Honey Teriyaki Chicken Thighs (Sweet, Sticky & Irresistible!)

There’s something about honey in a savory sauce that just works. It’s not the same as using regular sugar—honey brings this floral sweetness and depth that makes everything taste more complex and interesting. Plus, it caramelizes like a dream.

I created this honey teriyaki version after getting tired of takeout teriyaki that was either way too sweet or weirdly artificial tasting. I wanted something that felt lighter and cleaner but still had that sticky-sweet coating I crave. Real honey was the answer. It gives you that gorgeous glaze without the cloying sweetness or weird aftertaste.

Now this is my go-to when I want something that feels a little special but doesn’t require any fancy techniques or hard-to-find ingredients. Just simple, real food that tastes incredible. And that sticky honey glaze? Absolutely worth licking your fingers for. 🙂

Why You’ll Love This Recipe

Honey makes all the difference. Real honey creates a cleaner, more nuanced sweetness than sugar. It caramelizes beautifully without that burnt-sugar taste you sometimes get with brown sugar marinades. Plus, honey has this natural depth that just makes everything taste better.

It’s surprisingly healthy. Chicken thighs give you protein and healthy fats, honey is a natural sweetener with trace minerals, and there’s no refined sugar or weird additives. This is one of those recipes where you can feel good about what you’re eating while still enjoying something that tastes indulgent.

That sticky glaze is everything. The honey creates this glossy, clingy coating that’s slightly crispy on the edges and perfectly sticky everywhere else. Every bite is coated in flavor, not just the outside. This is what teriyaki sauce should taste like.

Quick enough for weeknights. From start to finish, you’re looking at about 35 minutes. That’s faster than most delivery, and you know exactly what’s going into your food. No mystery ingredients, no MSG hangover, just good, clean flavor.

Works multiple ways. Stovetop, oven, grill—this recipe adapts to however you want to cook. The honey glaze works beautifully with any method. It’s also fantastic on salmon, pork, or even vegetables if you want to switch things up.

Kid-approved sweetness. The honey makes this naturally appealing to kids without being candy-level sweet. My pickiest eater asks for this specifically, which is basically a miracle in my house.

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs (about 6-8 thighs)
  • Key note: You can use bone-in if you prefer—just add about 10 minutes to the cooking time.
• 1 tablespoon vegetable oil or avocado oil
• Salt and black pepper to taste

For the Honey Teriyaki Sauce:

• 1/3 cup honey (use good quality honey—it matters here!)
  • Key note: Different honeys have different flavors. Wildflower or clover honey are my favorites for this.
• 1/3 cup soy sauce (low-sodium recommended)
  • Key note: Use tamari for gluten-free or coconut aminos for soy-free.
• 2 tablespoons rice vinegar
  • Key note: Apple cider vinegar works in a pinch, but rice vinegar is milder and more authentic.
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
  • Key note: Fresh ginger is non-negotiable here. The flavor is so much brighter than ground.
• 1 tablespoon sesame oil
  • Key note: This adds incredible depth and that authentic Asian flavor.
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

For Garnish:

• Sesame seeds (white, black, or a mix)
• Sliced green onions
• Fresh pineapple chunks (optional but amazing for that Hawaiian vibe)

Step-by-Step Instructions

Step 1: Prep Your Chicken

Pat the chicken thighs dry with paper towels—this helps them brown better instead of steaming. Season both sides with salt and black pepper. Don’t skip the seasoning; it builds the flavor foundation.

Step 2: Make the Honey Teriyaki Sauce

In a medium bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Make sure the honey is completely dissolved and incorporated. The sauce should be smooth and glossy.

In a small separate bowl, mix the cornstarch with the water until there are no lumps. This is your thickening agent. Add it to the honey mixture and whisk until combined. Set aside.

Step 3: Sear the Chicken (Stovetop Method)

Heat the oil in a large oven-safe skillet over medium-high heat. Once it’s hot and shimmering, add the chicken thighs in a single layer. Don’t crowd them—work in batches if needed.

Sear for about 5 minutes on the first side until golden brown. Flip and sear for another 4 minutes on the second side. The chicken doesn’t need to be fully cooked at this point—we’re just building flavor and color.

Step 4: Add the Sauce

Reduce the heat to medium. Pour the honey teriyaki sauce over the chicken in the skillet. It’ll start bubbling and thickening immediately—this is exactly what we want. Use a spoon to flip the chicken and coat it thoroughly in the sauce.

Let it simmer for about 3-4 minutes, spooning the sauce over the chicken occasionally. The sauce should reduce and become thick, sticky, and glossy. It’ll cling to the chicken beautifully.

Step 5: Finish in the Oven (Optional but Recommended)

For extra caramelization, transfer the skillet to a preheated 400°F oven and bake for 8-10 minutes. This helps the glaze set and caramelize while ensuring the chicken is cooked through to 165°F. The oven also reduces any risk of burning the honey on the stovetop.

If you don’t have an oven-safe skillet, just continue cooking on the stovetop over medium-low heat, turning occasionally, until the chicken reaches 165°F internal temperature.

Step 6: Rest and Serve

Remove the chicken from the heat and let it rest for 5 minutes. The sauce will thicken even more as it cools slightly, becoming perfectly sticky. The resting time also lets the juices redistribute in the chicken so every bite is moist.

Transfer to a serving platter, spoon any extra sauce from the pan over the top, and garnish with sesame seeds and green onions. If you’re feeling fancy, add some fresh pineapple chunks for that Hawaiian teriyaki vibe.

Serving Suggestions

These Honey Teriyaki Chicken Thighs pair beautifully with so many sides:

Steamed white or brown rice is the classic choice. The rice soaks up all that extra honey teriyaki sauce like a sponge. This is non-negotiable in my house—you need something to catch all that delicious glaze.

Pineapple fried rice takes it into full Hawaiian teriyaki territory. The sweetness of the pineapple complements the honey perfectly, and it makes the whole meal feel tropical and special.

Stir-fried vegetables like snap peas, bell peppers, broccoli, or bok choy. Toss them in a bit of the honey teriyaki sauce and you’ve got a complete meal that’s colorful, healthy, and delicious.

Cauliflower rice if you’re watching carbs. The honey teriyaki sauce is flavorful enough that you won’t miss regular rice one bit. Still gives you something to soak up the sauce without the extra carbs.

Asian noodles like lo mein or rice noodles. Toss the noodles with a bit of sesame oil and top with sliced honey teriyaki chicken. Add some veggies and you’ve got a noodle bowl that rivals any restaurant.

A simple cucumber salad with rice vinegar and sesame oil provides a cool, crisp contrast to the rich, sweet chicken. It’s refreshing and helps balance the meal.

Storage Tips

Refrigerator: Store leftover chicken in an airtight container in the fridge for up to 4 days. The honey glaze will solidify slightly when cold but loosens right back up when reheated.

Reheating: Warm it up in the microwave for 1-2 minutes, or reheat in a skillet over medium heat with a tiny splash of water to help thin out the sauce. The skillet method gives you better texture and keeps the glaze from getting weird.

Freezing: These freeze well! Let the chicken cool completely, then store in freezer-safe containers with the sauce for up to 3 months. The honey keeps the sauce from getting too icy or crystallized.

Thawing and Reheating from Frozen: Thaw overnight in the fridge, then reheat using the methods above. You can also reheat straight from frozen in a covered skillet over medium-low heat, adding a splash of water and stirring occasionally until heated through.

Meal Prep Tip: This is fantastic for meal prep. The honey glaze actually improves as it sits and the flavors develop. Portion it into containers with rice and veggies, and you’ve got lunches that’ll make your coworkers jealous all week.

Final Thoughts

Here’s what I love about this Honey Teriyaki Chicken Thighs recipe—it proves that you don’t need a bunch of processed ingredients to make something taste amazing. Real honey, fresh garlic and ginger, good soy sauce—that’s it. Simple ingredients, incredible flavor.

The honey makes all the difference. It creates this gorgeous glaze that’s sweet without being too much, and it caramelizes in a way that just looks and tastes special. Every time I make this, someone asks if I ordered it from a restaurant. Nope, just good ingredients and a hot pan.

So grab some honey, fire up that skillet, and let’s make something that’s going to have everyone fighting over the last piece. This one’s a keeper.

Get cooking!

— Kip

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Honey Teriyaki Chicken Thighs (Sweet, Sticky & Irresistible!)

Author: recipesbykip Cooking Method: Baking, Sauteing Cuisine: Asian Courses: Dinner, Lunch Recipe Keys: Dairy Free High Protein Kids Nut Free Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 4 Estimated Cost: $ 16

Best Season: Suitable throughout the year

Dietary:

D Dairy-free G Gluten-free (with tamari) H High-protein

Description

These Honey Teriyaki Chicken Thighs are the perfect balance of sweet and savory. Real honey creates a naturally sweet glaze that caramelizes into a sticky, glossy coating while the soy sauce and ginger keep things balanced. The result is tender, juicy chicken with a flavor that's clean, bright, and absolutely addictive.

Ingredients

Scale

1/2x 1x 2x 3x

Chicken:

• 1 lbs 1.5 boneless, skinless chicken thighs
• 1 tbsp vegetable or avocado oil
• Salt and black pepper to taste

Honey Teriyaki Sauce:

• ¹⁄₃ cup honey
• ¹⁄₃ cup soy sauce
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp water
• ¹⁄₄ tsp red pepper flakes (optional)

Garnish:

• Sesame seeds
• Sliced green onions
• Fresh pineapple chunks (optional)

Instructions

1. Pat chicken thighs dry and season both sides with salt and pepper.
2. In bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil. In small bowl, mix cornstarch with water until smooth, then add to honey mixture. Whisk to combine.
3. Heat oil in large oven-safe skillet over medium-high heat. Sear chicken 5 minutes per side until golden brown.
4. Reduce heat to medium. Pour honey teriyaki sauce over chicken. Simmer 3-4 minutes, spooning sauce over chicken, until sauce thickens and becomes glossy.
5. Optional: Transfer skillet to preheated 400°F oven and bake 8-10 minutes until chicken reaches 165°F internal temperature.
6. Let rest 5 minutes. Garnish with sesame seeds and green onions. Serve hot.

Note

• Use good quality honey for best flavor
• Tamari makes it gluten-free
• Can finish entirely on stovetop if skillet isn't oven-safe
• Sauce works beautifully on salmon, pork, or vegetables
• Add pineapple for Hawaiian-style teriyaki
• Don't substitute ground ginger—fresh is essential
• Sauce thickens as it cools
• Can make sauce ahead and refrigerate up to 1 week

Keywords: honey teriyaki chicken thighs, honey soy chicken thighs, healthy chicken teriyaki recipe, honey glazed chicken, sticky honey garlic chicken, easy honey chicken recipe, teriyaki chicken thighs boneless, Hawaiian teriyaki chicken, baked teriyaki chicken thighs