I’ve come to think of chicken in the same way I do tofu. Its sole purpose is to act as a vehicle to help get more of whatever delicious sauce it’s coated in into my mouth. You’ll want to lick your fingers, the plate and the pan these were cooked on. This honey garlic chicken is that good.
Serve this sweet and sticky chicken with this baby kale and pomegranate salad or some smokey parmesan corn on the cob. Finish with this roasted black plum and mascarpone pie for a seriously delicious meal 
Honey Garlic Chicken
Prep time
Cook time
Total time
This sweet and sticky honey garlic chicken will leave you licking your fingers wanting more.
Author: The Endless Meal
Serves: 4
Ingredients
- 8 pieces of chicken (thighs, wings and drumsticks work best)
- 3 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon molasses
- 4 garlic cloves, grated with a microplane or grated finely then chopped to a paste
- 1 teaspoon onion, grated with a microplane or grated finely then chopped to a paste
- 1 teaspoon sea salt
- Salt and pepper for seasoning chicken
Instructions
- Preheat oven to 420. Season chicken with salt and pepper and place on a rimmed baking sheet. Bake in the oven for 20 minutes.
- While the chicken is in the oven combine all other ingredients in a medium sized bowl and mix thoroughly.
- After 20 minutes, remove chicken from the oven and, using tongs, place each piece in the bowl with the sauce. Drain any fat that is on the baking sheet into the bowl with the sauce. Toss to coat thoroughly. Place sauce bowl aside.
- Place chicken, skin side down, on the baking sheet and return to oven. Turn oven to broil and broil for 5 minutes. Remove chicken from the oven and turn to skin side up. Using a rubber spatula, coat the chicken skin with any remaining sauce. Broil for another 5 minutes.
Notes
You can use with chicken with skin or without. If you use chicken with skin it will have a lot more flavour, and a lot more fat. It’s your choice.
Want more chicken? Check out:
Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw
{ 21 comments… read them below or add one }
I can’t wait to try this recipe. Here’s my question: Can I cook the chicken with the skin to add flavor, but not eat the skin and decrease the fat? Does cooking with the skin on add fat to the chicken meat per se?
Thanks,
Kelly Grace
Hey Kelly,
I would choose to do it one way or the other. The extra flavour from the skin comes from eating it directly and from the fat you add to the honey garlic sauce, not from soaking into the chicken.
It will still be delicious with the skin off since there is so much flavour in the sauce. Maybe save the skin on version for a treat and the skinless version for everyday
Oh my! This chicken looks fantastic with such crunchy delicious skin! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Wow, that skin is gorgeous! I love the ingredient combination and can’t wait to try this!
Thanks, Rachel! Honey garlic is one of my fav’s too
Honey garlic chicken is my weakness. I love that you add molasses in the recipe, sounds very tasty!
Mine too! The molasses really gives it more depth
Going to make this receipe ,what if I don’t have molasses can I substitute, something else or can i just leave it out, also what can i serve with this dish
Hey Martha,
You can just leave it out, it will still be delicious. I like to serve this with a big salad but you could make any kind of veggies and maybe some crispy baked potatoes
Wow — these were soooooo good! Thanks for the recipe; the whole family enjoyed it.
Thank you so much for letting me know, Anna! And you are very welcome
This chicken was so delicious. I will be making it again for sure!
Wow, made this for dinner tonight, and it was absolutely amazing.
This was awesome! Thank you so much!
Thank you so much!!
Just tried this recipe tonight, and it was AMAZING!!!..thank you from me and my husband
The broiler on my oven is tiny and useless, can you just cook the chicken in the oven with the temperature turned up after adding the sauce?
I definitely think that would work. It is really just to get the sauce to ‘stick’ to the chicken a little more. Enjoy!
Hi Kristen,
I just made this recipe for dinner & WOW, it’s so ridiculously yummy!! I used boneless/skinless breasts because that’s all I had, but will definitely use skin-on thighs next time for that extra deliciousness of fat (mmm…guilty pleasure!). I served it with a cheater-spaghetti noodle version of lo mein, and the hubs and I thought it was a perfect combo!
Thank you so much for sharing this awesome recipe. I originally found it on Pinterest, but will now be a new follower of your blog.
Thanks again!
Kas
Can this be done in the slow cooker do you think until the broil part?
Oh man! I can’t wait to try this. It sounds so easy and looks amazing! Thanks for sharing.
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