Name: The Best Sticky Baked Chicken Thighs You’ll Ever Try
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 8 bone-in, skin-on chicken thighs; 1/3 cup honey; 1/4 cup soy sauce; 2 tablespoons olive oil; 2 tablespoons brown sugar; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1 teaspoon garlic powder; 4 cloves garlic, minced; 1 teaspoon onion powder; 1 teaspoon smoked paprika; 1 teaspoon ground black pepper; 1/2 teaspoon salt; 1/2 teaspoon crushed red pepper flakes (optional); 1 tablespoon cornstarch (optional, for thicker glaze); 2 tablespoons water (if using cornstarch)

Description

This recipe brings together tender chicken thighs and a glossy, sweet-savory glaze that becomes perfectly sticky as it bakes. It’s an easy comfort-food dinner that works for busy weeknights, family meals, or when you want something simple yet full of flavor. Using pantry ingredients, this dish delivers rich caramelization and deep flavor with very little effort.

Ingredients

Scale

8 bone-in, skin-on chicken thighs
1/3 cup honey
1/4 cup soy sauce
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
4 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch (optional, for thicker glaze)
2 tablespoons water (if using cornstarch)

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Instructions

Preheat oven to 400°F (200°C). Line a baking dish or sheet pan with parchment paper or lightly oil it.
Pat chicken thighs dry to help the glaze stick better.
In a bowl, whisk together honey, soy sauce, olive oil, brown sugar, Dijon mustard, apple cider vinegar, garlic powder, minced garlic, onion powder, smoked paprika, black pepper, salt, and crushed red pepper flakes.
Place chicken thighs in the baking dish, skin side up. Pour the sauce over them, coating each thigh.
Lift each thigh so some sauce gets underneath for full flavor.
Bake uncovered for 35–45 minutes, depending on size.
Halfway through baking, spoon some of the sauce from the bottom of the dish over the chicken to build a sticky glaze.
If a thicker glaze is desired, remove the baked thighs and pour the pan juices into a small saucepan. Add the cornstarch mixed with water and simmer until thickened.
Brush thickened glaze over the chicken and serve.
For extra caramelization, broil for 1–2 minutes, watching closely.

Notes

Bone-in, skin-on thighs provide the best flavor and moisture.
If using boneless thighs, reduce baking time slightly.
Broiling at the end deepens caramelization but must be monitored.
Leftovers keep in the refrigerator for up to 4 days or can be frozen for up to 2 months.
Serve with rice, vegetables, or potatoes to soak up the sticky glaze.

Prep Time: 10 minutes
Cook Time: 40 minutes