Sticky Glazed Chicken Thighs

These tender, juicy chicken thighs simmer in a glossy, sweet-tangy, garlicky glaze that caramelizes beautifully right on the stovetop. With simple pantry staples and a fast stovetop method, this recipe delivers bold flavor with minimal effort—perfect for weeknights or casual entertaining.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Fusion

Ingredients Method Notes

Ingredients

For the Chicken

1 tbsp neutral oil for frying
6 pieces boneless skinless chicken thighs 750 g–1 kg, patted dry
1/2 tsp salt
1/2 tsp black pepper freshly ground
1/2 cup water

For the Sauce

1/3 cup ketchup or tomato sauce
2 tbsp soy sauce
1 tbsp Dijon or American mustard
2 tbsp hot sauce optional, adjust to taste
2 tbsp vinegar white, apple cider, or rice
2 1/2 tbsp honey
2 cloves garlic finely crushed

Method

Whisk together all sauce ingredients in a medium bowl until smooth and well combined.
Season both sides of the chicken thighs with salt and pepper. Pat them dry for better searing.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering.
Dip each chicken thigh briefly into the sauce, letting excess drip off, then place into the hot pan.
Sear the first side for about 3 minutes until golden and caramelized, then flip and cook for 2 minutes.
Pour the remaining sauce and the water into the pan. Bring to a lively simmer, scraping up browned bits.
Let the glaze bubble for 1–2 minutes until thickened enough to coat a spoon. Turn the chicken to coat evenly.
Serve warm with the glossy sauce spooned over the top.

Notes

Reduce or omit the hot sauce for a milder version. Maple syrup can replace honey for a richer sweetness. Keep the pan uncrowded to ensure proper caramelization. Leftovers store well and freeze beautifully for quick future meals.