Honey Soy Baked Chicken Thighs

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Honey Soy Baked Chicken Thighs

This has got to be my absolute favorite marinade/glaze for baked chicken thighs. My honey soy baked chicken thighs are sweet, salty, savory, and overall delicious. The best part is they can be prepared the day before and baked in large batches perfect for serving to groups. I use a healthy amount of both honey and soy sauce, but with some added savory flavors thanks to a dash of Worcestershire sauce.

Chicken thighs are my meat of choice here for this recipe, however you can really use any part of the bird you want. Cooking times will change of course, but I’ve used this marinade for wings/drumettes, and even for chicken breast, although that was done on a grill pan since the sauce is not “wet” enough to keep breast moist while in the oven.

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Another thing I do is use the full thigh. Skin on and bone in. I know some people like to remove the skin, or buy boneless/skinless chicken thighs, but I personally love how the skin crisps up in the oven and how the meat just falls off the bone when you dig in. These honey soy baked chicken thighs are a perfect weeknight meal, great for family dinners, or as a classed up main dish for dinner parties.

Honey Soy Baked Chicken Thighs Ingredients

8 Chicken Thighs. I prefer skin on bone in as that is the most flavorful part of a chicken in my opinion.

3 tbsp Honey. I just used a standard honey, but you can definitely change it up with some clove or other types of flower honey.

2 tbsp Soy Sauce. You can increase or decrease the amount of soy sauce you want, but I find 2 tbsp to be the sweet spot without making the sauce too runny.

1 tbsp Worcestershire Sauce

1 tbsp Olive Oil

2 cloves Garlic; minced.

1 Lime; juiced. I used a fresh lime and juiced it myself, but you can definitely get away with using store-bought lime juice.

1 Onion; medium, chopped.

1 tsp Black Peppercorn; cracked

1 tsp Red Pepper Flakes

1 tsp Oregano; dry.

Salt; to taste. Be careful with the salt as the soy sauce is already quite salty. I just used a tiny pinch, but I could have left it out and probably wouldn’t have noticed.

Honey Soy Baked Chicken Thighs Instructions

1. In a large bowl add your chicken thighs and all the other ingredients. Just toss everything in there using your hands to massage the meat. Make sure every part of the skin has touched the sauce.

chicken thighs in honey soy sauce marinade

2. The chicken should marinate for at least 2 hours, but you can do it overnight for an even more punched up flavor. I let these marinate for about 12 hours and they came out absolutely delicious. When you are ready, place the chicken thighs skin side up on a foil lined baking pan.

honey soy baked chicken pre oven

3. Place the tray into an oven preheated to 200 degrees Celsius or around 400 degrees Fahrenheit. Flip the chicken after 10 minutes to skin side down, and after another 10 minutes flip them back to skin side up. Watch carefully between the 25-30 minute mark to make sure they don’t burn. (I pull mine out right at 30 minutes usually). The sauce on the foil will burn and stick (that’s the point of foil right) but the chicken will be perfectly cooked.

Honey Soy Baked Chicken Thighs

4. When the chicken is finished, let rest for 5-10 minutes before removing from the foil and serving. These honey soy baked chicken thighs will last for 3 days in the refrigerator, or a month in the freezer. To reheat just wrap the thigh in a foil packet and bake again at 150 Celsius for 7 minutes.

Notes

If you are using boneless skinless chicken thighs, I would lower the temperature of the over to 175 Celsius/350 Fahrenheit, and watch extra carefully at the 25-30 minute mark. The chicken is unlikely to burn, but you don’t want to dry it out.

If you use this honey soy baked chicken marinade for chicken breast, I sear it on a hot grill pan instead of baking it. About 5 minutes on 1 side, then 3 minutes on the other side.

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Honey Soy Baked Chicken Thighs Recipe

Honey Soy Baked Chicken Thighs

Honey Soy Baked Chicken Thighs

A fantastic marinade/glaze for chicken thighs. Great for large groups of people, or as an easy weeknight dinner for the family.
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Print Pin Rate
Course: Main Dish
Cuisine: American, Fusion
Keyword: Baked Chicken, Honey Soy Baked Chicken Thighs
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 2 hours 35 minutes
Servings: 8 People

Ingredients

  • 8 Chicken Thighs
  • 3 tbsp Honey
  • 2 tbsp Soy Sauce
  • 1 tbsp Worcestershire Sauce
  • 2 cloves Garlic crushed
  • 1 tbsp Olive Oil
  • 1 Lime juiced
  • 1 Onion chopped
  • 1 tsp Black Peppercorn cracked
  • 1 tsp Red Pepper Flakes
  • 1 tsp Oregano dry
  • 1 pinch Salt to taste

Instructions

  • In a large bowl add your chicken thighs and all the other ingredients. Just toss everything in there using your hands to massage the meat. Make sure every part of the skin has touched the sauce.
  • The chicken should marinate for at least 2 hours, but you can do it overnight for an even more punched up flavor. I let these marinate for about 12 hours and they came out absolutely delicious. When you are ready, place the chicken thighs skin side up on a foil lined baking pan.
  • Place the tray into an oven preheated to 200 degrees Celsius or around 400 degrees Fahrenheit. Flip the chicken after 10 minutes to skin side down, and after another 10 minutes flip them back to skin side up. Watch carefully between the 25-30 minute mark to make sure they don't burn. (I pull mine out right at 30 minutes usually). The sauce on the foil will burn and stick (that's the point of foil right) but the chicken will be perfectly cooked.
  • When the chicken is finished, let rest for 5-10 minutes before removing from the foil and serving. These honey soy baked chicken thighs will last for 3 days in the refrigerator, or a month in the freezer. To reheat just wrap the thigh in a foil packet and bake again at 150 Celsius for 7 minutes.

Notes

If you are using boneless skinless chicken thighs, I would lower the temperature of the over to 175 Celsius/350 Fahrenheit, and watch extra carefully at the 25-30 minute mark. The chicken is unlikely to burn, but you don't want to dry it out.
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