Succulent chicken with a simple sauce on the side. This Honey Garlic Chicken is a must-try! Sticky, sweet, savory, and one of the best chicken dishes you can ever make!
INGREDIENTS
4–6 cloves garlic, finely minced
1 small onion, grated or minced into fine pieces
3 pounds skin-on chicken thighs (or use any chicken you desired)
¼ c. soy sauce (for this recipe, I used the reduced sodium kind)
Pinch of red pepper flakes
⅓ c. ketchup
1 ½ tablespoon brown sugar
⅓ c. + 1 tablespoon honey
1 tablespoon rice wine vinegar
Sauce on the Side:
Drippings from the baking dish
2 teaspoons cornstarch
How to make Honey Garlic Chicken
Total Time: 1 hr 10 mins | Yield: 4-6 servings plus about 1 cup of sauce
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Place all the ingredients in a 9 x 10-inch glass baking dish except for the chicken. Mix well. Then, toss in the chicken. Make sure to spoon some of the mixtures over each chicken piece.
Optional: If desired, marinate the chicken in advance.
Step 3: Place in the preheated oven and bake for about 45 to 60 minutes, uncovered. Spoon some of the sauce on top of the chicken a couple of times as the chicken cooks.
Step 4: On a serving plate, place each piece of chicken once done baking and serve with rice or veggies.
To make the Sauce on the side:
As much as possible, skim the fat off on top of the drippings. A little fat left is okay. Or use a gravy separator to remove the fat. Next, whisk 1/4 of the drippings with cornstarch in a small bowl until well blended. Into a sauce pot, pour the rest of the drippings and bring this to a boil. Stir in the cornstarch mixture and decrease the heat. Using a whisk, constantly stir the sauce until it reaches your preferred consistency. Take off the heat and serve the sauce with the chicken.
Honey Garlic Chicken
Ingredients
- 4 –6 cloves garlic finely minced
- 1 small onion grated or minced into fine pieces
- 3 pounds skin-on chicken thighs or use any chicken you desired
- ¼ c. soy sauce for this recipe, I used the reduced sodium kind
- Pinch of red pepper flakes
- ⅓ c. ketchup
- 1 ½ tablespoon brown sugar
- ⅓ c. + 1 tablespoon honey
- 1 tablespoon rice wine vinegar
- Sauce on the Side:
- Drippings from the baking dish
- 2 teaspoons cornstarch
Instructions
- Step 1: Prepare the oven. Preheat it to 375 degrees F.
- Step 2: Place all the ingredients in a 9 x 10-inch glass baking dish except for the chicken. Mix well. Then, toss in the chicken. Make sure to spoon some of the mixtures over each chicken piece.
- Optional: If desired, marinate the chicken in advance.
- Step 3: Place in the preheated oven and bake for about 45 to 60 minutes, uncovered. Spoon some of the sauce on top of the chicken a couple of times as the chicken cooks.
- Step 4: On a serving plate, place each piece of chicken once done baking and serve with rice or veggies.
- To make the Sauce on the side:
- As much as possible, skim the fat off on top of the drippings. A little fat left is okay. Or use a gravy separator to remove the fat. Next, whisk 1/4 of the drippings with cornstarch in a small bowl until well blended. Into a sauce pot, pour the rest of the drippings and bring this to a boil. Stir in the cornstarch mixture and decrease the heat. Using a whisk, constantly stir the sauce until it reaches your preferred consistency. Take off the heat and serve the sauce with the chicken.
