Oven-Baked Honey Garlic Chicken Thighs with Coconut Brown Rice
Updated: Oct 4
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This recipe makes tender, juicy boneless chicken thighs baked to sticky perfection in a one-pan honey garlic marinade. It is naturally gluten-free, dairy-free, and perfectly paired with fluffy coconut brown rice!
Why You Will Love This Easy Honey Garlic Chicken Thighs Recipe with Fluffy Coconut Brown Rice
Quick Prep: The marinade takes less than 15 minutes, making this an easy choice for busy weeknight dinners.
Foolproof & Juicy: Boneless chicken thighs stay tender and moist in the oven (and they won't dry out!)
Sticky, Caramelized Finish: Finishing this dish under broiler creates a rich glaze that coats every single bite in sweet-and-savory goodness.
Allergy Friendly: Made with Tamari instead of traditional soy sauce, it's naturally gluten-free without sacrificing flavor.
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 easy oven baked 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 this soy free honey garlic chicken 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).
A Note about the Baking Dish: I really like my Lodge Essential Enamel Cast Iron Braiser. Food cooks really evenly and it is so easy to clean. It usually requires a quick 5-10 minute soak with dish soap, and all the browned bits wash off easily. It works like a dream to help carmelize the Honey Garlic Glaze in these gluten free honey garlic chicken thighs.
Check out Shop My Kitchen Essentials for other great gluten-free cooking products and non-toxic kitchenware I use in my home.
Frequently Asked Questions: Baked Honey Garlic Chicken with Brown Coconut Rice
Can I use bone-in, skin-on chicken thighs instead?
Yes, you can! Bone-in, skin-on thighs work well. Increase the baking time to roughly 35–45 minutes at 400°F (until the internal temperature reaches 165°F at the thickest part). When broiling at the end, keep a close eye on the skin so the honey in the marinade doesn't burn before it gets nice and crispy.
Can I make this ahead of time or marinate overnight?
Absolutely. You can toss the chicken in the honey garlic marinade and let it sit in an airtight container in the refrigerator for up to 12 to 24 hours. Marinating longer allows the garlic, ginger, and tamari flavors to penetrate even deeper into the meat.
How can I get a sticky Honey Garlic Glaze?
Because chicken naturally releases juices as it bakes, the sauce in the baking dish will thin out initially. Broiling for the final 3 to 5 minutes—along with letting the pan rest on the counter for 5 minutes after baking—helps reduce and thicken the glaze. If you prefer an extra-thick glaze, transfer the pan juices to a small saucepan and simmer over medium heat for 3–5 minutes until reduced before spooning over the chicken.
How do I store and reheat leftovers?
Store: Store leftover chicken and pan juices in an airtight container in the fridge for up to 3–4 days.
Reheat: Warm gently in a skillet over medium-low heat with a splash of water or chicken broth to keep it moist, or reheat covered in the oven at 350°F until warmed through.
What else can I use besides tamari?
For a gluten-free option, coconut aminos work as a 1:1 substitute. Also works if you are soy-free or looking for a lower-sodium option (note that coconut aminos are slightly sweeter, so you may want to drop the honey back by a half-tablespoon).
Customizations and Substitutions
Flavor Variations
If you don't have honey you can substitute pure maple syrup at a 1:1 ratio. It has a warm caramel flavor that tasts great next to the garlic and ginger.
Vinegar Options
Rice vinegar or white wine vinegar can be used in place of apple cider vinegar to provide that essential splash of acidity to balance the sweet honey glaze.
Sheet Pan Sides
Add veggies like broccoli, snap peas, or sliced bell peppers around the chicken during the last 15 minutes of baking to turn this into a complete one-pan meal.
If you love this Baked Honey Garlic Chicken with Brown Coconut Rice, check out our full collection of Dinner Recipes. Check out other great gluten-free, dairy free recipes to add to your family's meal rotation:
Flaky & Savory Chicken Pot Pie
How to make Oven-Baked Honey Garlic Chicken Thighs with Long Grain Coconut Brown Rice
Step 1: 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.
Step 2: 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
Step 3: 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.
Step 4: Broil for Sticky Honey Garlic 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.
Step 5: 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.
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