Ingredients
For the chicken:
- 2 pounds chicken thighs (bone-in, skin-on preferred) or boneless skinless thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
For the honey glaze:
- 1/2 cup honey
- 1/4 cup low sodium soy sauce
- 3 tablespoons ketchup
- 1 tablespoon rice vinegar or apple cider vinegar
- 4 cloves garlic, finely minced
- 1 teaspoon fresh grated ginger (optional but recommended)
- 1 tablespoon brown sugar (optional for deeper sweetness)
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional additions:
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon sesame oil
Equipment Needed
- Large skillet or oven-safe pan
- Mixing bowl
- Small saucepan (if reducing glaze separately)
- Tongs
- Meat thermometer
Step 1: Prepare the Chicken
Remove chicken from refrigerator 20–30 minutes before cooking so it can come closer to room temperature. This promotes even cooking.
Pat the chicken dry thoroughly with paper towels. Removing surface moisture helps the skin crisp and allows better browning.
Season both sides evenly with salt, black pepper, and paprika. The paprika adds subtle smokiness and enhances color.
If using skin-on chicken, do not add oil directly to the skin. Instead, heat oil in the pan and let the natural fat render from the skin.
Step 2: Prepare the Honey Glaze Mixture
In a bowl, combine:
- Honey
- Soy sauce
- Ketchup
- Vinegar
- Garlic
- Ginger
- Brown sugar if using
Mix thoroughly until smooth.
In a separate small bowl, mix cornstarch and water until completely dissolved. This slurry will thicken the glaze later.
Set both mixtures aside.
Step 3: Sear the Chicken
Heat a large skillet over medium-high heat. Add olive oil if using boneless chicken; if using skin-on, place chicken skin-side down in a dry pan.
Cook 5–7 minutes without moving it. This allows a golden crust to form. The skin should release naturally when ready.
Flip and cook the other side for 4–5 minutes.
You are not fully cooking the chicken yet. You are building flavor through browning.
Internal temperature at this stage may be around 120–130°F, which is fine.
Step 4: Add the Honey Sauce
Lower heat to medium.
Pour the honey mixture into the skillet around the chicken, not directly on top at first. This prevents washing away the crust.
Let the sauce begin to simmer gently. Avoid high heat because honey can burn quickly.
Cover and cook for 10–15 minutes, occasionally spooning sauce over the chicken.
Step 5: Thicken the Glaze
Once the chicken is nearly cooked through (internal temperature about 155°F), remove it temporarily to a plate.
Bring the sauce to a gentle boil.
Stir the cornstarch slurry again and pour it slowly into the sauce while stirring constantly.
Allow sauce to simmer 2–3 minutes until thickened and glossy. It should coat the back of a spoon.
Return the chicken to the skillet and spoon the thick glaze over it.
Cook another 3–5 minutes until the internal temperature reaches 165°F for thighs or breasts.
Step 6: Rest the Chicken
Remove from heat and let rest 5–10 minutes.
Resting allows juices to redistribute and glaze to slightly thicken further as it cools.
Spoon additional glaze over the top before serving.
Texture and Flavor Control
For crispier skin:
After thickening the glaze, place the skillet under the broiler for 2–3 minutes. Watch carefully to avoid burning.
For deeper caramelization:
Allow the sauce to reduce slightly longer before adding the cornstarch slurry.
For extra sticky glaze:
Use slightly more honey and reduce the sauce longer before thickening.
For balanced sweetness:
Add a squeeze of lemon juice or extra vinegar at the end.
Oven Method Alternative
Preheat oven to 400°F.
Sear chicken in oven-safe skillet as directed.
Pour sauce over chicken and transfer skillet to oven.
Bake 20–25 minutes.
Remove chicken, reduce sauce on stovetop, thicken with cornstarch, then return chicken to coat.
Grill Method
Marinate chicken in the honey mixture (without cornstarch) for 2–4 hours.
Grill over medium heat 6–7 minutes per side.
Simmer remaining marinade separately for at least 5 minutes to make safe for glazing.
Brush thickened sauce over chicken during last few minutes of grilling.
Slow Cooker Method
Place seasoned chicken in slow cooker.
Pour honey mixture (without cornstarch) over chicken.
Cook on low 4–5 hours.
Remove chicken, thicken sauce on stovetop with cornstarch slurry, then return to coat.
Flavor Variations
Spicy Honey Chicken
Add 1–2 teaspoons chili garlic sauce or sriracha.
Garlic Butter Honey Chicken
Add 2 tablespoons butter to glaze at the end.
Asian Style Honey Chicken
Add sesame oil and garnish with green onions and sesame seeds.
Lemon Honey Chicken
Add zest and juice of one lemon.
Herb Honey Chicken
Add thyme or rosemary during simmering.
Serving Suggestions
Serve with:
- Steamed jasmine rice
- Fried rice
- Mashed potatoes
- Roasted vegetables
- Steamed broccoli
- Noodles
Storage Instructions
Refrigerator:
Store in airtight container up to 4 days.
Freezer:
Freeze cooked chicken and glaze up to 2 months.
Reheating:
Reheat gently in skillet over low heat. Add a splash of water if glaze thickens too much.
Common Mistakes to Avoid
Cooking on high heat once honey is added, which causes burning.
Skipping resting time.
Adding cornstarch directly without dissolving in water.
Overcrowding pan, which prevents browning.