Honey Garlic Chicken Thighs

These honey garlic chicken thighs are sticky, savory, and full of bold Vietnamese-inspired flavor. A quick and easy dinner recipe that’s perfect for busy weeknights and better than takeout! Marinate your chicken thighs in a bold, flavorful sauce and cook them to juicy perfection in the air fryer or oven.

Say hello to your new favorite weeknight winner! These honey garlic chicken thighs are sticky, salty-sweet and packed with umami-rich Vietnamese-inspired flavor. Easy to make in your air fryer or the oven and absolutely irresistible served over rice or noodles.

This recipe is a riff on Vietnamese gà nướng – grilled chicken marinated in a punchy mix of garlic, fish sauce, soy, and sugar. I have given this dish my own touch, adding honey and orange into the mix.

This smoky-sweet, savory marinade is fragrant with garlic and ginger, infusing the chicken with tons of flavor. When cooked, it creates a glossy glaze that clings to the chicken and creates sticky, crispy edges in the air fryer or oven.

Why You Will Love This Recipe

• Bold Vietnamese-inspired flavors (no boring chicken here!)
• Marinate and air fry or oven-roast, simple!
• Tender, sticky chicken that cooks in 30 minutes
• Crispy edges, sticky glaze = flavor that makes you go back for seconds!

Here’s What You Will Need

You can cook the chicken in the air fryer or the oven. You can also grill on the barbecue. About 12-14 minutes on a gas grill over medium-high heat, turning over halfway through, should be enough. Check with a meat thermometer to make sure they are safely cooked.

• Chicken – bone-in and skin-on chicken thighs for the most authentic results. I also make this recipe using a whole chicken, cut into breast, leg and thigh pieces. You can use skinless chicken thighs if preferred, but you will miss out on that crispy burnished skin!
• Soy sauce – use dark soy sauce for color and flavor. Tamari can be used for a gluten-free alternative.
• Fish sauce (nuoc mam in Vietnam) or you may be more familiar with Thai Fish sauce, nam pla. Adds saltiness and savory depth to the marinade and it’s a key ingredient in Asian cooking so don’t skip it!
• Honey – for a touch of sweetness and that signature sticky finish. You can’t go wrong with a garlic honey combo in my book! If you don’t have honey you can replace it with equal amounts maple syrup.
• Garlic – sliced or minced and plenty of it!
• Ginger – another signature part of this recipe – use fresh chopped ginger for best results.
• Orange juice and zest – adds sweetness and infuses the marinade with a bright citrus tang. You can add a little lime juice too to balance out the acidity.
• Chinese rice wine (Shaoxing) – a must for depth and aroma. If you don’t like cooking with alcohol, you can replace with chicken stock or broth.
• Neutral oil – such as vegetable oil or unrefined sesame oil (toasted sesame oil is not suitable)
• Black pepper – balances the sweet and salty
• Cornstarch (cornflour) – to thicken the sauce.

How to Make Honey Garlic Chicken Thighs

Marinate the Chicken

1. Mix together soy sauce, fish sauce, honey, orange juice, orange zest, garlic, ginger, rice wine, oil, and black pepper in a large bowl (or a ziplock bag). Add the chicken thighs and toss to coat. Marinate in the fridge for at least 30 minutes or for a few hours for best flavor.

Reduce the Marinade

1. Lift the chicken out of the marinade, letting most of it drip off. Transfer the marinade into a small pan and stir in the cornstarch slurry. Bring to a gentle simmer and cook, stirring, until the sauce is reduced. Reserve some in a separate bowl to use for basting.

Air Fryer Instructions

1. Preheat the air fryer to 400°F (200°C). Place the chicken thighs, skin-side down, in the air fryer basket in a single layer – depending on your air fryer you may need to cook in batches.
2. Air fry for 12 minutes. Flip and cook for another 10-12 minutes, or until golden and cooked through (internal temp 165°F / 74°C). Brush with the reduced marinade to glaze in the last few minutes for extra stickiness.

Oven Method

1. Preheat oven to 400°F (200°C). Place chicken thighs, skin-side down, on baking dish and cook for 30–35 minutes, turning them over halfway through. Brush with the marinade towards the end of the cooking.

Serve and Enjoy!

1. Rest the chicken for a few minutes before serving over coconut rice with some of the honey galric sauce sauce poured over. YUUUUUM!

Recipe Notes

• Serving Suggestions – Serve over steamed jasmine rice, steamed veggies, crisp cucumber salad and maybe some quick pickled veg. Garnish with scallions, toasted sesame seeds and chopped cilantro (coriander) and serve with lime wedges on the side.
• Storing & Reheating – Store leftovers in an airtight container for up to 4 days. Reheat in the air fryer, or microwave with a splash of water or leftover sauce to keep things juicy. Leftovers are great in a salad, why not try this crispy rice salad recipe?
• How to check your chicken is cooked through – The best way is to check with a meat thermometer. Insert the probe in the center, away from any bones. The chicken should register at least 165°F (75°C), although chicken thighs can be cooked for a bit longer for perfectly tender results.
• Can I use chicken breast instead? Chicken breasts can be used but you will need to adjust the cooking time and lower the temperature by at least 20 degrees.

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