Honey Soy Chicken (Print View)

Sweet-savory honey and soy glaze on tender chicken thighs, baked or seared for a quick, flavorful weeknight meal.

# Ingredient List:

→ Poultry

01 - 4 boneless skinless chicken thighs, about 1 ⅓ lb (600 g)

→ Marinade

02 - ¼ cup soy sauce (60 ml)
03 - 3 tbsp honey
04 - 2 cloves garlic, minced
05 - 1 tbsp fresh ginger, grated
06 - 1 tbsp rice vinegar or lemon juice
07 - 1 tbsp sesame oil
08 - ¼ tsp black pepper

→ Garnish

09 - 1 tsp sesame seeds
10 - 2 green onions, sliced

# How to Make:

01 - In a medium bowl, whisk together the soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and black pepper until smooth and well combined.
02 - Place the chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Marinate for at least 15 minutes, or refrigerate overnight for deeper flavor.
03 - Preheat the oven to 400°F, or heat a large skillet over medium heat if pan-searing.
04 - Remove the chicken from the marinade, reserving any excess. To bake, arrange the chicken on a lined baking sheet and bake for 20–25 minutes until cooked through, basting once or twice with the reserved marinade. To pan-sear, cook the chicken in a skillet for 6–8 minutes per side until golden brown and cooked through, pouring the remaining marinade over the chicken during the last few minutes of cooking.
05 - Let the chicken rest for 5 minutes, then garnish with sesame seeds and sliced green onions before serving.

# Expert Advice:

01 -
  • The marinade doubles as a glaze, so every bite is coated in that thick, sticky, sweet and savory sauce.
  • It genuinely works with whatever cooking method you prefer, oven or stovetop, and either way the cleanup is minimal.
02 -
  • Do not skip the resting step because cutting into the chicken immediately releases all the juices and leaves the meat dry.
  • Reserved marinade that has touched raw chicken must be fully cooked before using as a basting liquid, so always let it bubble and reduce in the pan.
03 -
  • Score the chicken thighs lightly with a knife before marinating so the flavor penetrates deeper and the surface area for caramelization increases.
  • If pan searing, resist the urge to move the chicken around because letting it sit undisturbed is what builds that beautiful golden crust.

Go Back