Honey Garlic Chicken

Honey Garlic Chicken

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.

It also comes together in only 35 minutes, and most of that time is spent staring at your oven willing it to hurry up and cook the chicken faster. So easy. So 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 :)

If you make this Honey Garlic Chicken make sure to snap a pic and hashtag #theendlessmeal on Instagram so I can like and comment on it!Honey Garlic Chicken


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5.0 from 9 reviews
Honey Garlic Chicken
Prep time
Cook time
Total time
This sweet and sticky honey garlic chicken will leave you licking your fingers wanting more.
Makes: 4
  • 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
  1. Preheat oven to 420 and place the oven rack in the top third of the oven. Line a rimmed baking sheet with parchment paper. Season chicken with a pinch of sea salt and fresh cracked pepper and place it on the prepared baking sheet. Bake in the oven for 20 minutes.
  2. While the chicken is in the oven combine all other ingredients in a medium sized bowl and mix together thoroughly.
  3. 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.
  4. Return the chicken to the baking sheet, skin side down, and put the chicken back in the oven. Set the sauce bowl aside to save the sauce for the next step. Turn oven to broil and broil for 5 minutes.
  5. 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.
  6. Enjoy!
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: 

Slow Cooker Honey Garlic Chicken

Sesame Ginger Baked Chicken

Easy Hoisin Glazed Chicken Drumsticks

Chicken Kaarage Tacos with Chipotle Aioli

Sweet and Sour Sriracha Chicken

Healthy Baked Chicken Nuggets with Honey Mayo Sauce

Chipotle and Orange Pulled Chicken Sandwich with Southwest Slaw




About Kristen

Kristen Stevens is the creator and editor of The Endless Meal. She is also the owner of a small underground restaurant in Vancouver, Canada.
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  1. Erin says

    This has become one of my favorite recipes! My kids and husband love it, and it’s actually pretty easy to do. The flavor is perfect exactly as the recipe is written, but I might experiment with adding or altering the flavor components just for fun.

    • says

      I always use sea salt as I find table salt is too strong and has an almost bitter quality to it. If you use table salt just start with a little and add more to taste :)

  2. says

    Hi Kristen,

    I stumbled upon your website while looking for recipes to boost my grandma’s immune system. I’ll definitely try this one and cook it for her! Hope it turns out well like yours! Thanks for sharing! :)

  3. Beckie says

    This sounds sooooo good I think I will be trying it real soon….maybe tonight
    Thank you for all you work you recipes are mouth watering and your photos are amazing….great work!!!

  4. Kas says

    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!


  5. Cassie says

    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?

    • says

      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 :)

  6. says

    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…

  7. says

    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?

    Kelly Grace

    • Kristen says

      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 :)


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