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One Pan Honey Garlic Chicken (Easy Kosher Recipe)

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Meat (Fleishig)

One-pan honey garlic chicken has crisp, golden skin and a sticky, savory glaze. Bone-in thighs are seared skin-side down, then glazed with honey, garlic, soy sauce, red wine, rice vinegar and ginger and finished in the oven.

Crisp Skin First

For the crispiest skin, refrigerate the thighs uncovered on a rack for 30 minutes to dry them. Start them skin-side down in the pan and leave them alone until the skin is deep golden and releases easily; the rendered fat becomes the base for the glaze. Flip, pour off excess fat, add the glaze and transfer to the oven to finish.

Kosher Notes

This is a meat (fleishig) recipe. Use soy sauce with a reliable hechsher and either a kosher red wine or kosher chicken stock. Kosher chicken is salted during koshering, so taste before adding all the salt.

Make-Ahead

The glaze can be made up to 2 days ahead. Leftovers keep for 3 days and reheat well in a 350°F oven. Garnish with parsley and sesame seeds.

One Pan Honey Garlic Chicken (Easy Kosher Recipe)
This one-pan honey garlic chicken delivers crispy skin and a sticky-sweet glaze with minimal cleanup. Perfect for weeknight dinners or Shabbat meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 8 pieces chicken thighs bone-in, skin-on
  • 1/3 cup honey
  • 6 cloves garlic minced
  • 3 tablespoons soy sauce kosher certified
  • 2 tablespoons olive oil
  • 2 tablespoons kosher red wine or chicken stock
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger grated
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 tablespoon sesame seeds for garnish

What I use for this recipe

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Method
 

  1. Preheat your oven to 425°F. Pat chicken thighs completely dry with paper towels and season generously with kosher salt and black pepper on both sides.
  2. In a small bowl, whisk together honey, soy sauce, minced garlic, rice vinegar, grated ginger, and red pepper flakes if using. Set this glaze aside.
  3. Heat olive oil in a large oven-safe skillet or cast iron pan over medium-high heat. When the oil shimmers, place chicken thighs skin-side down in the pan. Don't overcrowd them.
  4. Cook without moving for 6-7 minutes until the skin is deeply golden and crispy. You should be able to easily lift the chicken when it's ready. Flip the thighs over.
  5. Pour the honey garlic mixture around the chicken in the pan. Add the wine or chicken stock to help create a proper glaze.
  6. Transfer the entire pan to the preheated oven. Bake for 15-18 minutes until the internal temperature of the chicken reaches 165°F and the glaze has thickened.
  7. Remove from oven and let rest for 2-3 minutes. The glaze will continue to thicken as it cools slightly.
  8. Garnish with chopped fresh parsley and sesame seeds before serving. Spoon any extra pan sauce over the chicken.

Notes

For extra crispy skin, place chicken on a wire rack in the refrigerator for 30 minutes before cooking to air-dry. The glaze can be made up to 2 days ahead and stored in the refrigerator. Leftovers keep for 3 days and reheat well in a 350°F oven.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 0g
Total Sugars 17g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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