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.
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!