Honey Soy Baked Chicken Thighs Recipe
Introduction
Honey Soy Baked Chicken Thighs offer a deliciously sticky, sweet, and savory glaze over tender, juicy chicken. This dish is simple to prepare and perfect for weeknight dinners or meal prep, delivering a satisfying burst of flavor in every bite.
Ingredients
- 2 ½ pounds boneless, skinless chicken thighs
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- ¼ cup chopped green onions
- 2 tablespoons vegetable or canola oil
- 1 ½ tablespoons garlic, minced (about 4 large cloves)
- 1 tablespoon white vinegar (optional: apple cider or rice vinegar)
- 1 teaspoon sesame oil (optional)
- ¾ teaspoon fresh minced ginger
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
- Step 1: In a bowl, whisk together honey, soy sauce, green onions, oil, garlic, vinegar, sesame oil, and ginger to make the marinade.
- Step 2: Pat the chicken thighs dry with paper towels, then season them with salt and pepper. Place the chicken in the marinade bowl and coat well. Cover and refrigerate for at least 30 minutes, or overnight for best flavor.
- Step 3: Preheat the oven to 425°F (220°C).
- Step 4: Transfer the chicken thighs along with the marinade into a cast iron skillet or baking dish. Bake in the oven for 20–25 minutes, turning the chicken twice during cooking to keep it moist.
- Step 5: Switch the oven to broil on high and broil the chicken for 5 minutes to caramelize and slightly char the edges.
- Step 6: Check that the internal temperature of the chicken has reached 165°F (70°C) before removing from the oven.
- Step 7: Garnish with chopped parsley and sesame seeds if desired. Serve hot with rice, noodles, or mashed potatoes.
Tips & Variations
- For a spicier version, add chili flakes or sriracha to the marinade.
- Use tofu or tempeh with the same marinade for a vegetarian option.
- Swap white vinegar with apple cider or rice vinegar for subtle flavor changes.
- Serve with cauliflower rice or steamed vegetables for a low-carb meal.
- Fresh orange or lime zest can be added to the marinade for a citrusy brightness.
Storage
Store leftover chicken in an airtight container in the refrigerator for up to four days. To reheat, warm gently in the microwave or in a skillet over medium heat until heated through. This dish also freezes well; freeze in portions for up to three months and thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs tend to stay juicier and develop better flavor with this marinade and baking method. Chicken breasts may dry out more easily at high heat.
Is sesame oil necessary in the marinade?
No, sesame oil is optional. It adds a subtle nutty flavor that enhances the dish but can be omitted if unavailable or if you prefer a milder taste.
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Honey Soy Baked Chicken Thighs Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Honey Soy Baked Chicken Thighs feature tender, juicy boneless, skinless thighs marinated in a perfectly balanced honey soy glaze with garlic, ginger, and green onions. Baked to caramelized perfection and finished with a broil for a crispy, slightly charred edge, this dish is a flavorful, easy-to-make main that pairs wonderfully with rice, noodles, or mashed potatoes.
Ingredients
Chicken
- 2 ½ pounds boneless, skinless chicken thighs
Marinade
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- ¼ cup chopped green onions
- 2 tablespoons vegetable or canola oil
- 1 ½ tablespoons garlic, minced (about 4 large cloves)
- 1 tablespoon white vinegar (optional: apple cider or rice vinegar)
- 1 teaspoon sesame oil (optional)
- ¾ teaspoon fresh minced ginger
- Salt and pepper, to taste
Garnish
- Fresh parsley, chopped
- Sesame seeds (optional)
Instructions
- Prepare the Marinade: In a bowl, whisk together honey, low sodium soy sauce, chopped green onions, vegetable or canola oil, minced garlic, white vinegar, optional sesame oil, and fresh minced ginger until well combined to create the flavorful marinade.
- Marinate the Chicken: Pat the chicken thighs dry with paper towels. Season them evenly with salt and pepper. Place the chicken in the bowl with the marinade and turn to coat thoroughly. Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight to maximize flavor absorption.
- Preheat the Oven: Set your oven to preheat at 425°F (220°C) to prepare for baking.
- Bake the Chicken: Transfer the marinated chicken and the marinade into a cast iron skillet or an oven-safe baking dish. Place in the oven and bake for 20 to 25 minutes, turning the chicken twice during cooking to help maintain moisture and ensure even cooking.
- Broil for Caramelization: After baking, switch your oven to the broil setting on high. Broil the chicken for 5 minutes or until the edges become caramelized and slightly charred, adding a delicious crispiness to the glaze.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of the chicken has reached 165°F (70°C), which is safe to eat.
- Garnish and Serve: Remove the chicken from the oven and sprinkle with chopped fresh parsley and optional sesame seeds. Serve hot with your choice of sides such as rice, noodles, or mashed potatoes.
Notes
- Marinate chicken overnight for deeper flavor penetration.
- Use low sodium soy sauce to keep sodium levels moderate.
- Optional ingredients like sesame oil and vinegar add complexity but can be omitted based on preference.
- This recipe can be adapted for tofu or tempeh to make it vegetarian.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
- Reheat gently to preserve moisture and glaze texture.
- For a spicy kick, add chili flakes or sriracha to the marinade.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion
Keywords: honey soy chicken, baked chicken thighs, easy chicken dinner, Asian chicken recipe, honey garlic chicken, healthy baked chicken
