Baked Honey Garlic Skinless Boneless Chicken Thighs
This recipe for Baked Honey Garlic Boneless Skinless Chicken Thighs is bursting with flavor. It's easy and perfect for busy weeknights!
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Servings: 4
Calories: 290kcal
Equipment
- Bowl
- Baking dish
- Oven
Ingredients
- 4 skinless boneless chicken thighs (500g/1lb)
For the honey garlic sauce
- ⅓ cup honey
- 2 tablespoons canola or vegetable oil
- 1 ½ tablespoons soy sauce
- 1 tablespoon apple cider vinegar or white vinegar
- 3 cloves garlic minced
- ½ teaspoon each salt and pepper
Instructions
- Preheat the oven to 425°F.
- Trim away any excess fat and place the chicken thighs into a bowl.
- In a small bowl, mix the honey garlic sauce ingredients together.
- Pour the sauce over the chicken thighs and toss well to coat.
- Tip: you can leave the thighs to marinate in the fridge for 30 minutes to overnight.
- Place the chicken thighs into a baking dish (no need to grease or line), pour over any remaining sauce, then roast in the oven for about 20 minutes, or until cooked through, turning once or twice during the cooking time.
- Tip: when the chicken thighs done, a meat thermometer will read an internal temperature of 165°F/74°C).
- Move the dish under the broiler under a high heat for 5 minutes to lightly char the thighs (optional).
- Rest the chicken in the baking dish (out of the oven) for 5-10 minutes to make it beautifully tender.
- Spoon the sauce from the baking dish over the chicken thighs and enjoy.
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Notes
- When preparing the chicken, it’s important to trim any excess fat off of the chicken thighs as the fat may give the meat an undesirable texture.
- Marinate this chicken for 30 minutes minimum. For best results and a deeper flavor, let the chicken sit in the marinade refrigerated for up to 24 hours.
- When cooking poultry, it’s important to know when it is completely cooked to a temperature of 165F. A kitchen thermometer will make sure your chicken is properly cooked every time.
- When broiling the chicken, make sure you keep an eye on it as the sugars in honey can cause the chicken to burn quickly.
- Boneless skinless chicken breast can be used instead of chicken thighs for higher protein. Depending on the thickness of the chicken, it may need to cook longer to reach the correct temperature.
- Don’t like chicken? Use this marinade on your favorite beef or pork.
- Spice up the sauce by adding a hint of red chili flake or a splash of red chili oil.
- Instead of baking the chicken, you can cut it up into bite-sized pieces, marinate it, then saute in a skillet over medium-high heat until cooked through.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 23g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 479mg | Potassium: 318mg | Fiber: 1g | Sugar: 23g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.