Honey Garlic Chicken – The Perfect Kosher Weeknight Dinner

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This honey garlic chicken recipe has become my go-to when I want something that feels fancy but comes together in under 45 minutes. The combination of sweet honey and savory garlic creates a glaze that gets beautifully caramelized in the oven, and the whole house smells incredible while it’s cooking.

I discovered this technique during one of those weeks when I was juggling too many things and needed dinner to basically cook itself. The beauty of this dish is that once you get the chicken in the oven, you’re pretty much done. The honey and garlic mixture does all the work, creating its own sauce as it bakes. I use chicken thighs because they stay juicy and the skin gets perfectly crispy, but you can definitely use breasts if that’s what you prefer.

Getting That Perfect Honey Garlic Glaze

The key to getting that gorgeous glaze is not to rush the browning process at the beginning. I sear the chicken skin-side down first, then flip it and let that honey mixture really caramelize around the edges. Some of it will get dark and bubbly, which is exactly what you want. That’s where all the flavor lives.

This pairs beautifully with roasted vegetables or a simple rice pilaf. I often serve it alongside some roasted Brussels sprouts or green beans. The leftovers are fantastic too, and the chicken tastes even better the next day when all those flavors have had time to meld together.

What to Serve with Honey Garlic Chicken

Honey Garlic Chicken - The Perfect Kosher Weeknight Dinner - American recipe
This honey garlic chicken recipe has become my go-to when I want something that feels fancy but comes together in under 45 minutes. The combination of sweet honey and savory garlic creates a glaze that gets beautifully caramelized in the oven, and the whole house smells incredible while it's cooking. I discovered this technique during one of those weeks when I was juggling too many things and needed dinner to basically cook itself. The beauty of this dish is that once you get the chicken in the oven, you're pretty much done. The honey and garlic mixture does all the work, creating its own sauce as it bakes. I use chicken thighs because they stay juicy and the skin gets perfectly crispy, but you can definitely use breasts if that's what you prefer. The key to getting that gorgeous glaze is not to rush the browning process at the beginning. I sear the chicken skin-side down first, then flip it and let that honey mixture really caramelize around the edges. Some of it will get dark and bubbly, which is exactly what you want. That's where all the flavor lives. This pairs beautifully with roasted vegetables or a simple rice pilaf. I often serve it alongside some roasted Brussels sprouts or green beans. The leftovers are fantastic too, and the chicken tastes even better the next day when all those flavors have had time to meld together.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Asian-Inspired
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 pieces chicken thighs bone-in, skin-on
  • 1/3 cup honey
  • 1/4 cup soy sauce use kosher-certified brand
  • 6 cloves garlic minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper freshly ground
  • 2 green onions scallions sliced thin for garnish
  • 1 tablespoon sesame seeds optional, for garnish

Method
 

  1. Preheat your oven to 425°F. Pat the chicken thighs completely dry with paper towels and season both sides with salt and pepper.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, and ground ginger until smooth. Set aside.
  3. Heat the vegetable oil in a large oven-safe skillet or cast iron pan over medium-high heat. When the oil is shimmering, place the chicken thighs skin-side down in the pan.
  4. Sear the chicken for 4-5 minutes without moving them, until the skin is golden brown and crispy. Flip the chicken and cook for another 2-3 minutes.
  5. Pour the honey garlic mixture over and around the chicken, making sure to coat each piece. The sauce will bubble and start to caramelize.
  6. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the glaze is caramelized and sticky.
  7. Remove from oven and let rest for 5 minutes. The sauce will thicken slightly as it cools.
  8. Garnish with sliced green onions and sesame seeds if using. Serve immediately with rice or roasted vegetables.

Notes

For extra crispy skin, place the chicken under the broiler for 1-2 minutes at the end of cooking. Store leftovers in the refrigerator for up to 3 days. The chicken can be prepped with the marinade up to 4 hours ahead of time.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 115mg 38%
Sodium 720mg 31%
Dietary Fiber 0g
Total Sugars 16g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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