Creating the perfect Honey Glazed Chicken Thighs starts with selecting high-quality ingredients. Each component plays a crucial role in building the depth of flavor and achieving that signature sticky, glistening glaze. Let’s break down each ingredient and understand its contribution to this delectable dish:

• Chicken Thighs (Bone-in, Skin-on): The star of the show! For this recipe, bone-in, skin-on chicken thighs are highly recommended. Why? Because bone-in chicken cooks more evenly and stays incredibly moist throughout the baking process. The bone acts as a conductor of heat from the inside out, ensuring the chicken cooks thoroughly without drying out. Furthermore, the skin-on aspect is vital for achieving crispy skin, which is a delightful textural contrast to the tender meat and sticky glaze. As the chicken bakes, the skin renders its fat, basting the meat from above and contributing to the overall juiciness and flavor. You’ll need approximately 2.5 to 3 pounds of chicken thighs, which typically equates to about 8-10 thighs depending on size. When selecting chicken thighs, look for plump, firm thighs with a healthy pink color. Avoid any that appear pale or have an off-putting smell.
• Honey: The heart of the glaze and the source of that irresistible sweetness. Choose a good quality honey for the best flavor. Different types of honey will impart slightly different nuances to the glaze. For a classic, floral sweetness, clover honey is a great choice. For a richer, more robust flavor, consider wildflower or buckwheat honey. Avoid using processed or artificial honey substitutes, as they won’t deliver the same complex flavor and natural sweetness that real honey provides. We will be using ½ cup of honey, which strikes a perfect balance of sweetness without being overpowering.
• Soy Sauce (Low Sodium): This ingredient is crucial for adding umami and savory depth to the glaze, balancing out the sweetness of the honey. Low sodium soy sauce is recommended to control the saltiness of the dish. Regular soy sauce can be quite salty, and we want to ensure the glaze is flavorful without being overly salty. Soy sauce also contributes to the beautiful mahogany color of the glaze as it caramelizes in the oven. We will use ¼ cup of low sodium soy sauce to achieve the perfect savory-sweet balance.
• Dijon Mustard: Dijon mustard adds a tangy kick and subtle spice to the glaze, cutting through the sweetness and adding complexity. It also acts as an emulsifier, helping to bind the honey and soy sauce together into a cohesive glaze. The slight acidity of Dijon mustard also helps to tenderize the chicken. You’ll need 2 tablespoons of Dijon mustard for this recipe. While Dijon is preferred, you can substitute with yellow mustard in a pinch, but Dijon will provide a richer, more complex flavor.
• Garlic (Minced): Garlic is a foundational flavor in countless savory dishes, and it’s no different here. It adds a pungent, aromatic depth that complements both the sweetness of the honey and the savoriness of the soy sauce. Freshly minced garlic is always best for the most potent flavor. You’ll need 2-3 cloves of garlic, minced. If you don’t have fresh garlic, you can use garlic powder as a substitute (about 1 teaspoon), but fresh garlic is highly recommended for the best results.
• Ginger (Freshly Grated): Fresh ginger adds a warm, zesty, and slightly spicy note to the glaze, further enhancing its complexity. It also pairs beautifully with both honey and soy sauce, creating a harmonious flavor profile. Freshly grated ginger is preferred for its vibrant flavor. You’ll need about 1 teaspoon of freshly grated ginger. If you don’t have fresh ginger, you can use ground ginger as a substitute (about ½ teaspoon), but fresh ginger will provide a brighter, more aromatic flavor.
• Apple Cider Vinegar: Apple cider vinegar adds a touch of acidity to the glaze, balancing the sweetness and adding a subtle fruity tang. It also helps to tenderize the chicken and create a more complex flavor profile. You’ll need 1 tablespoon of apple cider vinegar. If you don’t have apple cider vinegar, you can substitute with rice vinegar or white wine vinegar.
• Olive Oil: Olive oil is used to lightly coat the chicken thighs before glazing. This helps the glaze adhere better and also prevents the chicken from sticking to the baking dish. It also adds a touch of richness. You’ll need 1 tablespoon of olive oil. You can substitute with another neutral cooking oil like vegetable oil or canola oil if needed.
• Salt and Black Pepper: Essential seasonings to enhance all the flavors and bring the dish together. Salt enhances the savory notes and balances the sweetness, while black pepper adds a subtle warmth and spice. Use kosher salt or sea salt for the best flavor. Freshly ground black pepper is always preferred for its brighter, more aromatic flavor. You’ll need salt and pepper to taste, but start with about ½ teaspoon of salt and ¼ teaspoon of black pepper, and adjust to your preference.
• Optional Garnishes (Sesame Seeds, Green Onions, Parsley): These garnishes are optional but highly recommended for adding visual appeal and an extra layer of flavor and texture. Toasted sesame seeds add a nutty flavor and a pleasant crunch. Chopped green onions provide a fresh, mild oniony bite. Fresh parsley adds a pop of color and a fresh, herbaceous note. These garnishes are best added after the chicken is cooked.

By using these high-quality ingredients and understanding their roles in the recipe, you are well on your way to creating incredibly flavorful and irresistible Honey Glazed Chicken Thighs. Don’t be afraid to experiment with different types of honey or adjust the seasonings to your personal preference to make this recipe your own!