I’ve always been a chicken breast person. Or at least I thought I was — until I made these Indonesian Honey Garlic Chicken thighs. The skin is crisp in all the right ways, the inside stays juicy, and that sticky, sweet, garlicky glaze clings to every bite. It’s one of those dishes you make once and suddenly you’re wondering why you didn’t always have a pack of bone-in chicken thighs in the fridge.
The magic here is in the sauce — garlic, ginger, honey, soy sauce, and a little kick from red pepper flakes. It’s quick to make, but it tastes like something that’s been simmering away for hours. Best part? You only need one skillet from start to finish.
Why This Dish Works Every Time
For me, this recipe ticks all the boxes. Crispy chicken skin? Check. A sauce you want to spoon over everything? Check. Minimal cleanup? Big check.
It’s also incredibly forgiving. Whether you’re cooking on the stove or finishing it in the oven, the result is always deeply flavorful chicken with just the right balance of sweet, salty, and spicy. And if you’ve got picky eaters at home, you can easily adjust the heat level without losing that crave-worthy flavor.
The Sauce That Makes It
The glaze is simple but powerful — honey for sweetness, soy sauce for depth, rice vinegar for tang, ginger for warmth, and plenty of garlic. The key is letting it bubble in the same pan you cooked the chicken in so all those browned bits from the bottom get whisked into the sauce. That’s where the real depth comes from.
And yes, it’s so good that you’ll find yourself dipping a spoon in just for a “taste” that somehow turns into four.
Tips and Tricks for Crispy, Flavorful Chicken
- Pat the chicken dry before seasoning — moisture is the enemy of crisp skin.
- Start skin-side down and don’t rush it. Give it 5–7 minutes untouched so the fat renders out and the skin turns golden.
- Use medium heat, not high — you want the skin to crisp without burning before the inside cooks through.
- Don’t overcrowd the pan or the chicken will steam instead of crisp. Work in batches if you need to.
- Adjust the sauce to taste — a little more vinegar if you like it tangier, or extra honey if you want it sweeter.
Make Ahead Tips
You can marinate the chicken in soy sauce, garlic, and ginger earlier in the day to give it a head start on flavor. The sauce can also be mixed ahead of time and stored in the fridge — just give it a whisk before using.
If you’re planning to serve it for a gathering, you can cook the chicken skin-side down ahead of time, refrigerate it, and then finish cooking and saucing it right before serving so it’s hot and crisp.
Serving Suggestions
I love this chicken with steamed jasmine rice and stir-fried broccoli. The rice soaks up the sauce, and the broccoli adds a fresh crunch.
For something different, try:
- Serving it with coconut rice for extra richness.
- Shredding the meat and tossing it into fried rice or noodles.
- Using the sauce on grilled shrimp or tofu for a quick vegetarian option.
Storage and Leftovers
The chicken keeps well in the fridge for up to 3 days. Store it in an airtight container, and reheat it in the oven or air fryer to bring back some of that crispness.
Leftover sauce is gold — drizzle it over roasted vegetables, mix it into a stir-fry, or even use it as a dipping sauce for dumplings.
Indonesian Honey Garlic Chicken
Crispy-skinned chicken thighs simmered in a glossy honey garlic sauce with a touch of heat—this one-pan Indonesian-inspired dish is as easy as it is irresistible. Perfect with rice to soak up every drop of sauce.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 6 cloves garlic, minced or pressed
- 2 tablespoons grated fresh ginger
- ½ cup honey
- ¼ cup chicken broth
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- ¼ teaspoon red pepper flakes
- Parsley, chopped (for garnish)
- Salt, to taste
Instructions
- Prep the Chicken: Pat the chicken thighs dry with paper towels. Season lightly with salt on both sides.
- Cook on the Stove: Heat a large cast iron skillet over medium-high. Place the chicken skin-side down and sear until golden and crisp, about 5–7 minutes. Flip and continue cooking for 20–28 minutes, turning occasionally, until fully cooked.
- Or Roast in the Oven: Preheat to 450°F and place a rack in the center. Arrange chicken skin-side down in an oven-safe skillet and roast for 15 minutes. Flip, then cook for another 10–15 minutes, or until juices run clear.
- Make the Sauce: In a bowl, whisk together honey, chicken broth, garlic, ginger, soy sauce, rice vinegar, and red pepper flakes. Remove chicken from the skillet and drain most of the rendered fat, leaving about 1 tablespoon. Return skillet to medium-high heat, pour in the sauce, and scrape up the browned bits. Bring to a boil, then reduce heat and simmer for 5 minutes (longer if you prefer a thicker sauce).
- Combine & Serve: Return chicken to the skillet and spoon sauce generously over the top. Sprinkle with parsley and serve hot.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 143Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 28mgSodium: 350mgCarbohydrates: 25gFiber: 0gSugar: 23gProtein: 6g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Common Questions
Can I use boneless chicken thighs or breasts?
Yes — they’ll cook faster, but you’ll lose a bit of that skin crispiness. Adjust cooking time to avoid drying them out.
What if I don’t have rice vinegar?
You can use apple cider vinegar or lime juice for a similar tang.
How spicy is it?
That’s up to you. The recipe as written has a gentle kick from red pepper flakes, but you can add more or leave them out entirely.
Can I bake the whole thing in the oven?
Yes — start by searing the chicken on the stove for crisp skin, then transfer to the oven to finish cooking. Make the sauce on the stove afterward.
Try other Indonesian recipes:
