20-Minute Honey Garlic Chicken Recipe
Quick Answer
Season 6 chicken thighs with salt and pepper. Sear skin-side down 5 min until crispy, flip and cook 3 min. Mix ¼ cup honey, 3 tbsp soy sauce, 4 minced garlic cloves, 1 tbsp rice vinegar. Pour over chicken, simmer 8-10 min until sauce is sticky and chicken reaches 165°F. Serves 4.
By RecipesQueen Kitchen • June 15, 2026
This honey garlic chicken features juicy chicken thighs glazed in a sticky, sweet-savory sauce made from honey, soy sauce, and plenty of garlic. It cooks in one pan in just 20 minutes — sear the chicken skin-side down until crispy, flip, pour the sauce over, and let it reduce to a glossy glaze.
The caramelized honey-garlic sauce is what makes this dish legendary on Pinterest with over 144K saves. It clings to every piece of chicken and is incredible spooned over steamed rice.
Ingredients
- 6 bone-in, skin-on chicken thighs
- ¼ cup honey
- 3 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tbsp olive oil
- salt and black pepper
- sesame seeds and green onions for garnish
Instructions
- 1
Pat chicken thighs dry and season generously with salt and pepper.
- 2
Heat olive oil in a large skillet over medium-high heat. Place chicken skin-side down and cook 5 minutes until skin is golden and crispy.
- 3
Flip and cook 3 minutes on the other side.
- 4
While chicken sears, whisk together honey, soy sauce, garlic, and rice vinegar.
- 5
Pour sauce over chicken. Reduce heat to medium-low and simmer 8-10 minutes, spooning sauce over chicken occasionally, until sauce thickens and chicken reaches 165°F (74°C) internal temperature.
- 6
Garnish with sesame seeds and sliced green onions. Serve over steamed rice.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use chicken breast instead?
Yes, but pound them to even thickness first. Boneless breast cooks faster (4-5 min per side) and dries out more easily, so watch the temperature closely.
Why is my sauce too thin?
The sauce needs enough time at a simmer to reduce and thicken. If it's still thin after 10 minutes, remove chicken and boil the sauce 2-3 minutes more.
Is this gluten-free?
Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
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