Honey Soy Baked Chicken Thighs Recipe
Honey Soy Baked Chicken Thighs recipe will become a regular on you weeknight menu. Make it once and see for yourself.
Around here chicken makes a regular appearance on the dinner table. To tell you the truth, it gets a little boring after awhile – grilled chicken, baked chicken, sautéed chicken, chicken soup, chicken and pasta … the list goes on.
You would think with all of that chicken, my family would get sick of seeing chicken one more time. But no. They never get tired of chicken thighs. We like the dark meat around here y’all. It’s good stuff and relatively inexpensive, too, but use whatever kinda chicken you like.
This Honey Soy Baked Chicken Thighs recipe is simple to whip up right before cooking or to use ahead of time as a marinade. Although a marinade typically includes an acid, such as a vinegar or citrus juice, you could certainly add either to this recipe. For this recipe you’ll need olive oil, soy sauce, garlic cloves (or garlic powder), ground ginger, honey, salt and pepper. You can easily switch up the ingredients to your liking and taste. A splash of sesame oil would be a nice addition.
Basically, mix all ingredients together in a large plastic zip-top storage bag, add the chicken making sure to coat each piece. Place chicken and sauce/marinade in baking dish or leave in large plastic bag to marinate in the refrigerator until ready to cook.
When ready to cook, bake in a 425-degrees F oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin for a total of 45 minutes, or until done. Cook until internal temperature of chicken reads 165-degrees F.
You can skip all the turning and flipping of the chicken if you’d like, but I think it cooks more evenly helping to avoid one side being too dry. These Honey & Soy Baked Chicken Thighs would be mighty tasty grilled as well. Check out the Honey Jalapeno Grilled Chicken Recipe for instructions on how to grill chicken thighs.
Honey Soy Baked Chicken Thighs Recipe
Honey Soy Baked Chicken Thighs
This super easy and delicious baked chicken thighs recipe with honey and soy will become a regular favorite in no time.
Ingredients:
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 5 tablespoons honey
- 4 cloves of garlic; minced (or substitute 1/2 teaspoon garlic powder)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fresh ground pepper
- 3 pounds (approximately) chicken thighs (or preferred chicken meat)
- salt and pepper to taste
Directions:
- Preheat oven to 425-degrees F.
- Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, seal bag and turn chicken to coat each piece, then place in refrigerator to marinate until ready to cook, up to a day ahead.
- When ready to cook, add chicken and marinade to a baking dish in a single layer. Bake chicken in a 425-degrees oven for 25 minutes with the skin side up. Flip the chicken and cook skin side down for another 10 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin, for a total of 45 minutes. Cook until internal temperature of chicken reads 165-degrees F.
Originally published April 24, 2010.
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Oh Amy, I want to come and eat with you! This looks delicious.
I know what you mean about chicken getting boring, but this looks anything but! I can’t wait to try it this week.
I made this and it taste wonderful! Added some rosemary and thyme though 🙂 Thanks for the recipe!
Hello everyone
I know I’m a little behind but I just tried this recipe and it’s amazing!! Right on!! Thank You Sooo much!!!
We are trying it tonight;) any suggestions for side dishes?
I served them with rice cooked in chicken stock with salt, pepper, ground ginger, garlic (minced and strained), and a touch of butter.
Love the honey and soy, two main staples in my house 🙂 but I am a freak about bones and chicken so I will use breast. Can’t wait to try it though.
PS: Your photos look great!!
I use the boneless chicken thighs and they are soooooo yummy, no bones
Do you bake covered or uncovered? Also any change on bakng time?
Bake them uncovered, Pauline.
Amy, can these b made with boneless, skinless chicken thighs?
Yes, but you will need to adjust (reduce) the cook time accordingly.
I’m going to try this but with boneles, skinlessthighs! Any recommendations for side dishes??
I have skinless chicken thighs marinated in BBQ sauce. What temperature do I use and for how long
i cook mine for an hour or so. until well done. lol. on 375 to 400 degrees!
I made this with boneless skinless chicken thighs and it was amazing.
Freak about bones and chicken? The bones tend to come built in with Chickens.
Lol
Cows and pig
come built with them too
Your photos are always so vibrant. Love them! Great dinner dish!
Thanks. Our chicken gets boring, too. We also like dark meat – this will be on my table next week. All help appreciated.
Always up for a new chicken recipe. My youngest is always whining, “Chicken again??” Yeah, buddy.
We eat a LOT of chicken. I just bought a ton of chicken today, I think I’ll marinate some of it this way for tomorrow night, thanks!
I just bought some chicken thighs tonight. Can’t wait to try this recipe. Kind of reminds me of my favorite salmon recipe.
How in the heck did you make chicken thighs look sexy? That’s really hard to do 😉
Lori I have made these many times absolutely delicious. I have 16 of them in the oven right now
I have never made chicken thighs, but how much we do want to bet that my husband would LOVE them?!
You just made a “non dark meat lady” think twice…and perhaps cross over to the DARK SIDE! 🙂
Happy Birthday , Amy!!!! Just thought I’d spread the word. Love you and hope you are having a wonderful day. Mom
That is so sweet! Nothing like a wonderful mother-daughter relationship! I didn’t have it with my mother, probably too many of us!, but my daughter and I love each other unconditionally, just as God loves us!
Now that looks absolutely delicious! Great photography too. I grew up in a white-meat-only family, but only after venturing out into the world of dark did I truly find my nirvana. So much more flavor! 🙂
and ex-squeeze me? HAPPY BIRTHDAY!!! mine is Saturday, we’re practically TWINS! 🙂
Amy, Happy Birthday! I hope it was a great one!
if i haven’t tired of chicken by now, i doubt i ever will. there are so many ways to prepare it, and this one appeals very much!
ah, your mom came through for us–happy birthday! 🙂
Sounds like an excellent marinade…and that picture makes me think twice about always eating white meat. 🙂
I love a similar marinade a friend taught me — just made a big batch last week! I like to add a little mirin to it as well, but then I use a little less soy sauce and honey to offset what the mirin adds.
The photos are fabulous, Amy!
This is the top searched recipe on my blog! 🙂 LOL.
I love love love this recipe it’s one of our favorites, for sure!
your pictures are gorgeous, as always! xo 😉
Made similar recipe and marinade last night. Had the same ingredients but not the measurements. Thanks now I can make your recipe when I use more chicken.
these look AMAZING! thanks so much for sharing — will make them soon!
we eat thighs most of the time and today I used this recipe. VERY yummy thank you. I did change on thing I used 2tbs. of seasame oil instead of any olive oil. It marinated for 8 hours prior to cooking. I should have made more! ’cause it’s gone.
hi Amy
I found your recipe through TasteSpotting when doing a search for finding a new way to cook chicken and would like to give this a go, but I can’t tell what kind of soy sauce you’re using. I have sweet, thick (Indonesian) soy sauce but I doubt that’s what you’ve used because my mother tells me that that burns very easily, hmm?
Myra =]
My boyfriend loves when I make this! Such a great recipe.
Well I found this recipe online realized that I have all of the ingredients so letswait and see but it is smelling spectacular.
So delicious! Followed recipe exactly and it felt like real cooking when you get to turn the chicken during the cook time! Great favors and the house smelled delicious!
I cooked the thighs according to the recipe, and even before I turned them over for the last 10 minutes they were burnt and it took me a week to scrape off the burnt honey off the pan. Next time i’ll turn down the heat, I wonder if anyone else has come into this problem! But it was still very tasty, great recipe
Yes, the skin was almost black on mine as well! Will them down the heat or shorten time.
Yes, I had the same problem – it burned. I got back on this site to warn people of that. I tried making it a second time, thinking that I had made a mistake the first time. Burned again, and ruined the non-stick pan. But I loved the looks and smell of this recipe, so next time I just lowered the temp to 375 and baked for 35 min. It was perfect. So delicious!
No harm done about the pan since I’m getting away from non-stick anyway. I’m also getting away from plastic bags. I just marinated the chicken in a covered bowl and turned it a couple of times during the day.
This was so easy and your photos look so delicious, but my chicken came out a bit bland. Perhaps the problem was that I pulled the skin off in an effort to be healthier. I have to try this again with the skin, because the ingredients themselves tasted good, and the chicken came out with a lovely color. I suspect the extra crispiness of the skin would have tied it together beautifully.
Howdy! Yep. I wouldn’t recommend removing the skin until after it has cooked. The skin helps hold in the juices and adds flavor. You can still cut fat and calories by removing the skin after it has cooked.
I’m sorry but does the chicken bake skin side down, and then skin side up or vice versa? The directions are “skin side up, then turn skin side up”. I know you mean skin side down in one of these. Which side bakes first? Thanks.
Whoops! Bake skin side down and then skin side up so it will crisp up.
Hello! I am going to cook these tomorrow night! 🙂 I am going to use boneless chicken breasts and I was just wondering how long can I let them marinate?
Hey Elena!
I think letting them marinate for up to a day is fine. Enjoy!
Okay, thanks! 🙂 Can’t wait to try them, they look delicious!
Holy cow these were delicious!! I used the boneless/skinless thighs and they worked perfectly. I turned the temp down to 400 and only baked them for about 35 minutes. They were fairly small and I didn’t want it to burn! These will be added to my rotation! Thank you!
Thank you! I scrolled through so many comments before I saw someone who used boneless chicken thighs. You just saved our dinner! You rock!
Found you on Pinterest and this looks great! I don’t think you should worry though about people putting your instructions on the pin, b/c once they taste this yummy goodness they’ll be finding that pin and going to the source to see what other deliciousness awaits them 😉 Plus, if they don’t care for it, they don’t have your site pulled up to comment on, lolol.
Found you via Pinterest! These were delicious! I’ve been trying to use chicken thighs more since they are cheaper (and tastier!) then breast meat. Thank you!
Very easy to make and it tasted very good. We loved it.
Made tonight! It was delicious! I always seem to make chicken dry but not tonight, it was so so good! I made with bone in and skin on the chicken.. so both work im assuming!
Hey! I made this dish last and OMG! it was delicious. I will definitely add this to my repeat dishes. Thank you for sharing this recipe with us.
Thank you & Love the recipe. I made mine tonight!
Made these a few months ago… Delish! Making them again tonight! Must try!
Do you discard the marinade,putting chicken in dish to bake with no juice – I never like to cook chicken in the liquid it has marinaded in – I did not read all the comments so sorry of you already addressed this.
I add a little of the marinade, but not all of it.
These looks delicious, Amy! I love the flavor combo of these ingredients and chicken thighs are my favorite cut, too. Pinning…can’t wait to try! 🙂
Absolutely delicious!! I marinated the chicken overnight and turned out wonderful!! Thanks for sharing this super yummy recipe 🙂
This recipe looks yummy and simple…can’t wait to try it. One question…is the cooking temp and time for bone-in or boneless thighs? Thanks so much!
Hello Melissa,
The cooking temperature and time are for bone-in thighs.
Happy cooking!
I fixed this tonight for dinner. It was really good!! 🙂
Hello Dana,
So happy you enjoyed it! It’s such an easy recipe too. Happy cooking!
Do you think you could freeze the chicken in the marinade for future use and have it turn out okay?
Hello Tiffany,
That’s a great question, but I’m not sure how that would turn out. If you give it a try let me know, and I’ll be sure to do the same if I test one or two next time I make it.
This was soooo delicious! We had a ton of thighs/legs so I’ve been trying a few different recipes lately. The last one was a lemon/thyme which was amazing, but my boyfriend and I liked this one EVEN BETTER! The one thing I did slightly change, and would highly recommend, is that I added some red pepper flakes and chili powder for a little kick. We like spicy in my house and it really rounded out the sweet/salty combo. I cannot wait to make this again! Thank you!
Hey Tiffany, I don’t see why it would be a problem freezing the ingredients in the bag, they do it at the supermarkets!
My husband and I both love the dark meat. Tonight I tried your recipe. We both loved it! Thank you!
Hello KT,
So glad to hear it!
I just prepared and have this marinating in the fridge now! It smells so good just marinating that I can’t wait until it’s time to bake it and then ready to eat! I read about acid in a marinade and took your advice and added a dash of vinegar! Thanks for sharing this recipe! We too eat a TON of chicken (and pork) and I’m always looking for new ways to prepare them.
Let me know how it turns out!
It was delicious!!!! The Family LOVED it!!! I’m glad I found it!!! Thanks for sharing!!! 🙂 🙂
I found this recipe on pinterest and have made it twice. My husband wants me to make it weekly, it’s that good. Thanks!
Yay! It’s so easy it’s hard not to have it as a weekly go-to for us too.
I made this tonight. Delicious!!! It is one I will make again for sure. Thank you for posting such a delicious recipe and photo 🙂
I made this for dinner tonight and the kids loved it. I slow cooked mine in the oven so the sauce didn’t thicken very much, this didn’t alter the taste and afterwards i reduced the sauce down on the hob and have kept it as a stcky marinade for next time 🙂
Yay, Vicki! I bet that sauce is incredible.
Thanks for the recipe! I have used it many times and have featured it in a Spring/ Summer freezer meal post where I used your marinade for kabobs. Thanks! http://heartofafarmgirl.wordpress.com/2014/03/11/spring-and-summer-freezer-meals/
I was looking for an easy baked chicken recipe, and I found your recipe on pinterest – it was AMAZING! I used the leftover marinade to cook shaved brussel sprouts to go with it… delicious!
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I made this today with chicken thighs and they were Excellent! Tender, moist, great flavor. The only problem I had was that the marinade bubbled up and spilled over causing quite a smoke show. Not a biggie but I was wondering if anyone else encountered this problem and how to avoid it in the future. Maybe I used too much marinade?
Thanks for any input. and I will be making these again!!
The bubbling happened to me also, but not to the point of spilling over. I used a 9 by 13 pan with edges that go up a few inches.
These look super fantastic!
What would I adjust the cooking time for boneless thighs? Also, what would be the shortest yet still effective marinate time?
Found this on Pinterest this week, husband could not stop raving about how good it was! Made 8 thighs, so I doubled the recipe. Soooo good, we will definitely be having this again!! Thanks for sharing!
Is this sauce good to Marinate and then bbq the chicken?
Yes, that would be perfect!
WOW Amy, I just inhaled two of these thighs waiting for my husband to come home. They are out of this world! I will be making these again and again!!! Awesome recipe!
😉 So glad you enjoyed them!
Hi! I’ve made this twice already and it is so good! I have a question though. The recipe says to start with skin side down and end up with skin side up but it doesn’t end up that way if I follow the directions. Which way does the chicken go when you start baking? Maybe I’m just reading it wrong and sorry if you’ve already addressed this in another comment.
Anyway, awesome recipe!! Thanks =)
Hello Patsy!
There was a typo within the body copy of the post (fixed now), but the printable recipe should be reading correctly. Skin side down first, then skin side up to finish cooking.
Wonderful recipe! Even my toddlers gobbled it up. That’s when you know you’ve got a winner. Put a little extra soy sauce and garlic because we love those flavors, otherwise stayed true to the recipe and it was divine! Thanks for our new favorite chicken. 🙂
I have 4 kids so we use chicken thighs a lot as they are cheaper. We are making this for the 2nd time tonight. It was a huge hit in our house. Thank you!
Btw if you start skin down for 25min, then turn skin up for 15, and turn again for last 10 it would make it skin down. What did I miss? I just start skin up and it seems to work though.
I am so sorry about all the confusion with instructions on flipping, etcetera. I just edited the recipe and post so everything should be clear now. No flipping is really necessary at all. I just think it cooks more evenly and helps avoid dryness, but the most important thing is to make sure the chicken is done and cooked through.
This is a wonderful recipe! I cooked the chicken without the skin, in the marinade, in a foil lined 9×13 pan. No problem with dryness, and cleanup was a breeze. The extra sauce was spooned over rice and steamed veg. I wonder if anyone has used a crock pot, although you wouldn’t get the yummy crispy flavor. Thank you!
Oops,. forgot to add that I used sesame oil instead of the regular oil
I made this with boneless breast,and for a little crunch I added a handful of walnuts…YUM
Found this recipe the other day and decided to make it for dinner tonight – was definitely worth it!
Saving for future use 🙂
Thanks for an awesome recipe!
Thank you for letting me know, Michele! 🙂 We enjoy it too.
Hi Amy. Was just gonna marinate my thighs now to try for the first time , question is mine are boneless and skinless
Would it still work nicely? Baking directions suggestions? I assume no flipping needed and dould it need less cook time! Would they dry out and should I cover then at all
Tnx. This is my dinner plans for tongiht. Looking forward to tasting it 🙂
Sue
Hello Sue,
Maybe reduce the cook time to about 20-25 minutes, and I think covering them for the last little while should help them not dry out.
Mine were boneless and skinless and they turned out great and really moist. Hope this helps!
How long do you cook if they are boneless and skinless- were they covered?
Thanks
I did 400 degrees for 30 minutes uncovered
I just made this tonight and I marinated the chicken in orange juice for a couple hours beforehand. I don’t think I achieved the desired result though since I used OJ from concentrate instead of fresh squeezed. I might have gotten more of an orange flavor had I used fresh juice and and some zest as well. Otherwise, it turned out pretty good although I’m not sure I like how much grease there was at the bottom of my pan that the chicken was essentially swimming in by the end of the cook time. Any suggestions on reducing that grease?
MADE THIS ONE THE GRILL LAST NIGHT AND THEY WERE SO DELICIOUS!!! I’VE ALREADY SHARED IT WITH A FEW LADIES IN MY OFFICE TO TRY!! THANKS SO MUCH FOR POSTING THIS!
I didn’t have any ginger so I substituted Chinese Five Spice. Also, substituted 1 TBSP for 1 of the Olive Oil. These were delicious.
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I made this a couple of days ago for dinner…it was delicious! The hubby gave me 2 thumbs up!
So this is looking delish! I have my chicken out and ready to cook! my question is it necessary to marinate the chicken prior to cooking for this recipe or can i jump right in?
You can jump right in. That’s what I do since I’m a poor planner when it comes to meals. You can marinate it before hand too though if you wanted
Mine is burning as we speak. I’m even cooking it at a lower temp. What gives? 🙁
Do you have it centered in the oven or close to the top? That is the only thing I can think of.
Ya gotta love a recipe that brings Mr Picky to a drooling standstill the moment he walks in the kitchen door!!!! I doubled the “marinade” and substituted Ginger Paste. I’m not sure what I loved more about this recipe the taste of the final product or the lack of prep and dirty dishes. I used one knife, one measuring cup, a fork and one 9×13 glass dish. That’s my kind of prep!!!
Ooooh ginger paste! I need to get or make some of that. Isn’t it the easiest recipe ever? Glad y’all enjoyed it!
loving this recipe!!! My husband and kids love it as well. What is even better is my mom was down and she is the best cook I know, she is a true European no recipe needed does it all by taste kinda gal. Well I made his for her and my boys and she was in love with it she asked me for the recipe! That is HUGE! So thank you sooooo much! It is in our regular meal plan! 😉
Yay Carmen! I’m so happy to hear that! 🙂
dam good.
make it all the time.
so easy
Easy recipes are the best!
Just made these tonight, everyone loved the dish. Plus neighbors made fresh Italian bread to soak up the juice. Thanks agian.
So happy to hear you enjoyed it. Sounds like you’ve got some great neighbors!
Made this last night using skinless/boneless chicken and it was wonderful! I just turned the temp down to 400 and let the chicken cook uncovered for 20 minutes. I did 1 flip after the 20 minutes to ensure I was cooking thoroughly and let it cook on the other side for 5-10 minutes with a watchful eye so it did not burn. Yes, the marinade was darkened on the pan but after hurrying to plate the chicken, I quickly rinsed the dish and added some dish soap to help bring up any extra mess. No issues! My 2 year old and picky hubby LOVED it. Will most def be making this again!
Happy to hear that you and your family enjoyed it, Christine. I do that quick to the sink to soak move all the time. Makes cleanup after eating so much easier for many dishes.
I made this last night and it was delicious! My boyfriend loved it so much, he ask that it become a staple in our weekly meal plannings! Thanks so much for the great recipe! He suggested using this marinade for chicken drumettes!
This looks great! What do you typically serve with the chicken? I’m looking for a Mother’s Day meal to make 🙂 thanks!
Hello, Anne. Roasted potatoes, Garlic Lemon Green Beans, Wasabi Cucumber Sesame Salad, and/or a big tossed salad would be nice.
Is the total baking time 25 minutes or 45 minutes? The * is throwing me off because it says 10 minutes then flip for another 10 minutes but that would only be 20 minutes. So I’m assuming its 25 skin up, then 10 min skin down, then another 10 skin up for a total of 45 min?
A total cook time of 45 minutes. I just edited to make that clear.
Could you marinade these and then cook them on a George Foreman?
Yes, that should work. Of course cook time will need to be adjusted.
Thank you for this recipe. I made it exactly as is, and it was delicious. It’s my new go-to weekday recipe!
You are welcome, Dee! I’m so happy to hear that you enjoyed it.
Easy recipe. Marinated overnight…..delicious. Family loved it. Will definitely make it again.????
Great to hear it, Kat!
Can you used frozen chicken thighs or do they need to be thawed out?
Yes, but if you use frozen you will need to adjust cook time until chicken is done.
Wow – this was SO good! I subbed sesame oil for olive oil since someone suggested that & used jarred ginger since I had that on hand. I also used boneless, skinless thighs cooked at 400 degrees for 20 minutes, flipped & then 10 minutes (per someone’s suggestion). Wow… wow… wow… and so easy! I marinated it for about 4-5 hours & then poured all the chicken & marinade into a 9×13 pan for cooking. I served it over Jasmine rice & used the bubbling juices from the pan to pour over the rice & chicken… Heaven!
Those bubbling juices are like liquid gold, Gwyn! Sesame oil is a fabulous substitute—so much flavor!
I made this a few hours ago and I am completely satisfied with everything. The smell was AMAZING and it was so juicy with a nice crunch. Shared this recipe with my friends.
Happy to hear that you enjoyed it, Firoza!
I googled “chicken thigh kid friendly” and this was the first result. I only cooked 2 thighs so I modified the recipe. I used 1 tbsp olive oil, 1 tbsp soy sauce, 1 1/2 tbsp honey, about 1/2″ fresh grated ginger, and one clove of garlic, salt & pepper. Always use a little more pepper than you think is necessary to really bring out the flavor. I have a basically vegetarian toddler who actually tried this chicken! THAT is a huge deal. My other even pickier toddler (who would prefer to starve than touch anything home cooked) gobbled it down and asked for seconds. You, my friend, are a miracle worker. This dinner was a huge success. THANK YOU!
Making this now, ginger paste, more sesame oil than olive, and added some ponzu..for some acid…boneless thighs ..will let you know….serving with yellow rice. May use some marinade in place of water…
Sounds very delicious, Mary.
Made this today (all the way in New Zealand) and turned out just like the picture. Tasted amazing – the fussy kids ate it so must be awesome. Thanks for the recipe!
Oh, I’m so happy to hear that, Katie! Happy picky eaters make me happy too! 🙂
My sister and I LOVE chicken thighs!! 🙂
I REALLY do not cook meat often and SEVERELY suck with chicken. Your cooking instructions were super easy to follow (thank you!) But I did make a few altercations, I thought I could share.
——–
I went through and heard people talking about trying to be healthy with taking the skin off. I cooked with boneless, skinless, dark thighs and it came out amazing.
But I did instead use (with lbs of chicken ) 4tbs of honey, 3soy, and 2 olive oil. I used powdered ginger (I didn’t have fresh) about a tsp or 2 and added about 2 or 3 tsp of chilli powder. And the same amount of garlic. Freshly minced.
I covered them in the mixture, and then put them in my baking dish. I poured the mixture over the chicken and made sure they were covered and soaking in it as the oven preheated.
After that I cooked them with the mixture in there, following the same instructions you said.
/sorry if this is super long\
It came out perfect, beautiful, and the whole family LOVED it.
Making this tonight! I was curious on what this was paired with? I am serving with white rice! it smells amazing! No burning problems here, maybe to the people who had those problems should try and mix up better and let sit for at least 45 min before putting in pan to bake!
Flavor is great although clearly your oven is either badly calibrated or there is an error in the recipe – after marinating the chicken I did not pour it over when starting to bake as I knew the honey was going to cause it to burn but clearly the amount of sauce still left on the skin caused it to blacken in less than 15 minutes at 425 degrees….I had planned to flip early & then add sauce at that time – there is no way your pictures came out of a 425 degree oven after baking for 45 minutes…I would make again but start at 350 degrees, watching carefully….I also used grated fresh ginger instead of spice.
Alison, thank you for your input. I’ve made this recipe as written many times without any problems, as have others. The photos are from the recipe as written.
In response to the comment left by Ms. “Knwoles~it~all”, I’ve cooked (professionally) all my life, and have had apprentice whom would challenge my style and direction—(almost) invariably failing their endeavors. Having said that, I would suggest that the readers having issues with times/temperatures, consider that their oven’s regulator or temp. gauge may be defective…or the chicken too fatty or too old/dry. I poured off the grease prior to the last step, and I basted (in the final 10 min.) chicken with the marinade. Amy, your technique is flawless! Continuer à faire, et profiter de votre nourriture. That is, carry on with your [job], and enjoy your food!
Made this recipe last night. First thing my husband said was”this is good” and he does not usually give any comment good or bad. Unfortunately my daughter and he ate all six pieces so I’m making this again tonight and maybe every other night hahaha. Thanks for this recipe!
That is so funny, Teodora! I’ll be making it again this week too. Happy to hear that you and your family enjoy it.
What a great chicken dish! I am definitely trying this!
Drooling over these chicken thighs, AMY!!
These will be rocking my dinner table in the near future!
Amy, just wanted to let you know I made this for dinner tonight and my husband and daughter, who both prefer boneless, skinless white meat pretty much all the time, loved it!!
I’m so happy to hear that, Susie! Yay!
What side dish would be good with this
We enjoy it with green beans, roasted vegetables or potatoes and/or salad.
Thanks for sharing this recipe. I did have to tweak it a little since I didn’t exactly have everything needed in the ingredient list. I replaced the honey with brown sugar. And since my chicken thighs were skinless, I seared them a few minutes on each side in my trusty skillet first before I put them in the oven. I also lowered the temperature to 350 and baked them for about 35 minutes instead. They came out perfect! The flavors were great and the meat was perfectly moist. So yummy! Hopefully next time I can actually make it as the recipe is written but is was a great base line to work with at the time. Thanks again!
I have mine marinating right now and I used chicken quarters. Because the sugar in the honey ,I am not going to cook it at that very high heat. I am wanting the chicken to be moist and almost fall off the bone tender, so do I cook it low and covered in the oven
Should I foil the glass dish?
If you want to. I don’t, but that is your preference.
frustiatnign because the times to cook and temp can vary!1 plp dont nkow usually what dam time or temp to cook.. i usually do 30 in 359 but then i should do longer covred? i dont know.. making it 30 min uncovred.. they dont have that thickn dark sauce rtexture as my first time.. annoying.. orob not making this again.. im a dam good chf but sutimes u can rely on otehr plps recipes.. not making this again
can i make this with skinless chicken thighs?
Awesome. Made for dinner tonight. It’s a keeper 🙂 Use boneless skinless thighs….400 for 35 min
I don’t know if you will get this in the next few minutes, I was planning on making this for dinner tonight. Do you think that ground ginger makes a huge difference? I’m fresh out but this looks amazing!!
Oh goodness … just now seeing this! It’s been a busy week. Ground ginger adds a good bit of flavor but it will still turn out nicely without it. Let me know if you ended up making it and how it turned out for you.
I made these for dinner tonight using boneless, skinless thighs. They were amazing! I’m hanging on to this recipe. My grandson’s girlfriend loved them and said they are better than any chicken she’s had in Chinese restaurants!!
So happy to hear that, Mona! Glad y’all enjoyed it.
This turned out great.
I layered a 9×13 with veggies first and set the marinated thighs over it.
Veggies and Chicken, one pot dish.
Thank you!
I made these last night – DELICIOUS! I used boneless skinless thighs and breasts – added a squirt of lemon juice to the marinade – marinated for about 3 hours. Grilled them and while they cooked, I boiled and reduced the marinade, then brushed some on the meat for a nice glaze toward the end of grilling. Made an extra batch of marinade, reduced it, served chicken over rice with a spoonful of marinade for the “gravy.” It was AWESOME!
Hi Amy, would this work if I cut down the oil as I’m following a low fat diet? Also what do u serve with this.. It looks great and I’ve got everything in the cupboard needed to make this so it’s gonna be on tonight’s menu
You should be able to cut the oil down a bit, but I may cover halfway through cooking to avoid it drying out too much. I usually serve this with sauteed green beans, roasted potatoes and a fresh crisp salad.
I actually marinated it and froze it for another day, still came out good, but i wish I read all the comments before about NOT using all the marinade lol, still good but dnt use all of it
Could you use this recipe with ribs? We love the taste of honey and soy and looking for something beside barbeque sauce for ribs.
Yes, you can, Tammy. Ribs are great with this sauce.
I added heaping Tsp. of Chinese Five Spice Powder to the marinade. It was wonderful, great recipe.
I will have to try that addition, Donna. Thank you!
Just picked your recipe of the Internet and I have to tell you MMMMM GOOD. From my whole picky family, THANK YOU.
So happy to hear that, William! Glad you and your family enjoyed it.
Olive oil is only stable until about 350 degrees Fahrenheit. That may be why people have had so many problems with the sauce burning and boiling over. I’m going to try the recipe tonight with coconut oil and let you know how it turns out. It looks amazing, so I’m looking forward to it! ^_^
Yes, please let me know how it turns out, Michelle.
It was delicious! There was some burnt sauce in the corners of the pan and a bit on the skin (it still tasted fine). I’m assuming it must be the honey. But no harm done, and it tasted great!
How long do I cook the boneless chicken with this recipe?
Boneless will take a bit less time. You will have to check for doneness during cooking and cook until done. I would start checking for doneness at at 20 minutes.
I found your recipe and my husband made this the other night. My 9 year old daughter said it was the best chicken she has ever had and I agree! Thank you so much for such a delicious simple recipe!!
Oh, that makes me so happy! Thank you for sharing that, Debra.
thanks for this re cipe. Have taken the boring out of chicken.
Every one loved it and believe it or not our 19 month old grandson
Thanks once again from Canadian fan
That is fabulous! Thank you for sharing, Jane.
Have these in the oven as I’m leaving this message. Can’t wait to start eating, looking so yummy. I went strictly by the recipe. And like you dark meat is my favorite. I bought boneless and skinless thighs, not a big fan of the skin.
Any… I made this recipe with boneless skinless thighs and they were delicious. Tonight, I made the same recipe with breasts that I cut to about the size of a thigh. After25 minutes, the breasts are burned and dry☹️. Could the different cut of meat made this much difference?
Hi Amy
I made this the other night and it so delicious! Thank you for the recipe. Do you happen to have the caloric breakdown? Trying to log for my food journal. If not no big deal. Thx Joe
I’m happy you enjoyed it, Joe. I’m sorry, I do not have the caloric breakdown.
This recipe is AMAZING!!!!!!! I will be making it again tonight for the second time!!! Fantastic. Thank you
Yay, Lisa! Thank you!
I wanted to leave a reply after making this because a lot of people will comment that they will try it but won’t necessarily come back to say how it turned out. Thank you for those who do. I made this with skinless chicken thighs. It came out absolutely delicious! So much so there were no leftovers. Just a few notes. I didn’t have the time to marinate overnight, but do it for at least an hour or put it in the fridge in the morning when you leave for work and make it when you get home. Also, I sprayed the pan with PAM. Since the sauce contains honey, it can tend to burn in the oven. This will help prevent this. I covered it for the last 10 minutes and the chicken was moist and tender. Those are my 2 cents. Enjoy!
Just made these chicken thighs. Really finger linking good. Too bad there are no leftovers.
Greetings from Holland.
Happy to hear that you enjoyed them, Robert!
looks delicious but can’t find the recipe. Just lots of comments. Please help
The recipe is at the bottom of the post before the comments.
Just so you know this website stole your recipe with no credit to you at all. Not that their version even looks edible: http://www.munchkintime.com/honey-soy-chicken-thighs-recipe/
I don’t like to use the oven in the summertime. Do you think this would cook up good in a crockpot?
I’ve never cooked these in a crockpot, but I’m sure they would be delicious. I don’t know how long to suggest.
I’m not a huge chicken fan but these thighs are absolutely delicious!!! Thanks for sharing!!!
I’m so glad you like them, Kimberly!
Just made this chicken thighs, amazing recipe and sooo good.
Thanks for sharing
You’re welcome, Gloria! Glad you like it!
Loved it! Is one of my ‘go to’ recipes now! It’s a winner!
Delicious!!! I stripped fat, but only used 7 thighs tonight and poured all the marinade over chicken. Didn’t marinate ahead of tIme. One of our faves! Thank you!!!!
Forgot to say….Served with white basmati and steam bag of Asian veggies. Easy!!
My husband loves this dish and he even requests it. That says a lot!!
I use boneless skinless thighs and marinade them at least 24 hours. I serve with Nishiki rice and a garden salad. Very delicious. Thank you!
I’ll have to look for that rice for next time.
I’ve made this several times using bone-in/skin-on thighs. The skin crisps up, adding to the deliciousness! This recipe is a favorite, served with from-scratch rice pilaf & fresh veggies or brown rice or baked potatoes, etc.
Oops! I forgot that once, we made spur-of-the-moment dinner plans, so the chicken marinated overnight. It was even more delicious!
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I made this for dinner tonight. It was great! I love the simplicity of preparation!
I’ve made this many times & it’s always a hit. I first found this recipe in 2014 & have kept it in my chicken “repertoire” since.
So happy to hear this, Elyce! It is a favorite here too.
My chicken thighs didn’t soak up the flavor at all???
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Hi Amy
I have just come across this recipe will be trying it out this week. I was wondering can fresh ginger be used instead of powdered?
Yes, you would need to finely grate it.
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I added 1/2 tsp of Star Anis Powder and a 1 tsp of lime juice to the Marinade it just a little touch of Asian Taste.
made this just now. haven’t tasted it yet but smells delicious however with the suggested time and temperature mine have come out much darker, almost entirely black. not sure what went wrong but i think it’s still edible so i’ll give it a shot
https://twitter.com/solovato/status/1064954570877665280?s=21
here’s a picture of mine 😂
I’d like to thank you for the recipe. It is soooo delicious! I made it for a family get together and everybody loved it! Thanks for sharing. 💖
I’m so happy to hear that everyone liked it, Galina.
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