Honey Garlic Chicken with Naan (Printable)

Tender chicken thighs glazed in honey garlic sauce, roasted with peppers and served with warm naan bread.

# What you need:

→ Chicken & Vegetables

01 - 4 boneless, skinless chicken thighs
02 - 2 tablespoons olive oil
03 - 1 red bell pepper, sliced
04 - 1 yellow bell pepper, sliced
05 - 1 red onion, cut into wedges
06 - 1 teaspoon smoked paprika
07 - 1 teaspoon ground cumin
08 - Salt and black pepper to taste

→ Honey Garlic Sauce

09 - 1/3 cup honey
10 - 3 tablespoons soy sauce
11 - 2 tablespoons BBQ sauce
12 - 3 cloves garlic, minced
13 - 1 tablespoon apple cider vinegar
14 - 1 teaspoon cornstarch mixed with 1 tablespoon water

→ Serving

15 - 4 garlic naan breads
16 - 2 tablespoons fresh cilantro, chopped
17 - Lemon wedges, optional

# How to make it:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - Arrange chicken thighs, bell peppers, and red onion on the sheet pan. Drizzle with olive oil, sprinkle with smoked paprika, cumin, salt, and pepper. Toss vegetables to coat evenly.
03 - In a small bowl, whisk together honey, soy sauce, BBQ sauce, minced garlic, and apple cider vinegar. Pour half of the sauce over the chicken and vegetables, reserving the remainder.
04 - Roast in the oven for 20 minutes.
05 - Remove the pan from the oven, brush chicken with the reserved honey garlic sauce, and return to the oven. Place naan breads on the edge of the sheet pan or directly on the oven rack. Roast for an additional 8 to 10 minutes, until chicken is cooked through and naan is warm.
06 - If desired, bring any remaining sauce to a boil in a small saucepan with the cornstarch slurry until thickened, then drizzle over the finished dish.
07 - Garnish with chopped cilantro and serve with lemon wedges.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time actually enjoying the meal with people you care about.
  • The sauce is sweet, tangy, and savory all at once, and it comes together while your oven does the heavy lifting.
  • Chicken thighs stay impossibly tender and forgiving, so even if you forget about it for an extra few minutes, dinner is still perfect.
02 -
  • Don't skip reserving half the sauce before cooking because brushing it on halfway through is what creates that glossy, caramelized finish that makes people ask how you did that.
  • Chicken thighs are forgiving, but check the thickest part with a knife to make sure the juices run clear, because slightly overcooked thigh is still better than undercooked anything.
03 -
  • Pat your chicken thighs dry before seasoning so they get a better sear and the sauce sticks instead of sliding off wet skin.
  • Mince your garlic fine and let it sit for a few minutes before mixing into the sauce because that's when the flavor compounds fully develop.
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