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Honey Soy Chicken

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Honey Soy Chicken from www.tablefortwoblog.com

So you know my chicken dish, Holy Yum Chicken? Well, this is holy yum chicken’s Asian sister.

Equally easy to make and equally delicious.

Again, FOLLOW THE INSTRUCTIONS. I won’t mislead you. I won’t lie to you about something. My results are the pictures above! So clearly, it worked with the recipe below!

It’s as every bit delicious as holy yum chicken, just obviously different flavor profiles. Jason prefers this Asian version but I prefer the mustardy version that the holy yum chicken offers. Definitely all taste preference but honestly, I could never say no to garlic, honey, ginger, soy sauce, and sesame oil. Your house will smell ridiculously good.

I’m not writing a whole lot today..just got a TON of things going on at the moment. You would think things would calm down after the wedding, huh? Nope. Especially since I’ll be out of town again next week…got a lot of loose ends to tie up! *sigh* it never ends here!

Enjoy the recipe :) I bet you already have all ingredients in your pantry!

DISCLAIMER:

  1. If you don’t follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way it’s written above.
  2. If you do not use the right equipment it will likely not turn out either. 8×8″ pan means 8×8″ pan. 2 layers of foil means 2 layers of foil. Why? 8×8″ pan will keep the sauce together and compact and won’t cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and you’ll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, it’ll keep the sauce from burning on the scalding hot pan.
  3. Yes, it really is cooked at 425 degrees. I’m not going to lie to you. Yes, it’s high but it also works (proof: above pictures!)
  4. If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.

Yields 4

Honey Soy Chicken

5 minPrep Time

40 minCook Time

45 minTotal Time

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Ingredients

  • 1 1/2 - 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)
  • 3 tbsp. vegetable oil
  • 3 tbsp. low sodium soy sauce
  • 1 tsp. sesame oil
  • 5 tbsp. honey
  • 4 cloves of garlic, minced
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground black pepper

Instructions

  1. Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
  2. In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
  3. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
  4. Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
  5. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  6. Immediately after plating chicken, pour sauce over top of chicken. It's delicious so you want all the sauce you can get!
  7. Serve with white or brown rice and some steamed veggies.
Cuisine: Asian | Recipe Type: Main Entree, Chicken

Notes

Source: adapted from She Wears Many Hats

http://www.tablefortwoblog.com/honey-soy-chicken/

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Posted on May 09, 2013

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  1. Jade Mueller
    09/13/2016 at 4:58 pm

    I plan to try this tonight but I just want to say I LOVE your instructions!!! haha I love that you have the courage to say what you said about not following directions! I get so frustrated at people saying the recipe is horrible but also claiming to have modified the recipe. When cooking there are certain ways you MUST do things even if they seem strange. Even some recipes you have to add certain ingredients at certain times in a certain order or the recipe will be a disaster. So I understand completely! I love to cook and am pretty good I think and I have learned all by trial and error. No schooling. So things you just have to learn by experience. I will let you know how mine turns out. :)

  2. Jade Mueller
    09/13/2016 at 8:42 pm

    I followed your directions and it turned out fabulous! I used the chicken thighs and they were very juicy and full of flavor! No dryness or anything of the sort. My kids and husband gave it two thumbs up! Thanks for sharing! :)

  3. Stefanie B
    09/13/2016 at 9:44 pm

    This was delicious. I cooked it for my family of 5 (3 middle schoolers) and decided I needed to double it. After reading all your instructions I knew to make two 8″ square pans of chicken. It turned out fabulous. It was moist & flavorful. Everyone gave it two thumbs up! I thank you for your detailed instructions and tips that made this an effortless success. I will definitely be making this again.

  4. Terri
    09/13/2016 at 10:20 pm

    Found this recipe after looking at my frig and finding 1.5 pounds of chicken defrosted going on Day 2. The response from my partner was, “This is great! You really put yourself out with this.” Actually, this recipe was so easy to prepare. I ‘thank you’ for making my usual boring dinner memorable. The recipe came out perfect and moist!

  5. Elaine
    09/21/2016 at 10:08 am

    Someone may have already asked this, but if I wanted to use fresh ginger instead of ground, how much would you suggest using? This looks fantastic. My family loves anything with soy sauce. Can’t wait to try this for them!

    • Julie
      09/21/2016 at 12:13 pm

      I would suggest about the same amount! :)

  6. Hunter
    09/25/2016 at 3:35 pm

    Is there something else I can substitute for ginger? I don’t have any right now! :(

    • Julie
      09/25/2016 at 4:56 pm

      You can just omit it

  7. Doris
    09/26/2016 at 6:49 pm

    I made this for supper w/ Rice & mixed veggies, This is a keeper. Thanks!

  8. Laura
    09/26/2016 at 7:49 pm

    Just made this and the entire family loved it! Two kids (one with Celiac) and two adults. I doubled everything in the marinade and had plenty to cover the noodles. It was delicious!

  9. Yvonne Miller
    09/26/2016 at 10:16 pm

    Yummy, moist chicken. Thanks for easy clean up by using foil. Made this just about as suggested. I only had 3 T honey so I added brown sugar. No ginger powder so I used diced candied ginger. I used a suggestion from another review and made a pan gravy using the pan juices. Looking forward to trying the mustard chicken recipe. Thank you!

  10. Kristy
    10/11/2016 at 7:45 pm

    I accidentally bought bone-in skin-on thighs. Oops! I’ll definitely get the right kind next time but for now, how do you think I could change the cooking instructions accordingly?

    • Julie
      10/12/2016 at 9:15 pm

      Yes, you can use those types of thighs. I wouldn’t change the cooking time or instructions.

  11. gail konrady
    10/17/2016 at 12:33 pm

    I made this last night and was perfect, I made as recipe stated, added more garlic and onion powder also. I served with angle hair pasta, cooked in olive oil and garlic. Everyone loved it and now its all gone:) Thanks it was EZ to make and clean up for a breeze.

  12. Alice
    10/25/2016 at 11:44 am

    Can you leave the skin on?

    • Julie
      10/26/2016 at 7:00 am

      Sure

  13. Kat
    10/27/2016 at 8:27 pm

    I didn’t have fresh garlic so I used powdered garlic. Other than that, I followed the recipe and instructions exactly. It was delicious and my family loved it however it did not come out looking like your picture. The sauce, while delicious over the rice, had the consistency and color of beef broth. The chicken was moist and full of flavor but the sauce did not stick and brown on it.

  14. Laila
    10/30/2016 at 10:14 am

    Yummy!!! Thank you sooooo much 🌺

  15. Pam
    10/31/2016 at 6:28 pm

    If I were to double the recipe would you suggest using a 9 x 9 pan instead of an 8 x 8?

    • Julie
      11/02/2016 at 6:00 am

      Yes, that would work or even a 9×13

  16. Dewey
    11/04/2016 at 9:40 am

    Can you use boneless chicken beast?

    • Julie
      11/05/2016 at 8:22 am

      Yes, you can. Please see disclaimer #4.

  17. Rose Anne Mott
    11/11/2016 at 10:07 pm

    I made this today as a trial run before cooking it for 50 women at our church women’s Christmas party in a few weeks. It is quite tasty! Let me know if you have any hints for cooking this recipe for that many, other than follow the recipe as is.

    • Julie
      11/14/2016 at 7:04 am

      I’m glad you enjoyed this! I would say just make sure you flip the chicken often if you plan on stacking the chicken thighs in a baking dish so that it gets cooked through.

  18. Suzanne
    11/24/2016 at 10:18 am

    I just have to say…this is wonderful. Very easy and a great weeknight dinner. This will be in my rotation for dinner ideas. I made 3 batches of this so we would have left overs. I added red pepper flakes in the left over sauce and it just kicked it up a notch!! Next time I make this, I would cut down the oils by 1/2. Thank you so much for sharing this wonderful recipe!

  19. Bri
    12/05/2016 at 4:34 pm

    Hi, can I use aluminum baking pan 8×8 or should I stick with the glass/aluminum foil

    • Julie
      12/05/2016 at 6:22 pm

      Yes, you could use an aluminum baking pan!

  20. Kristy
    12/06/2016 at 1:48 am

    My husband and I LOVE this recipe! I want to make it for my family coming into town this weekend but I’m nervous about altering anything. I’m planning to keep the recipe exactly the same, like you said, but just make multiple dishes. Do you think it will be okay for me to cook three dishes of this at once? Or do I need to change anything to accommodate that? Thanks!!

    • Julie
      12/06/2016 at 8:19 am

      I think cooking them in three separate dishes at the same time would work!

  21. Donald Droga
    12/06/2016 at 9:38 pm

    Like this dish a lot. Ver versatile – we have been experimenting with the marinade.

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