These Honey Soy Chicken Thighs combine sweet honey and salty soy sauce into a sticky, savory glaze. The recipe is incredibly forgiving and perfect for a quick weeknight dinner. Chicken thighs stay juicy and tender, making these honey soy chicken thighs a foolproof favorite.
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Why You’ll Love This Honey Soy Chicken Thighs
- Forgiving & juicy: Hard to overcook, thighs stay tender every time.
- Marinade doubles as glaze: One sauce for marinating and a sticky finish.
- Minimal prep, big flavor: Pantry staples deliver high-reward results.
- Versatile serving: Great over rice, noodles, salads, or in tacos.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs (about 1.2 kg)
- ⅓ cup soy sauce (use reduced-sodium if preferred)
- ¼ cup honey
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp chili flakes (optional, for a little heat)
- 2 tbsp vegetable oil
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
Tools: A large mixing bowl, whisk, baking dish or zip-top bag for marinating, and a sturdy oven-safe skillet or baking sheet.
Notes: The quality of your honey and soy sauce really matters here—they’re the backbone of the flavor. And don’t skip the fresh ginger and garlic; their bright, aromatic notes cut through the richness perfectly.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 18 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes (plus 30 minutes marinating) | Cook Time: 35 minutes | Total Time: 45 minutes (active)
Before You Start: Tips & Ingredient Notes
- Bone-in, skin-on thighs are non-negotiable. The bone keeps the meat incredibly moist during cooking, and the skin becomes wonderfully crispy, providing a fantastic textural contrast to the sticky glaze.
- Don’t rush the marinating time. Even 30 minutes makes a noticeable difference, but if you can let it go for a few hours (or overnight), the flavor penetrates deeper, making each bite more complex and savory.
- Pat your chicken thighs dry before marinating. Excess moisture can steam the skin instead of letting it crisp up. A quick pat with a paper towel ensures you get that beautiful golden-brown finish.
- Use a skillet that can go from stovetop to oven. Starting the chicken on the stove gives the skin a head start on crisping, and finishing in the oven cooks it through evenly without drying it out.
How to Make Honey Soy Chicken Thighs
Step 1: In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and chili flakes (if using) until the honey is fully dissolved and the mixture is smooth. You’ll notice the aroma immediately—savory, sweet, and a little spicy. Take about one-third of this marinade and set it aside in a small bowl; you’ll use this reserved portion for glazing later. This separation is key to food safety and ensures you have a clean, reduced sauce to brush on at the end.
Step 2: Place the chicken thighs in a large zip-top bag or shallow baking dish. Pour the larger portion of the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours. If you’re short on time, even a brief 15-minute marinade will impart flavor, but longer is always better. The acid in the rice vinegar will gently tenderize the meat while the salty-sweet mixture works its way in.
Step 3: Preheat your oven to 200°C (400°F). Remove the chicken from the marinade, letting any excess drip off, and pat the skin dry with paper towels—this is crucial for crispiness. Discard the used marinade. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, skin-side down. You should hear a satisfying sizzle. Cook for 5–7 minutes without moving them, until the skin is golden brown and releases easily from the pan.
Step 4: Flip the chicken thighs so they are skin-side up. Transfer the entire skillet to the preheated oven. Roast for 20–25 minutes, or until the chicken is cooked through and registers 75°C (165°F) on an instant-read thermometer inserted into the thickest part without touching the bone. The skin will continue to crisp up and the edges will start to caramelize beautifully in the oven’s dry heat.
Step 5: While the chicken is roasting, pour the reserved, unused marinade into a small saucepan. Bring it to a simmer over medium heat, then reduce the heat to low and let it cook for 5–8 minutes, stirring occasionally, until it thickens slightly into a glaze. You’ll know it’s ready when it coats the back of a spoon. Be careful not to over-reduce it, or it can become too thick and salty.
Step 6: Carefully remove the hot skillet from the oven. Brush the reduced honey-soy glaze generously over the top of each chicken thigh. Let the chicken rest in the skillet for about 5 minutes—this allows the juices to redistribute throughout the meat, ensuring every bite is succulent. Garnish with sliced spring onions and a sprinkle of sesame seeds just before serving. The final result should be glossy, sticky, and impossibly fragrant.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months.
- Reviving: Reheat in a 350°F oven until warm to retain crispiness.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy, slightly fragrant rice is the perfect canvas for soaking up every last drop of that incredible honey-soy glaze.
- Simple stir-fried vegetables — A quick sauté of broccoli, snap peas, and bell peppers adds a fresh, crunchy contrast to the rich, sticky chicken.
- Cooling cucumber salad — Thinly sliced cucumbers with a light rice vinegar dressing provide a crisp, acidic counterpoint that cleanses the palate between bites.
Drinks
- Cold, crisp lager — The light carbonation and clean finish of a lager cut through the sweetness and richness of the dish beautifully.
- Earl Grey iced tea — The bergamot notes in the tea offer a floral, slightly bitter complexity that pairs surprisingly well with the savory-sweet flavors.
- Gewürztraminer — A slightly off-dry white wine with lychee and spice notes that complements the ginger and honey in the marinade.
Something Sweet
- Mango sorbet — The bright, tropical fruitiness is a refreshing and light way to end the meal without feeling too heavy.
- Ginger cookies — Chewy, spiced cookies echo the ginger in the main course and provide a warmly satisfying finish.
- Lychee granita — A light, icy dessert with a delicate floral sweetness that continues the Asian-inspired flavor theme in a refreshing way.
Top Mistakes to Avoid
- Mistake: Using the same marinade for basting. The marinade that touched the raw chicken must be discarded to avoid cross-contamination. Always reserve a portion of the clean sauce before adding it to the chicken for this exact purpose.
- Mistake: Not patting the chicken skin dry. If the skin is wet when it hits the hot pan, it will steam instead of sear, resulting in rubbery, pale skin instead of that desired crispy, golden texture.
- Mistake: Moving the chicken too soon. When you first place the thighs in the skillet, let them sear undisturbed. If you try to move them too early, the skin will tear and stick to the pan. Wait for that natural release.
- Mistake: Over-reducing the glaze. Simmer the reserved sauce just until it thickens slightly. If you boil it too long, the honey can burn and the soy sauce can become unpleasantly salty and overly intense.
Expert Tips
- Tip: Score the chicken skin. Use a sharp knife to make a few shallow cuts through the skin (not into the meat) before marinating. This helps render the fat more effectively, resulting in an even crispier skin, and allows the marinade to penetrate a bit deeper.
- Tip: Add a splash of citrus. Stir a tablespoon of fresh lime or orange juice into the reserved glaze right before you reduce it. The acidity brightens the entire dish and adds another layer of flavor that cuts the richness.
- Tip: Broil for the final minute. If your chicken skin isn’t as dark and glossy as you’d like after roasting, switch the oven to broil for the last 60-90 seconds. Watch it closely—it can go from perfectly caramelized to burnt very quickly!
- Tip: Make it a complete sheet pan meal. Add chunks of sweet potato, broccoli, or bell peppers to the skillet around the chicken for the last 15 minutes of roasting. They’ll cook in the rendered chicken fat and glaze, making cleanup a breeze.
FAQs
Can I use chicken breasts instead of thighs?
You can, but the result will be different. Chicken breasts are leaner and can dry out more easily, especially with the higher sugar content from the honey. If you do use breasts, opt for bone-in, skin-on ones and reduce the cooking time by 5-7 minutes, checking the internal temperature early and often to prevent overcooking. The texture will be firmer and less succulent than thighs.
How should I store and reheat leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it on a baking sheet in a 175°C (350°F) oven for 10-15 minutes until warmed through. Avoid the microwave, as it will make the skin soft and rubbery. The glaze might have soaked in more, making the chicken even more flavorful the next day.
My glaze is too thick/salty. Can I fix it?
If your reduced glaze becomes too thick, simply whisk in a teaspoon of warm water at a time until it reaches a brushable consistency. If it’s too salty, a tiny squeeze of fresh lime juice or a pinch of brown sugar can help balance it out. Remember, you can always adjust, but you can’t take away, so go slowly with these fixes.
Can I make this recipe gluten-free?
Absolutely! Just ensure you use a certified gluten-free soy sauce or tamari. All the other core ingredients are naturally gluten-free. The flavor profile remains exactly the same, making this an easy swap for anyone with dietary restrictions.
Is it necessary to use an oven-safe skillet?
It’s highly recommended for the best texture. Starting on the stovetop gives you a perfect sear, and transferring to the oven cooks the chicken evenly. If you don’t have one, you can sear the chicken in a regular skillet and then transfer the thighs to a baking dish for the oven portion—just be sure to pour any pan juices over them first.
Honey Soy Chicken Thighs
Make perfect Honey Soy Chicken Thighs with this easy recipe. Sticky, savory, and incredibly juicy every time. Get the foolproof method now!
Ingredients
For the Ingredients
-
8 bone-in, skin-on chicken thighs (about 1.2 kg)
-
⅓ cup soy sauce (use reduced-sodium if preferred)
-
¼ cup honey
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
2 tbsp rice vinegar
-
1 tbsp sesame oil
-
1 tsp chili flakes (optional, for a little heat)
-
2 tbsp vegetable oil
-
2 spring onions (thinly sliced)
-
1 tbsp sesame seeds (for garnish)
Instructions
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In a medium bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and chili flakes (if using) until the honey is fully dissolved and the mixture is smooth. Take about one-third of this marinade and set it aside in a small bowl; you’ll use this reserved portion for glazing later.01
-
Place the chicken thighs in a large zip-top bag or shallow baking dish. Pour the larger portion of the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours.02
-
Preheat your oven to 200°C (400°F). Remove the chicken from the marinade, letting any excess drip off, and pat the skin dry with paper towels. Discard the used marinade. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken thighs, skin-side down. Cook for 5–7 minutes without moving them, until the skin is golden brown and releases easily from the pan.03
-
Flip the chicken thighs so they are skin-side up. Transfer the entire skillet to the preheated oven. Roast for 20–25 minutes, or until the chicken is cooked through and registers 75°C (165°F) on an instant-read thermometer inserted into the thickest part without touching the bone.04
-
While the chicken is roasting, pour the reserved, unused marinade into a small saucepan. Bring it to a simmer over medium heat, then reduce the heat to low and let it cook for 5–8 minutes, stirring occasionally, until it thickens slightly into a glaze.05
-
Carefully remove the hot skillet from the oven. Brush the reduced honey-soy glaze generously over the top of each chicken thigh. Let the chicken rest in the skillet for about 5 minutes. Garnish with sliced spring onions and a sprinkle of sesame seeds just before serving.06
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