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Close-up of two perfectly glazed Honey Garlic Chicken Thighs with crispy, caramelized skin.

Honey Garlic Chicken Thighs (Air Fryer or Oven)

This recipe provides a simple method for making flavorful honey garlic chicken thighs, suitable for a quick weeknight meal using either an air fryer or a standard oven.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Marinade
  • 4 bone-in, skin-on chicken thighs Pat them very dry
  • 1/4 cup soy sauce Use low sodium if preferred
  • 1/4 cup honey
  • 2 tbsp olive oil
  • 4 cloves garlic Minced
  • 1 tsp paprika
  • 1/2 tsp black pepper
Optional Glaze
  • 2 tbsp honey For brushing near the end

Equipment

  • Large bowl
  • Air fryer or baking sheet

Method
 

  1. In a large bowl, whisk together the soy sauce, 1/4 cup honey, olive oil, minced garlic, paprika, and black pepper to make the marinade.
  2. Add the dried chicken thighs to the marinade. Turn them to coat all sides evenly. Let them marinate for at least 10 minutes while you prepare your cooking method.
  3. For Air Fryer: Preheat your air fryer to 380°F (195°C). Place the chicken thighs skin-side up in the air fryer basket in a single layer, avoiding overcrowding.
  4. Air fry for 15 minutes. Carefully brush the tops of the chicken with the optional 2 tablespoons of honey. Continue cooking for another 3 to 5 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crisp.
  5. For Oven: Preheat your oven to 400°F (200°C). Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or foil.
  6. Bake for 25 to 30 minutes. Brush the tops with the optional 2 tablespoons of honey during the last 5 minutes of cooking. The chicken is done when the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5 minutes before serving.

Notes

If you prefer a thicker sauce, you can reserve about 2 tablespoons of the marinade before adding the raw chicken. Simmer this reserved marinade in a small saucepan on the stove until it reduces slightly, then drizzle it over the cooked chicken.

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