Crispy Honey Garlic Chicken Bake
Baked hot honey chicken is the crispy, golden, and juicy answer to your weeknight dinner prayers. After making this many times, I discovered the trick to a perfect glaze that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cozy Crack Chicken Pasta and Chicken Caesar Salad Pizza.
Why This Crispy Honey Garlic Chicken Bake Is Pure Comfort
- Crispy golden chicken skin
- Sweet and tangy honey garlic glaze
- Ready in just 25 minutes
- Better than takeout
What You'll Need for Crispy Honey Garlic Chicken Bake
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken thighs
- Honey
- Garlic
- Soy sauce
- Cornstarch
- Salt
- Black pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
- Optional: Sesame seeds (for garnish)
- Optional: Chopped fresh cilantro (for garnish)
📝 Ingredient Notes
- Chicken thighs: Boneless, skinless chicken breasts can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Digital meat thermometer — Ensures perfectly cooked chicken every time. → See on Amazon
- Non-stick baking sheet — Prevents the chicken from sticking and ensures even cooking. → See on Amazon
How to Make Crispy Honey Garlic Chicken Bake
- Prepare the chicken: Pat chicken thighs dry with a paper towel. Season both sides with salt, black pepper, and red pepper flakes (if using).
- Make the glaze: In a small bowl, mix honey, minced garlic, soy sauce, and cornstarch until smooth.
- Bake the chicken: Place chicken thighs on a baking sheet lined with parchment paper. Brush both sides with the glaze. Bake at 425°F (220°C) for 20-25 minutes or until the chicken is cooked through and crispy.
- Garnish and serve: Let the chicken rest for 5 minutes, then garnish with green onions, sesame seeds, and chopped cilantro (if using). Serve immediately.
Cook's Tips for Perfect Crispy Honey Garlic Chicken Bake
- Common mistake and fix: Avoid overcooking the chicken to prevent it from becoming dry. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Pro tip: For an extra crispy skin, broil the chicken for 2-3 minutes after baking, watching closely to prevent burning.
- Pro tip: To make the glaze thicker, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water before adding it to the honey mixture.
Storing & Reheating Crispy Honey Garlic Chicken Bake
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the glaze up to 1 day ahead. Store in the fridge until ready to use.
Freezing Crispy Honey Garlic Chicken Bake
Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.
Recipe Notes
- Chef tip: For a spicy version, add 1-2 teaspoons of Sriracha or chili garlic sauce to the glaze.
- Best substitution: Substitute chicken breasts for chicken thighs, but adjust cooking time accordingly.
- Make-ahead: Prepare the chicken and glaze up to 1 day ahead. Store separately in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the glaze becomes too thick, thin it out with a tablespoon of water before brushing it onto the chicken.
Want to level up this recipe?
High-quality baking sheet — Ensures even heat distribution and prevents hot spots for perfectly cooked chicken. → Check price on Amazon
Crispy Honey Garlic Chicken Bake
Ingredients
Main Ingredients
- Boneless, skinless chicken thighs
- Honey
- Garlic
- Soy sauce
- Cornstarch
Seasonings
- Salt
- Black pepper
- Red pepper flakes (optional)
- Green onions (for garnish)
Optional Toppings
- Sesame seeds (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- Prepare the chicken: Pat chicken thighs dry with a paper towel. Season both sides with salt, black pepper, and red pepper flakes (if using).
- Make the glaze: In a small bowl, mix honey, minced garlic, soy sauce, and cornstarch until smooth.
- Bake the chicken: Place chicken thighs on a baking sheet lined with parchment paper. Brush both sides with the glaze. Bake at 425°F (220°C) for 20-25 minutes or until the chicken is cooked through and crispy.
- Garnish and serve: Let the chicken rest for 5 minutes, then garnish with green onions, sesame seeds, and chopped cilantro (if using). Serve immediately.
Notes
- Chef tip: For a spicy version, add 1-2 teaspoons of Sriracha or chili garlic sauce to the glaze.
- Best substitution: Substitute chicken breasts for chicken thighs, but adjust cooking time accordingly.
- Make-ahead: Prepare the chicken and glaze up to 1 day ahead. Store separately in the fridge until ready to bake.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the glaze becomes too thick, thin it out with a tablespoon of water before brushing it onto the chicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. The skin may become soggy.
- Make ahead: Prepare the glaze up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 14g
- Carbs: 22g
- Fiber: 0g
- Sugar: 18g
- Sodium: 700mg
- Cholesterol: 100mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Honey Garlic Chicken Bake FAQs
Yes, prepare the chicken and glaze up to 1 day ahead. Store separately in the fridge until ready to bake.
Overcooking is the most common reason for dry chicken. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) but no more.
Yes, cook the chicken at 400°F (200°C) for 15-20 minutes or until cooked through and crispy.
Boneless, skinless chicken breasts can be used as a substitute. Adjust cooking time accordingly.
Yes, freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Crispy Honey Garlic Chicken Bake and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
