Honey Soy Garlic Chicken Thighs
A quick, flavour-packed chicken dish with a classic honey soy garlic glaze. Cooked until sticky and caramelised, the thighs stay juicy and full of flavour.
Perfect for an easy midweek meal that’s reliable, satisfying, and hard to get wrong.
5 Mins. 15 Mins. 2-3
π Ingredients:
- 500g–1kg boneless chicken thighs (Thai frozen or Aussie chilled)
- 1 tbsp olive oil
- 2 tbsp soy sauce
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp rice vinegar or lemon juice
- ½ tsp sesame oil (optional but great)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional for colour)
- Sesame seeds & spring onion for garnish
π¨π³ Instructions:
- Mix sauce: Combine soy sauce, honey, garlic, vinegar, sesame oil, and pepper.
- Sear thighs: Heat olive oil in a pan over mediumβhigh. Sear chicken 3–4 mins per side until golden.
- Add sauce: Pour sauce into the pan. Reduce heat and simmer 5–7 mins until sticky and glossy.
- Finish: Flip thighs to coat well. Cook until chicken reaches 75°C.
- Slice or serve whole: Spoon glaze over the top and garnish
π½οΈ Serving Suggestions:
- With steamed rice and greens
- Over noodles with extra sauce
- In wraps or bowls with crunchy slaw
β¨ Pro Tip:
For the best caramelisation, don’t overcrowd the pan. Cook in batches if using the 1kg Thai pack.
Check raw chicken storage guidelines before marinating.
This recipe uses:
