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posted by Amy Johnsonon April 24, 2016 (updated Sep 14, 2021) 302 comments »
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Honey Soy Baked Chicken Thighsrecipe 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 thinkwith 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 relativelyinexpensive, too, but use whatever kinda chicken you like.
ThisHoney 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. Flipthe 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. TheseHoney & Soy Baked Chicken Thighs would be mighty tasty grilled as well. Check out theHoney Jalapeno Grilled Chicken Recipefor instructions on how to grill chicken thighs.
Honey Soy Baked Chicken Thighs Recipe
Honey Soy Baked Chicken Thighs
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Thissuper 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 bagand turn chickento coat each piece, then place in refrigerator tomarinateuntil ready to cook, up to a day ahead.
- When ready to cook, add chicken and marinade to abaking 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.
Did you make this recipe?
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Originally published April 24, 2010.
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originally published on April 24, 2016 (last updated Sep 14, 2021)
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302 comments on “Honey Soy Baked Chicken Thighs Recipe”
Meanbutt —Reply
First off, people please learn how to read a freaking recipe! It’s ALL spelled out there for you!
2nd don’t go changing a recipe and then blame the creator/blogger/poster for your stupid dumbass changes you made and it didn’t turn out right 😡
3rd get a freaking thermostat to check your oven temperature as oven temps very as do microwaves and any appliance that heats and cools! Just putting it out there people!
4th no one cares about the changes you made because you are a calorie counter or healthy eater! We would like to know how it turned out and what sides you made to go with it! NOTHING else is needed!
I’ve made this many, many times for multiple occasions and I’ve always followed the instructions exactly as written and I’ve NEVER had any problems! It turns out perfect each and everytime! I haven’t had any problems with burning either! This recipe is perfect in every way possible! If your dish didn’t turn out then there’s something you did wrong and not the person posting the recipe! This is a excellent tried and true recipe and I’m making it again tonight for a potluck lunch at work tomorrow! It’s my go-to crowd pleasure!Sashae —
I made this today and it was delish!!!!! It was perfect👌🏻👌🏻👌🏻
I had it with roasted vegetables and basmati white rice.
Thanks so much for your recipe!!!!
Karen —
I hope your mood has changed in the past three years .
Emily —Reply
This looks so good! I’ve started to try and cook chicken thighs since moving out into the real world and have been relying on recopies because we never ate them when I was a growing up. When I bought them they were almost rolled up in the package? Is this normal and should i leave them like that when cooking, or is okay to pull the thighs open so they’re flatter while baking?
Thank you!!
Di —Reply
Grandchildren loved it and wanted me to share with their mum – so she could make it. It’s a winner!!!
G —Reply
I stumbled across this recipe some time last year and my family has loved it ever since; it’s a staple in our household! But recently with the pandemic, I have not been able to find chicken thighs 🙁 I was able to find chicken wings today (the wingettes) and was wondering what might you recommend changing for making this dish using chicken wings instead of the chicken thighs?
Deborah —Reply
Absolutely delicious!!!!!!! Turned it over after 35 mins for 15 mins. Was perfect. The smell was divine. Thank you!! (I actually chopped a bunch of vegetables under the chicken and they were amazing too)
eric levine —Reply
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
chef eric levine —Reply
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Thank you. Amy!Sonia —Reply
Now it is holiday and I have a lot of time to make whatever I want for dinner and your chicken recipe is always one of my favourite choice! Happy New Year!
Robert —Reply
This is a home run. I minced a jalepeno and put on bottom of roasting pan so the juices I basted the chicken with had some heat.
SmoQ —Reply
Great recipe! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!!!
Emma Alex —Reply
Wow, Looking much delicious, i will try it soon and will share my experience.
Kari —Reply
I have made this recipe several times. I follow the recipe and directions and it always turns out crispy, juicy and absolutely delicious. I usually make it with steamed broccoli and white rice. I serve the chicken over the rice. One of my favorite dinners.
Kim —Reply
I have made this so many times and it’s such a favourite in our home. Very tasty!
Jack friedhof —Reply
Just wondering what turned it red, going to try it tonight looks great.
Amy Johnson —
The soy turns it a bit golden.
LFK —Reply
I’ve been reading that cooking thighs to 190 to 195 F results in the melting of collagen in the dark meat and incredibly tender thighs (See America’s Test Kitchen). 165 F is good for white meat. I like your flipping approach to avoid burning the glaze at 425 F. I was doing a web search to see how other cooks were balancing doneness against burning a sugar based glaze. I just cooked a NYT’s recipe for honey/soy glazed chicken that was good w/regards to the skin being done, but the meat only got to 175 F. https://cooking.nytimes.com/recipes/1019804-honey-and-soy-glazed-chicken-thighs. I’ve bookmarked this web page and will give your recipe a try when I have a hankering for this dish again!
Amy —Reply
Is the cooking time the same for boneless skinless chicken thighs?
Amy Johnson —
It should take less time for boneless chicken thighs. I haven’t used boneless skinless chicken thighs for this recipe to be able to tell you how long it will take.
Arleen D —Reply
One of my family favorite meals. So easy to make and it’s delicious.
Laura —Reply
Frankly, I am not a very good cook. But this recipe helps me to please my family as it comes out perfectly cooked every time! I usually get about a 5-6 lb package of chicken thighs and double tge recipe, then bake it in a casserole dish. Hubby loves it especially.
Jay —Reply
This recipe doesn’t require dredging the chicken lightly in flour before coating it in the honey/garlic, what will be the difference?
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