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- 4 chicken thighs (bone-in, skin-on) - 1/4 cup honey - 3 tablespoons soy sauce - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (adjust for spice level) - 1 tablespoon vegetable oil - Chopped green onions - Sesame seeds - Salt and pepper to taste The chicken thighs are the star of this dish. I love using bone-in, skin-on thighs. They stay juicy and get crispy in the oven. The honey adds sweetness, while soy sauce brings a savory touch. Garlic and ginger give a warm flavor that pairs well with the spices. Red pepper flakes let you control the heat. For garnishes, I suggest chopped green onions and sesame seeds. They add color and a nice crunch. Don’t forget to season the chicken with salt and pepper. It makes a big difference in taste. This simple list of ingredients makes a dish that is bold and satisfying. You’ll want to have these items ready for a great meal. To make the marinade, I mix honey, soy sauce, minced garlic, grated ginger, and red pepper flakes in a bowl. This blend gives the chicken its sweet and spicy kick. I recommend marinating the chicken thighs for at least 30 minutes. If you have time, let them sit for up to 2 hours in the fridge. This allows the flavors to soak in and makes the chicken taste amazing. Before cooking, I preheat my oven to 400°F (200°C). This step is key for even cooking. While the oven heats, I take the chicken thighs out of the marinade. I let the extra marinade drip off. Next, I pat the chicken skin dry with paper towels. This helps get that crispy skin. I then season both sides with salt and pepper to bring out the flavors. First, I sear the chicken thighs in an oven-safe skillet. I heat vegetable oil over medium-high heat. When the oil is hot, I place the chicken thighs skin-side down. I sear them for about 5-7 minutes until the skin is golden brown and crispy. Then, I flip the chicken and sear for another 2-3 minutes. After searing, I pour the reserved marinade over the chicken. I then transfer the skillet to the preheated oven. I bake the chicken for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C). To make the chicken even tastier, I baste it halfway through baking. I brush it with the reserved marinade to give it a nice glaze. This step enhances the flavor and adds a beautiful shine to the dish. To get that crispy skin on your chicken thighs, start by drying the skin well. Use paper towels to remove any moisture. This helps the skin get golden and crunchy. Sear the chicken skin-side down in a hot skillet for about 5-7 minutes. This step is key for nice, crispy skin. If you want to adjust the spice level, use red pepper flakes. You can add more for extra heat or less for a milder taste. Marinating chicken is essential for deep flavor. Mix honey, soy sauce, minced garlic, grated ginger, and red pepper flakes in a bowl. Pour this over your chicken thighs in a shallow dish. Cover and let it marinate for at least 30 minutes. For even better flavor, marinate for up to 2 hours in the fridge. This gives the chicken time to soak up all the tasty goodness. When serving your spicy honey garlic chicken, think about side dishes that match well. Rice or roasted veggies work great. A cool salad can balance the spice too. For drinks, try a light beer or sparkling water with lemon. To make your plate look nice, garnish with chopped green onions and sesame seeds. This adds color and makes your dish pop! {{image_2}} You can switch things up by using boneless chicken thighs. This makes cooking faster. Boneless thighs cook quicker and are easier to eat. You can also try substituting honey with maple syrup. This gives a different taste, but still sweet and sticky. To adjust spice levels, use different peppers. You might like jalapeños or serrano peppers for more heat. You can also add herbs like thyme or rosemary. These add a nice, fresh flavor to the dish. You can grill the chicken for a smoky flavor. Grilling gives a nice char and adds depth. Baking is also great and keeps the chicken juicy. If you want a hands-off method, try the slow cooker. Just set it and forget it until dinner time! To store leftovers, place chicken thighs in a shallow, airtight container. This keeps them fresh. You can also wrap them tightly in plastic wrap or foil. With proper storage, the chicken lasts about 3 to 4 days in the fridge. To freeze cooked chicken, let it cool to room temperature. Then, wrap each thigh in plastic wrap. Place the wrapped thighs in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. Frozen chicken can last for up to 3 months. When you're ready to eat, thaw the chicken in the fridge overnight. This keeps it safe and tasty. You can also use the microwave for quicker thawing, but it might change the texture a bit. The best way to reheat chicken without losing moisture is in the oven. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish and add a splash of chicken broth or water. Cover it with foil to keep the moisture in. Heat for about 15-20 minutes or until the chicken is hot throughout. You can also use a microwave, but it might dry out the chicken faster. Using lower power settings helps keep it juicy. You can serve spicy honey garlic chicken thighs with many tasty sides. Here are some great options: - Steamed rice: It soaks up the sauce well. - Roasted vegetables: Try broccoli or carrots for color. - Coleslaw: The crunch adds a fun texture. - Mashed potatoes: Creamy potatoes balance the spice. - Quinoa salad: This adds a healthy twist. These sides make a perfect plate. They enhance the meal's taste and look. Yes, you can use other cuts. While chicken thighs are best, here are some alternatives: - Chicken breasts: Use skin-on for juiciness. - Chicken drumsticks: They are fun and flavorful. - Boneless thighs: They cook faster and are easy to manage. Each cut brings a unique taste. Just adjust cooking times as needed. To check if chicken is cooked, use a meat thermometer. The safe internal temperature is 165°F (74°C). Here’s how to check: - Insert the thermometer into the thickest part of the chicken. - Avoid touching the bone for an accurate reading. If you don't have a thermometer, cut into the chicken. The juices should run clear, not pink. Yes, this recipe is great for meal prep. Here are some tips: - Marinate the chicken up to 2 hours ahead. This boosts flavor. - Cook the chicken and let it cool completely. - Store leftovers in an airtight container for up to 3 days. You can also freeze cooked chicken. Just thaw and reheat when ready to eat. In this article, we explored the joy of making spicy honey garlic chicken thighs. We discussed essential ingredients like chicken thighs, honey, and soy sauce. You learned marinating tips and cooking techniques to bring out the best flavors. We also shared variation ideas and how to store leftovers. Remember, cooking is about experimenting and enjoying your food. Try different spices and methods to find your perfect recipe. Keep your kitchen adventurous!

Spicy Honey Garlic Chicken Thighs

Experience the mouthwatering delight of Spicy Honey Garlic Chicken Thighs with this easy and flavorful recipe! Perfectly marinated chicken thighs are seared to crispy perfection, then baked until juicy and glazed with a sweet and spicy sauce. Discover how to elevate your weeknight dinner with this irresistible dish that your whole family will love. Click through to explore the full recipe and impress everyone at your next meal!
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Ingredients
  

4 chicken thighs (bone-in, skin-on)

1/4 cup honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust for spice level)

1 tablespoon vegetable oil

Salt and pepper to taste

Chopped green onions for garnish

Sesame seeds for garnish

Instructions
 

Marinate the Chicken: In a bowl, whisk together honey, soy sauce, minced garlic, grated ginger, and red pepper flakes. Reserve 2 tablespoons of the marinade for basting later. Place chicken thighs in a shallow dish, pour the marinade over, and let them marinate for at least 30 minutes (or up to 2 hours in the refrigerator for deeper flavor).

    Prepare for Cooking: Preheat your oven to 400°F (200°C). Remove the chicken thighs from the marinade, letting the excess drip off. Pat the chicken skin dry with paper towels and season both sides with salt and pepper.

      Sear the Chicken: In an oven-safe skillet, heat vegetable oil over medium-high heat. Once hot, place the chicken thighs skin-side down in the pan. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken thighs over and sear for an additional 2-3 minutes.

        Bake the Chicken: Pour the reserved marinade over the chicken thighs. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.

          Baste and Caramelize: Halfway through the baking time, brush the chicken with the reserved marinade. This will help to give the chicken a nice glaze and enhance the flavor.

            Rest and Serve: Once cooked, remove the skillet from the oven and allow the chicken to rest for 5 minutes. This helps to keep it juicy.

              Garnish: Before serving, sprinkle chopped green onions and sesame seeds on top for a fresh crunch and added flavor.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4