Easy baked honey garlic chicken thighs with a delicious, sticky sauce perfect for spooning over rice and veggies. Assemble ahead and freeze for easy dinners!
After sharing my favorite sticky slow cooker honey garlic chicken, I thought it would be great to show you how to bake them in the oven too!
This recipe is so easy to bake right away and enjoy for meal prep lunches OR you can assemble the ingredients ahead and stash in the fridge or freezer. Lots of convenient options!
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You’ll love these baked honey garlic chicken thighs because
- they can be assembled ahead and frozen (freezer to oven recipe!)
- the recipe makes a big batch to serve 6
- they come with a sauce for spooning over rice and veggies
How to make it
When it comes to this recipe, let’s be honest: it’s all about that honey garlic sauce! I used the same sauce as for the slow cooker version of this recipe, but omitted the water for stronger flavor. It reduces down in the oven to become even more concentrated and delicious!
Let’s discuss the ingredients for this honey garlic chicken recipe:
- boneless skinless chicken thighs- Bone in should be OK in this recipe, but skin on will end up with a very fatty honey garlic sauce so I don’t recommend it.
- honey- for a bit of sweetness
- garlic- LOTS of it! 6 cloves minced, and you can even add more if you’d like!
- soy sauce- for the savory factor. I always use reduced sodium and highly recommend it for this recipe. You can also swap for coconut aminos if you’d like a gluten-free/paleo-compliant version of this recipe
- apple cider vinegar- gives a bit of a tangy flavor. We love Bragg’s and always have it on hand
- sesame oil- for a tiny bit more dimension
- Worcestershire sauce- because the sauce needed a little more pizzaz and this was totally the missing ingredient!
How to make this recipe ahead and freeze it
Chicken freezer packs are a staple in my freezer and are an absolute lifesaver during busy weeks! Here’s how you can turn this recipe into a freezer-friendly meal:
- Assemble the boneless skinless chicken thighs and all other ingredients in a gallon-sized freezer bag.
- Squeeze out as much air as possible.
- Freeze flat for up to 3 months.
So incredibly simple! When you’re ready to cook, you will need to thaw completely before placing everything in a baking dish and baking up as directed.
Can I swap the chicken thighs for chicken breasts?
I bet you could, however I haven’t tested. I’d start checking on them after about 30 minutes of baking, and make sure they are cooked through and 165°F in the middle.
Can I use this recipe for meal prep?
Absolutely! We portion out with steamed broccoli and rice or quinoa, and don’t forget a big scoop of that honey garlic sauce! We even freeze our lunch bowls and thaw as needed.
Can I make it paleo/gluten-free/low carb?
Yes, yes and maybe?
- make it paleo- swap the soy sauce for coconut aminos and make your own paleo-compliant Worcestershire sauce
- make it gluten-free- swap the soy sauce for coconut aminos or tamari
- low carb- you could try swapping the honey for monk fruit sweetener. I’d try 1 tablespoon and see how it tastes.
- I used my favorite Crate & Barrel baking dish but any deep 9 x 9 inch baking dish should work
- For making freezer packs: you can find my favorite baggie holders here, and the freezer bags I used here OR I’d recommend one of these large 1.5 L Silicone Reusable Freezer Bags, just make sure to freeze upright
- Looking for more freezer-friendly oven recipes? Try this Hoisin Turkey Meatloaf, this Baked Ravioli with Butternut Squash. You may also like this Baked Chicken Parmesan
Baked Honey Garlic Chicken Thighs
- 2 lbs boneless skinless chicken thighs (around 10 thighs)
Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup reduced sodium soy sauce
- 6 cloves garlic (minced)
- 2 tablespoons apple cider vinegar
- 2 teaspoons worcestershire sauce
- 1 teaspoon sesame oil
- 1 tablespoon corn starch
- 2 tablespoons water
- green onions
- Heat oven to 400°F.
- Arrange chicken thighs in a deep 9 x 9 inch baking pan.
- Shake together sauce ingredients and pour over the chicken. Bake for 30 minutes.
- Stir together corn starch and water, then pour it over the baked chicken. Using a set of tongs. flip chicken around to distribute the cornstarch evenly in the sauce.
- Return to the oven for another 15 minutes, until sauce is thick and bubbly and chicken is cooked through to 165°F.
To prepare ahead and freeze
- Place all ingredients not marked 'after cooking' into a gallon sized freezer bag.
- Squeeze out as much air as possible, and freeze flat for up to 3 months.
- To cook, thaw completely before cooking according to directions above.