This honey garlic Thai chicken recipe your entire family will love! It’s sweet, spicy and savory all in one bite. The Thai chili sauce is mild and if you like that extra spice, sprinkle a few red pepper flakes for a little heat. A perfect weeknight dinner!
YUMMY, succulent and finger licking good is the best way to describe this recipe! The chicken is loaded with healthy ingredients and so tasty that your whole family will love!
For this recipe, I most often like to use local ingredients when creating and making my recipes. For this particular recipe, I used Naked and Saucy Thai Chili Sauce located in Vancouver B.C. Canada, which I love the flavour combination. Also Beaver Creek Organic Farm from Parry Sound, Ontario, Canada makes a wonderful blend of honey infused garlic which I added a few cloves to this recipe and the honey Summer Blossom from Ackroyd’s Honey from Tara, Ontario, Canada. By adding some local ingredients to my recipes, really does bring the freshness and unique flavours to your palette. If you are every in the area, I highly recommend stopping in or follow the link to visit their websites and facebook/instagram.
TIPS WHEN MAKING THIS RECIPE
- I used chicken thighs with bone-in and skin-on and other options are skinless and boneless thighs are chicken breasts can be substituted. Keep in mind the boneless and skinless thighs will take less time to cook and the chicken breasts will take longer. Important to check the internal temperature of the chicken and it should reach 165℉.
- For this recipe, I used fresh garlic and ginger, if you don’t have fresh ginger on hand, substitute for 1/3 teaspoon of ground.
- Organic Thai sweet chili sauce is my go to when making a Thai dish, it’s sweet, slightly spicy and so delicious! You can purchase at most health food stores and markets. In my opinion, it is the best Thai sweet chili sauce I have had!
HOW TO MAKE THIS DELICIOUS RECIPE
- Prep your ingredients and should only take 10 minutes, then preheat oven to 400℉. Season chicken thighs with salt and pepper.
- Heat 1 tablespoon of olive oil and 2 tablespoon of butter in a cast iron pan or pot over medium-high heat. Add chicken thighs, skin side down and cook until golden brown, about 3 minutes, flip chicken pieces and cook for another 3 minutes. Transfer to a plate.
- Sauté onions for 3-4 minutes, then add garlic and ginger, sauté for about a minute.
- To make the sauce, using a small bowl , add and stir together honey, Thai sauce and coconut aminos and add to the pan/pot. Bring to a boil then lower heat and simmer for 4-5 minutes until you start to see the sauce thickening.
- Return the chicken thighs to pan/pot and add pepper chili flakes if desired and place in the oven with lid on for about 20 minutes, until the chicken is cooked through with internal temperature 165℉.
Garnish with parsley and scallions. Serve with basmati or jasmine rice with few steamed veggies or a simple salad with a light vinaigrette.
VARIATIONS FOR THIS RECIPE
Spicy or mild? If you like a little extra spice, simply add a few red pepper flakes as I have indicated it is an option.
Chicken thighs or breasts? Chicken thighs with bone-in and skin-on are more juicy and tender. However, by choosing chicken breasts, you can still have the same juiciness and tender results, simply by carefully making sure they don’t get over cooked and once internal temperatures reach 165℉, remove from the oven.
Coconut aminos or soy sauce? The reason I don’t use soy sauce is because I am sensitive to soy, I will get a migraine after consuming it. If you don’t have any allergy issue with soy sauce, then you feel free to substitute.
STORE the leftovers in the refrigerator make sure it covered with a lid for up to 3 days. If you decide to freeze the chicken pieces, place in a freezer safe container for up to 2 months.
Honey Garlic Thai Chicken
Equipment
- cast iron pan
Ingredients
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
- 1 lb chicken thighs, bone-in, skin-on
- salt and pepper
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 tsp fresh ginger, minced
- 1/4 cup honey
- 2 tbsp Thai sweet chili sauce
- 1/2 tsp red pepper chili flakes (optional)
- 1 tbsp Coconut aminos (or soy sauce)
- chopped fresh parsley and scallions, garnishing
Instructions
- Preheat oven 400℉. Season chicken thighs with salt and pepper.
- Heat oil and butter in a cast iron pan over medium-high heat. Add chicken thighs, skin side down and cook until golden brown, about 3 minutes, flip chicken pieces and cook for another 3 minutes. Transfer to a plate.
- Add onions and sauté for 3-4 minutes, then add garlic and ginger, sauté for about a minute.
- To make the sauce, in a small bowl , stir together honey, Thai sauce and coconut aminos and add to the pan/pot. Bring to a boil then lower heat and simmer for 4-5 minutes until you start to see the sauce thickening.
- Return the chicken thighs to pan/pot and add pepper chili flakes and place in the oven for 20-25 minutes, until the chicken is cooked through with internal temperature 165℉.
- Garnish with parsley and scallions. Serve with basmati or jasmine rice.
