Honey Garlic Chicken Thighs
These honey garlic chicken thighs are everything you want in a dinner recipe—juicy on the inside, sticky and caramelized on the outside. Inspired by Vietnamese flavors, this easy recipe uses a bold marinade featuring soy, fish sauce, honey, and citrus, and cooks to perfection in the air fryer or oven.
Servings: 4
Calories: 601kcal
Equipment
Ingredients
- 8 chicken thighs , skin-on and bone-in preferred
- 6 cloves garlic , minced or chopped
- 2 tbsp fresh ginger , minced or grated
- 1 large orange , juice and zest
- 3 tbsp honey
- 2 tbsp dark soy sauce
- 2 tbsp fish sauce
- 2 tbsp Chinese rice wine , sub with chicken stock or broth
- 2 tbsp vegetable oil
- 1 tsp black pepper
- 1 tbsp cornstarch (cornflour) diluted in 2 tbsp cold water
To serve
- lime wedges
- fresh cilantro (coriander), chopped
- chopped green onions
- red pepper flakes (optional_
Instructions
Marinate the Chicken
- In a large bowl or ziplock bag, mix together soy sauce, fish sauce, honey, orange juice, orange zest, garlic, ginger, rice wine, oil, and black pepper. Add the chicken thighs and toss to coat. Marinate in the fridge for at least 30 minutes or for a few hours for best flavor.8 chicken thighs, 6 cloves garlic, 2 tbsp fresh ginger, 1 large orange, 3 tbsp honey, 2 tbsp dark soy sauce, 2 tbsp fish sauce, 2 tbsp Chinese rice wine, 2 tbsp vegetable oil, 1 tsp black pepper
Reduce the marinade
- Lift the chicken out of the marinade, letting most of it drip off. Transfer the marinade into a small pan and stir in the cornstarch slurry. Bring to a gentle simmer and cook, stirring, until the sauce is reduced. Reserve some in a separate bowl to use for basting.1 tbsp cornstarch (cornflour)
Air Fryer Instructions
- Preheat the air fryer to 400°F (200°C). Place the chicken thighs, skin-side down, in the air fryer basket in a single layer – depending on your air fryer you may need to cook in batches.
- Air fry for 12 minutes. Flip and cook for another 10-12 minutes, or until golden and cooked through (internal temp 165°F / 74°C). Brush with the reduced marinade to glaze in the last few minutes for extra stickiness.
Oven Method
- Preheat oven to 400°F (200°C). Place chicken thighs, skin-side down, on baking dish and cook for 30–35 minutes, turning them over halfway through. Brush with the marinade towards the end of the cooking.
Serve and Enjoy!
- Rest the chicken for a few minutes and serve over coconut rice with some of the honey galric sauce sauce poured over. Garnish with chopped green onions and chopped cilantro and lime wedges on the side.lime wedges, red pepper flakes, fresh cilantro , chopped green onions
Video
Notes
- Storing & Reheating – Store leftovers in an airtight container for up to 4 days. Reheat in the air fryer or the microwave.
- How to check your chicken is cooked through – The best way is to check with a meat thermometer. Insert the probe in the center, away from any bones. The chicken should register at least 165°F (75°C), although chicken thighs can be cooked for a bit longer for perfectly tender results.
- Can I use chicken breasts? Chicken breasts can be used, but you will need to adjust the cooking time and lower the temperature by at least 20 degrees. They will be a little drier than chicken thighs.
Nutrition
Calories: 601kcal | Carbohydrates: 24g | Protein: 39g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1386mg | Potassium: 641mg | Fiber: 2g | Sugar: 18g | Vitamin A: 284IU | Vitamin C: 26mg | Calcium: 54mg | Iron: 2mg
