Whisk: Necessary for dissolving the honey and creating a smooth cornstarch slurry.
• Tongs: Best for safely flipping the chicken and tossing it in the final glaze.
• Instant-Read Thermometer: Absolutely vital for checking the chicken’s internal temperature (165°F / 74°C) to prevent overcooking.
• Paper Towels: Used extensively for patting the chicken dry do not skip this step!

If you’re making this quick meal on a chilly evening, pair it with a cozy, easy side dish like Slow Cooker Ham Bone Bean Soup, prepared ahead of time, or keep things simple and serve it alongside steamed rice.

Prep Tips Before You Start

A successful dish often comes down to mise en place (everything in its place):

1. Garlic and Ginger: Mince the garlic and grate the ginger fresh. Pre-minced varieties simply lack the potency required for this vibrant sauce.
2. The Slurry Setup: Always prepare the slurry (cornstarch + cold water) ahead of time and set it near the stove. You must be ready to whisk it into the hot sauce quickly.
3. Chicken Prep: Even if the thighs look dry, pat them again. Any surface moisture will steam the chicken rather than searing it.

This attention to detail ensures your Honey Garlic Chicken Thighs recipe runs smoothly and finishes perfectly, covered in that signature, thick sticky glaze.

Detailed Recipe Steps for Sticky Honey Garlic Chicken Thighs (Long and Easy)

Follow these detailed steps precisely. The key to perfection lies in managing the temperature and timing, especially during the searing and glazing phases.

Part 1: Preparing the Chicken and Sauce

1. 1. Prepare the Thighs: The Moisture Barrier

   Thoroughly pat the chicken thighs dry using paper towels. This step is non-negotiable for achieving a good sear and preventing the chicken from steaming. Excess moisture will significantly lower the pan temperature, resulting in pale, grey chicken instead of beautifully caramelized brown. Season both sides of the thighs generously with the kosher salt and black pepper. Set aside. The salt will begin to draw moisture out, which is why the initial pat-down is so vital.

2. 2. Mix the Sauce Base: Building Flavor

   In a medium bowl, combine the soy sauce (low-sodium preferred), honey, water (or broth), minced garlic, grated ginger (if using), and apple cider vinegar. Whisk these ingredients together until the honey has fully dissolved and the mixture is uniform. Ensure the garlic is fully integrated. Do not introduce heat yet.

3. 3. Create the Slurry: The Thickening Secret

   In a small separate bowl, whisk the 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth, thin paste (known as a slurry) is formed. Use cold water hot water will activate the cornstarch immediately and create lumps. This slurry will be used later to thicken the sauce rapidly. Set the slurry aside and give it a quick whisk right before adding it to the heat, as cornstarch tends to settle.

4. 4. Marinate (Optional but Recommended): Flavor Infusion

   Pour about half of the honey garlic sauce mixture over the seasoned chicken thighs in a large zip-top bag or shallow dish. Toss to coat completely, ensuring all the crevices of the chicken are covered in the chicken marinade. Allow the chicken to marinate at room temperature for at least 20 minutes (no more than 1 hour for safety), or refrigerate for up to 4 hours. Crucially, keep the remaining half of the sauce mixture completely separate. This reserved sauce will be the final cooking glaze, ensuring freshness and food safety.

Part 2: Cooking the Chicken to Perfection

5. 5. Heat the Pan: Achieving the Sear Temperature

   Heat the olive oil or vegetable oil in a large, heavy-bottomed skillet (cast iron or stainless steel is highly recommended) over medium-high heat until the oil is shimmering and just beginning to smoke lightly. This is the signal that your pan is properly hot for searing the Honey Garlic Chicken Thighs. A properly heated pan prevents the chicken from sticking and ensures a superior crust.

6. 6. Sear the Chicken: Placement is Key

   Carefully place the marinated chicken thighs into the hot pan. Lay them away from you to avoid splattering hot oil. Ensure they are not overcrowded. Crowding the pan drops the temperature, which again leads to steaming instead of searing. If necessary, work in two batches. Reserve any remaining marinade from the bag this excess marinade can be safely added to the sauce later since it will be fully boiled.

7. 7. Cook for Color: Developing the Crust

   Sear the chicken thighs for 5 to 7 minutes on the first side until deep golden brown and slightly caramelized. Resist the urge to move the chicken during this time; let the high heat do its job. Flip the chicken and reduce the heat slightly to medium. The second side usually takes less time.

8. 8. Finish Cooking and Rest: Temperature Check

   Continue to cook the chicken on the second side for another 5 to 8 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Remove the perfectly cooked Honey Garlic Chicken Thighs from the skillet and transfer them to a plate. Cover loosely with foil to keep warm and allow them to rest while you finish the sauce. This resting period helps redistribute the juices.

Part 3: Finishing the Sauce and Glazing

This is the quick, high-impact final stage that transforms the simple honey soy sauce into a restaurant-worthy sticky glaze.

9. 9. Bring Sauce to a Simmer: Deglazing the Pan

   Pour the reserved half of the honey garlic sauce (the fresh sauce that was not used for marinating) into the skillet. Bring the sauce to a rolling simmer over medium heat. Using a wooden spoon, vigorously scrape up any browned bits (the precious “fond”) from the bottom of the pan. This deglazing action incorporates all that deep, caramelized flavor into your glaze. If you reserved excess marinade from the chicken bag, you may add it now, ensuring it comes to a full, rolling boil to cook out any bacteria.

10. 10. Thicken the Glaze: The Slurry Action

    Whisk the prepared cornstarch slurry one more time to recombine, then slowly pour it into the simmering sauce while constantly stirring. Continue stirring for about 1 to 2 minutes. The sauce will rapidly thicken into a glossy, sticky glaze. If it gets too thick, add a tablespoon of water or broth. If you’re looking for a delightful side to serve with your glazed chicken, try pairing it with these Crispy Parmesan-Crusted Roasted Brussels Sprouts.

11. 11. Glaze the Chicken: Coating and Shimmer

    Return the cooked chicken thighs back into the skillet. Reduce the heat to low. Toss the chicken gently in the thickened sauce, turning them several times until they are completely coated and shimmering glossy with the thick honey garlic glaze. Work quickly to avoid overcooking the chicken.

12. 12. Serve: Garnish and Enjoy!

    Remove the Honey Garlic Chicken Thighs and sauce from the heat immediately. Garnish generously with fresh chopped parsley or green onions. Serve hot over steamed white rice, brown rice, or alongside noodles or steamed vegetables to soak up every last drop of the decadent sauce.

Tips, Variations, and Common Mistake Prevention for Your Honey Garlic Chicken Thighs

While this recipe is straightforward, a few professional tips can guarantee consistently phenomenal results, regardless of your cooking environment. Plus, we offer variations to adapt this meal to different dietary needs and flavor preferences.

Solving Common Cooking Problems

• Problem: The Sauce is Too Thin.

  Solution: You likely didn’t cook the cornstarch enough, or your initial cornstarch measurement was slightly off. Mix an additional teaspoon of cornstarch with 1 tablespoon of cold water, whisk until smooth, and slowly add it to the simmering sauce until the desired thickness is reached. Alternatively, ensure the sauce reaches a full simmer before adding the slurry, as cornstarch needs heat to activate.

• Problem: The Garlic Burned During Searing.

  Solution: The garlic and ginger should only be added to the liquid reserved for the final sauce, not the marinade used for searing. If you added the garlic/ginger to the chicken before searing, it will burn rapidly under high heat, making the sauce bitter. By using the dual-sauce method (half for marinade, half reserved), you avoid this common mistake.

• Problem: The Chicken Stuck to the Pan.

  Solution: This means the pan wasn’t hot enough, or the chicken wasn’t properly patted dry. When the pan is screaming hot, the chicken should release easily once a proper crust has formed (about 5-7 minutes). If you try to flip it and it resists, wait another minute or two.

Flavor and Ingredient Variations

Feel free to customize your Honey Garlic Chicken Thighs to suit your pantry and palate:

• Spice it Up: Add 1/2 teaspoon of red pepper flakes (or Sriracha) to the sauce mixture before simmering for a kick of heat. You can also finish the dish with a sprinkle of finely chopped chilies.
• Gluten-Free Honey Garlic Chicken Thighs: Easily convert this recipe by substituting the standard soy sauce with Tamari or a certified gluten-free soy alternative. The cornstarch is naturally gluten-free.
• Keto/Low Carb Option: Honey is the main source of carbs. Substitute the honey with an equal amount of an erythritol-based or allulose-based liquid sweetener (like Keto-friendly liquid monk fruit or maple syrup replacement). Be aware that these substitutes may affect the stickiness slightly, though the cornstarch still provides thickening.
• Use Different Cuts of Chicken: This recipe works well with chicken breast, but you must reduce the searing time (5 minutes per side) and be hyper-vigilant about the 165°F internal temperature to prevent dryness. Bone-in, skin-on thighs also work, but require a much longer cook time (closer to 20-25 minutes total) and should be finished skin-side down.
• Add Vegetables: For a one-pan meal, quickly sauté blanched broccoli florets, sliced bell peppers, or snap peas in the pan after the chicken has rested. Toss them in the sticky glaze before adding the chicken back in.

For more meal inspiration and ways to integrate these flavor profiles into your cooking rotation, be sure to check out our collection of sticky and savory dinner ideas on Pinterest!

Mastering these simple techniques will ensure that every time you make Honey Garlic Chicken Thighs, they come out perfectly glazed, wonderfully sticky, and intensely flavorful.

Nutritional Values and Health Benefits of Honey Garlic Chicken Thighs

While often viewed as comfort food, Honey Garlic Chicken Thighs, particularly when served with portion-controlled sides, offer substantial nutritional benefits, primarily through high-quality protein and powerful antioxidants found in the aromatics.

Estimated Nutritional Breakdown (Per Serving, excluding sides)

Based on approximately 8 chicken thighs (2.5 lbs total), this yields about 6 servings. Note: These are estimates and depend heavily on the exact size of the chicken and the brand of honey/soy sauce used.

The high protein content makes this dish excellent for muscle maintenance and satiety. Thighs are also rich in iron and zinc.

Health Benefits of Key Ingredients

The Power of Chicken Thighs

Chicken thighs are often overlooked in favor of breasts, but nutritionally, they provide excellent benefits. They are a fantastic source of complete protein, meaning they contain all nine essential amino acids necessary for the human diet. Additionally, chicken thighs contain important micronutrients:

• Iron: Essential for transporting oxygen throughout the body.
• B Vitamins (Niacin, B6, B12): Crucial for energy metabolism and brain function.
• Selenium: A powerful antioxidant that supports thyroid health.

Garlic and Ginger: Antioxidant Powerhouses

The intense flavor profile of this recipe is also packed with functional health benefits:

1. Garlic (Allicin): Garlic contains sulfuric compounds, notably allicin, which is released when minced or crushed. Allicin is widely studied for its potent anti-inflammatory and immune-boosting properties. Using six cloves ensures a therapeutic and flavorful dose.
2. Ginger (Gingerols): Fresh ginger contains gingerols, which are the main bioactive compounds responsible for its medicinal properties. Ginger is renowned for its anti-nausea effects and powerful anti-inflammatory and antioxidant activities, contributing to overall digestive and cardiovascular health.
3. Honey: While it provides sweetness, honey is also a natural source of antioxidants and has been used historically for its antibacterial properties. Opting for raw, unprocessed honey can maximize these benefits.

By cooking with fresh, whole ingredients like garlic and ginger, you are maximizing the nutritional impact of your Honey Garlic Chicken Thighs while keeping the meal satisfying and delicious. Pair this savory dish with something quick and easy for dessert, such as Creamy Crockpot Hot Chocolate, especially if serving during cooler months.

FAQs About Making Honey Garlic Chicken Thighs at Home

Conclusion: The Weeknight Winner – Honey Garlic Chicken Thighs

If there’s one recipe that deserves a permanent spot in your weeknight rotation, it’s this ultimate preparation for sticky and savory Honey Garlic Chicken Thighs. We’ve covered the essential techniques from achieving a deep, flavorful sear by patting the chicken dry, to separating the marinade for food safety and flavor intensity, and finally, using the cornstarch slurry to create that irresistibly glossy glaze. These steps ensure that every time you make this dish, you achieve perfect results: chicken that is juicy, tender, and saturated in a rich, complex sauce.

This recipe provides the perfect culinary canvas, easily adaptable for different tastes, whether you choose to dial up the heat with chili flakes or swap soy sauce for Tamari for a gluten-free meal. It pairs effortlessly with simple steamed rice, fluffy quinoa, or even a light cucumber salad, soaking up every delicious drop of the honey garlic sauce.

The beauty of these Honey Garlic Chicken Thighs lies in their simplicity combined with their massive flavor payoff. They prove that you don’t need a complicated pantry or hours of time to produce a deeply satisfying, restaurant-quality meal. So grab your skillet, mince that fresh garlic, and prepare to be amazed. Try this recipe tonight, share your photos, and let us know in the comments how much your family loved this sticky, sweet masterpiece!

#Long And Easy To Read Honey Garlic Chicken Thighs

These succulent boneless, skinless chicken thighs are quickly seared to a beautiful golden brown and tossed in a thick, sticky, homemade honey garlic glaze, creating the perfect easy and flavorful weeknight dinner ready in under 35 minutes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian Fusion

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2.5 pounds boneless, skinless chicken thighs (about 6 to 8 thighs)
• 1 tablespoon olive oil or vegetable oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup finely chopped fresh parsley or green onions (for garnish, optional)

For the Honey Garlic Sauce

• 1/2 cup low-sodium soy sauce
• 1/2 cup honey
• 1/4 cup water or chicken broth
• 6 cloves garlic, minced very finely
• 1 teaspoon grated fresh ginger (optional, but highly recommended)
• 1 tablespoon apple cider vinegar or rice vinegar
• 1 tablespoon cornstarch (or corn flour) (used for the slurry with 2 tbsp cold water)

Equipment

• Large Skillet (Cast Iron or Stainless Steel)
• Medium Mixing Bowl
• Whisk

Method

 

Part 1: Preparing the Chicken and Sauce

1. Prepare the Thighs: Thoroughly pat the chicken thighs dry using paper towels. This step is critical for achieving a good sear. Season both sides of the thighs generously with the kosher salt and black pepper. Set aside.
2. Mix the Sauce Base: In a medium bowl, combine the soy sauce, honey, water (or broth), minced garlic, grated ginger (if using), and apple cider vinegar. Whisk these ingredients together until the honey has fully dissolved and the mixture is uniform.
3. Create the Slurry: In a small separate bowl, whisk the 1 tablespoon of cornstarch with 2 tablespoons of cold water until a smooth, thin paste (known as a slurry) is formed. This will be used later to thicken the sauce. Set the slurry aside.
4. Marinate (Optional but Recommended): Pour about half of the honey garlic sauce mixture over the seasoned chicken thighs in a large zip-top bag or shallow dish. Toss to coat completely. Allow the chicken to marinate at room temperature for at least 20 minutes, or refrigerate for up to 4 hours. Keep the remaining half of the sauce mixture separate, as this will be the final cooking sauce.

Part 2: Cooking the Chicken

1. Heat the Pan: Heat the olive oil or vegetable oil in a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat until the oil is shimmering.
2. Sear the Chicken: Carefully place the marinated chicken thighs into the hot pan, ensuring they are not overcrowded (you may need to work in batches). Reserve any remaining marinade from the bag, as it can be added to the sauce later.
3. Cook for Color: Sear the chicken thighs for 5 to 7 minutes on the first side until deep golden brown and slightly caramelized. Flip the chicken and reduce the heat slightly to medium.
4. Finish Cooking: Continue to cook the chicken on the second side for another 5 to 8 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the skillet and transfer it to a plate. Cover loosely with foil to keep warm.

Part 3: Finishing the Sauce and Glazing

1. Bring Sauce to a Simmer: Pour the reserved half of the honey garlic sauce (the sauce that was not used for marinating) into the skillet. Bring the sauce to a rolling simmer over medium heat, scraping up any browned bits (fond) from the bottom of the pan using a wooden spoon.
2. Thicken the Glaze: Whisk the prepared cornstarch slurry one more time to recombine, then slowly pour it into the simmering sauce. Stir constantly for about 1 to 2 minutes. The sauce will rapidly thicken into a glossy, sticky glaze.
3. Glaze the Chicken: Return the cooked chicken thighs back into the skillet. Toss the chicken gently in the thickened sauce, turning them several times until they are completely coated and glossy with the honey garlic glaze.
4. Serve: Remove the chicken and sauce from the heat immediately. Garnish generously with fresh chopped parsley or green onions before serving. Serve hot over rice, noodles, or with steamed vegetables.

Notes

If you wish to make this recipe gluten-free, substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. If you skip the marinating step, the total cook time remains the same, but the chicken will still be delicious. Ensure you reach 165°F (74°C) for safety.