Jamie Oliver 5 Ingredients Chicken Thighs

There’s something oddly comforting about sticky chicken thighs sizzling in a skillet after a long day. This one’s become my emergency dinner — the kind you make when your brain’s done for the day and you just need something warm and a bit indulgent, without wrecking the kitchen or your patience.

It started as a fridge gamble, honestly. I had garlic, soy sauce, honey, and chicken. Five things — and a big ol’ craving. Turns out, you really don’t need more. The sauce goes glossy and thick, the garlic softens into caramelised gold, and the whole thing feels far fancier than it should.

Why You’ll Love It

• 🍯 That sauce is sweet, salty, garlicky magic — and it clings to the chicken like a dream
• Only 5 ingredients, and you probably have all of them already
• No marinating, no oven, no fuss
• Kids, roommates, grumpy partners — everyone shuts up and eats
• Pairs beautifully with rice, noodles, or just a fork
• Cleans up easy (one pan, bless it)

Ingredients

• 8 boneless chicken thighs
• 2 tablespoons olive oil
• 7 cloves garlic, chopped (go heavy — it’s worth it)
• 1 cup honey
• ½ cup soy sauce

How to Make It

Heat the oil and brown the chicken:

Get a big pan hot and swirl in the olive oil. Season your chicken with salt and pepper (optional, but lovely), then place them smooth-side down. Sear for 3–4 minutes until golden. Flip and let the other side take on some colour too.

Add the garlic — and let the room smell amazing:

Toss in your chopped garlic. Let it bubble gently around the chicken, getting soft but not scorched. Stir it about so nothing sticks.

Pour in the good stuff:

Now add the honey and soy sauce straight into the pan. Stir gently, scraping up any golden bits at the bottom — that’s where the flavour lives.

Simmer till sticky:

Bring the sauce to a simmer. Turn the heat to medium-low, cover loosely, and let it go for 10 minutes. Flip the chicken once halfway through. Sauce should be thick and glossy, chicken fully cooked.

Let it rest (just a little):

Take the pan off the heat. Let the chicken sit in that syrupy sauce for a few minutes — it’ll thicken slightly more as it cools.

Plate and drizzle:

Pop your thighs on a plate and spoon that sticky garlic sauce right over the top. If you’ve got sesame seeds or chopped herbs, sure, but honestly — it doesn’t need it.

Common Mistakes and How to Dodge Them

Why is my garlic bitter?
You probably had the heat too high when you added it. Keep things medium — let it go golden, not brown.

Why is my sauce too runny?
You might’ve not simmered it long enough, or had the lid too tight. Leave it uncovered for the last couple minutes if needed.

Why did my chicken dry out?
Chicken thighs are forgiving, but don’t overcook them — aim for internal temp of 165°F (or just when they’re no longer pink and feel springy).

I once forgot the soy sauce entirely.
That was… a mistake. Very sweet. Very odd. Don’t skip it.

Storage and Reheating

Let leftovers cool fully, then keep in an airtight container for up to 3 days in the fridge.
Reheat gently on the stove with a splash of water, or microwave in 30-second bursts.
It reheats like a dream — possibly even better the next day.

I wouldn’t freeze it though — the garlic-honey glaze gets weirdly gloopy when thawed.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Sure, but keep an eye — they cook faster and dry out more easily.

Can I bake this instead?
Yes! Sear the chicken first, then bake at 200°C/400°F for 15–20 mins in an ovenproof pan. Spoon sauce over before serving.

Can I add veggies?
Absolutely. Sliced bell peppers or green beans work well tossed in during the last few minutes.

What’s a good side dish?
Jasmine rice, coconut rice, or noodles are perfect to soak up all that sticky sauce.

Nutrition Facts (Per Serving):

• Calories: 420
• Fat: 17g
• Carbs: 31g
• Protein: 36g
• Sodium: 980mg
• Sugar: 27g