Oven-Baked Honey Garlic Chicken Thighs with Coconut Brown Rice

These Oven-Baked Honey Garlic Chicken Thighs are so flavorful and easy to put together for a family dinner. The honey garlic marinade takes less than 10 minutes to make, then you just add the boneless chicken thighs to the bowl and let them rest for 15 minutes. Boneless chicken thighs are one of my favorite chicken cuts to make; they stay so juicy (and are actually really hard to dry out). The marinade comes together gluten-free (thanks to a bit of Tamari, which is a gluten-free soy sauce alternative) and naturally dairy-free.

After 15 minutes, you just dump the mariande and chicken in a shallow dutch oven or a baking dish. The boneless chicken thighs will cook in the honey garlic marinade and stay perfectly moist. The secret finish at the end is to pop the chicken under the broiler for a few minutes to help the honey garlic marinade caramelize and coat the chicken with a delicious, sticky sauce. Pair these Oven-Baked Honey Garlic Chicken Thighs with our fluffy Long-Grain Coconut Brown Rice. Easy and delicious!

A Note About Cross-Contamination: To ensure safety with any rice, look for certified gluten-free labels to avoid cross-contamination that can occur during processing. Additionally be aware cross contamination can occur in bulk grain bins at the grocery store (best to avoid those if you are concerned about cross contamination).

Check out other great recipes to add to your weekly rotation:

• Fudgy Gluten-Free Chocolate Banana Mini-Muffins (Dairy-Free)

• Gluten-Free Chicken Pot Pie (Dairy-Free)

• Easy One-Pan Lemon Rosemary Chicken and Roasted Potatoes

• Vibrant Rainbow Quinoa Salad with Pesto and Chickpeas

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to make this Oven-Baked Honey Garlic Chicken Thighs with Coconut Brown Rice

Preheat Oven and Whisk the Marinade: Preheat your oven to 400°F. In a medium bowl, whisk together the honey, tamari, garlic, olive oil, apple cider vinegar, ground ginger, salt, and pepper until fully combined.

Coat the Chicken: Pat the chicken thighs dry with paper towels and place in large bowl. Pour the marinade over of the chicken, tossing thoroughly to coat. Let the chicken sit for 15 minutes to soak up the marinade. If your kitchen is warm, place bowl in the fridge.

boneless skinless chicken thighs in a bowl

the honey garlic marinade pouring on the boneless chicken thighs

the honey garlic marinade on the boneless chicken thighs

Bake the Chicken: Pour the chicken into a shallow dutch oven or baking dish then put into the preheated oven. Bake for 25 to 30 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F.

Broil for Glaze: Take the cooked chicken out of the oven. Spoon some of the hot pan juices over the top of the thighs. Switch the oven to Broil and broil for an additional 3 to 5 minutes to create sticky, dark golden, caramelized edges. Watch closely to prevent burning.

The Rest: Letting the chicken rest on the counter for at least 5 minutes before serving. The glaze will thicken a bit. Serve the rested chicken over fluffy Long-Grain Coconut Brown Rice, spoon the glaze on top and finish with fresh basil if desired.

Check out the full recipe below for Oven-Baked Honey Garlic Chicken Thighs with Coconut Brown Rice. I hope you enjoy!