Honey Soy Chicken

Honey Soy Chicken from

Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

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.

Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

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.

Honey soy chicken is a quick and easy weeknight meal to make. Asian flavors of soy sauce, garlic, sesame oil, and honey are the base of the delicious sauce that the chicken cooks in! This dish comes together in no time!

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.

Honey Soy Chicken
Honey Soy Chicken
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins

This chicken is so flavorful and will make your house smell oh-so-good!

Servings: 4
  • 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.
Recipe Notes

Video for the recipe can be seen by clicking here!

Lots of people are saying their sauce is runny. It's supposed to be runny like you can see in the photos. There's nothing in the ingredients that would make the sauce thick. I did mention that soy sauce and honey are both sticky ingredients when cooked at high heat but that doesn't mean the sauce is going to be thick. I'm saying that the excess sauce that may be on the sides of your baking dish or foil will be sticky/crusty. Hope that clarifies things!

Source: adapted from She Wears Many Hats


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.

    • modonna wilkinson
      05/11/2017 at 11:40 am

      I would suggest sticking fork in a piece after cooking boneless cooking time. If fork goes to the bone, chicken is done if there’s still resistence add time or 5-6 minutes at a time and retest.

  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


  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.

  22. Jacquelyn
    12/08/2016 at 12:15 pm

    Turned out amazing. I did change a few things because I didn’t have all the ingredients and used to much chicken. I added a bit of water and chicken stock base, which made it runny so I made gravy out of it to put over the rice. It is a rare occasion that my kids come for seconds and thirds. Definitely made a great base. Can’t wait to get the actual ingredients and make again the right way. Yummy!! And a hole lot healthier then my normal brown sugar soy chicken. Thank you for the recipe. I’ve never heard so mmmmm’s while my family ate.

  23. Beck
    12/08/2016 at 5:05 pm

    So very delicious! Moist and flavorful, thank you!

  24. May Ellen Catillaz Morgan
    12/17/2016 at 6:07 pm

    I fixed this tonite, exactly as you said, it was delicious!! I fixed it with chicken breast, cut up. Baked it for 30 minutes. It came out perfect. My husband loved it. Served it with orzo and rice with cut green beans. YUM!!!

  25. Chaz
    01/04/2017 at 8:26 pm

    Made this tonight and it came out delicious!!!! My son, mother and best friend had second helpings. I plan on making this again!! Thanks!!

  26. Chassiti
    01/11/2017 at 4:16 pm

    Could this be done without having sesame oil??

    • Julie
      01/12/2017 at 7:01 am


  27. Ana
    01/12/2017 at 12:21 am

    Love the flavors! We had made the Holy Yum chicken before but we’re not big fans of thighs and the cornstarch addition to the sauce made it end up a bit thicker than I would have liked. I had no problems with this chicken recipe though. I ended up using chicken breast cutlets and baked it for the same time as you prescribed for the thighs and it turned out well! The aluminum foil recommendation also makes cleanup a cinch. Thanks!

  28. Amanda
    01/14/2017 at 12:40 pm

    Would it be okay to prep ahead in the morning then just throw in the oven later on that day?

    • Julie
      01/15/2017 at 9:21 am

      Yes! That would work great.

  29. Paola
    01/17/2017 at 6:12 pm

    Love it!

  30. Regina
    01/20/2017 at 6:52 pm

    THANKS! Followed your directions – so easy & I have all the ingredients (Bonus!), and the house smells DELISH! My rice is on warm waiting for the chicken to finish cooking! 😋😋😋 I can’t wait to dig in!

  31. Bob Doyle
    01/26/2017 at 9:07 am

    I made this last night, it was everything that you promised. No more dry, tasteless chicken for us !

  32. Tiffany
    02/01/2017 at 8:22 pm

    Very tasty! Served with white rice and roasted bok choy. It was the perfect light and flavorful dinner and very easy. I prepared the chicken several hours ahead of time, so simply put it in the oven 40mins before dinner. Will definitely make again!

  33. Ilinka
    02/05/2017 at 12:23 am

    Like to receive it
    Thank you

  34. Ursa
    02/10/2017 at 10:18 am

    I rarely follow recipes, as I like to play in the kitchen and make up my own dishes. But I saw this and had to try it. It was easy since all of the ingredients are staples and in my house already… very clear directions, and simple to prepare on a busy night. It was delicious, and my favorite part was how fabulous my house smelled! Looking forward to scrolling through more of your recipes now.

  35. jools
    02/14/2017 at 10:50 am

    Can you marinade the chicken in mixture before cooking

    • Julie
      02/14/2017 at 8:18 pm

      Yes! :)

  36. Melanie
    02/18/2017 at 1:42 pm

    Do u have to use boneless thighs? If not and I use bone in chicken (breasts, drumsticks or thighs) how would it affect the cooking time?

    • Julie
      02/18/2017 at 3:03 pm

      You don’t have to but if you don’t and choose to use bone-in, I think cooking time would be roughly the same, if not maybe 10 minutes longer.

  37. Julie
    03/05/2017 at 8:51 pm

    I followed your recipe exactly including the double foil and 8X8 cooking dish. The flavor was great and the chicken came out moist, but the sauce was not “sticky” – it was runny in fact. My husband likes burnt edges, so I put the chicken under the broiler for about 4 minutes I think next time I will add more honey. My husband really enjoyed the dish and cleaned his plate. I served vegetable stir fried rice as a side dish.

    • Connie
      03/16/2017 at 5:56 pm

      My sauce was also runny and wasn’t a dark brown either. My husband liked it which is something

      • Julie
        03/16/2017 at 6:03 pm

        The sauce is supposed to be runny like in the photo. I never said the sauce would be a thick sauce. I’m glad you liked it though :)

  38. Maddie
    03/12/2017 at 9:53 pm

    It was excellent followed every step my kids all ate it their toddlers they wanted seconds rarely ever want seconds on meats probably only ate the veggies and noodles coming back for seconds because or this chicken dish and thanks so much I got to put them to bed early nice and full. Xoxo

    • Julie
      03/13/2017 at 8:31 am

      Ha! That is awesome news :) thanks for sharing!

  39. tina
    03/14/2017 at 3:42 pm

    I tried this dish a couple of weeks ago and now eat it at least 3 times per week I Love this

  40. karen
    03/25/2017 at 8:36 pm

    very good, it was very tasty, I let it sit in the marinade or 6 hrs. prior to cooking. I used legs cut and skinned. added 10 min to cooking time. tender and juicy. Served with rice, kale in garlic with sesame seeds and green beans. it will be a regular. I didn’t realize I could enjoy the dark meat so well.

  41. Amy Cardinal
    04/01/2017 at 8:25 pm

    Just made this for dinner and it was delicious! I followed the instructions exactly. This recipe is a keeper for sure!!

  42. Robert Frysinger
    04/09/2017 at 12:21 am

    Honey Soy Chicken has become a favorite recipe of mine It’s usually on the menu once a week! Lively flavors and step by step perfect instructions make this dish a real pleaser for the chef and his husband! Your web site is a real motivator to cook and you make it such fun that cooking is becoming a passion of mind (which in my sixty odd years I never expected to happen!) Thanks for the inspiration and all the great recipes!

    • Julie
      04/11/2017 at 7:38 am

      Thanks for the feedback, Robert! So glad I could give new inspiration!

  43. Cori
    04/13/2017 at 7:33 pm

    Just cooked this tonight! I used a 13×9 pan instead of an 8×8, but oh man, this came out fantastic! My baby brothers loved it, and they’re normally really picky eaters. And I love that it was such a snap to prepare, especially after a long day of work. Definitely will be adding this to the family dinner plans more often.

  44. Tiffany
    04/22/2017 at 7:43 pm

    Om nom nom nom nom!

    So, I didn’t listen, and only single-layered my foil. Some deliciousness snuck through, but the clean up wasn’t so bad. I’ll use two next time.

    This was so easy to make, didn’t leave me with a sink full of dishes, and was absolutely delicious. Thank you so very much for this post and recipe! Found a new favorite and will be making it often.

  45. Sherry
    04/25/2017 at 10:13 pm

    I made this delicious recipe this evening. WOW! What a great recipe.
    Thanks for sharing. This is our new favorite chicken recipe!

  46. Becca
    05/08/2017 at 9:24 pm

    This looks incredible! I unfortunately don’t have any honey on hand, and I’d like to avoid going to the store for just one item if I could. Do you think it’d be okay to substitute brown sugar? If so, should I still use 5Tbsp or should I lessen it? Thank you!

    • Julie
      05/09/2017 at 8:35 am

      I think brown sugar would work but I would taste the sauce prior to putting it on the chicken to make sure it is the taste you want. I would start with 1 tbsp. of brown sugar and slowly increase as you taste.

  47. Adele
    05/10/2017 at 11:24 pm

    Made this tonight with chow mein. I added some toasted sesame seeds on top. My husband loved it, and when he uses that word, you know he means it! We liked it better than its mustard counterpart. Thank you for such a simple but delicious recipe. <3

  48. Shannon Akins
    05/15/2017 at 11:29 am

    First time to your site via this recipe! This is SO going to be dinner tonight, with cilantro lime rice! Thanks so much. Have a good day!💐

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