Honey Soy Chicken

Honey Soy Chicken from

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 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

Save Recipe


  • 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


  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


Source: adapted from She Wears Many Hats


Posted on May 09, 2013

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  1. Josh Holmes
    11/09/2015 at 7:55 pm

    I followed your recipe to the measurement. I found the chicken to be incredibly dry. I feel that 40 min is entirely way to long for chicken if you’re baking it at such a high temp. Sauce was great though. Will make it again.

  2. 11/17/2015 at 2:01 pm

    I absolutely love this recipe! I didn’t print it the first time I made it and I’ve been searching for days, thank god I found it!! Going to make it again now. Thank you very very very much! I cook thighs upside down when they are skinless, it helps the tops not dry out too much since the bottom is fattier and traps more sauce. Thanks again!

  3. Vanessa Passic
    11/25/2015 at 7:42 pm

    I make this recipe several times a month. My husband isn’t a huge chicken person, especially thighs but with this recipe he loves it and insists I make it every time I make chicken thighs. The chicken is so perfectly moist, which surprised since it is cooked at such a high temptress for so long. Thank you so much for sharing. I love this recipe.

  4. Owen Palmer
    12/01/2015 at 6:09 pm

    Made it with chicken breasts only as I’m trying to avoid dark meat lately, but the sauce is excellent, and the chicken turned out great. Making it again!

  5. A.K.
    12/02/2015 at 7:12 pm

    Hi! So I made these two times now and I have some thoughts/questions.
    1. I read the disclaimers etc & The first time I used BS Chicken Breast from Costco and a Low sugar Honey substitute (was all I had!) and it came out like the person who said it was a watery mess and had to throw away.
    2. I just tried this again tonight with Chicken thighs from Target, REGULAR honey and did it for 55 minutes (since my chicken was stacked on top of one another inside the dish). After I defrosted them, I used a paper towel to suck up all the water & even blotted moisture from the chicken. It was good but it wasn’t what I expecting ;) I was assuming that with the disclaimer of it being STICKY, that it would create a glazey chicken of some kind. When all was said and done, it was an oily sauce – not really sticky. I’m wondering if the vegetable oil is too much at 3tbsp if it’s meant to be a glaze?
    Even after out of the oven, it never “glazed” up or got sticky like people have mentioned :)
    Thanks so much!

    • Julie
      12/03/2015 at 7:08 am

      When I say ‘sticky,’ the sauce that is up on the edges of the pan/foil, since it’s a thin layer on those edges, it can result in it getting sticky because it essentially gets caramelized on the edges. The sauce itself is not sticky and not like a glaze. If you take a look at the photos above, you’ll see the sauce on the pan. It’s more of a liquid consistency and definitely not like a glaze. Hope that helps you!

    • Mike
      04/17/2016 at 12:08 pm

      This recipe is also amazing with Pork chops.

    • Darcy Deblanc
      06/14/2016 at 9:47 pm

      I just made this tonight and there is no thick sauce, was a little disappointed. It was ok, I think next time I will use less oil and maybe try teriyaki sauce instead of all soy sauce and see how that tastes.

      • Julie
        06/15/2016 at 6:10 am

        Hi Darcy, I’m so glad you made this! I made no claims above that this sauce was supposed to be thick. I did mention in the comment above that it’s supposed to be more of a liquidy consistency, as seen in the photos. I’m sorry you were disappointed by this but I do hope you try it again with your modifications and hope you enjoy!

  6. Alaa Al Khateeb
    12/22/2015 at 10:02 am

    I tried this recipe its soooooo good m whole family lovedddddd it..

  7. Courtney
    01/17/2016 at 6:15 pm

    I made this tonight. It was pretty good. The only thing I used differently was coconut aminos instead of soy sauce. If I was to make this again, I would cut back on the honey. This dish was extremely sweet. Thanks for the recipe

  8. Tammie
    01/19/2016 at 12:53 pm

    We also had seafood and BBQ during the week, but hubby said this was his favorite! I don’t have an 8×8 so I had to use (2) 6-cup pyrex containers that worked fine. The chicken was very moist and flavorful. Loved it and loved that I didn’t have to go out for any ingredients!! I will definitely be making this again!

  9. Kirsty
    01/20/2016 at 4:12 pm

    I loved this recipe, was very tasty. Will definitely be making it again. Thank you! :)

  10. Anessa
    01/24/2016 at 5:56 pm

    We have bone in thighs and legs, do you think it would work for those? We just bought them (they’re cheaper) and vacuum sealed them last night. This sounds delicious!!

    • Julie
      01/26/2016 at 7:36 am

      Yup, they’d be great!

  11. Rebecca
    02/21/2016 at 5:22 pm

    This dish is FANTASTIC. The family loved and haven’t stopped talking about it so I’m making it again tonight! And I didn’t change or substitute a thing. Dont need to. It’s great as is!

  12. Carrie
    02/26/2016 at 10:18 pm

    I made this, but cut the recipe in half and it still worked perfect *phew*
    Also, since oven temperatures vary, I baked it at 420 for 40 min instead. It was soooo goooooood! Thank you for this recipe and the tin foil tip! That really helped 😄

  13. Colleen
    03/05/2016 at 8:48 pm

    I made this last night and it was absolutely delicious! My girls loved it to which doesn’t always happen. Thanks so much for sharing!

  14. Micaela
    03/10/2016 at 8:43 pm

    Dinner was spot on. Thanks!

  15. Robert
    03/21/2016 at 5:54 am

    Chicken breasts in electric fan forced oven tum out perfect after 25 minutes at 200C, No need to cover with foil I just turn them after about 10 minutes;

  16. 03/29/2016 at 5:12 pm

    Bless.your.heart. I started reading all the disclaimers and shook my head. Why must people constantly change half of a recipe and then come back and demand to know why their recipe didn’t turn out like yours???

    Ahem. This recipe looks SUPER yummy and I JUST pinned the holy yum too. Hardest decision of my day, which to try TONIGHT and which to try NEXT time??

  17. Jackie
    03/29/2016 at 8:08 pm

    I followed the recipe excactly and it is so delicious! Kids love it too! I Just put it in my “permanent” recipe book and will be made often! Thanks!

  18. Roy Stamps
    04/12/2016 at 1:51 pm

    First, I would like to say I did not follow the recipe at all. That said, it did not turn out well. This was a huge miss and disappointment.

    • Tracy
      06/22/2016 at 12:40 pm

      If you follow the direction you will not be disappointed . It’s so simple..

  19. Misslevy
    04/20/2016 at 9:36 am

    Question. Is there anything I can substitute the ginger for? I am only asking, because my car is in the shop and I don’t have any ginger for tonight :/.. Also will This work with chicken tenders? If not I will just save this for another day :).

    • Julie
      04/20/2016 at 2:24 pm

      You can just omit the ginger. And yes, this will work with chicken tenders, I just wouldn’t have it in the oven for the full time. Maybe half!

      • Misslevy
        04/20/2016 at 2:26 pm

        Great!! Thank you so much for your reply!

  20. Misslevy
    04/21/2016 at 2:51 am

    Made this last night and it was so good! I didn’t have ginger or low sodium soy sauce just regular soy sauce and it was still a big hiit! I love how much extra sauce you get.

  21. Vicki
    05/02/2016 at 10:51 am

    I made this last night and it was absolutely fantastic! The chicken was tender and moist and delicious. I made 3 lb of chicken thighs so I did use a 9×13 baking dish and doubled the sauce. It worked perfectly. The kids and husband loved it as well so I will definitely be making it again.

    • Pat Leonard
      07/21/2016 at 4:12 pm

      That’s what I did!

  22. 05/07/2016 at 10:32 pm

    I always make lunches in bulk on Sundays, often enough it’s some variation of baked chicken breast and rice. Haven’t finished cooking your recipe for honey soy chicken, but it’s almost done and I can tell it’s going to be delicious! I’d almost cook this just for the sole purpose of flooding the house with yummy smells. Ive made a double quantity to cater to three adults for the next five days of lunches (15 serves).

  23. Sheila
    05/10/2016 at 9:14 pm

    Great recipe I’m trying this ASAP. But instead of thighs can I try on eons just less time???

    • Sheila
      05/10/2016 at 9:15 pm

      I meant to say wings…

      • Julie
        05/11/2016 at 7:14 am

        Yes, you could probably use wings instead. I’d reduce the cooking time to 20-25 minutes.

      • natalie
        06/13/2016 at 3:52 am

        I can’t wait to try these!
        How long would I need to cook it for if I used drumstick instead?

      • Julie
        06/13/2016 at 7:34 am

        I would say about 20-25 minutes.

  24. Sarah
    05/25/2016 at 1:26 am

    Disclaimer, I followed the recipe most of the way. :-P
    I used 3 chicken breast.
    Husband doesn’t like dishes that are too sweet, so I reduced honey to 3TBSP. I used Liquid Aminos instead of Soy Sauce.
    I added either half to teaspoon of Five Spice — I just eye balled and tasted the sauce add as desired.
    I cooked in 400F, 10 minutes, then flipped until Meat thermometer reads 165F and beeps — this way I didn’t have to time it.
    Husband approved! :-D
    Thank you! :-D

  25. Deb
    06/01/2016 at 6:22 pm

    This is so good. Made just like the recipe says and it’s as good as if not better then a lot of take out I’ve had. Thank you!

  26. Molly
    06/06/2016 at 12:32 pm

    I absolutely love this recipe.. the sauce is amazing! It is on our regular dinner rotation. Now that it is summer I was wondering if you have ever used this as a marinade. Any tips?

    • Molly
      06/06/2016 at 12:33 pm

      When I say marinade, I was thinking to grill.

      • Julie
        06/08/2016 at 9:51 am

        It would be an awesome marinade! Mix everything together and pour into a plastic bag and put the chicken in and put it in the fridge :) I’m sure it’d be delicious!

  27. Tricia
    06/14/2016 at 10:51 pm

    Love this recipe

  28. Tracy
    06/22/2016 at 12:36 pm

    Made the chicken exactly like you suggested last night, it was so very good. Perfectly cooked, tender, moist. Will make this many more times. Husband loved it. Soo good. Sauce yummy!!

  29. Karen
    06/27/2016 at 7:33 pm

    I’m allergic to garlic; usually I substitute with onion….do you think that would work?

    • Julie
      06/28/2016 at 7:21 am

      Yes, that’ll be fine :)

  30. Nicola
    07/06/2016 at 4:46 am

    I love this recipe and do it once a home now. Use fresh ginger and did it with pork fillet and was quite simply delicious. A family favourite! Thank you

  31. Julie
    07/07/2016 at 2:24 pm

    I’m making this tonight and am so excited! I’m making it exactly as written (because cooking is a science and a recipe is its equation). I do need to double it because I have 7 mouths to feed. I love using thighs given the price and their near impossibility to overlook and dry out. I can’t wait! Thanks so much for sharing!

    • Julie
      07/10/2016 at 2:39 pm

      As an update, the family LOVED IT! I took the chicken from the sauce after cooking and put the sauce in a pan, skimmed some of the fat, used a little to make a slurry with some cornstarch, added back in and simmered till thickened then served on top of chicken. Seriously awesome.

  32. Mary H.
    07/07/2016 at 11:27 pm

    Prepared this recipe tonight exactly as written, and it was completely fabulous! Everyone loved it and there were no leftovers. MUST spoon the yummy sauce over the rice at the table. Good enough for company. I will definitely make this again!

  33. Jorge eugene mateo duana
    07/11/2016 at 6:19 am

    Thank you for sharing your recipe

  34. Pat Leonard
    07/21/2016 at 4:16 pm

    This dish turned out delicious! Thank you so much for sharing and for the tips!

  35. Chiara
    07/22/2016 at 8:41 am

    This recipe looks delicious and, most importantly, soo easy!!
    I have a question though: the recipe says ground ginger, does it have to be fresh ground ginger? Or can I use dried ground ginger (in which case I suppose I should change the amount..)? I only have the dried one at home and I’m not sure I can find fresh ginger at the local store. Thank you!

    • Julie
      07/22/2016 at 8:54 am

      Oh, sorry for confusion! The ground ginger in the recipe IS actually the powdered/dried ground ginger, not fresh. So you’re good to go :)

      • Chiara
        07/22/2016 at 9:07 am

        Oh that’s great! Thank you, gonna try it tomorrow and see how my boyfriend likes it :D

  36. Mary
    07/22/2016 at 6:50 pm

    This recipe was very very good! You are right about the tin foil.

  37. Marcia
    07/23/2016 at 6:13 pm

    I have made this several times~love it! Here is a question. Is it safe to combine the oils, soy, honey and keep in a container for several days at room temp? Want to make this while on vacation and certainly don’t want to haul all the bottles of ingreds with me. (I know that they are all stored at room temp but wasn’t sure if mixing them together would be cause for concern…….esp when honey is one ingredient)

    • Julie
      07/24/2016 at 7:58 am

      I think it would be okay. All those ingredients are room temperature safe so I don’t see a problem with that.

    • kathleen
      08/08/2016 at 11:03 pm

      FYI – honey doesn’t go bad — it’s one of those foods that will last indefinitely so that certainly wouldn’t contribute to the sauce going bad, but i agree that there should be no reason you couldn’t make ahead.

  38. Leigha
    07/25/2016 at 7:46 pm

    I made this recipe tonight and my husband loved it, even my 14 month old! I did use teriyaki sauce, instead of soy and I used olive oil instead of vegetable oil. I also cut back on the honey, just in case it came out too sweet. I used an 8×8 pan, double lined it, and baked the chicken at 425 for 40 minutes. I placed the thighs upside down, as suggested in an earlier post. Also, I dipped each thigh in the sauce before I placed them in the pan, then poured what was left over on top. The kitchen smelled great while this baked. I’ll definitely be making this again- thank you for the recipe!

  39. Andre
    07/25/2016 at 8:04 pm

    Love it

  40. kathleen
    08/08/2016 at 10:58 pm

    this was really good — the chicken didn’t brown as much as i would have liked and the sauce didn’t thicken as i had hoped, but i just transferred the sauce to a saucepan and cooked it down a bit — it became thick and saucy and was delicious. the only complaint my family had was that there wasn’t enough of it. i will probably make more next time — and there WILL be a next time.

  41. Kimberly Spencer
    08/09/2016 at 7:40 pm

    Followed to a tee….my son the pickiest eater who willl not touch chinese food or the smell of soy sauce has ranked this in my top 5 chicken dishes! Im looking forward to making more of your recipes!

  42. Kristen
    08/11/2016 at 7:46 pm

    I made this and followed your recipe and it was amazingy! The chicken was so moist and tender. The whole family loved it. Thank you for the recipe!

  43. Kathy
    08/12/2016 at 11:33 pm

    This is absolutely delicious, we had it last night for dinner…and my husband asked if I would make it again tonight, it is in the oven now. My house smells like heaven. I followed the recipe exactly and wouldn’t change anything.
    Thank you for the recipe!

  44. Tangee Wildon
    08/16/2016 at 5:54 pm

    In the oven, smelling up the house beautifully. I did change one thing. After whisking all the ingredients, I put the chicken thighs in a zip lock bag, poured the sauce on top and did the shimmy shake! Then poured the whole thing in a double lined 8×8. Can’t wait to taste it! Thanks for sharing.

  45. angel dibruno
    08/24/2016 at 4:12 pm

    I love this recipe.I make it all the time.My family and I think it tastes like bourbon chicken.After baking I thicken the sauce in a sauce pan and serve with fried rice.My nephew has a girlfriend who never eats anything and she could not get enough of this great dish.T

  46. Nelly
    08/27/2016 at 6:55 am

    Estupenda se ve delicioso y fácil de preparar gracias x compartirlo.

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