By Grocery List Plus Editorial Staff | Published on October 2, 2026
Serves 4
281 cal · 180 min
Honey-Garlic Chicken
Recipe GLPRa59d60760a56ad
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Average rating: 4.5 (1)
Tender chicken thighs braised in a savory-sweet sauce of honey, garlic, ketchup, and soy sauce, finished with a touch of apple cider vinegar and topped with toasted sesame seeds and fresh scallions. This aromatic dish combines Eastern European and Asian-inspired flavors for a comforting, glazed main course.
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Ingredients
1 lb boneless, skinless chicken thighs
4 clove garlic cloves, minced
⅓ cup honey
3 tbsp ketchup
½ cup low-sodium soy sauce
1 tbsp apple cider vinegar
½ tsp dried oregano
1 tbsp toasted sesame seeds
1 bunch scallions, thinly sliced
Directions
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
In a large skillet or shallow braising pan over medium-high heat, arrange the chicken thighs skin-side up (or presentation-side up if skinless) in a single layer. Cook for 4–5 minutes per side until lightly browned, then transfer to a plate.
In the same skillet, add the minced garlic and cook over medium heat for about 1 minute, stirring frequently, until fragrant but not browned.
Pour in the honey, ketchup, soy sauce, and apple cider vinegar, stirring to combine. Sprinkle in the dried oregano and stir again.
Return the chicken thighs to the skillet, nestling them into the sauce. Reduce heat to medium-low, cover partially with a lid or foil, and simmer gently for 1 to 1.5 hours, turning the chicken halfway through, until it is tender and cooked through (internal temperature reaches 165°F).
Transfer the chicken to a serving platter. If the sauce is very thin, increase the heat to medium-high and simmer uncovered for 5–10 minutes to reduce and concentrate the flavors, then spoon the sauce over the chicken.
Garnish with toasted sesame seeds and sliced scallions just before serving.
Comments
This is a straightforward dish with every ingredient available at any Charlotte-area chain—no special trips needed. The stated 180 minutes is misleading; actual hands-on work takes maybe 20 minutes for prep and browning, with the rest passive marinating and cooking, so plan accordingly if you're thinking weeknight. At roughly $2.50 to $3.00 per serving driven mainly by chicken cost, it's reasonable, and the sweet-savory glaze means it reheats well and feeds a family without fussiness. The main caveat is that three hours is a long marinate for a weeknight, so either start it morning-of or treat it as a weekend project.
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