Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame

This oven-baked gluten-free honey garlic chicken is built around contrasts: the deep, savory backbone of tamari meets bright honeyed sweetness, while toasted sesame oil and seeds add a warm, nutty finish. Using bone-in, skin-on thighs gives you two advantages — flavorful fat that bastes the meat as it roasts, and skin that crisps up under high heat before the glaze is applied. The cornstarch-thickened tamari-honey sauce becomes glossy and clingy after a brief simmer, so a single brush at the end coats each piece without pooling in the pan.

It’s an approachable, weeknight-friendly recipe that still looks and tastes like something you’d order out. The two-stage bake (roast first, then glaze and finish) is the secret to sticky-sweet caramelization without burning the sugar, and simple swaps — coconut aminos for tamari or maple for honey — keep it adaptable. If you want dinner that travels well to lunches, or a show-stopping family meal with minimal fuss, this is a dependable, crowd-pleasing formula to keep in your rotation.