Honey garlic chicken thighs are oven-roasted and finished in a sticky, balanced sauce made from honey, garlic, sesame oil, sriracha, and fresh lime juice. This easy, flavorful recipe can be prepared in a single cast-iron skillet or any oven-safe pan, with only about 10 minutes of active prep.
Chicken thighs are a great choice for this dish because the dark meat stays juicy and delivers rich flavor without drying out like breast meat can. Served over jasmine or white rice, these roasted honey garlic thighs make a simple weeknight dinner that feels special but is effortless to prepare.
The sauce is a straightforward Asian-inspired glaze: honey for sweetness, sliced garlic for depth, sriracha for heat, low-sodium soy sauce for umami, sesame oil for nutty aroma, and a squeeze of fresh lime (or lemon) to brighten everything. Cornstarch is used to thicken the sauce into a clingy glaze that coats the chicken beautifully.
Want to vary the flavor? Increase the heat with honey sriracha variations or swap the citrus for lemon or orange. You can also use bone-in thighs or chicken tenders if preferred; the technique is the same, though cooking times will vary.
Ingredient Notes & Substitutions
- Boneless, skinless chicken thighs: tender, easy to eat, and forgiving. Bone-in thighs work too but need a bit more cooking time.
- Cornstarch: thickens the sauce and, when used to dredge the chicken, helps lock in juices and create a slightly textured exterior that soaks up the glaze.
- Honey: provides sweetness and glossy shine; brown sugar can be substituted in a pinch.
- Low-sodium soy sauce: adds savory depth without overpowering the other flavors.
- Sesame oil: gives a toasty, nutty note—recommended but not mandatory.
- Sriracha: any garlicky hot sauce will work to add heat.
- Citrus: fresh lime juice is preferred for brightness, but lemon or orange are fine alternatives.
See the recipe card below for exact quantities and full directions.
Expert Tips
- Bake at 400°F for 40–45 minutes. That range brings boneless thighs to a safe internal temperature while keeping them juicy; verify with a thermometer if needed.
- Dark meat (thighs, wings) can tolerate higher finishing temperatures and often remains tender when cooked a bit beyond 165°F.
- Dredging the thighs in cornstarch before roasting helps retain moisture and creates a surface that better absorbs and holds the sticky sauce.
More Chicken Recipes
Skillet Chicken Broccoli Ziti
Cilantro Lime Chicken Thighs
Simple Roasted Chicken Thighs
Skillet Chicken Parmesan
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Roasted Honey Garlic Chicken Thighs
Ingredients
Chicken Thighs
- 4-6 boneless, skinless chicken thighs
- 1/4 cup cornstarch
- 1-2 chopped scallions, for garnish
- 1 tablespoon sesame seeds
- salt and pepper, to taste
- 1 cup uncooked jasmine or white rice
- lime wedges, for serving
Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup low-sodium chicken broth
- 3 garlic cloves, thinly sliced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 2 teaspoons Sriracha (adjust to taste)
- 1/2 lime, juice squeezed (lemon or orange works too)
Instructions
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Preheat the oven to 400°F.
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Whisk together all sauce ingredients in a small bowl and set aside. Tip: spray the measuring cup with cooking spray before adding honey so it pours easily.
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Season the chicken thighs with salt and pepper. Dredge each thigh in cornstarch, shaking off any excess.
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Place thighs in a cast-iron skillet or baking dish and roast for 40–45 minutes, or until cooked through (internal temperature about 165°F).
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With about 20 minutes remaining, cook the rice according to package instructions.
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Remove the skillet from the oven, transfer the chicken to a plate, and move the skillet to the stovetop over medium heat (use oven mitts—the handle will be hot). Add the prepared sauce and simmer, stirring, until it thickens, about 3 minutes.
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Return the chicken to the skillet and toss to coat in the glaze. Serve over jasmine rice and garnish with sesame seeds, chopped scallions, and lime wedges.
Notes
Dark meat can remain tender even if it reaches temperatures above 165°F, but monitor doneness to avoid overcooking.
Dredging the chicken in cornstarch before baking helps the meat keep juices and creates a texture that absorbs the sticky sauce well.
Nutrition
Nutrition information is an approximation.