Meals · High Protein
Honey Garlic Chicken Thighs Meal Prep (53g Protein)
These sticky-sweet chicken thighs deliver 53 grams of protein and 633 calories per serving. Bone-in thighs get pan-seared until crispy-skinned, then glazed with a punchy honey-garlic sauce and served over jasmine rice with steamed broccoli. A complete meal prep package that portions into four containers for the week ahead.
Nutrition per serving
- Protein
- 53 g
- Calories
- 633
- Carbs
- 39 g
- Fat
- 35 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 2 lbs chicken thighs — bone-in, skin-on, 4 large pieces
- 1/4 cup honey
- 3 tbsp soy sauce — low-sodium
- 8 cloves garlic — minced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp ginger — grated
- 1/4 tsp red pepper flakes
- 1.5 cups jasmine rice — dry
- 4 cups broccoli florets
- 1 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp sesame seeds — for garnish
- 3 stalks green onions — sliced
Steps
- Start rice: Rinse jasmine rice, combine with 2.25 cups water in a pot, bring to boil, reduce to simmer, cover 15-18 minutes.
- Pat chicken thighs very dry with paper towels. Season generously on both sides with salt and pepper.
- Heat vegetable oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down.
- Cook without moving for 8-10 minutes until skin is deeply golden and crispy. Flip and cook 5 minutes more.
- While chicken cooks, make sauce: Whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, ginger, and red pepper flakes.
- Steam broccoli in microwave (4 cups with 2 tbsp water, covered, 3-4 minutes) or in a steamer basket until bright green and tender-crisp.
- Check chicken internal temperature. Should read 165°F at thickest part near bone.
- Reduce heat to medium-low. Pour sauce over chicken in skillet. Simmer 2-3 minutes, spooning sauce over thighs repeatedly, until sauce thickens and glazes the chicken.
- Remove from heat. Let rest 5 minutes.
- Divide rice among four meal prep containers. Add broccoli and one chicken thigh to each. Spoon remaining sauce over chicken. Garnish with sesame seeds and green onions.
Why This Works
Bone-in, skin-on chicken thighs (USDA #173647) deliver 20.8g protein per 100g raw with enough fat to stay juicy through reheating. The key advantage over breast for meal prep. The bone acts as a heat reservoir, keeping the meat moist even after 3-4 days in the fridge. Starting skin-side down in a cold pan allows the fat to render slowly while the skin crisps, creating a protective layer that prevents the glaze from making the skin soggy. The honey-soy glaze caramelizes in the final minutes, creating a sticky coating that keeps the thighs moist during storage.
The Crispy Skin Secret
The biggest mistake with skin-on thighs is not getting them dry enough. Use paper towels to press out all surface moisture. Wet skin steams instead of crisps. Starting in a cold pan and heating gradually renders the fat before the skin burns. Don't move the chicken during the first 8-10 minutes; the skin needs uninterrupted contact with the hot pan. If the skin sticks, it's not ready. It will release naturally when properly crisped. The skin will stay crispy for about 2 hours; during meal prep storage it softens but still tastes great.
Meal Prep Strategy
These thighs are meal prep royalty. They actually improve in flavor after marinating in their sauce overnight. Portion into four containers with rice on one side, broccoli on another, and thigh with sauce pooled underneath. Refrigerate up to 5 days. Reheat in microwave for 2.5-3 minutes, or in a 350°F oven for 12-15 minutes for crispier skin. The bone helps the meat stay moist during reheating. Pro tip: store extra sauce in a small container and add when reheating to refresh the glaze.
Sources Research-Backed
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but thighs are more forgiving. Breast dries out faster, so slice it into thick strips or pound to even thickness. Reduce cook time by 2-3 minutes and use a meat thermometer—pull at 160°F since it will carryover to 165°F. Thighs reheat better for meal prep.
How do I thicken the honey garlic sauce?
Mix 1-2 teaspoons cornstarch with 1 tablespoon cold water, then stir into the sauce during the last 1-2 minutes of cooking. The sauce should coat the back of a spoon. If it's still thin, simmer uncovered for another minute to reduce.
Can I freeze honey garlic chicken?
Yes, though texture is best fresh. Cool completely, cover with foil, and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven for 12-15 minutes, covered with foil to prevent drying out.
