Weeknight dinners don’t have to be boring! That’s a fact that I proudly stand behind. Because who says that even on the busiest of days, you can’t make an incredibly delicious but also simple meal in less than 30 minutes? That’s where these Sheet Pan Baked Honey Garlic Chicken Thighs come into the picture.

Baked chicken is one of the easiest ways to get a protein-forward meal on the table fast. And while plain chicken will get the job done, I’m jazzing it up today with a sticky honey garlic sauce that you’ll be tempted to slather over everything. 

When Kyle and I first got married, I was experimenting with a lot of new recipes and sheet pan dinners were a common theme. There is minimal work involved and I can almost guarantee that it will turn out well.

Since then, I’ve definitely experimented enough to know the flavor profiles that turn out great time and time again. Honey garlic is one of those combos that is a constant crowd pleaser! 

For this sheet pan recipe, I let the chicken quickly marinate in the sweet and tangy sauce as the oven preheats and the thighs come to room temperature. This maximizes the flavor of the chicken with no lift on your part.

During this time, I cook my rice on the stovetop and prep whatever vegetables I want to serve with it. Then, I pop the chicken in the oven for 25 minutes and reduce the sauce in a pan to let it thicken up.

This is a great recipe for meal prep, so feel free to double or triple the batch. Having an already-made healthy protein in the fridge for lunch the next day is a timesaving hack. 

Sheet pan dinners have rightly earned their viral moments and I hope you try this honey garlic chicken thigh recipe. Can’t wait to hear what you think of it! 

Key Ingredients for Honey Garlic Chicken Thighs

The key to a great weeknight meal is having everything at the ready. Luckily, this recipe requires only a few ingredients — most of which you likely already have!

• Chicken: Obviously, the key ingredient here!

• Honey: A staple in my pantry, honey is a natural sweetener that I turn to in both savory and sweet dishes (like in my Honey Glazed Carrots or my Best Healthier Banana Bread). I try to buy raw local honey, if possible. 
• Tamari: I honestly don’t know what I would do without this gluten-free alternative to soy sauce. It adds an umami flavor that is irreplaceable and really helps turn the sauce into a sticky glaze. You can use coconut aminos here as well, but it will be slightly sweeter. 

• Apple Cider Vinegar: This adds a nice tang and taste to the sauce/glaze, balancing the sweet and tangy parts of the sauce. Rice vinegar could be substituted here too. 
• Spices: A bit of paprika gives these thighs a bit of color as they cook in the oven. Nobody wants to see a plain, boring piece of chicken on their plate after all. Some onion powder rounds out the sweetness of the sauce, complementing the flavor of the fresh garlic. 
• Serving and Topping Suggestions: When these thighs are served over a bed of rice, I’m a happy camper. The glaze drips down into the rice, making for one tempting bite. I tend to use jasmine rice, but you could also use basmati or brown rice. To freshen up the dish, I add some sliced green onions, chopped cilantro, and a squeeze of lime. Don’t run to the grocery store just for these toppings, however. It will taste just as good without them.

How to Make Sheet Pan Honey Garlic Chicken Thighs 

MAKE THE SAUCE

In a Pyrex measuring cup or small bowl, combine the avocado oil, honey, tamari, garlic, apple cider vinegar, paprika, and onion powder. Whisk to combine. I like to make my sauces in a measuring cup most of the time because it’s an easier way to pour them later!

MARINATE THE CHICKEN

Take the chicken thighs out of the fridge. If you want to have even fewer dishes, place them in a large Ziploc bag. Or, you can also place them in a bowl with a lid or cover them with aluminum foil. 

Pour the sauce over the top, seal or cover with a lid, and allow the chicken thighs to marinate while they come to room temperature before cooking (about 20 to 30 minutes). It’s always important for your meat to come to room temperature. You’ll have a more even cook and get the juiciest flavor if the meat can sit out a bit before you shock it in the oven. 

As the chicken marinates, preheat your oven to 400°F. 

BAKE THE CHICKEN

When the 20 to 30 minutes is up, remove the chicken from the marinade, saving the marinade for later. Place the chicken thighs on a parchment-lined baking sheet and roast for 25 minutes. Cooking on parchment will save you from scrubbing the pan later! 

While the chicken is cooking, add the marinade to a small saucepan and bring to a boil. Reduce to a simmer and simmer for 5 to 7 minutes until thickened, stirring often to avoid sticking to the pan or burning. I stir it with a coated whisk so it doesn’t scratch the bottom of my pot. 

SERVE IT UP

When the chicken is ready and your sauce is nice and glaze-like, you’re ready to serve. Place the chicken on top of a generous portion of rice, basting it generously with the sauce. I use a paintbrush-like tool that is meant for barbecuing! 

Top with green onions, cilantro, a squeeze of lime juice, and cilantro. Enjoy!

Try These Other Chicken Thigh Recipes 

• Saucy Soy-Free Teriyaki Chicken Thighs
• Sheet Pan Curry Chicken and Veggies
• Lazy Girl Chicken Thighs
• Skillet Chicken Thighs with Mushroom Gravy
• Sheet Pan Chicken Fajitas