This Asian Glazed Garlic Chicken features tender, juicy chicken thighs glazed with an Asian-inspired honey-garlic sauce. It has a little heat and hints of garlic, sesame and ginger. An easy weeknight recipe! Marinate and bake!
This honey-garlic chicken recipe has been very popular lately. I've given it a refresh and bumped it up to the top of the blog.
This Asian Glazed Garlic Chicken is a dish I make often. Its succulent honey-garlic glaze has hints of ginger, garlic and sesame with just a little heat.
It's sweet, it's salty and it has a kick from the Sambal Oelek--a hot chili paste that you can find in the International foods section of your supermarket.
❤️ Why you'll love this recipe
- This chicken dish makes an easy weeknight meal. All you have to do is whisk the marinade, add it to the chicken in a resealable bag and let it sit in the refrigerator until you're ready to pop it in the oven and bake.
- No need to sear it in a skillet first!
- Plan ahead: Marinate it and freeze for busy days.
- If you love honey-garlic sauce, you'll love these Air Fryer Honey Garlic Wings, too.
You'll find a complete list of ingredients with amounts in the recipe card below. Here are a few notes about the key ingredients.
chicken parts: bone-in, skin-on chicken thighs. You can, of course, use chicken breasts instead of thighs or boneless chicken parts instead of bone-in. Just reduce the cooking time. Chicken is safe to eat when it has reached an internal temperature of 165°F. when measured with an instant-read meat thermometer.
For the honey-garlic marinade:
- rice vinegar
- tamari :(gluten-free if necessary)or coconut aminos for the Paleo diet
- toasted sesame oil: or regular sesame oil
- Sambal Oolek: or half the amount of Sriracha sauce
- garlic: fresh cloves
- ginger: fresh ginger root
🔪 Four easy steps to make Asian Glazed Garlic Chicken
- Whisk: Whisk together the marinade ingredients.
- Marinate: Put the chicken and half the marinade in a resealable bag.
- Glaze: Heat the remaining honey-garlic marinade in a pot until it is reduced by half.
- Bake: Drain chicken, brush with the reduced glaze and bake in the oven.
🍽 What to serve with Asian Garlic Chicken
Serve this garlic chicken with rice and a salad for a quick weeknight meal.
This chicken dish pairs perfectly with Thai Coconut Rice.
You might also like it with any of the following:
Chicken should always be cooked to at least 165°F. when measured with an instant-read meat thermometer.
It should be stored in the fridge at 40°F. or lower.
🔁 How to store and freeze Asian chicken
To store: Refrigerate leftover chicken in an airtight container in the fridge. It will last up to 3 days.
To reheat: Reheat cooked chicken in a foil-covered dish in the oven at 350°F. for 15 - 20 minutes or until heated through.
To freeze: Freeze leftovers, then thaw in the fridge overnight and reheat as described above.
Meal prep: You can also freeze the chicken in the marinade. When you make the marinade, set half aside and freeze it separately in a glass jar. Then follow the instructions as written in the recipe card, adding half the marinade to the chicken parts in a resealable bag. Thaw overnight in the fridge before baking.
Did you hear your yum alert go off? Time to make this chicken dish!
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🗒More easy chicken recipes
Asian Glazed Garlic Chicken
- ½ cup rice vinegar
- 5 tablespoons honey
- ⅓ cup tamari (soy sauce) or coconut aminos for Paleo diet
- 2 tablespoons toasted sesame oil, or regular sesame oil
- 3 tablespoons Sambal Oolek or 1 ½ - 2 tablespoon Sriracha
- 3 tablespoons minced garlic
- 1 teaspoon finely grated ginger
- ¼ teaspoon sea salt
- 6 - 8 bone-in, skin-on chicken thighs
- 1 tablespoon finely chopped chives or green onions, for garnish
- Whisk together the rice vinegar, honey, tamari sauce, sesame oil, Sambal Oolek, garlic, ginger and salt.
- Put the chicken in a resealable bag (or a marinating container) and pour half of the marinade on top. Seal the bag carefully and massage the marinade into the chicken pieces. Lay flat and refrigerate for at least an hour.
- Pour the remaining marinade into a saucepan. Bring to a boil over medium heat and cook for 5 to 6 minutes, stirring often until reduced and slightly thickened.
- Preheat oven to 350*F. Remove the chicken from the bag and discard the used marinade. Place chicken thighs into a baking dish, and brush with ⅓ of the thickened marinade from the saucepan.
- Bake for 45-50 minutes, basting again after 10 - 15 minutes. Chicken will be done when a meat thermometer indicates it has reached at least 165°F. Remove from the oven, cover with foil and let stand for 5 - 10 minutes.
- Meanwhile, boil the remaining marinade for 1 to 2 minutes and serve alongside the chicken. Garnish with chives or green onions.