Sticky Honey Garlic Chicken Thighs with Ginger and Lime
Honey Garlic
Sweet-savory sticky chicken thighs glazed with honey, garlic, ginger, and a bright lime finish.
This honey garlic chicken is one of those recipes that feels special but comes together quickly — golden, crispy-skinned thighs under a glossy, sweet-savory glaze of honey, soy, garlic, and fresh ginger. I love serving it over steamed rice so the sauce soaks right in; a squeeze of lime at the end lifts the whole dish and keeps it bright.
It’s perfect for weeknights when you want comfort without fuss: sear the thighs for color, simmer in the honey-garlic sauce until tender, then thicken and glaze. The result is sticky, fragrant, and impossibly moreish — your kitchen will smell amazing.
Nutrition (per serving)
Directions
-
1
Pat the chicken thighs dry and season both sides with salt and pepper.
-
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, skin-side down, and sear until deeply golden and crisp, 6–8 minutes. Flip and cook 3 minutes more. Transfer to a plate.
-
3
Pour off excess fat from the skillet, then add remaining 1 tbsp olive oil. Reduce heat to medium, add minced garlic and grated ginger, and cook 30–45 seconds until fragrant.
-
4
Stir in honey, soy sauce, rice vinegar, and sesame oil. Return the chicken to the pan skin-side up, spooning a little sauce over each piece. Cover and simmer gently until chicken reaches 165°F, about 10–12 minutes.
-
5
Remove chicken to a warm plate. Whisk cornstarch with 2 tbsp water to make a slurry, then stir into the skillet sauce. Cook, stirring, until the sauce thickens and becomes glossy, about 1–2 minutes.
-
6
Return chicken to the sauce, spoon to coat, then finish with lime juice. Serve over steamed rice and garnish with sliced scallions and toasted sesame seeds.
Ingredients
- Bone-in, skin-on chicken thighs:2 lb
- Salt:1 tsp
- Black pepper:1/2 tsp
- Olive oil:2 tbsp
- Honey:1/3 cup
- Low-sodium soy sauce:1/4 cup
- Rice vinegar:2 tbsp
- Garlic cloves (minced):4 pieces
- Fresh ginger (grated):1 tbsp
- Sesame oil:1 tsp
- Cornstarch:1 tbsp
- Water (for slurry):2 tbsp
- Lime juice:2 tbsp
- Scallions (green onions), sliced:2 pieces
- Toasted sesame seeds:1 tbsp
- Steamed rice, to serve:4 cups
Tips & Notes
- For extra-crispy skin, pat the thighs very dry and don't overcrowd the pan when searing.
- Adjust sweetness by tasting the sauce — add a splash more soy or vinegar if it's too sweet.
- Make the sauce ahead and reheat gently, then add freshly seared chicken for a quick dinner.
