Honey Soy Baked Chicken Thighs Recipe
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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
Instructions
- 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.
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?
Are you sure you’re commenting on the right recipe? Maybe it turned out that way because you either didn’t follow directions for THIS or you meant this for someone else’s recipe. Very upsetting, I read everyone’s comments on if they liked it, loved it, whatever… I’ll never understand changing somebody’s recipe then changing it then commenting how it didn’t turn out. Or the “oh it looks good I’ll have to make it” “what a beautiful picture” I dont have all day to look through comments unless the person has actually made the recipe as is first. I’m gathering reviews that this is a winner and that’s all I want, true and tried.
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.
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.
Can you roast potatoes in the oven at the same time the chicken is in there? I’m guessing using both racks? Thanks
Yes, and separate a bit, using both racks.
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!