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Honey Soy Chicken

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.

Sorry 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!


  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 to 10-15 minutes or you’ll end up with dry chicken.
Honey Soy Chicken
Recipe type: Main Entree, Chicken
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1½ - 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
  • ½ tsp. ground ginger
  • ½ tsp. ground black pepper
  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.
Source: adapted from She Wears Many Hats


  1. Kama G.
    02/17/2015 at 9:40 pm

    Just made this for dinner and it is so tasty and easy to make! Followed the directions to a T except I used a single use foil pan and doubled the recipe. Hoping for leftovers for tomorrow! Thanks for sharing.

    • Julie
      02/18/2015 at 8:29 am

      Yay! Glad you enjoyed!

  2. Fatima
    02/17/2015 at 10:13 pm

    Any way this could be cooked on stovetop rather than the oven?

    • Julie
      02/18/2015 at 8:28 am

      Yes, you likely could!

  3. tavay
    02/18/2015 at 2:37 pm

    is the chicken going to cook as if i am making baked chicken?

    • Julie
      02/18/2015 at 9:52 pm

      Yes, basically. I’m not quite sure what the question is..if you could elaborate, I’d love to help!

  4. DP
    02/18/2015 at 5:39 pm

    The chicken looks delicious, but I found your blog post to be a bit rude. I think it’s generally accepted that deviating from a recipe might bring different results than those intended. There’s no need to constantly b**** at people in advance because they might do something later on that you disapprove of.

    • Julie
      02/18/2015 at 6:24 pm

      Hi DP, yes, I get that deviating from a recipe can bring different results – which I am PERFECTLY fine with but the problem that I have is people who deviate from the recipe and then BLAME me for the mishap. Have you honestly read the comments and see what I deal with? This recipe was derived from holy yum chicken: and if you even caught a glimpse of the comments on that one (over 700 comments) about how they didn’t do this and that to the recipe and it came out horrible and blamed me for it, yadda yadda, then you would have disclaimers too. I’m not bitching – I’m simply stating that IF people choose to deviate from my recipe, then don’t come back and blame me for something because the recipe, as written, is one that I personally tested and worked.

  5. Cat
    02/21/2015 at 4:42 pm

    DP – Really? How cow – Julie wasn’t at all rude. It’s her blog and quite frankly, she is only saying what most people are thinking. I would say that if anyone was rude – you might want to re-read your comments. I totally get her frustration.

    • Julie
      02/21/2015 at 10:28 pm

      <3 thank you Cat

  6. jenn
    02/21/2015 at 7:58 pm

    For some reason this made my entire house smell awful. Did this happen to anyone else?

  7. Kendray R.
    02/21/2015 at 8:45 pm

    Just made this for dinner. It was my first time working with chicken thighs and my first time cooking anything even vaguely Asian. I’m a super picky eater working to expand my palate and I absolutely LOVED this. So savory and yummy, with just a hint of sweetness. This will definitely be making repeat appearances on my dinner table!!

  8. Cat
    02/21/2015 at 10:41 pm

    Darn auto correct. lol Holy Cow! Well…apparently one needs to have a tough skin in this blogging business. Who knew? Looking forward to trying the chicken!

    • Julie
      02/21/2015 at 11:18 pm

      Haha I’ve definitely developed a tough skin over the years :) hope you enjoy the chicken!

  9. Rebecca Leahy
    02/23/2015 at 5:36 pm

    Hi! I just found this on Pinterest and I’d love to make it for dinner sometime this week. However, I have a lot of chicken breasts that I’d like to get rid of before buying more poultry. Do you think this recipe could work with chicken breasts instead, and how would I adjust the baking time for this? Thank you!

    • Julie
      02/23/2015 at 8:36 pm

      Hi Rebecca, please read point #4 above the recipe under the disclaimer. I hope you enjoy!

  10. Jeanie
    02/26/2015 at 7:58 pm

    We LOVED this!! So juicy and flavorful! I did the double foil & clean up will be easier, so thanks!

  11. Heer
    03/01/2015 at 6:24 am

    I just made this! It is amazing!! :* It was my first time cooking without my mom’s help and everyone loved it like anything!!!

  12. Teresa
    03/22/2015 at 10:36 pm

    Julie, what happened? I followed your instructions to a T and I ended up with an 8×8 pan half full of liquid and it wasn’t the thick sauce I started with but instead watery. Most of the chicken was submerged in this and therefore none of the honey soy sauce stuck. When I took the chicken out, there was nothing but an almost clear, watery liquid left and I know this isn’t the sauce you said to save to pour back over the chicken. The chicken, under all that liquid barely tasted like anything. I don’t know where I went wrong.

    • Julie
      03/24/2015 at 1:01 pm

      Hi Teresa, sorry you ended up with a pan full of liquid. It might be because your chicken had more water content in it? I know when you bake/cook meats, they tend to secrete liquid/water. The sauce that you start with should’ve been liquid too, not thick. I’m not sure what could’ve happened, otherwise. The only thing I can think of is your chicken having more water content and diluting the sauce during the cooking process.

  13. Gabrielle
    04/03/2015 at 3:18 am

    Hi Julie,

    IMO you weren’t rude; people seriously need to learn about accountability! Anyway, I tried the recipe ~ not a to a T. Think I had too much, and the wrong kind of oil (I had corn, sesame and olive in there), and defo added a lot more soy. But I DID double foil my (not) 8X8 baking dish. :) Chicken was scrummy and good gracious you weren’t joking about that stuff being sticky! Haha!

    Anyway, was wondering if there was a specific type of honey you would recommend or recommend against. I used Greek honey.

    Thanks for sharing!

    • Julie
      04/03/2015 at 7:30 am

      I haven’t tried this with Greek honey so I’m not sure how that would taste. I would just use regular clover honey, as that’s what I used in this dish. Corn and olive oil in the dish will also make the flavors weird because they have a flavor to them. I’d recommend sticking with vegetable oil and sesame oil.

  14. Rani
    04/09/2015 at 7:28 pm

    This is an easy simple recipe that is so delicious. I brined the chicken breast for a couple of hours and then marinated the chicken in the mixture for 30-45 mins. I also added fresh ginger and some crushed red pepper to the mixture to make it spicy. My husband couldn’t stop raving about it. This recipe will be regular at our dinner table. Thanks for sharing!

  15. 04/14/2015 at 7:05 pm

    Just came here to comment that I’m making this for the second time tonight it is absolutely delicious but yes tough to clean without foil protecting your dish. I have used a larger pan and more or less chicken with the same amount ofsauce with no issues

  16. Crystal
    04/19/2015 at 12:37 pm

    YUM! I mean – So good! Thanks for posting this and I will be checking out more recipes from you! I doubled the sauce bc I didnt have foil and it wouldn’t get so sticky – perfection. I am going to recommend to everyone. My only problem is that it almost didnt make it to the table bc I was eating it right from the pan! Thank you!

  17. Montrese
    04/19/2015 at 7:14 pm

    As a single guy who works a lot, I am not the best cook, by far, so, I tend to get tired of my “usuals”. I like short recipes with few ingredients/work! I think I may have overcooked the chicken, slightly, but, still, it came out pretty good and this is something I will definitely make again in the future. Thank you!

  18. Jessica
    04/22/2015 at 5:09 pm

    This was the most thorough recipe I’ve seen!! Thanks for the tip on putting aluminum foil over the pan so it won’t burn. I was like what am I doing wrong lol ☺️

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Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

As a general note: I do not have the time, unfortunately, to convert measurements for each individual recipe. You can simply convert any of my recipes into your desired measurement system by using Google to search for conversion calculators.

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