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Easy Honey Garlic Chicken Thighs with Corn

Easy honey garlic chicken thighs with corn - featured image
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A quick and easy weeknight dinner featuring crispy chicken thighs in a sweet and savory honey garlic sauce, with corn that soaks up all the sticky goodness. Ready in about 30 minutes with simple ingredients.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 pounds)
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (optional)
  • 1/2 teaspoon red pepper flakes
  • 3 cups frozen corn kernels
  • 1 tablespoon butter
  • Salt and pepper to taste
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, and garlic powder. Let them sit at room temperature for about 10 minutes.
  2. In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes. Set aside.
  3. Heat a large skillet over medium-high heat and add the olive oil. Wait until the oil is shimmering but not smoking, about 2 minutes.
  4. Place the chicken thighs skin-side down in the skillet. Cook without moving them for 6-7 minutes, until the skin is deep golden brown and crispy.
  5. Flip the chicken thighs using tongs. Cook for another 4-5 minutes on the second side, until the chicken is golden and cooked through to 165°F internally. Transfer the chicken to a plate and tent loosely with foil.
  6. Reduce the heat to medium and add the butter to the pan. Once it melts, add the frozen corn. Cook for 3-4 minutes, stirring occasionally, until the corn is heated through and starting to get golden brown spots. Season with a pinch of salt and pepper.
  7. Pour the honey garlic sauce into the pan with the corn. Stir everything together and let it bubble for about 1 minute, until the sauce starts to thicken slightly.
  8. Return the chicken thighs to the pan, nestling them into the corn and sauce. Spoon some of the sauce over the tops of the chicken. Let everything cook together for 2-3 minutes, until the sauce is sticky and glossy and the chicken is heated through.
  9. Remove from heat and sprinkle with sliced green onions and sesame seeds. Let it rest for about 5 minutes before serving.

Notes

For extra crispy skin, don’t move the chicken for the first 6-7 minutes. Watch the heat when adding honey sauce to prevent burning. Double the sauce if you love extra for drizzling. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: honey garlic chicken, chicken thighs, corn, one-pan dinner, weeknight dinner, easy chicken recipe

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