There’s something truly comforting about the sweet and savory combo of honey and garlic glazed chicken, especially when it’s all baked on one pan for an easy cleanup. This Honey Garlic Chicken Thighs Sheet Pan Bake Recipe brings juicy, tender chicken thighs together with a sticky, flavorful sauce that’ll have you swooning.

In a white bowl on a white marbled surface, there is a layer of fluffy white rice filling the bowl. On top of the rice, there are two pieces of golden-brown grilled chicken covered in a shiny, reddish-brown sauce that looks sticky and rich. The chicken is garnished with bright green slices of scallions and fresh cilantro leaves, adding flashes of green color. A silver fork rests inside the bowl near the bottom left, partly on the rice and chicken. Small cilantro leaves and scallion pieces are scattered both inside the bowl and outside on the marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Honey Garlic Chicken Thighs Sheet Pan Bake Recipe
Top Tip
How to Serve Honey Garlic Chicken Thighs Sheet Pan Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Honey Garlic Chicken Thighs Sheet Pan Bake Recipe

Why You'll Love This Recipe

I remember the very first time I made this Honey Garlic Chicken Thighs Sheet Pan Bake Recipe — it quickly became a weeknight hero in my kitchen, and I’m confident it’ll do the same for you. It’s impressive without fuss, packed with flavor, and perfect for those nights when you want something tasty but not complicated.

One-Pan Convenience: Everything cooks on a single sheet pan, cutting down on dishes and stress.
Flavor-Packed Sauce: The balance of honey, garlic, and tamari creates a sticky, savory glaze that’s irresistible.
Juicy Chicken Thighs: Using thighs keeps the meat tender and moist, even after baking.
Customizable & Friendly: Easy to tweak with your favorite seasonings or add-ins to suit your taste or dietary needs.

A white bowl filled with a base layer of fluffy white rice. On top, there are three pieces of golden-brown sauce-covered glazed chicken arranged closely, shiny with a rich sauce that adds a deep amber color and small bits of seasoning. Scattered over the chicken and rice are thin slices of green onion and fresh green cilantro leaves, adding a touch of bright green color. The bowl sits on a neutral-colored cloth, with a silver fork placed beside it. In the background, there is a white marbled textured surface, a plate with lime wedges and chopped green onions, a few loose cilantro leaves, and a clear glass of water. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic lies in the simple, quality ingredients that complement each other beautifully. From the rich honey sweetness to the smart use of tamari for that umami boost, every component plays a role in creating this comforting dish.

Flat lay of fresh raw chicken thighs with pale pink skin and bone visible, a small white bowl of golden avocado oil, a small white bowl of thick amber honey, a small white bowl of dark brown tamari sauce, four peeled garlic cloves next to minced garlic piles, a small white bowl of apple cider vinegar with a pale amber tint, a small white bowl with bright red paprika powder, a small white bowl of light beige onion powder, a small white bowl of cooked white rice, thinly sliced green onions with bright green tops and white bottoms, fresh bright green cilantro leaves scattered, and two halves of a fresh lime with vivid green skin and juicy pulp placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: Their higher fat content keeps the meat juicy and flavorful during baking.
Avocado Oil: Neutral with a high smoke point, perfect for roasting chicken without overpowering the flavors.
Honey: Adds natural sweetness and helps the glaze caramelize to a delightful sticky finish.
Tamari: A gluten-free soy sauce substitute that brings a deep savory note without excessive saltiness.
Garlic: Fresh minced garlic packs a punch and infuses the chicken with robust aroma and taste.
Apple Cider Vinegar: Balances sweetness with a subtle tanginess, brightening the flavors.
Paprika: Adds smoky warmth and color to the dish.
Onion Powder: Provides mild sweetness and depth without overpowering.
Prepared Rice: A simple base that soaks up all that tasty sauce.
Green Onions and Cilantro: Fresh garnishes that add a burst of color and freshness.
Lime Juice: A final splash to enhance brightness and balance the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I stick to the classic honey garlic combo, I love encouraging you to adapt this sheet pan bake however you like. It’s endlessly flexible — switch things up to match your mood or pantry.

Variation: I sometimes swap chicken thighs for drumsticks when I want an extra crispy skin experience — works beautifully with the sauce!
Vegetarian Twist: Try tossing in thick-cut tofu or hearty mushrooms in the marinade and baking alongside the chicken for an extra veggie boost.
Spice It Up: Add a pinch of red pepper flakes or a drizzle of Sriracha to the glaze if you love a little heat.
Using Different Sweeteners: Maple syrup or brown sugar can replace honey for a unique flavor profile — I’ve experimented and the results are always delightful.

Step-by-Step: How I Make Honey Garlic Chicken Thighs Sheet Pan Bake Recipe

Step 1: Whisk together the magic glaze

In a small bowl or measuring cup, I combine avocado oil, honey, tamari, minced garlic, apple cider vinegar, paprika, and onion powder. Whisk it until everything’s blended to create that sticky, aromatic glaze we’re after. It’s seriously the soul of this recipe.

Step 2: Marinate the chicken thighs

I take the chicken thighs out of the fridge first — letting them come to room temperature helps them cook evenly. Into a big bowl (or a Ziploc bag if you want less mess), I pour in the sauce, turning the chicken to coat every surface. Then I cover and let it marinate for 20 to 30 minutes while preheating the oven to 400°F. This step really lets the flavors sink in.

Step 3: Bake on a parchment-lined sheet pan

Using parchment paper keeps cleanup a breeze. I transfer the chicken thighs to the pan, skin side up to help get that nice crisp, and roast them for 25 minutes. Easy and hands-off, which I love.

Step 4: Simmer the reserved marinade

While the chicken roasts, I pour the leftover marinade into a small saucepan, bring it to a boil, then reduce to a simmer. Stirring constantly for 5 to 7 minutes thickens the sauce into a luscious glaze that perfectly coats the chicken after baking.

Step 5: Serve and garnish

Once the chicken is golden and cooked through, I pile it over fluffy prepared rice. Then I baste each piece generously with the thickened sauce, and finish with a sprinkling of sliced green onions, fresh cilantro, and a squeeze of lime juice for brightness. Trust me — these fresh touches are game changers.

Top Tip

Over the years making this Honey Garlic Chicken Thighs Sheet Pan Bake Recipe, I've picked up a few tricks that really help nail the flavors and texture every single time — and I want you to have them, too.

Marinate at room temp: Allowing the chicken to warm slightly while marinating helps it cook more evenly and absorb flavors better.
Don’t skip simmering the marinade: Boiling and reducing the sauce thickens the glaze and intensifies the flavors — otherwise you’ll end up with a watery drizzle instead of a sticky coating.
Use parchment paper: It prevents sticking and makes cleanup ridiculously simple — a win when you’ve had a long day.
Rest before serving: Let the chicken chill for a few minutes after baking — it helps retain juices and makes serving easier.

How to Serve Honey Garlic Chicken Thighs Sheet Pan Bake Recipe

Honey Garlic Chicken - Serving Suggestion

Garnishes

I’m a big fan of slicing up green onions and tossing fresh cilantro on top because they add a hit of color and freshness to balance the richness of the sauce. A generous squeeze of lime juice right before eating always sets off the flavors beautifully — don’t skip it!

Side Dishes

Simple steamed jasmine or basmati rice works like a charm to soak up all the sticky glaze. On busier nights, I throw together a side of roasted broccoli or sautéed snap peas to add a little crunch and green goodness.

Creative Ways to Present

For special dinners, I’ve plated the chicken hunks atop coconut rice with a sprinkled handful of toasted sesame seeds, served alongside pickled carrots and cucumbers for a fresh bite. It feels fancy, yet it’s so straightforward to prepare.

Make Ahead and Storage

Storing Leftovers

I store any leftover chicken and sauce separated from the rice in airtight containers in the fridge for up to 3 days. Keeping the rice and chicken separate makes reheating easier and prevents sogginess.

Freezing

This recipe freezes well! I usually freeze the cooked chicken with some sauce in freezer-safe bags and bring it out for quick dinners. Just thaw overnight in the fridge before reheating.

Reheating

To keep the chicken from drying out, I reheat it gently in the oven at 325°F, covered with foil, until warmed through. Alternatively, a quick stovetop sautée with a splash of water or broth revives the moisture and flavor nicely.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can, but chicken breasts tend to dry out more easily than thighs, especially in high heat baking. If you use breasts, watch the cooking time closely and consider marinating longer for moisture.

What if I don’t have tamari?

Soy sauce is a fine substitute if you don’t have tamari available. Tamari is just a gluten-free alternative that’s a bit less salty and smoother, but soy sauce will work well in this recipe.

How long can I marinate the chicken?

Marinating for 20-30 minutes at room temperature is ideal for this recipe. If you want to marinate longer, up to 2 hours in the fridge works, but avoid too long or the acid in the vinegar can start to break down the chicken texture.

Can I add vegetables to the sheet pan?

Absolutely! Vegetables like bell peppers, broccoli, or snap peas make fantastic additions. Just toss them in the marinade briefly and place them around the chicken on the sheet pan. Keep in mind some veggies cook faster, so add them partway through baking if needed.

Final Thoughts

This Honey Garlic Chicken Thighs Sheet Pan Bake Recipe holds a cozy spot in my collection because it combines simplicity with bold, unforgettable flavors. I hope when you try it, it gives you the same joy of a no-fuss, mouthwatering meal that feels like a hug on a plate. It’s perfect for busy weeknights or meal prep days when you want something reliable and packed with taste — and I can’t wait for you to make it your own.