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Honey Glazed Chicken Thighs


  • 4 lbs boneless chicken thighs*
  • 1 cup honey
  • 1 cup white wine*
  • 1 cup red wine vinegar*
  • 4 tsp salt
  • 1 cup arrowroot powder
  • 2 tsp garlic powder


  • Preheat oven to 375.
  • In a sauce pan, combine honey, wine and vinegar over medium heat.
  • Let the mixture simmer, stirring occasionally, while you do the next step.
  • Cut chicken thighs into bite-sized pieces (about 1 or 2 inches square)
  • In a gallon-size plastic zipper bag, put the arrowroot powder and garlic powder.
  • Seal bag and shake to combine.
  • Put the chicken pieces in the bag in four batches.
  • Seal bag and shake to combine.
  • After each batch is coated with the arrowroot powder mixture, place it in a strainer and shake it over a dinner plate so that the excess arrowroot powder falls onto the plate.
  • Return excess arrowroot powder to bag before adding the next batch of chicken.
  • Place the chicken pieces in two 13 X 9 baking dishes.
  • Add salt to mixture in sauce pan and stir.
  • Pour mixture in even amounts over the chicken in both baking dishes and stir it around to make sure that every piece of chicken is covered.
  • Bake for 40 minutes.


*The chicken thighs I used happened to be skinless, but I think you could use thighs with the skin on, as well.
*No wine on hand? Use grape, apple or pear juice.
*No red wine vinegar? Use white vinegar or even apple cider vinegar or Kombucha.