Tender and juicy Honey Soy Baked Chicken Thighs in a rich, dark sauce are so quick and easy, you’ll wonder why you haven’t tried them before! Perfect for those busy weeknights when you need a delicious meal on the table fast, without all the fuss.
If you’ve enjoyed our Easy Taco Salad or Easy Salmon Piccata, you’ll know we love creating easy, weeknight dinners that don’t compromise on flavor. With just a handful of ingredients and less than 30 minutes, you’ll have a mouthwatering honey soy sauce that transforms simple chicken thighs into a family favorite. This recipe will be your new go-to when you’re in a hurry, and the whole family will love it.
What Makes Honey Soy Chicken Thighs Unique?
What sets these Honey Soy Baked Chicken Thighs apart? It all starts with using juicy and tender chicken thighs instead of chicken breasts. The higher fat content in the thighs melts while cooking, keeping the meat moist and tender, creating a rich and succulent texture.
In my version, the chicken is glazed in a rich, dark sauce that caramelizes as it bakes, creating a glossy, sticky coating that’s speckled with golden brown bits of garlic. These Honey Soy Chicken Thighs produce delicious natural pan juices that blend into the sauce while baking. And the best part? You only need a few minutes of prep time to achieve juicy, tender chicken. Let the oven do the work for you! For more quick and easy weeknight dinners, check out our Honey Soy Chicken Stir Fry. You won’t be disappointed!
Honey Soy Chicken Thighs: Key Ingredients
The secret to this Honey Soy Baked Chicken Thighs recipe lies in its key ingredients. Each one plays a crucial role in creating a rich, flavorful sauce and perfectly juicy chicken. Let’s dive into what makes this dish truly exceptional:
- Honey: The honey provides a natural sweetness that balances the savory flavors of the soy sauce and garlic. It caramelizes as it bakes, creating a glossy, sticky coating that enhances the overall flavor and texture of the chicken. For the best results, choose raw, unfiltered honey to maximize the depth of flavor.
- Low Sodium Soy Sauce: The soy sauce adds a depth of umami flavor to the dish, complementing the sweetness of the honey. Using low sodium soy sauce helps control the saltiness, ensuring the dish isn’t overly salty while still delivering rich taste. Opt for high-quality soy sauce to enhance the savory notes.
- Garlic: Minced garlic infuses the dish with its distinctive aroma and flavor, creating a savory foundation that pairs perfectly with the honey and soy sauce. The caramelized bits of garlic add texture and an extra layer of flavor. Fresh garlic is key here—look for firm, plump cloves without any green shoots.
- Ginger: Fresh minced ginger adds a subtle, warm spiciness to the dish, enhancing the overall flavor profile. It pairs wonderfully with both the honey and soy sauce, adding complexity and depth to the sauce. Choose ginger that is firm and smooth for the best flavor.
*Note: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Honey Soy Baked Chicken Thighs, the magic is in the details. Even if you don’t have every ingredient on hand, don’t worry—there are plenty of delicious substitutes that will keep the flavors bold and mouthwatering:
- Swap the Honey: If you’re out of honey or prefer a different sweetness, you can use maple syrup or brown sugar. Both will add a rich sweetness without altering the core flavors.
- Add Some Heat: For a spicy kick, add a teaspoon of sriracha, chili flakes, or a dash of hot sauce to the sauce. This will give your dish a delightful heat without overpowering the honey soy blend.
- Mix Up the Oils: If you’re looking to experiment, try using sesame oil for a nutty undertone or olive oil for a richer flavor in place of vegetable oil.
- Add Some Crunch: Sprinkle toasted sesame seeds or chopped nuts (like almonds or cashews) over the finished dish. This will add a nice crunch and extra texture.
Perfect Honey Soy Chicken Thigh: Step-By-Step
Ready to create delectable Honey Soy Chicken Thighs? Follow these simple steps with images to guide you through the process. You’ll achieve juicy, tender chicken thighs glazed in a rich, dark sauce that’s bursting with the flavors of honey, soy, and garlic. This recipe is sure to impress and delight!
- Preheat the Oven: Preheat the oven to 425°F (220°C). In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.
- Prepare the Chicken: Pat chicken dry with a paper towel and trim off any excess fat. Season with salt and pepper, then transfer chicken to the bowl with the marinade for at least 30 minutes or if time allows (or overnight).
- Bake the Chicken: Transfer the chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
- Broil the Chicken: Broil for 5 minutes at high heat until golden brown and slightly charred on the edges. Ensure the chicken has an internal temp of 165°F (or 70°C).
- Garnish the Chicken: Garnish with fresh parsley and optional sesame seeds.
- Serve: Serve the chicken with pan juices over steamed rice, cauliflower rice, regular noodles, or mashed potatoes.
Now that you’ve mastered these delicious Honey Soy Baked Chicken Thighs, why not explore more of our delicious recipes? If you’re in the mood for something just as easy and flavorful, check out our Easy Chicken Thighs With Creamy Mushroom Sauce or indulge in our Lemon Garlic Butter Shrimp. Both are perfect for weeknight dinners and will keep you coming back for more.
Alternatively, if you’re looking for sides to accompany this dish, consider serving it with Mashed Potatoes, Garlic Butter Rice or Fried Rice with Bacon. For a touch of greenery, Sugar Snap Peas, or Buttery Sautéed Green Beans would complement the chicken beautifully.
Recipe FAQ’s
Yes, you can use chicken breasts, but keep in mind that they may not be as juicy as thighs. Adjust the cooking time accordingly to avoid drying them out.
Ideally, you should marinate the chicken for at least 30 minutes. For the best flavor, marinate it overnight.
The internal temperature of the chicken should reach 165°F (70°C). You can use a meat thermometer to check for doneness.
Honey Soy Baked Chicken Thighs
Ingredients
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- ¼ cup finely chopped green onions
- 2 tablespoons cooking oil vegetable oil or canola oil
- 1 ½ tablespoons garlic minced (or 4 large cloves garlic, minced)
- 1 tablespoon white vinegar (apple cider or rice wine vinegar — OPTIONAL)
- 1 teaspoon sesame oil OPTIONAL
- ¾ teaspoon fresh minced ginger
- 2 ½ pounds skinless boneless chicken thighs
- 1 pinch salt to season
- 1 pinch pepper to season
- 1 pinch fresh parsley chopped, to garnish
Instructions
- In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
- Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
- Preheat the oven to 425°F (220°C).
- Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
- Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
- Garnish with parsley and optional sesame seeds.
- Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
Isabel says
This was so delicious. We all lived it. Thanks so much.
Alyssa says
This is now one of my favorite recipes!!
I used powdered ginger since I didn’t have fresh and did equal parts soy sauce and honey because we don’t love super sweet chicken. It was incredible! We also cooked it in a skillet and it worked great.
Karina says
Hi Alyssa, I’m thrilled to hear that the recipe has become one of your favourites! Your adaptations with powdered ginger and adjusting the soy sauce and honey to your taste preferences sound fantastic. It’s great to know that it worked well in a skillet too. Thank you for sharing your experience, and I hope it continues to be a go-to dish for you! Happy cooking!
RR1279 says
Wow! This came out perfect! The only thing I did different was to substitute the green onions with celery as I didn’t have any on hand. Served it with microwaveable coconut jasmine rice. Will definitely be making this again!
Amanda says
This recipe is delicious and so easy. Even with just a 30 minute marinade the chicken turns out delicious and tender. It’s a great weeknight meal. I usually have it with rice or rice noodles or udon and sometimes mix in sautéed peppers once the chicken is cooked.
Instead of salt and pepper I’ve also added a drizzle od sriracha. A great addition if you want a bit of kick but not at all necessary.
Nicholas Douglas says
Amazing recipe! I highly recommend broiling on high for 5~ minutes to add the char and brushing the chicken before that. I cooked mine in a cast iron for 30 mins (10 one side ten the other side then 5 on the top side then 5 broiled.) and it turned out amazing! Top with fresh green onions and it’s *chefs kiss* perfect!
Kathy Shussler says
Great dish! Used half regular honey and half hot honey. Will definitely make it again!
Mel C. says
Super easy and very flavourful. We’ll definitely make this again!
Georgie says
Delicious and easy a must try.
Tammy Jones says
Made this recipe for this evening,definitely a keeper I marinated mine overnight and they were so delicious and moist, simply put them over jasmine rice with all the juices and I did add Italian parsley and sesame seeds to chicken right out of oven to top it all off. Will definitely make again and again super easy to follow thanks again Lindsey
Keifer says
Five stars for taste, but three for the method. I noted there should be no need to rinse or pat dry the thighs (studies that show this is not good practice with poultry and can spread contaminants (i.e. salmonella) in a kitchen); also if they are going into a wet marinade, why pat dry and season them? So I added about a 1/2 tsp of salt (my soy was full salt so pretty much no need actually) and about 1 tsp pepper to the marinade. I also simply put everything into my Creuset dutch oven to marinate and then into the oven – why dirty a dish when you needn’t have to?
Much like others, after 25 minutes at 425F I had a weak, pale liquid, so simply followed their recommendations – removed the chicken, added about a tablespoon of cornstarch (made into a slurry) and cooked that out, added the chicken back in and coated it all, and then under the broiler – now we’re talking! Things started to caramelize and char in the most delightful way. Great flavour and I can see how the addition of chili pepper flakes would give it an extra dimension, and how doubling the sauce is never a bad idea. Will def make again.