Honey Soy Chicken Thighs - Dressed in a sweet and savory honey soy sauce, these chicken thighs are so easy to put together and taste delicious! It’s an easy one-pan dish your whole family will love.
A little sweet and a little savory come together to make this finger-licking good Honey Soy Chicken Thighs recipe. Tender chicken is marinated and baked in a well-balanced honey sauce to create a show-stopping dish that will wow your family and guests!
Just like my 30-Minute Chicken Stir Fry and Instant Pot Chili, this recipe is easy to throw together and takes almost no time to prepare. Plus, the oven does most of the work! Serve it over arugula quinoa salad or mashed potatoes for an epic family-friendly meal.
There’s no searing involved in this recipe. Instead, the honey soy sauce chicken is baked in its marinade and finished with a quick broil. In the end, you’ll have juicy and tender chicken thighs that are perfectly caramelized and smothered in an out-of-this-world sauce.
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Ingredients for honey soy chicken
Boneless and skinless chicken thighs are marinated in a honey soy sauce that is both sweet and savory. If you can, use raw honey in the marinade for added nutrients and natural sweetness! These are the rest of the ingredients you need:
- Boneless and skinless organic chicken thighs
- Olive oil
- Fresh ginger and garlic
- Raw honey
- Soy sauce
- Salt and pepper
Combine all of the marinade ingredients together in a large bowl before preparing the chicken.
How to bake chicken thighs
Step 1: Place the chicken in the bowl with the marinade. Let it marinate for at least 1 hour.
Step 2: Pour the chicken and marinade into a cast iron skillet or a shallow baking dish and bake until the chicken is cooked through. Flip each piece a few times to ensure all sides turn out juicy and tender.
Step 3: To finish, broil on high for 5 minutes to achieve a beautiful crust all around the outside of the chicken.
Step 4: Garnish with fresh parsley and serve with rice or mashed potatoes. Pour some extra sauce over the plated chicken and enjoy!
Recipe tips and variations
- You can use chicken breasts instead of thighs, but they will need a little less time in the oven. Chicken breasts can dry out easily, which is why I recommend using an internal thermometer to check when they’re done.
- You can also use bone-in, skin-on chicken thighs to make this recipe. They’ll take about 10 or 15 minutes longer in the oven.
- Baked chicken thighs and breasts are cooked through once they reach 165ºF.
- The chicken thighs need at least 1 hour to marinate but can be left for up to 24 hours. Keep the chicken in a bowl with the marinade in the fridge until it’s time to cook.
- If you don’t have raw honey, regular honey will work just as well.
- Craving sweeter flavors? Try my Baked Pineapple Chicken Thighs instead.
Storing and reheating leftovers
Cooked chicken thighs make delicious leftovers! Make sure to store them in an airtight container in the fridge for up to 5 days. To reheat, place the chicken in the microwave and cook on high for a few minutes.
Alternatively, bake the leftovers in a 350ºF oven for 5 to 10 minutes or until warmed through.
What to serve with honey soy chicken
The Asian-inspired flavors in this sweet and savory chicken go so well with a variety of side dishes, like:
More chicken recipes to try for dinner
These chicken thigh recipes are juicy, tender, and easy to prepare when you’re craving something delicious for dinner:
- Chicken Thighs and Rice Casserole
- Honey Garlic Chicken Thighs
- BBQ Baked Chicken Thighs
- Greek Chicken Shish Kabobs
- Chicken Thigh Mushroom Casserole
- Easy Baked Ziti with Chicken
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📖 Recipe
Best Honey Soy Chicken Thighs Recipe
Equipment
Ingredients
Instructions
- In a mixing bowl combine olive oil, ginger, honey, soy sauce, garlic, salt and pepper.
- Rinse and trim off all of the fat from the chicken, then place it in the bowl with the marinade. Marinade chicken for at least 1 hour.
- Preheat the oven to 400F. Place chicken thighs and marinade in cast iron or baking dish and bake for 35-40 minutes, or until chicken is cooked thru, make sure to flip the chicken few times, that way the chicken will be juicy & tender without dry top.
- Optional - After flipping the chicken on the other side, broil on high for 3-5 minutes or until beautiful roasted color.
- Garnish with chopped parsley, serve with fried rice or mashed potato, and make sure to pour the sauce over the chicken when serving.
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Notes
- Chicken Options: You can use boneless, skinless chicken breasts instead of thighs if you prefer. Just keep in mind that they cook a bit faster and can dry out more easily, so it’s best to use an internal thermometer to check for doneness.
- Bone-In Thighs: This recipe also works well with bone-in, skin-on chicken thighs. They’ll need about 10 to 15 extra minutes in the oven, depending on their size.
- Cooking Temperature: Whether you're using thighs or breasts, the chicken is fully cooked when it reaches an internal temperature of 165ºF.
- Marinating Time: The chicken needs to marinate for at least 1 hour, but you can leave it in the fridge for up to 24 hours. Just keep it covered in a bowl with the marinade until you're ready to cook.
- Honey Substitute: If you don’t have raw honey, regular honey will work just fine!
Nutrition
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Lisa
Love this recipe I add a dash of sesame oil & I serve it with white rice and sprinkle green onion on top and a homemade coleslaw!!! Absolutely the best!!! Can’t get enough
Brittany
Great flavor! But for some reason the sauce never thickened. I am no chef by far! But I’m wondering if you have any idea what might have happened?
Munchkin Time
Thank you, Brittany! As for the sauce, it shouldn't be thick.
Rosanna
A staple at our house! The kids request this chicken regularly. I add paprika and we call it lava chicken .
Munchkin Time
Thank you, Rosanna! I am so happy your kids love this chicken recipe, or like you call it lava chicken! Adding paprika sounds so yummy, thank you for sharing! 😀
Rhonda
I was looking for a recipe to use some boneless skinless thighs and came across this one. I was skeptical because it seemed too easy. No searing, very little prep etc. Wow, was I wrong and pleasantly surprised. This will be a recipe I go to time after time. I ended up marinating for about 2 hours but if I have time will do it overnight next time as the flavors just seasoned the chicken so well. Seriously, this couldn't be easier or tastier!
Munchkin Time
Thank you Rhonda, for your awesome recipe review! I am so happy you like this chicken thighs recipe! 😀
Cindy
This is a household favorite for us! To add a little twist, I stir fry whatever veggies we have - tonight it’s peppers, onions and shredded carrots - in a few tsp of olive oil first, then add the chicken and sauce and pop it all on the oven. Veggies provide a little texture, color and substance, making this a complete meal. I spoon it over jasmine rice and even the leftovers are highly coveted. Thanks for this delicious, easy weeknight staple.
Munchkin Time
That sounds absolutely delicious, Cindy! Thank you for your awesome recipe review!