This epic 15-minute chicken is cooked in a honey garlic sauce that is sweet, spicy, and perfectly sticky. Prepare this sweet and savory entree to serve with rice, veggies, or your favorite sides.

This versatile recipe can be used for chicken, shrimp, salmon, or your favorite protein.

What Are Honey Garlic Chicken Thighs?

Honey Garlic Chicken Thighs are boneless, skinless thighs seasoned to perfection with pepper, salt, red chili flakes, and other essential ingredients. You will use honey to add a sweet touch the chicken, red chili flakes to add a bit of spice, and minced garlic for a savory taste.

These ingredients pair well together to create an undeniably delicious flavor. Consider following this recipe when you want to make a home-cooked meal for the family.

How to Make Honey Garlic Chicken Thighs

Make your Honey Garlic Chicken Thighs by placing the thighs in a bowl with salt, pepper, and cornstarch. Make sure to coat both sides of all your chicken thighs.

Grab a separate bowl and combine the ingredients you will use to prepare the perfect sauce for the chicken, including the chicken stock, honey, soy sauce, vinegar, chili flakes, and parsley. Mix these ingredients and set the bowl off to the side.

Set your skillet on the stovetop and set the heat to medium. Put oil in the skillet and allow it to get hot before placing your chicken thighs in it. Cook your chicken thighs for about six minutes.

You will need to flip them periodically to ensure they cook on both sides. Add butter to your skillet with the minced garlic and allow it to cook for one minute.

You may then toss the homemade sauce into the skillet, cooking everything together on a low flame for at least five minutes. You want to make sure the chicken cooks all the way through and the sauce thickens up a bit. 

When your sauce is thick and your chicken is cooked, you are ready to serve your meat. Place your chicken thighs on a plate with a side of vegetables and potatoes or rice.

Can You Make the Honey Garlic Chicken Thighs in the Slow Cooker?

If you do not want to use the oven, you can prepare these chicken thighs in the slow cooker. You will need to season your chicken and add the same ingredients listed in this recipe to your slow cooker. When preparing it in the slow cooker, you can cook it in four hours on high or eight hours on the low setting.

How to Save Leftovers

Place your Honey Garlic Chicken Thighs in a Tupperware container. You can use a plastic or glass container with an airtight lid. Place the container in the refrigerator to keep your chicken fresh. It will stay good in the fridge for three days. When you need to reheat it, you can bake it for a few minutes in the oven or microwave it.

What to Serve With Your Honey Garlic Chicken Thighs

Serve your Honey Garlic Chicken Thighs with glazed baby carrots, white rice, roasted broccoli, or a baked potato. The chicken will taste good with mashed potatoes and other vegetables, including corn on the cob, roasted asparagus, and green beans. If you are trying to watch your carb consumption, you can use cauliflower on the side of your chicken thighs instead of traditional white rice.

4.79 from 23 votes

Epic 15 Minute Honey Garlic Chicken

Sweet, spicy, and sticky boneless chicken thighs or breasts cooked in a honey garlic soy sauce.
Prep10 minutes
Cook15 minutes
Servings 4 people



  • To the bowl with chicken thighs add cornstarch, salt, and pepper. Coat the chicken well.
  • In a small bowl mix the ingredients for the sauce; chicken stock, honey, soy sauce, vinegar, chili flakes, and parsley, keep it aside.
  • Heat a skillet over medium heat. Add oil and once the oil is heated add in the chicken thighs. Cook for 5-6 minutes by flipping until brown.
  • To the same skillet add the butter in the center, once the butter has melted add the minced garlic and fry for a minute.
  • Add the prepared sauce mixture to the skillet and cook on a low medium flame for 5 minutes until the sauce thickens and the chicken is well cooked.
  • Once done, serve the honey garlic chicken along with a bowl of rice.




You can sub the chicken thighs with breasts, shrimp, beef, salmon, or your favorite protein. 


Serving: 1serving, Calories: 363kcal, Carbohydrates: 24g, Protein: 15g, Fat: 24g, Saturated Fat: 8g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 350mg, Potassium: 243mg, Fiber: 1g, Sugar: 18g, Vitamin A: 476IU, Vitamin C: 2mg, Calcium: 21mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Chinese
Keyword: buffalo chicken, chicken thighs, honey garlic salmon
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  1. Tripled the sauce. But had to cut back on chili flakes and made a few other adjustments to taste. The sauce is really good on rice.

  2. Made this tonight for me and my 3 sons and we all loved it. Will be making it again soon! Thank u for sharing❤️

  3. Can I use regular vinegar in place of the rice vinegar?

  4. This was so easy and came out so good! I will definitely be adding this to my dinner list.

  5. Absolutely amazing, we make this dish at least once a month and I like to serve it with jasmine rice. Easy and delicious

  6. Great recipe! It was easy to make. I love the salty and sweet flavor. I served it with mashed potatoes.

  7. This dish was easy to make. It was absolutely delicious!!!

  8. After not eating any animal-based ingredients for over 8 years, I tried this recipe today and I have to say I LOVED it. I couldn’t believe just how tender the chicken thighs remain on the inside and the sauce gets so sticky and yummy. I feel like I’m starting to learn how to cook from scratch since I haven’t cooked meat in so long. I’m so glad I made this today. It’s going to go on repeat for sure!

  9. This was delicious! The perfect balance of savory and sweet. It will be a staple in my family. My husband complimented this dish SEVERAL times and that never happens lol. Lets say he has a sensitive Caribbean palate. I am very pleased with it. We took the skin off our thighs, added Maggie seasoning blend, paprika, and onion powder to the chicken and pan fried it longer because I like my chicken very brown (seared on a large cast iron skillet, cant beat it!). I omitted the red pepper flakes because of my toddler. I also doubled the recipe because I did 12 pieces of chicken instead of 6. Please try it, you’ll love it! Thank you for sharing!

    1. Fantastic! So happy your family enjoyed this dish, Kay 🙂

  10. Great work done this , yummy, I will try this but I’m still looking for a menu of a beingnner . please

  11. If you were using a crockpot, would you put the chicken in a pan for a few before adding to crockpot? I’m just wondering what will happen to cornstarch mixture on the raw chicken if I throw the sauce on top of it in a crockpot?! Help!

    1. I haven’t tried this in the crockpot so I can’t say!