Honey Garlic Glazed Chicken Medley features a delightful mix of chicken pieces – think juicy drumsticks, tender thighs, and flavorful wings – all generously coated in an irresistible, sticky-sweet and savory honey garlic sauce. This dish is a crowd-pleaser, perfect for sharing, and looks stunning as the centerpiece of any meal, especially when piled high and glistening.
Ingredients
- 1.5 – 2 lbs mixed chicken pieces (e.g., bone-in, skin-on drumsticks, thighs, wings)
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar (or rice vinegar)
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Pat the chicken pieces dry with paper towels. Season all sides generously with salt and black pepper.
- In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and crushed red pepper flakes (if using). Set aside.
- Heat olive oil in a large, heavy-bottomed skillet (cast iron is great here) over medium-high heat. Working in batches if necessary to avoid overcrowding, add the chicken pieces, skin-side down first if applicable. Sear for 4-6 minutes per side, until well-browned and crispy. The chicken may not be fully cooked through at this stage. Remove chicken from the skillet and set aside.
- Reduce the heat to medium. If there’s excessive fat in the skillet, carefully pour some off, leaving about 1-2 tablespoons. Pour the honey garlic sauce mixture into the same skillet. Bring to a simmer, scraping up any browned bits (fond) from the bottom of the pan – these add great flavor!
- In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the simmering sauce and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
- Return the browned chicken pieces to the skillet, turning them gently to coat thoroughly in the glaze. Reduce heat to low, cover (if pieces are thick and need more cooking), and simmer for another 5-15 minutes, or until the chicken is cooked through (internal temperature of 165°F/74°C for thighs/drumsticks, wings may cook faster) and the sauce has enveloped each piece beautifully. Spoon sauce over the chicken occasionally.
- Serve immediately, piled generously onto a platter or into a serving bowl, allowing the glossy sauce to shine. This dish is fantastic on its own or with simple crusty bread to soak up the extra sauce.
