Curated by Minsuri

Garlic‑Honey Glazed Chicken

These garlic‑honey glazed chicken pieces are tender, deeply seasoned, and finished with a glossy sweet‑savory glaze that clings to every curve of the meat. A milk soak keeps the chicken juicy, a simple marinade builds flavor, and a quick stovetop simmer ensures the drumsticks cook through without drying out. The final glaze—made with honey, soy sauce, vinegar, garlic, and a swirl of butter—creates a sticky, aromatic coating that’s hard to resist. They’re a reliable crowd‑pleaser and a guaranteed kids’ favorite, perfect for weeknights or casual gatherings.

165 minKoreanMedium

chickenhoneygarlickorean

Inspired by the popularity of honey butter chips in Korea and the United States.

Cook's notes

Drumsticks are the preferred cut for this recipe because they stay moist and take well to glazing. A milk soak helps keep the chicken juicy and tender. Slashing the chicken allows seasoning and heat to penetrate more effectively. Letting the chicken warm slightly before cooking promotes better browning. Browning first, then cooking covered, gives you crisp skin and tender meat. Reduce the glaze just until it clings to the chicken — too long and it will tighten or burn.

Ingredients

3 lb (1.36kg) chicken pieces, trimmed(drumsticks preferred)
2.75 cup (671g) milk
0.25 cup (59ml) extra-virgin olive oil
1 tsp (5ml) fine salt(divided)
1 tsp (5ml) black pepper(divided)
0.25 cup (85g) honey
2 tbsp (30ml) soy sauce
2 tbsp (30ml) distilled white vinegar
2 tbsp (25g) sugar
6 tbsp (89ml) garlic(finely chopped)
2.75 tbsp (41ml) salted butter

Instructions

1
Pat the chicken completely dry, removing as much surface moisture as possible. Place them in a large bowl and pour the milk over the top. Make sure the pieces are well coated, then cover and refrigerate for 1 hour to help keep the meat tender.
2
Lift the chicken from the milk and dry them again. Using a sharp knife, cut several deep slashes into each piece, going all the way to the bone. This helps the seasoning work its way in and ensures the chicken cooks evenly.
3
Drizzle the chicken with the olive oil and sprinkle with half the salt and half the pepper. Toss until everything is evenly coated. Cover and refrigerate for at least 1 hour or leave overnight for a more developed flavor.
For the sauce
4
In a small bowl, combine the honey, soy sauce, vinegar, sugar, and the remaining salt and pepper. Set aside—this will become the sticky glaze that finishes the dish.
5
Let the chicken warm slightly at room temperature so they don’t cool down the pan. Lightly oil the chicken, then place the pieces in a skillet over medium‑high heat. Cook, turning occasionally, until the skin is golden and beginning to crisp, about 10 minutes.
6
Reduce the heat to medium, cover the skillet, and continue cooking until the chicken reaches its proper doneness — about 20 minutes for bone‑in pieces like drumsticks or thighs, and a bit less for boneless cuts. Bone‑in dark meat can go up to 185°F for tenderness, while breasts and wings are done at 165°F.
7
Add the chopped garlic to the skillet and cook just until fragrant, about 30 seconds. Coat the chicken with the garlic, then pour in the glaze mixture. Increase the heat to medium‑high and let the sauce bubble and thicken, stirring to coat the drumsticks. When it reduces to a sticky, glossy glaze, swirl in the butter to finish. Serve warm.

Minsuri

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