Honey Chili Glazed Chicken (Printable Version)

Seared chicken thighs glazed in a sticky honey-chili sauce, finished in one skillet for a quick, flavorful meal.

# Ingredient List:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Glaze

04 - ⅓ cup honey
05 - 2 tablespoons gluten-free soy sauce
06 - 2 tablespoons sriracha or chili garlic sauce
07 - 1 tablespoon apple cider vinegar
08 - 2 cloves garlic, minced
09 - 1 teaspoon fresh ginger, grated
10 - 1 tablespoon unsalted butter

→ Garnish

11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon toasted sesame seeds
13 - 2 green onions, thinly sliced

# How to Make It:

01 - Pat the chicken thighs dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5 to 7 minutes until the skin is golden and crisp. Flip and cook for 3 more minutes. Remove excess rendered fat from the pan if needed.
03 - In a small mixing bowl, whisk together the honey, soy sauce, sriracha, apple cider vinegar, minced garlic, and grated ginger until well combined.
04 - Pour the glaze mixture over the seared chicken in the skillet. Reduce the heat to medium-low and simmer for 10 to 12 minutes, spooning the glaze over the chicken occasionally, until the internal temperature reaches 165°F and the glaze is thick and sticky.
05 - Stir in the butter and swirl the pan to melt it, coating the chicken evenly with the glossy glaze.
06 - Remove the skillet from heat. Garnish with chopped cilantro, toasted sesame seeds, and thinly sliced green onions before serving.

# Expert Advice:

01 -
  • The sticky glaze caramelizes into a lacquered crust that makes every bite feel indulgent, yet the whole thing comes together in one pan.
  • You probably have most of the ingredients in your pantry right now, which means no special grocery run on a weeknight.
  • It is naturally gluten free if you swap in tamari or GF soy sauce, so it works for almost everyone at the table.
02 -
  • If you move the chicken too early during the sear, the skin will tear and stick to the pan, so be patient and let it release on its own.
  • Watch the glaze closely during the simmer because honey can go from beautifully caramelized to burnt in under a minute once the liquid reduces.
  • Reduce the sriracha to one tablespoon if you are serving kids or anyone sensitive to heat, and you can always serve extra sauce on the side.
03 -
  • Let the chicken sit at room temperature for 15 minutes before searing so it cooks evenly and the skin crisps faster.
  • Use a heavy cast iron or stainless steel skillet because lightweight pans create hot spots that burn the honey before the glaze thickens.

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