# Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame > Juicy, oven-baked chicken thighs glazed with a glossy, gluten-free tamari-honey sauce scented with garlic, ginger and toasted sesame. Quick to prepare and perfect for weeknights, this bake delivers crispy skin, sticky-sweet umami glaze and a nutty sesame finish. Canonical URL: https://www.topshelf.recipes/recipes/gluten-free-honey-garlic-chicken-thighs-tamari-sesame ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 15 minutes - Cook Time: 35 minutes - Total Time: 50 minutes - Servings: 3 - Difficulty: Easy - Category: Baking ## Ingredients ### Preheat and season the chicken - 4 pieces Bone-in, skin-on chicken thighs - 1 1/2 tsp total (1 tsp salt + 1/2 tsp pepper) Kosher salt and freshly ground black pepper (combined) ### Make the tamari-honey garlic glaze - 1/3 cup Gluten-free tamari - 3 tbsp Honey - 1 tbsp Rice vinegar - 1 tsp Toasted sesame oil - 3 cloves Garlic, minced - 1 tbsp Fresh ginger, grated - 1 tbsp Cornstarch (for slurry) ### Rest and garnish - 1 tbsp Toasted sesame seeds (garnish) ## Instructions ### 1. Preheat and season the chicken Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then rub both sides with the kosher salt and black pepper. Arrange thighs skin-side up in a single layer in a shallow baking dish or rimmed sheet pan, leaving space between pieces for even browning. ### 2. Make the tamari-honey garlic glaze In a small bowl whisk together tamari, honey, rice vinegar, toasted sesame oil, minced garlic and grated ginger until smooth. In a separate small cup stir the cornstarch with 1 tablespoon cold water to make a slurry, then add it to the glaze. Transfer the glaze to a small saucepan, bring to a gentle simmer over medium-low heat and cook 1–2 minutes until slightly thickened and glossy; remove from heat. ### 3. Begin baking the chicken Place the baking dish in the preheated oven and roast the thighs uncovered for 25–30 minutes, until the skin is golden and juices run clear; internal temperature should be about 150–155°F (65–68°C) at this stage. Removing excess rendered fat from the pan halfway through helps the skin crisp more evenly. ### 4. Glaze and finish baking Brush a generous layer of the warm tamari-honey glaze over each thigh, return the dish to the oven and bake another 8–12 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is sticky. For extra caramelization, broil 1–2 minutes at the end—watch closely to prevent burning. ### 5. Rest and garnish Remove the chicken from the oven and let it rest 5 minutes to allow juices to redistribute and the glaze to set. Sprinkle toasted sesame seeds over the thighs, then serve hot with steamed rice, sautéed greens or a crisp salad. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 619 kcal - Protein: 40.8 g - Carbohydrates: 23.5 g - Fat: 40.6 g - Saturated Fat: 11.1 g - Fiber: 0.6 g - Sugar: 17.3 g - Added Sugars: 17.2 g - Cholesterol: 197.4 mg - Sodium: 2575.4 mg - Potassium: 573 mg - Calcium: 65.2 mg - Iron: 3 mg - Vitamin D: 0.2 mcg ## Tips ### Dry the skin thoroughly Pat the thighs completely dry before seasoning; any surface moisture prevents the skin from crisping in the hot oven. ### Give each piece room Arrange chicken skin-side up with space around each thigh so hot air circulates and browning is even rather than steaming. ### Render fat halfway Spoon off excess rendered fat from the pan about halfway through roasting to help the skin crisp and to prevent the glaze from sliding. ### Thicken the glaze gently Whisk the cornstarch slurry into the cold glaze and bring to a gentle simmer; high heat can break the honey and make the sauce grainy. ### Thermometer for accuracy Use an instant-read thermometer in the thickest part (not touching bone) to pull the thighs at ~150–155°F before glazing and finish to 165°F. ## Variations and Substitutions ### Citrus-sesame twist Add 1 teaspoon orange zest and 1 tablespoon fresh orange juice to the glaze for bright citrus notes that cut the richness of the thighs. ### Spicy gochujang glaze Stir 1 tablespoon gochujang or sambal oelek into the tamari-honey mixture for a Korean-inspired sticky heat that pairs beautifully with toasted sesame. ### Coconut aminos swap Replace tamari with equal parts coconut aminos to keep the dish gluten-free and lower in sodium; reduce added salt slightly to taste. ### Boneless option Use bone-in timing as a guide: boneless skin-on thighs need about 10–15 minutes less total roasting time, and boneless skinless will cook faster still—watch internal temperature closely. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat while preserving crisp skin, warm in a 350°F (175°C) oven on a rack for 10–12 minutes, brushing with a little reserved glaze, or reheat covered in the microwave then finish under the broiler for 1–2 minutes. The glaze can be made ahead and kept refrigerated for up to 5 days; gently rewarm before brushing onto the chicken. ### Serving Suggestions Serve over steamed jasmine or short-grain rice to catch every drop of glaze, and add quick-pickled cucumbers or a crisp cabbage slaw to cut the richness. Sautéed bok choy or garlicky spinach are ideal vegetable partners, and scatter sliced scallions and extra toasted sesame seeds on top for color and crunch. For drinks, a crisp lager or an off-dry Riesling complements the salty-sweet glaze, while green tea keeps the meal light. ## Frequently Asked Questions ### Can I skip the cornstarch? You can omit the cornstarch, but the glaze will be thinner and less glossy; if you skip it, simmer the sauce longer to reduce and concentrate it until syrupy. ### Is tamari the same as soy sauce? Tamari is a gluten-free soy sauce alternative with a slightly deeper, less salty flavor; if using regular soy sauce, reduce added salt to avoid over-seasoning. ### Why pull the chicken at 150–155°F before glazing? Pulling at 150–155°F allows carryover cooking to reach the safe final temperature while you glaze, minimizing overcooking and keeping the meat juicy once it finishes to 165°F. ### How do I prevent the glaze from burning when broiling? Watch it closely and keep the pan a few inches below the broiler, or switch the oven to high bake for a longer, gentler caramelization; a light brush of oil on the meat will also slow burning. ### Can I make this in advance for a dinner party? Yes—roast the thighs fully, cool, and refrigerate; reheat in a hot oven and brush with freshly warmed glaze right before serving to revive stickiness and freshness. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)