There’s something so effortlessly delicious about this Honey Garlic Chicken Thighs Sheet Pan Recipe—the sticky, sweet glaze melded with tender chicken makes every bite a treat. Plus, it’s incredibly easy to pull together on a busy night!

A white bowl filled with a base layer of fluffy white rice topped with three pieces of glossy, golden-brown glazed chicken thighs covered in a thick, shiny, dark orange-red sauce. The chicken is garnished with bright green sliced scallions and fresh cilantro leaves scattered on top and around. A silver fork rests on the left side of the bowl, and the bowl sits on a white marbled surface with some scattered green cilantro leaves nearby. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Garlic Chicken Thighs Sheet Pan Recipe
Top Tip
How to Serve Honey Garlic Chicken Thighs Sheet Pan Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Garlic Chicken Thighs Sheet Pan Recipe

Why You'll Love This Recipe

This Honey Garlic Chicken Thighs Sheet Pan Recipe is one of those gems that fits so many dinners—you get bold flavor with almost zero hassle. I’m genuinely excited every time I make it because it tastes like you spent hours in the kitchen, but really, it’s just a sheet pan and a simple glaze.

Simplicity: You only need one baking sheet, which means minimal cleanup—something I always appreciate on weeknights.
Flavor-packed: The honey and garlic combo creates a sticky, sweet, and savory glaze that clings perfectly to juicy chicken thighs.
Customizable: You can easily switch up the sides or add veggies right on the pan, making it great for meal prep or feeding a crowd.
Reliable: Even if you’re new to cooking chicken thighs, this recipe gives foolproof timing and method to nail tender, flavorful results.

A white bowl filled with a base layer of fluffy white rice. On top, two large pieces of golden-brown glazed chicken sit slightly overlapping, covered in a shiny, sticky orange sauce with small bits of garlic visible. Scattered on the chicken and rice are bright green sliced scallions and fresh cilantro leaves, adding a touch of color and freshness. The bowl is placed on a light gray cloth with a silver fork beside it on a white marbled surface. In the background, there is a white round plate with lime wedges and more green scallions, along with a clear glass of water. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a purpose, and together they create that irresistible honey garlic profile I love. Make sure to grab good quality honey and fresh garlic—that really shows in the final taste.

Flat lay of fresh raw chicken thighs with pale pink skin, a small white ceramic bowl of golden avocado oil, a small white ceramic bowl of thick amber honey, a small white ceramic bowl of dark brown tamari soy sauce, four whole garlic bulbs with white papery skins, a small white ceramic bowl of pale golden apple cider vinegar, a small white ceramic bowl of deep red paprika powder, a small white ceramic bowl of fine beige onion powder, a mound of fluffy cooked white rice on a simple white ceramic plate, a few bright green sliced green onions arranged neatly, a small bunch of fresh green cilantro leaves, and a halved fresh lime with bright green flesh placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: The dark meat stays juicy and tender even after baking, making it perfect for this recipe.
Avocado oil: A neutral oil with a high smoke point so your chicken crisps up nicely without burning.
Honey: Adds natural sweetness and helps caramelize the chicken skin for a beautiful glaze.
Tamari: A gluten-free soy sauce alternative that brings salty umami depth to balance the sweetness.
Garlic: Fresh minced garlic infuses the chicken with that pungent aromatic flavor honey garlic recipes are known for.
Apple cider vinegar: Provides a subtle tang that cuts through the sweetness and adds brightness.
Paprika: Adds a smoky warmth and lovely color to the chicken skin.
Onion powder: Gives a gentle background sweetness and depth without overpowering.
Prepared rice: The perfect base to soak up all that saucy goodness.
Green onions and cilantro: Fresh herbs that add brightness and a pop of color at the end.
Fresh lime juice: A squeeze just before serving adds zesty freshness that lifts the whole dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’m always tweaking this sheet pan meal, depending on what’s in my fridge or the season. Don’t hesitate to make this recipe your own—the core is flexible and forgiving!

Variation: Once I dressed it up with roasted broccoli and sliced sweet potatoes right on the sheet pan—it made for a vibrant feast with minimal fuss and a rainbow of nutrients.
Less sweet: If you want to reign in the honey a bit, I often reduce it by a tablespoon and add a touch more tamari or a splash of soy sauce for balance.
Spicy kick: I like to toss a pinch of red pepper flakes into the marinade when I’m craving a little heat.
Make it gluten-free: Using tamari makes this naturally gluten-free, perfect for those with dietary restrictions.

Step-by-Step: How I Make Honey Garlic Chicken Thighs Sheet Pan Recipe

Step 1: Whip Up the Sauce and Marinate

Start by whisking avocado oil, honey, tamari, minced garlic, apple cider vinegar, paprika, and onion powder in a small bowl. I like mixing it in a measuring cup for easy pouring later. Once mixed, add your chicken thighs to a bowl or even better, a large Ziploc bag to avoid mess. Pour the sauce over and seal it up—this little marinade soak while the chicken warms to room temperature (about 20-30 minutes) is where the juicy magic begins.

Step 2: Get Ready to Roast

While the chicken is marinating, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper—that way, cleanup is a breeze. Remove the chicken from the marinade (reserve that flavorful liquid!). Arrange thighs skin-side up on the pan, giving them a little space. This helps the skin crisp up nicely during cooking.

Step 3: Bake to Perfection

Slide the chicken into the oven and roast for about 25 minutes. Meanwhile, pour the reserved marinade into a small saucepan and bring it to a boil. Then reduce to a simmer and let it thicken for 5-7 minutes—stir often so it doesn’t burn or stick. This step turns that marinade into a lush honey garlic glaze you’ll love spooning over the chicken.

Step 4: Serve It Up

When the chicken is done, it should have an irresistible golden crust and reach an internal temperature of 165°F (74°C). Serve each thigh on a bed of warm rice, drizzle generously with the thickened glaze, and top with sliced green onions, chopped cilantro, and a squeeze of fresh lime juice. The bright notes from the herbs and lime really bring it all together beautifully.

Top Tip

After cooking this Honey Garlic Chicken Thighs Sheet Pan Recipe several times, I’ve learned that a few simple tricks make all the difference. Here’s what you need to know.

Rest before roasting: Letting the marinated chicken sit out for 20-30 minutes before baking helps it cook evenly and reach the perfect juicy center.
Simmer the marinade: Don’t skip cooking the marinade into a glaze! It intensifies flavor and guarantees that sticky, bound-to-please finish.
Use parchment paper: It saves you from scrubbing baked-on sauce off the pan, plus it helps the chicken skin crisp without sticking.
Check doneness with a thermometer: I avoid overcooked chicken by using an instant-read thermometer—when it hits 165°F, it’s ready to come out.

How to Serve Honey Garlic Chicken Thighs Sheet Pan Recipe

Honey Garlic Chicken - Serving Suggestion

Garnishes

I’m a huge fan of finishing this dish with plenty of freshly sliced green onions and chopped cilantro—it adds a fresh crunch and light herbal note that balances the rich chicken. And don’t skip the lime juice; its tang really brightens each bite and cuts through the sweetness.

Side Dishes

This honey garlic chicken pairs perfectly with steamed jasmine or basmati rice to soak up all that sauce. For veggies, I like serving simple roasted broccoli, sautéed green beans, or a crisp cucumber salad. It’s a great recipe to get creative with whatever fresh sides you have on hand.

Creative Ways to Present

For dinner parties, I’ve served this chicken thighs recipe on a wooden platter dotted with lime wedges and sprinkled fresh herbs generously, making it both vibrant and rustic. You can even arrange the thighs on a bed of coconut rice and garnish with toasted sesame seeds for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. The chicken stays moist, and the sauce thickens nicely, so you get even more flavor the next day. Just be sure to cool it completely before sealing to maintain freshness.

Freezing

I’ve frozen this dish a couple of times when meal prepping, and it freezes very well. Freeze the chicken and sauce separately if you can, for easier reheating and to avoid sogginess. Thaw overnight in the fridge before warming up.

Reheating

To reheat, I pop the chicken on a foil-lined baking sheet at 350°F for about 10-15 minutes until warmed through, then brush with extra glaze or sauce to keep it moist. Microwave works too for convenience but might lose some crispness.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You absolutely can! Just be mindful that chicken breasts cook faster and can dry out more easily. I recommend reducing the baking time and checking internal temperature often to keep them juicy.

Can I prepare this recipe ahead of time?

Yes! You can marinate the chicken for up to 24 hours in the fridge before baking. Just bring it to room temperature before roasting for even cooking.

What’s the best way to avoid sticky mess while baking?

Using parchment paper or a silicone baking mat on your sheet pan helps tremendously. It stops the marinade from sticking and makes cleaning up much easier.

How do I get the chicken skin crispy?

Make sure to place the chicken skin-side up on the baking sheet and avoid overcrowding. Baking at 400°F ensures the skin crisps up while keeping the meat juicy underneath.

Final Thoughts

This Honey Garlic Chicken Thighs Sheet Pan Recipe has become my go-to meal when I want something that feels special but doesn’t demand hours in the kitchen. It’s that perfect balance of ease and incredible flavor that everyone will ask you to make again. I hope you enjoy making and eating it as much as I do—trust me, once you try it, this recipe will be a regular in your recipe box too!