Honey Soy Baked Chicken Thighs Recipe

Honey Soy Baked Chicken Thighs Recipe

How To Make Honey Soy Baked Chicken Thighs

Baked chicken thighs are always a great dinner go-to. In this recipe, they’re smothered in a sweet-salty sauce with garlic, ginger, honey, and soy sauce.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • cuphoney
  • ¼cuplow sodium soy sauce
  • ¼cupgreen onions,finely chopped
  • 2tbspcooking oil,(vegetable oil or canola oil)
  • tbspgarlic,(or 4 large cloves garlic), minced
  • 1tbspwhite vinegar,apple cider or rice wine vinegar, optional
  • 1tspsesame oil,optional
  • ¾tspfresh ginger,minced
  • lbschicken thighs,skinless, boneless
  • salt and pepper,to season
  • fresh parsley,chopped, to garnish


  1. In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.

  2. Pat chicken dry with paper towel. Trim off any excess fat.

  3. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).

  4. Preheat the oven to 425 degrees F.

  5. Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20 to 25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.

  6. Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165 degrees F.

  7. Garnish with parsley and optional sesame seeds.

  8. Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.


  • Calories: 536.61kcal
  • Fat: 36.90g
  • Saturated Fat: 9.02g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 16.39g
  • Polyunsaturated Fat: 8.21g
  • Carbohydrates: 18.23g
  • Fiber: 0.52g
  • Sugar: 15.67g
  • Protein: 32.60g
  • Cholesterol: 185.22mg
  • Sodium: 548.64mg
  • Calcium: 30.90mg
  • Potassium: 476.05mg
  • Iron: 1.82mg
  • Vitamin A: 55.55µg
  • Vitamin C: 4.65mg
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