Roasted Honey Garlic Chicken Thighs

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5 from 4 votes

Roasted Honey Garlic Chicken Thighs

Sweet and spicy Asian-inspired honey garlic chicken thighs served over jasmine rice.

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Asian

Servings:

Author: Shawn Williams

Ingredients

Chicken Thighs

4-6 boneless skinless chicken thighs
1/4 cup cornstarch
1-2 chopped scallions for garnish
1 tablespoon sesame seeds
salt and pepper to taste
1 cup uncooked jasmine or white rice
Lime wedges for serving

Honey Garlic Sauce

1/4 cup honey
1/4 cup low sodium chicken broth
3 garlic cloves thinly sliced
2 tablespoons low sodium soy sauce
1 tablespoon sesame oil
2 teaspoons corn starch
2 teaspoons Sriracha add more if you'd like it more spicy
1/2 lime juice squeezed (lemon or orange works too)

Instructions

Preheat the oven to 400°F.
Whisk together all honey garlic sauce ingredients in a small bowl. Set aside. Spraying a measuring cup with cooking spray before adding honey helps it slide ride out.
Season chicken thighs all over with salt and pepper, to taste. Dredge chicken thighs in corn starch until lightly coated, shake off excess.
Place chicken thighs in a cast-iron skillet, oven-safe pan, or baking dish and roast for 40-45 minutes or until fully cooked through (165°F internally).
With 20 minutes left on the chicken, prepare rice according to the instructions on the package.
Remove the skillet from the oven and place the chicken on a plate. Transfer the skillet to a burner over medium heat. REMEMBER: The skillet handle will be very hot, don't forget to use oven mitts when handling on the stove. Add the honey garlic sauce and simmer until thickened, about 3 minutes. Be sure to stir to prevent burning
Return chicken to the skillet to toss/coat in the sauce. Serve over jasmine rice and garnish with sesame seeds, green onions, and extra lime wedges.

Notes

Bake chicken thighs for 40-45 minutes at 400°F. This will bring your chicken to the perfect internal temp of 165°F (always double-check with a digital thermometer).

Dark meat chicken, such as thighs and wings, can be cooked above 165°F and retain tenderness and juiciness.

You can take this recipe one step further by coating the chicken in cornstarch before baking. Not that chicken thighs need extra juiciness, but cornstarch helps the chicken retain juices and stay extra moist. It also lends a slight texture to the exterior that really soaks up the sticky sauce.

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