Honey Garlic Chicken Thighs

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5 from 1 vote

You have to try Honey Garlic Chicken Thighs! Ultra-tender chicken slathered in a delicious, sticky honey-garlic sauce.

Prep Time10

Cook Time15

Total Time25

Course: Dinner

Cuisine: American, Asian

Keyword: garlic honey chicken thighs, Honey Garlic Chicken Thighs

Servings: servings

Author: Chelsea Lords

Cost: $10.98

Equipment

Instant Pot

Ingredients

1-1/2 pounds boneless, skinless chicken thighs
2 tablespoons unsalted butter
1 tablespoon minced garlic
2 teaspoons minced ginger
2 tablespoons soy sauce
1/3 cup honey
1/3 cup ketchup like Heinz
1 tablespoon cornstarch
Sesame seeds optional, for serving
Thinly sliced green onions optional, for serving
Serving suggestions see note 1

US - Metric

Instructions

Set Instant Pot to “Sauté.” Once hot, add the butter and melt. Add garlic and ginger. Stir constantly for 1 minute. Add soy sauce, honey, and ketchup, and sauté until the mixture comes to a boil. Press “Cancel.”
Add the chicken thighs to the pot and turn to coat all sides in the sauce. Arrange the thighs in an even layer with the smooth side facing down. Secure the lid and set the valve to “Seal.” Pressure cook on high for 10 minutes, then let it naturally release for 5 minutes. After that, carefully switch the valve to “venting” to quick release any remaining pressure (stay clear of the steam!).
Remove the lid and use tongs to transfer the chicken to a bowl. Shred the chicken using two forks.
Set Instant Pot to “Sauté” again. In a small bowl, whisk 1 tablespoon of the sauce with 1 tablespoon of cornstarch until smooth. Pour this mixture back into the pressure cooker and stir until the sauce thickens and becomes glossy. Turn off the pressure cooker and return the shredded chicken to the pot. Stir to combine.
Serve the saucy chicken over rice and garnish with green onions and sesame seeds if desired. Enjoy!

Video

Notes

Note 1: I love serving this chicken over rice with steamed or roasted broccoli. For a quick rice cooking method (use basmati rice), fill a large pot with water, bring it to a boil, generously salt the water, and add 1 cup of rice. Boil for 6–10 minutes, testing for tenderness. Drain and fluff with a fork.

Slow Cooker Instructions: Melt the butter in a pot over medium heat. Add garlic and ginger until fragrant. Combine the sauce ingredients, bring to a boil, then transfer to a greased slow cooker with the chicken. Cook on low for 3–5 hours, shred the chicken, and thicken the sauce as described above.

Storage: Allow chicken to cool completely and store in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months and thaw in the fridge overnight.

Nutrition