Description
Tender and juicy chicken thighs coated in a sticky honey garlic glaze, perfect for busy weeknights.
Ingredients
- 6 boneless, skinless chicken thighs
- ¼ cup all-purpose flour (or gluten-free 1:1 baking flour)
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup honey (or agave nectar or maple syrup)
- 2 tablespoons low-sodium soy sauce (or tamari or coconut aminos for gluten-free)
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 375°F and grease a 9×13-inch baking dish.
- In a medium bowl, mix flour and paprika. Dredge each chicken thigh in the mixture and shake off excess.
- Place the coated thighs in the prepared baking dish and season with salt and pepper.
- In a separate bowl, whisk together honey, soy sauce, and minced garlic until smooth.
- Pour the sauce over the chicken, ensuring it’s evenly coated. Add red pepper flakes if desired.
- Cover the dish with aluminum foil and bake for 30 minutes, then uncover and bake for an additional 15 minutes.
- Let the chicken rest for 5-10 minutes before serving to allow juices to redistribute.
Notes
Serve with rice or vegetables to soak up the delicious sauce. Leftovers can be used in salads or wraps.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian