Roasted Chicken Thighs with Honey, Garlic, and Sticky Glaze
Translated from Spanish, the language of the reel.
Homemade Bites of Liliana cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
Bone-in, skin-on chicken thighs that are juicy inside and coated with a sweet and savory glaze made with honey, garlic, soy sauce, and Worcestershire sauce. They are baked until the skin is caramelized, golden, and glossy.
- Time
- 1 hour 30 minutes
- Equipment
- Oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, soy, and fish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 900 g
- 65 g
- 30 g
- 14 g
- 14 g
- 15 g
- 15 g
- 2 g
- 2 g
- 1 g
- 3 g
- 1 g
- 5 g
- 13 g
- 30 g
Weights are estimates. Together, the ingredients weigh about 1.11 kg before cooking, which is about 185 g per serving.
Steps
Pat the chicken thighs completely dry with paper towels. This helps the glaze adhere and allows the skin to brown better.
Season the thighs on all sides with the salt, black pepper, smoked paprika, and onion powder.
In a bowl, whisk together the honey, soy sauce, melted butter, and olive oil until combined.
Add the garlic, lemon juice, Worcestershire sauce, brown sugar, water, and optional chili flakes. Whisk until the glaze is smooth.
Place the chicken in a baking dish or on a foil-lined baking sheet. Pour approximately three-quarters of the glaze over the thighs and coat them well.
Marinate the chicken for 30 minutes. For deeper flavor, it can be marinated overnight.
Preheat the oven to 400 °F (200 °C) (200 °C (400 °F)).
Arrange the thighs skin-side up and bake for 30–35 minutes.
Halfway through cooking, brush the chicken with the remaining glaze.
Increase the oven temperature to 425 °F (220 °C) (220 °C (425 °F)) and roast for an additional 5–10 minutes, until the skin is deeply caramelized, sticky, and golden brown.
Check that the thickest part of the thighs reaches 165 °F (74 °C) (74 °C (165 °F)) on a kitchen thermometer.
Let the chicken rest for 5 minutes before serving.
Brush the thighs with the pan juices and serve hot.
Notes
For an especially dark and glossy crust, brush a thin layer of honey over the chicken during the last 5 minutes and watch it closely to prevent burning. The total time includes 30 minutes of marinating; if the chicken is marinated overnight, the total time will be longer.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 358
- Protein
- 31 g
- Carbs
- 13 g
- Fat
- 21 g
- Fiber
- 1 g
Where the calories come from
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