Honey Garlic Sheet Pan Chicken Recipe

An overhead view of sauce covered chicken on a silver sheet pan sprinkled with green onions and sesame seeds.

5 from 2 votes

Honey Garlic Sheet Pan Chicken Recipe

This Honey Garlic Sheet Pan Chicken Recipe is a lifesaver on busy weeknights! Grab some boneless skinless chicken thighs, whip up a simple homemade soy sauce glaze, and cook everything in the oven on a baking sheet for an effortless, hands-free meal that will be done in just 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: American, Asian

Servings: -6

Calories: 384kcal

Author: Misty

Equipment

Ingredients

¼ cup soy sauce
2 tablespoon garlic minced
½ cup honey
1½ tablespoon cornstarch
2 teaspoon white wine vinegar or cider vinegar
½ teaspoon onion powder
Kosher salt and pepper if needed
2.5-3 lbs boneless skinless chicken thighs trimmed

Instructions

Preheat the oven to 425F.
In a microwave safe bowl, add the soy sauce and garlic. Cook in the microwave for 1 ½ - 2 minutes, stirring every 30-45 seconds.
¼ cup soy sauce, 2 tablespoon garlic
Add all of the remaining sauce ingredients and whisk well. Taste and add a little salt if needed (this depends on what soy sauce you used).
½ cup honey, 1½ tablespoon cornstarch, 2 teaspoon white wine vinegar , ½ teaspoon onion powder, Kosher salt and pepper
Place the chicken in a pile in middle of the sheet pan. Pour ¼ cup sauce on top and mix thoroughly to coat the chicken. Spread into an even layer. Bake for 14-15 minutes, or until reaches 165F.
2.5-3 lbs boneless skinless chicken thighs
Meanwhile, continue to cook the sauce in the microwave in 30 second increments, whisking well in between, until thickened into a brushable but sturdy sauce, about 1.5-2.5 minutes.
Once chicken is done, remove and let rest for 5 minutes. Brush with sauce and serve over rice or with veggies.

Notes

Tips and Tricks

Try using kitchen shears to trim the chicken thighs - I find it easier than a knife!
If you use light soy sauce, add a little bit of salt to the glaze for flavor.
If you are serving this over rice, start the rice in a saucepan or Instant pot first so that they are both ready at the same time.
Wait to serve the chicken for about 5 minutes to allow it time to rest. This keeps it juicy!

Storage: Store leftovers in an airtight container in the fridge for 3-4 days.

Make ahead instructions: You can trim the chicken thighs and store them in the fridge for 1-2 days before cooking. You can also make the sauce ahead and store in the fridge for 1-2 days, but it will get very thick. Reheat it in the microwave with a splash of water or soy sauce to help loosen it slightly.

Nutrition