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.
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!
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???
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.
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.
Hahaa, my family have the same issue of boring at chicken xD But we love honey soy sauce. This sauce is really divine. I can use it for pork, beef, even fish and of course chicken and it never disappoints me. So Asian in the taste xD
– Natalie
Does anyone know the nutritional value of this dish?
Yum! I just made this for dinner and it is delicious. I did marinate the chicken for about 5 hours before I cooked it in the oven. The top was a bit crispy, but the chicken stayed moist and flavorful. Will definitely make again!
This was very good! I used amino acid instead of soy sauce. Used 1 Tbl less olive oil and 1 Tbl less honey (don’t like my meat so sweet) and added 1 Tbl sesame oil, 1 tsp Chinese 5-spice and 1/4-1/2 tsp red pepper flakes. Turned out fantastic! So good!! The aroma while this is cooking is out of this world! My sauce was a little thin, so on leftovers I put the sauce in pan and added a little cornstarch just to thicken it a little. Since the flavors had a chance to meld it was even better than the first time. Next time I will marinate the chicken in the sauce.