These tender baked honey garlic chicken thighs are smothered in a finger-licking sauce flavored with peppery Montreal Steak Seasoning.

Overhead shot of saucy pan full of baked chicken thighs.

I had you at honey garlic chicken thighs, right?

Sweet, salty, garlicky, and peppery. That’s what we’re working with here. The flavors smothering these tender baked chicken thighs isn’t just good, but incredibly unique thanks to the addition of Montreal Steak Seasoning! This Canadian blend brings together garlic, coriander, black pepper, cayenne pepper flakes, dill seed, and salt. This seasoning is usually rubbed onto meats before being grilled, but it works wonderfully in this recipe and in countless others. You’ll definitely be tempted to start using this spice blend more often. Despite being Canadian, you can totally find it in the US—just check the spice section at your local supermarket.

Overhead shot of ingredients and process shots.

Everything you’ll need. The list is short.

Big flavors and a small list of ingredients—that’s the dinner dream! A large amount of the flavor in this dish comes from the seasoning blend, so you’re not required to have a large list of spices on hand. Here’s what you’ll need:

  • Chicken thighs
  • Honey
  • Garlic
  • Apple cider vinegar
  • Worcestershire sauce
  • Liquid smoke
  • Olive oil
  • Montreal Steak Spice
  • Cornstarch

Overhead shot of saucy chicken thighs in pan being spooned with sauce.

Here’s how to make these Baked Honey Garlic Chicken Thighs with Montreal Steak Seasoning.

  1. Preheat oven to 400º F.
  2. Place the chicken thighs onto a paper towel covered surface, like a plate or cutting board, and blot them dry with more paper towels to remove excess moisture; set aside.
  3. In a mixing bowl, whisk together the honey, some water, garlic, apple cider vinegar, Worcestershire, liquid smoke, olive oil, and Montreal Steak Spice until well blended.
  4. Transfer the chicken thighs to the mixing bowl and toss them to evenly coat them. (If you’re making this in advance, you can do this earlier, cover the bowl with plastic wrap, and set in the fridge.)
  5. With tongs, transfer the chicken thighs to a braiser and pour the rest of the sauce over the thighs.
  6. Place the thighs in the oven and bake for about 25 minutes.
  7. Whisk some cornstarch and water together in a small bowl, and once the thighs have cooked for 25 minutes, pour the cornstarch mixture over chicken. Using tongs, flip the chicken around and mix the cornstarch into the sauce.
  8. Bake for another 5-7 minutes, or until the sauce has thickened, is lightly bubbling, and the chicken has reached an internal temperature of 165º F.
  9. Remove the chicken from the oven. Garnish with fresh parsley (optional), and serve.

Overhead shot of serving plate stacked with chicken thighs.

Equipment you’ll need.

  • Mixing bowl
  • Whisk
  • Microplane (optional)
  • Tongs
  • Braiser, large oven-safe skillet, or Dutch oven
  • Sharp knife
  • Cutting board
  • Paper towels

Need side dish ideas? Consider these:

Close up side shot of saucy chicken thighs in braiser.

Hope you enjoy!

If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.

Overhead shot of saucy pan full of baked chicken thighs.

Get the Recipe:

Baked Honey Garlic Chicken Thighs with Montreal Steak Seasoning

These tender baked honey garlic chicken thighs are smothered in a finger-licking sauce flavored with peppery Montreal Steak Seasoning.
5 from 1 vote

Ingredients

  • 2 lbs boneless skinless chicken thighs, *If using skin-on or bone-in, see notes.
  • 1/2 cup honey
  • 2 TBSP water
  • 6 garlic cloves, grated to a paste or minced
  • 2 TBSP apple cider vinegar
  • 2 tsp Worcestershire sauce
  • 1 tsp liquid smoke
  • 1 tsp extra virgin olive oil
  • 2 TBSP Montreal Steak Spice
  • 1 TBSP Corn starch
  • 2 TBSP cold water

Equipment

  • Mixing bowl
  • whisk
  • Microplane (optional)
  • Tongs
  • Braiser, large oven-safe skillet, or Dutch oven
  • sharp knife
  • Cutting board
  • Paper towels

Instructions 

  • Preheat oven to 400º F.
  • Place the chicken thighs onto a paper towel covered surface, like a plate or cutting board, and blot them dry with more paper towels to remove excess moisture; set aside.
  • In a mixing bowl, whisk together the honey, some water, garlic, apple cider vinegar, Worcestershire, liquid smoke, olive oil, and Montreal Steak Spice until well blended.
  • Transfer the chicken thighs to the mixing bowl and toss them to evenly coat them. (If you're making this in advance, you can do this earlier, cover the bowl with plastic wrap, and set in the fridge.)
  • With tongs, transfer the chicken thighs to a braiser and pour the rest of the sauce over the thighs.
  • Place the thighs in the oven and bake for about 25 minutes.
  • Whisk some cornstarch and water together in a small bowl, and once the thighs have cooked for 25 minutes, pour the cornstarch mixture over chicken. Using tongs, flip the chicken around and mix the cornstarch into the sauce.
  • Bake for another 5-7 minutes, or until the sauce has thickened, is lightly bubbling, and the chicken has reached an internal temperature of 165º F.
  • Remove the chicken from the oven. Garnish with fresh parsley (optional), and serve.

Notes

If you're using skin-on chicken thighs, I'd suggest giving them a quick sear, skin-side down, on a hot pan before placing them in the oven to bake. That way you end up with a nice crisp on your skin rather than being left with a slimy skin. It might even be worth giving the thighs a short trip under the broiler before serving. Use your best judgement.
If you're using bone-in chicken thighs, cooking time may vary.