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honey glazed chicken recipe
- Total Time: 70 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A honey glazed chicken recipe featuring a smoky paprika and garlic glaze that creates a deeply caramelized, sticky exterior, perfect for a weeknight dinner.
Ingredients
- 1.5 kg (3.3 lbs) bone-in, skin-on chicken thighs
- 1 tbsp olive oil
- 1 tsp sea salt
- 0.5 tsp freshly ground black pepper
- 0.5 cup honey
- 0.25 cup naturally brewed soy sauce (or tamari)
- 2 tbsp apple cider vinegar
- 2 tsp smoked paprika
- 4 cloves garlic, finely minced
- 1 tsp cornstarch
- 1 tbsp water
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep and Season Chicken: Preheat oven to 390°F (200°C). Pat chicken thighs thoroughly dry with paper towels. In a large bowl, toss the chicken thighs with olive oil, sea salt, and black pepper until evenly coated.
- First Bake and Prepare Glaze: Arrange the seasoned chicken thighs, skin-side up, in a single layer on a rimmed baking sheet. Bake for 25 minutes to render fat and begin cooking. While chicken bakes, combine the honey, soy sauce, apple cider vinegar, smoked paprika, and finely minced garlic in a small saucepan and whisk well.
- Thicken Glaze: Bring the glaze mixture to a gentle simmer over medium heat, stirring occasionally. In a separate small bowl, whisk together the cornstarch and water to create a smooth slurry. Pour the slurry into the simmering glaze, whisking constantly for 1-2 minutes until the glaze thickens to a syrupy consistency, then remove from heat.
- First Glaze Application: After 25 minutes of baking, remove the chicken from the oven and brush half of the prepared glaze generously over the thighs. Return the chicken to the oven and bake for another 15 minutes at 390°F (200°C).
- Final Glaze and Caramelization: Remove the chicken again and apply the remaining glaze. Increase the oven temperature to 425°F (220°C). Bake for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the glaze is beautifully sticky and deeply browned.
- Rest and Garnish: Let the chicken rest on the baking sheet for 5 minutes before serving to allow the juices to redistribute and for the glaze to set. Drizzle any remaining glaze from the baking sheet over the chicken and sprinkle generously with fresh chopped parsley.
Notes
To achieve crispy skin, pat the chicken thighs thoroughly dry before seasoning. For a gluten-free option, substitute tamari or coconut aminos for the soy sauce. Ensure you whisk the cornstarch thoroughly with water before adding it to prevent lumps.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 375 g)
- Calories: 580 calories
- Sugar: 35 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 10 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 150 mg