Honey Soy Baked Chicken Thighs: Easy Recipe
Effortless Weeknight Dinner Chicken.
Tender, juicy chicken thighs baked in a sweet and savory honey soy glaze. A perfect 30-minute weeknight meal.
I remember my mom making something similar when I was little. The smell of soy sauce and garlic always takes me right back to her kitchen. I've tweaked this recipe over the years, making it my own simple version. It's the one my family requests most, especially on busy weeknights when I just don't have much to give. There's something so lovely about pulling a bubbling, golden-brown dish from the oven that took almost no effort at all. It feels like a little secret.
Why You'll Love This Chicken
- •So simple. It comes together in just over 30 minutes.
- •That perfect balance of sweet and savory flavor.
- •Minimal cleanup. I mean, it's basically one dish.
- •The chicken comes out incredibly tender and juicy every single time.
- •It uses ingredients you probably already have in your pantry.
Wow, just wow. I made this last night and my husband couldn't stop raving about it. The chicken was so juicy and the glaze is to die for. This is officially in our weekly rotation. Thank you for such a simple, perfect recipe!
Essential Ingredient Guide
- Chicken Thighs: I really love bone-in, skin-on thighs for this. The bone keeps them so moist, and the skin gets wonderfully crispy and holds onto that lovely glaze. You can use boneless, but you'll need to reduce the cooking time a bit.
- Low-Sodium Soy Sauce: Using low-sodium soy sauce lets you control the saltiness. It gives all the deep, savory flavor without being overwhelming. If you only have regular, maybe use a little less.
- Honey: This is what gives the glaze its beautiful sweetness and helps it caramelize in the oven. Any kind of runny honey you have on hand will work just fine.
- Fresh Garlic & Ginger: Honestly, fresh is best here. The aroma from fresh garlic and ginger is so much brighter and warmer than the powdered kind. It makes a real difference.
Complete Cooking Process
- First, just turn on your oven to 400°F. A warm oven is a happy oven.
- Grab a baking dish and lay your chicken thighs inside. Give them a little space.
- Pat the skin very, very dry with a paper towel. It feels fussy, but it's the key to that lovely, crispy skin.
- Find a small bowl. Pour in the soy sauce, honey, and sesame oil.
- Add the minced garlic and grated ginger. The smell right now is just divine.
- Whisk it all together. It takes just a moment for it to become this beautiful, dark, glossy sauce.
- Pour most of that lovely glaze right over the chicken. Save a little bit for brushing on at the end.
- Pop the dish in the oven. Now you can relax for about 20-25 minutes.
- If you like, turn the broiler on for the last couple of minutes to get the tops extra bubbly and caramelized. Just stay close by!
- Let the chicken rest for a few minutes after it comes out. It makes all the difference.
- Brush on that little bit of glaze you saved. Sprinkle with sesame seeds and green onions. It's the little details that make it feel special.
A Few Common Questions
→Can I use chicken breasts instead of thighs?
Of course! Boneless, skinless chicken breasts will work well. They cook faster, so start checking them around the 15-20 minute mark to make sure they don't dry out.
→Is this recipe gluten-free?
It can be! Just swap the soy sauce for tamari or coconut aminos, which are wonderful gluten-free alternatives.
→What should I serve with this chicken?
It's beautiful with a simple bowl of steamed rice to soak up the extra sauce. I also love serving it with some steamed broccoli or green beans for a bit of green.
→Can I prepare this ahead of time?
Yes, it's great for that. You can mix the glaze and pour it over the chicken in the baking dish, then cover and refrigerate it for up to 8 hours before baking. You might need to add a few extra minutes to the cook time if it's going in cold.
Honey Soy Baked Chicken Thighs: Easy Recipe
Honey soy baked chicken thighs are quick and easy! Ready in 30 minutes, these tender and juicy chicken thighs are perfect for any night.
Timing
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Recipe Details
Ingredients
For the Chicken
- 018 bone-in, skin-on chicken thighs (about 2.5 lbs)
- 021/2 teaspoon salt
- 031/4 teaspoon black pepper
For the Honey Soy Glaze
- 011/2 cup low-sodium soy sauce
- 021/3 cup honey
- 032 tablespoons sesame oil
- 043 cloves garlic, minced
- 051 tablespoon fresh ginger, grated
- 061 tablespoon cornstarch (optional, for a thicker sauce)
For Garnish
- 011 tablespoon sesame seeds
- 022 green onions, thinly sliced
Instructions
Preheat your oven to 400°F (200°C). Arrange the chicken thighs in a single layer in a 9x13 inch baking dish.
Pat the chicken thighs completely dry with a paper towel. This is the secret to crispy skin! Season both sides with salt and pepper.
In a small bowl, whisk together the soy sauce, honey, sesame oil, minced garlic, and grated ginger until well combined. If using cornstarch, whisk it in until smooth.
Pour about three-quarters of the glaze over the chicken, making sure to coat each piece. Reserve the remaining glaze for later.
Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
For extra color and crispiness, switch the oven to broil for the last 2-3 minutes. Watch it carefully so the honey doesn't burn.
Remove the chicken from the oven and let it rest for 5 minutes. Brush with the reserved glaze.
Garnish with toasted sesame seeds and sliced green onions before serving. Serve with the pan juices spooned over top.
Notes & Tips
- 1The glaze will thicken as it cools. The pan juices are liquid gold, don't let them go to waste!
- 2Feel free to add a pinch of red pepper flakes to the glaze if you'd like a little bit of heat.
Tools You'll Need
- •Don't skip patting the chicken dry; it's essential for crispy skin.
- •Reserve a bit of the glaze to brush on after baking for a fresh, glossy finish.
- •Keep a close eye on the chicken if you use the broiler—the honey can go from caramelized to burnt very quickly.
- •Let the chicken rest for at least 5 minutes before serving to keep it juicy.