Sticky Garlic Chicken Thighs Recipe | Yummly
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Sticky Garlic Chicken Thighs

Machele M.: "Very good. I will make again" Read More
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  • 8 chicken thighs (Perdue)
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon chopped garlic
  • 1 teaspoon ginger (chopped)
  • 1 tablespoon hoisin
  • 1/4 teaspoon Sriracha
  • 1/4 cup water
  • 1/2 lime (juiced)
  • 1 green onion (chopped)
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    NutritionView More

    Unlock full nutritional details with subscription

    Calories1070Calories from Fat630
    Total Fat70g108%
    Saturated Fat19g95%
    Trans Fat
    Calories from Fat630
    Total Carbohydrate23g8%
    Dietary Fiber<1g3%
    Vitamin A15%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Ceci Pult 23 days ago
    It was okay. I followed the directions exactly except cut the ginger a bit because I like ginger, but don’t love it. I was hoping the sauce would be a thicker, sticky sauce, but it’s not, it’s watery and doesn’t thicken after being in the oven five minutes at the end. Also, I feel like the picture is not accurate, the chicken in the picture looks like it was seared beforehand, mine didn’t look like that, it just looked oven baked, because it was. I won’t make it again.
    Machele M. 2 months ago
    Very good. I will make again
    J 2 months ago
    Amazing. I added more ginger, just personal liking, but great stuff here!
    Scott 5 months ago
    Excellent. Just what I was looking for. Definitely will prepare this again. Served over Jasmine rice.
    Marion D. 5 months ago
    turned out great, the was simple and easy and it turned out delicious
    Adrianne S. 5 months ago
    This was good. You can control the level of spice with amount of sriracha you use. Only thing was all of the sauce was on the skin and not the meat. Good with baked potato and corn on the cob.
    Steven 5 months ago
    We've made this several times over the last few weeks and absolutely love it. To save a little time we use "pureed ginger" and "squeeze garlic". Don't judge me! We enjoy it over basmati rice with sugar snap peas. I started doubling the sauce so we had extra to add to the rice. Tonight I made about a quart of it to separate and freeze for upcoming meals. I use it over pork medallions, chicken breasts, ribs... Simple but we love it!
    Sweettea 6 months ago
    Incredible. Will definitely be making this again.
    Shauna 6 months ago
    I made this tonight for dinner it turned out great!
    Whitney a year ago
    Good sauce so threw in some broccoli and rice.
    easy to make and great flavor. yoy can easily alter it also
    Michele Player a year ago
    Quite tasty. I have a convection oven, so baked 25 minutes at 400. Next time I would add another 5 minutes as the skin didn’t crisp up as much as I’d like. But it was good, easy, and I would make it again.
    Heather Riggs a year ago
    Turned out great, while family loved them. Thank you!
    Remy Bailey a year ago
    This was probably the best chicken ive ever had in my entire life, no lie
    Katie Katie a year ago
    They turned out absolutely incredible! They were cooked perfectly, nice and juicy, and the sauce was beyond delicious. I licked the entire surface of my plate afterward! I will definitely be making this again!!
    Susan Chiaro a year ago
    So delicious! I had mashed sweet potatoes on the side and put some of the glaze on them 😋
    Connor a year ago
    Very good! Easy to make
    Stephanie Kief a year ago
    great i loved the sauce!!!
    Simple to make and so good!
    Debbie R. a year ago
    The sauce was great... didn’t have all the ingredients but did fine with what I had... definitely a keeper.. I too thickened the sauce.
    Tess 4 years ago
    My husband really liked this. I changed the recipe just slightly in that I thickened the sauce with a cornstarch slurry and broiled the chicken after basting it for a few minutes to get a good color on it. Served it with jasmine rice and steamed broccoli.