Chicken thighs are a pretty popular cut of chicken these days. They have more fat than chicken breasts, which make them more juicy, which is a big plus when cooking chicken. When you slow cook them like this, they are about as juicy as chicken gets. The added sweetness of the sauce takes this recipe over the top. The cook time is a little longer, but the recipe honestly doesn’t get any easier. Give these delicious honey garlic chicken thighs a try.
This recipe has so few ingredients for being so packed with flavor, and you probably have these ingredients in your pantry already. Chicken thighs are an inexpensive cut of chicken too, so you can make this meal with only a few bucks. I get my chicken thighs from Butcher Box, with the bone in. You can also use chicken thighs without the bone, but I think the bone helps make them even more tender. As of today, Butcher box is offering free bone-in chicken thighs for a year! Check that out here.
Start by setting your chicken thighs in your Dutch oven, skin side up. To a bowl, add your honey, soy sauce, ketchup, oregano and sesame seeds. Press your garlic and add that to the bowl as well. Whisk together until fully combined. Pour the mixture over the chicken thighs. Cover and cook over low heat for two hours. About every 30 minutes, spoon over the juice onto the top of the thighs so it starts to make a thick glaze on the chicken.
When finished, garnish with more sesame seeds and chopped parsley. These can be served with your favorite side. We ate them with steamed broccoli, and it was a fantastic meal.
Honey Garlic Chicken Thighs
- 1 Dutch oven
- Measuring spoons/ cups
- 1 Garlic Press
- 1 Whisk
- 2 chicken thighs
- 4 Cloves garlic
- 1/3 Cup honey
- 1/2 Cup ketchup
- 1/2 Cup low sodium soy sauce
- 1 Tsp dried oregano
- 1 Tsp Sesame seeds more for garnish
- parsley for garnish optional.
- Arrange thawed chicken thighs in the bottom of your Dutch oven.In a small bowl, add your honey, soy sauce, ketchup, pressed garlic, oregano and sesame seeds and whisk until fully combined. Pour mixture over chicken. Over low heat, simmer the chicken thighs, covered, for about 2 hours, opening it about every 30 minutes to spoon the soy sauce mixture over the thighs as the sauce thickens. The key to juicy thighs is cooking it low and slow, so be patient. When finished, garnish with more sesame seeds and parsley (optional).