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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!

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

172 COMMENTS

  1. 05/09/2013 at 7:24 am

    Hi Julie – I made a vaguely similar ginger-soy chicken over the weekend for dinner. Let me just say yours looks much better! Your husband is very lucky. : )

  2. 05/09/2013 at 8:02 am

    So, you’re saying I have to follow the recipe? I’m not allowed to changed everything about it and leave you nasty comments when it doesn’t work? What’s the point?

    Hah. I knew you’d like that. I think I’ve received the same internet troll as you recently. Got a comment that said “This recipe is shit” the other day. It’s all good, I’m definitely testing my recipes an extra time before posting. I can’t handle the mean comments!

    I’m so glad you’re back to blogging. Was it great taking a break??

    • 05/09/2013 at 9:14 pm

      Hahaha – love it! I test my recipes as much as I can but you know there are always those people out there. I’m glad I’m back to – it was a great break but for some reason I feel more stressed than I did before, LOL. I think it’s cause I’m going to be out of town so much and also this month is just crazy busy. I thought that was all supposed to end after the wedding?!

  3. 05/09/2013 at 8:05 am

    YUM!! I love the chicken. Seriously, I love all these flavor so much!!

  4. 05/09/2013 at 8:13 am

    Ahhh! I have been waiting for this one to be posted :) Can’t wait to try it. I’m sure I will love it just as much as Holy Yum chicken!

  5. 05/09/2013 at 9:19 am

    HAHAHAHA at the disclaimer! Its so sad you have to resort to that…
    As I just made my menu plan for the week, I have a hoisin chicken recipe… but this looks much more up my alley. And my bf LOVES asian marinades- but then again, so do I!
    Love this recipe! thanks for sharing.
    And out of curiosity, did you want me to follow the directions as they are? Wasnt sure.
    :-)

  6. Kay
    05/09/2013 at 9:27 am

    Ooh yum, this looks delicious and I have all of the ingredients at home except the chicken!

  7. 05/09/2013 at 9:35 am

    I love a good baked chicken recipe and this one sounds fantastic. I make a Cilantro-Lime rice pilaf that would be perfect to go with this. Welcome back from your honeymoon!

  8. 05/09/2013 at 9:39 am

    This look so lip-smackin’ good! Going to have to bookmark this one!

  9. 05/09/2013 at 10:24 am

    But what if I don’t like honey… or ginger? ha ;) This looks seriously delicious.

  10. 05/09/2013 at 10:43 am

    I LOVE the holy yum chicken (made a double batch for my family the other week and it was gone in ONE sitting)! I cannot wait to make this version! Drooling already. :)

  11. 05/09/2013 at 10:52 am

    Love the disclaimer! I often change up ingredients in recipes but I KNOW its my decision. Thanks for the recipe, will def be testing it out… exactly as you have written it ;)

  12. Fran
    05/09/2013 at 10:59 am

    This looks wonderful!! Do you have suggestions for using this recipe with pork tenderloin? Thank you!

    • 05/09/2013 at 9:12 pm

      Hi Fran, I’d imagine it’d cook the same way, just check to make sure you’re not overcooking the pork every so often and you should be good.

  13. 05/09/2013 at 11:13 am

    I loved holy yum chicken so I know this will be just as great.

  14. 05/09/2013 at 11:20 am

    I dont have a smart alec comment, so I’ll refrain… this time ;) I just read the first comment though and saw them say “your husband…” EEEEEEEEP! So exciting! You have a HUSBAND! Best ever! Sooooooo excited to see you in a week! Xoxo (oh and this chicken looks bomb!)

  15. 05/09/2013 at 11:45 am

    Yum, this looks absolutely mouth-watering!

  16. 05/09/2013 at 12:51 pm

    Good lord lady…this looks uhhh-mazing! Congrats on your wedding btw!

  17. 05/09/2013 at 1:19 pm

    I LOVE your disclaimer! Definitely going to be making this soon, I am headed to the store this afternoon, and chicken thighs just made the list!

  18. 05/09/2013 at 2:06 pm

    Wow, what a stunner of a meal! This looks so mouthwatering, Julie!

  19. Kristen M.
    05/09/2013 at 3:11 pm

    This looks so delicious! I will definitely give it a try. I love your disclaimer. I don’t get people, if I change up a recipe or play around with one that is on me. I would never blame the source.

  20. 05/09/2013 at 4:58 pm

    I’ve made your holy yum chicken and it was indeed, holy yummers! I seriously can’t wait to make this version. To the tee, of course:)

  21. UUUU, I like the sauce and have to try it. I had a comment lately that a person that was supposed to be a chef made my recipe and everyone in a restaurant were very unhappy with it :) I just asked how is it possible that a chef did not taste and aprove it first. people write strange things in internet, hahaha.

  22. 05/09/2013 at 7:00 pm

    Ohhh now I can’t decide between making this or chicken adobo. Great recipe and love the disclaimer on the bottom :)

  23. 05/09/2013 at 8:38 pm

    Oh heck yes, these are some of my favorite flavors so I know we’d love it!!

  24. Gillian
    05/10/2013 at 2:48 am

    BIG FAN of your Holy Yum Chicken and have put lots of my customers on to it. Will def do this one…classic Asian elements. You mentioned very specific dish size….I just made sure the chicken was crammed in tight as I didn’t have that specific size dish. Also……I used bone in thighs as I couldn’t be bothered deboning…..worked well. I’ve adapted all my chicken recipes to bone in thighs (theyre not only cheaper but more tender and flavoursome)….even the famous Chicken Piccarta….and I do it in the oven! G in NewnZealand

  25. 05/10/2013 at 5:43 am

    Oh yeah, I definitely have all of these ingredients at home. This looks like a great option for a quick weeknight supper and so tasty!

  26. 05/10/2013 at 6:04 am

    It looks wonderful, Julie. So much great flavor! I love your disclaimer: follow the instructions. You’d be surprised how many readers tell me a recipe didn’t turn out well and then say they changed a huge part of the recipe. Oy.

  27. 05/10/2013 at 8:42 am

    Looks like a winning chicken dinner!

  28. 05/10/2013 at 9:10 am

    That is some tasty looking chicken!

  29. 05/10/2013 at 9:31 am

    I DO have all the ingredients in my pantry! SCORE! Looks like I know what we’ll be having for dinner this weekend :)

  30. 05/10/2013 at 10:03 am

    Oooo, I need this chicken in my life asap! Yum!

  31. 05/10/2013 at 10:44 am

    Guess I need to add some ingredients to my grocery list! This needs to make an appearance at my house soon!

  32. 05/10/2013 at 11:39 am

    Please come make this for me!!! xx

  33. 05/10/2013 at 11:41 am

    loooks sooooooo gooood Julie :) thanks for sharing this fast and easy dish :)

  34. 05/10/2013 at 12:05 pm

    as much as I enjoy your close up shots, some days its like a torture when I have to eat free conference food and drool at delicious picture. Not fair. Hope things settle down soon for you.

  35. Jaime
    05/10/2013 at 5:34 pm

    Well I had picked up the chicken thighs to make the holy yum chicken (again,since we love it so!) but I think I will make this instead…..looks super YUM!!!

  36. 05/10/2013 at 7:50 pm

    Looks soooo yummy!!

  37. Cindy H
    05/10/2013 at 8:05 pm

    This looked so good I printed the recipe earlier this week. I made it tonight with boneless chicken breasts. It was quick and easy, and yes, I did have all the ingredients in my pantry already. It was sensational! My picky eaters, Husband and Child, also like it. A LOT! Definitely a keeper!
    Thanks so much for sharing this recipe!

  38. 05/11/2013 at 1:21 am

    Totally yummy! Love the color on the chicken. Reminds me of summer grilling :D

  39. 05/11/2013 at 11:03 am

    Looks freaking delish! I would devour all of it!

  40. 05/11/2013 at 6:28 pm

    We LOVE these flavors and I am feeling desperate for new chicken recipes. This sounds amazing!

  41. Meredith K
    05/11/2013 at 8:21 pm

    Oh, goodness! This was delicious! My husband and I made this tonight for dinner…so fabulous! Love your blog!

    Congratulations on your wedding!

  42. Yuri
    05/11/2013 at 11:07 pm

    I will have to make this recipe this week! On the menu!

  43. 05/12/2013 at 1:05 am

    I wanted to make the Holy Yum chicken, but I wasn’t sure with the mustard since I’m not a big fan, but this is a version I know I can get on top of! Love all the flavors!

  44. 05/12/2013 at 7:49 am

    Mmmmmm! Such delicious looking chicken :)

  45. Vamsi
    05/12/2013 at 8:06 am

    which part of the chicken is tender, breast part or thigh ?

  46. 05/12/2013 at 9:47 am

    I became a fan of yours at the Holy Yum Chicken recipe. Yes, the recipe is as good as you promised! And even though looking at the ingredients, I thought nope, not gonna like that, it was your passion in the writing that convinced me to try it. It has now become part of the regular rotation in our dinner choices. As a fellow blogger (but not about food) I salute you!

  47. 05/12/2013 at 11:59 am

    Oh yum! You’ve inspired me to make this… now only if I had a kitchen. ;-)

  48. Marty Hannigan
    05/12/2013 at 4:50 pm

    Julie, I like the pictures . how do I print them. I like to save with the recipe so I can remember what the dish is suppose to look like. when I print off the recipe the pictures never come with it

    how is everyone else doing it

    Marty

    • 05/12/2013 at 8:44 pm

      Hi Marty. Print friendly versions are basically printer friendly in that they don’t have images so it doesn’t waste a lot of ink – that’s why my print versions are just text. If you want to print it off with the picture, I suggest you just go to file > print from your web browser and print the entire post. Hope that helps.

  49. Jen
    05/12/2013 at 5:24 pm

    Oh my goodness! This was AMAZING! My whole family loved it!!! The taste was wonderful! Definitely will be making this again!

  50. 05/12/2013 at 5:50 pm

    We love chicken especially grilled so I have always added soy sauce(light)and garlic to my chicken before grilling and we like it that way but yours sounds extra good so will try it soon.CLinOregon

  51. 05/12/2013 at 7:15 pm

    I wouldn’t kick this chicken out of bed.

  52. 05/12/2013 at 8:44 pm

    Oooh, I love these flavors!

  53. 05/13/2013 at 12:31 am

    Oh sounds easy and delicious. Can’t wait to try it this week!

  54. 05/13/2013 at 9:59 am

    Such a classic. =) Love your disclaimer! haha

  55. Jill Richardson
    05/13/2013 at 10:20 am

    I would like to be able to print this recipe

    • 05/13/2013 at 10:31 am

      Click “print” on the recipe.

  56. 05/13/2013 at 10:44 am

    Cannot even get over how delicious this looks! Making this!!!

  57. 05/13/2013 at 11:00 am

    I made this Friday night and halved it, it was a HUGE hit with my tummy. My husband and kids don’t eat meat so I was on my own and polished it off.

  58. 05/13/2013 at 11:58 am

    I make a similar recipe and it’s ALWAYS AMAZING. I love these flavors together for chicken! so good!

  59. Kevin
    05/13/2013 at 12:52 pm

    Removed the skin and most fat, marinating in the honey-soy for about 3 hours. 40 minutes in the oven at 425. Brilliant combo with arugula salad. Simplicity enjoyed. Thanks.

  60. Tess
    05/13/2013 at 8:17 pm

    I just finishing making exactly like recipe stated but I used cut breast and 1 thighs (totaling 4 pieces)..all I have to say is OMG,,I had to force my self to stop eating. Set a breast aside for my girlfriend to try and I really wanted to eat it..the sauce is awesome. My husbend is next, started to eat his portion. Thanks so much for sharing.

  61. Brittany
    05/14/2013 at 12:15 am

    Julie,
    I made this tonight and it was one of the best chicken dishes I have made. We loved it! Thanks for the post!!

  62. Jessica
    05/14/2013 at 11:17 am

    This was AMAZING! I wish I made more. My husband and I devoured this. The chicken was so tender, it fell apart. I followed your directions to the T (oops, I see now i forgot the rosemary…), and I had an absolutely amazing outcome. Keep the yummy recipes coming!

    Also, thanks for telling the recipe bullies off– I don’t know why people feel so entitled.

  63. 05/19/2013 at 10:22 am

    This was a great dish. I made it last night and it was yummy.

    I made one modification though. When I took the chicken out of the oven, I found the flavors of the sauce to be muted and the sauce was a little too oily for my liking (possibly I did not trim enough fat from the chicken). So I put the sauce into a cup and skimmed some of the fat, then added 1 tbsp of soy sauce and a pinch more ground ginger. That really brought the flavors back to life.

    Thanks for a delicious and easy recipe! I’ll definitely be making this again.
    -Lem

  64. Dianna
    05/20/2013 at 2:12 am

    I am just learning how to cook chicken more than the three ways I grew up with. This has all the flavor components my family likes. What adjustments would I need to make for cooking with bone in thighs.

    • 05/20/2013 at 9:26 am

      No adjustments needed. Everything would remain the same.

  65. Ed M
    05/21/2013 at 11:05 am

    I tripled the amount of Sesame Oil and this was AWFUL. How can you post such a DISGUSTING recipe! Just kidding…. about the disgusting part. Fact is I did triple the sessame oil because I read 1T instead of 1t. But I like the taste of sesame oil and this was WONDERFUL. Made this for dinner for the wife and me last night and had to hide some of the chicken so I’d have some for lunch today. Can’t decide if I like this or the Holy Yum chicken better. A great way to spice up a chicken dinner. The double-wrapped foil got torn a little and that little bit of scrubbing I had to do made me very grateful for your warning to protect the pan. Will definately make again! Thanks for another GREAT recipe.

    • 05/21/2013 at 1:47 pm

      Haha, you scared me for a second with this comment! Glad it turned out well for you!! :)

      • Ed M
        12/29/2013 at 9:25 pm

        Did it again with the sesame oil, but I like it with more of that taste. In the oven cooking again for our dinner and still can’t tell if I like this or the Holy Yum Chicken better. Rice is almost done and chicken has about 10 more minutes. Thanks again for this recipe.

      • 12/30/2013 at 7:41 am

        Awesome, Ed! So glad you’re making this again :)

  66. Sarah
    05/22/2013 at 6:36 pm

    How do you want us to give you credit if we pin this? I received an email saying one of my pins for one of your recipes was removed due to copyright, however, its still posted everywhere on pinterest. Thanks.

    • 05/22/2013 at 8:27 pm

      Hi Sarah – please ignore that email. I encourage all pins and sharing from my blog. You can pin directly from my blog and that is how you give credit to it. It was a big Pinterest mistake and it has been addressed on my Facebook page if you want to read about it. Thanks for checking! :)

  67. Ashley
    05/23/2013 at 1:06 pm

    Hello this looks delicious and I was thinking about making it for dinner tonight. I have everything but the sesame oil. Is there a substitute or can I just omit it?

    • 05/23/2013 at 9:04 pm

      Hi Ashley! Yes, you can just omit it.

  68. Charlene
    05/23/2013 at 9:54 pm

    Hi Julie, I tried your recipe but after 40 minutes it was not as nicely browned as yours, in addition there was lots of liquid too and I have a convection oven. So I put it back in and turned on Broil. I confess I used olive oil and fresh ginger instead. It was not bad, I’ll try again and see if it improves next time.

  69. Anna
    05/26/2013 at 10:58 am

    This looks amazing, and I can’t wait to try it! A tip if you do happen to get that deliciously sticky sauce on your glass pan: pour boiling water into the pan when it is still hot, and let it sit. Hot water dissolves caramelized sugars in a snap :)

  70. JRB
    05/26/2013 at 11:39 pm

    Ha! Ha! Ha! Funny!
    Will be trying this…..as is!

  71. Kelly O
    05/28/2013 at 2:17 am

    I just stumbled upon your blog and I AM LOVING the sound of your recipes…just made my shopping list I am making this tomorrow night for dinner :) thank you xx

  72. Nia
    06/01/2013 at 10:20 am

    Thank you times a million. This recipe was delicious. So delicious that my husband burnt his lip and tongue trying to get to the sauce before it cooled. I did mess with the soy and subbed quite a bit of it for hoisin… No complaints here just a suggestion for anyone in an ingredient shortage! I also added fresh ginger. I’m not huge on having a cooking rotation but I want to eat this often.

  73. Jeni
    06/06/2013 at 3:21 am

    I love this recipe! I used it a few weeks ago as an overnight marinade for chicken kabobs I was going to grill for my family and boyfriend, they LOVED IT. Seriously, he asks for that chicken every time I even mention making dinner. Haven’t made it like you have in your recipe (planing on it) but wanted to let people know it makes a great marinade for grilling, flavorful and juicy.

  74. Nikki
    06/06/2013 at 7:20 pm

    I LOVED THIS RECIPE! I did sub chicken breast, and I even make a half batch of the marinade because it was so good! I was very proud of this dish from YOUR recipe :))

  75. Jen
    06/07/2013 at 7:35 pm

    Absolutely delicious–and I didn’t even have the sesame or ginger! I made a double batch (two packs of 5pc thighs from Costco) in a 9×13 and it worked perfectly!

  76. 06/09/2013 at 5:22 pm

    add a bit of bbq sauce at the end of coking and it will taste divine moke sure you only add a little bit

  77. Tanya
    06/17/2013 at 11:12 am

    This recipe is FANTASTIC! I have a two year old and a one year old and they both gobble this up which says a lot since almost every night one of them is unhappy with the dinner selection. Thank you!

  78. Venae
    06/20/2013 at 6:50 pm

    We are trying this on the grill inside an iron skillet. We are also cooking some potato bombs that we found on the BBQ pit boys website. I cannot wait until supper :-)

  79. Pamela
    06/22/2013 at 5:20 pm

    I love this dish!!! Also, I absolutely adore/love your “disclaimer” !

  80. Bonnie
    06/25/2013 at 7:41 pm

    I saw your recipe on Pinterest. I just finished eating it for dinner. This such a fantastic chicken. I could not stop eating it. My Harry kept raving about it. Before we were even finished, he ask when we were having it again. Thanks for sharing.

  81. Kelsie
    06/26/2013 at 2:17 pm

    This is amazing! For a quicker dinner, you can broil the chicken on high about 6in from broiler for 5min on each side. You get the same result! Amazing!

  82. Denise
    07/01/2013 at 5:02 pm

    I can not wait to make this!

  83. Kim
    07/04/2013 at 1:27 pm

    hi, I was wondering if you have ever tried this out in a crockpot? I am very interested to try it but havent been successful previously (with someone else’s not so well written recipe). Thank you!

    • 07/05/2013 at 7:41 pm

      Hi Kim, I don’t think this recipe is intended for the crockpot. I’m sure you could try, but my only worry is that you’d have to cook it for a short amount of time otherwise your liquid will just evaporate. You could probably get away with 2-3 hours.

  84. Rachel
    07/30/2013 at 8:07 pm

    Can you substitute the ground ginger with fresh ginger? If so, how much? Thank you

    • 07/31/2013 at 7:38 am

      Sure, I would start with 1 tsp.

  85. Nina
    09/02/2013 at 7:49 pm

    I just made this tonight, and wow is it good!! my whole family loved it! Thank you for sharing this :)

    • 09/03/2013 at 8:02 am

      So happy you and your family loved this!

  86. 10/03/2013 at 8:41 pm

    Made this for dinner tonight. It’s a keeper! My husband and I both went back for seconds and my three year old said, “That’s good chicken!”

    • 12/29/2013 at 9:46 pm

      So glad you and your family enjoyed this, Lisa!! :)

  87. 10/11/2013 at 8:55 am

    I made the Honey Soy Chicken for dinner last night. Pretty Good!

    • 10/13/2013 at 10:07 am

      Glad you enjoyed this, Josie!

  88. Amanda
    10/21/2013 at 7:30 pm

    As someone who cooks every day, and considers herself a “good cook”, I felt compelled to comment on this one. Yes, I did everything like the recipe said: the foil, the 8×8 pan, the temperature, etc. When I went to check on the chicken after 30 minutes, the sauce had bubbled up and burned due to the sugar content from the honey and the high temperature. We had to order pizza…

    • 10/22/2013 at 8:11 am

      Hi Amanda, I’m sorry yours didn’t turn out! I wish there was something I could do to help; countless readers and friends have made this before and it worked out for them and it worked out for me since the photos I took for this recipe are with the recipe I posted. I’m wondering if maybe your oven racks were too high or maybe your oven is just hotter than normal. Everyone’s oven varies so that might be the culprit but I’m really not sure. Again, I’m sorry this happened.

  89. Colleen
    11/15/2013 at 8:44 am

    I made this last night – followed your instructions exactly and it was so delicious!
    Used chicken breasts butterflied and marinated them in the sauce for about 2 hours, They were ready in a little under 30 minutes in my oven – and wow were they fantastic,delicious .. my husband kept saying that throughout the meal!
    Thank you for this recipe – can’t wait to try Holy Yum Chicken.

    • 11/15/2013 at 9:04 am

      So glad you and your family enjoyed this, Colleen!! One of my fav dishes and you’re going to love Holy Yum Chicken! A different flavor from honey soy, but I’m sure you’ll love it all the same! Do share your feedback when you try it – I’d love to hear from you! :)

  90. 12/07/2013 at 10:18 pm

    Just put this in the oven, I can’t wait! I added a bit of rice vinegar. Don’t worry, I won’t blame you if it turns out badly ;)

    • 12/08/2013 at 9:56 pm

      Hope you enjoyed this, Katherine!

  91. Brindar Sandhu
    12/21/2013 at 6:18 pm

    Do you think it would turn out as well in a crockpot if left on low?

    • 12/22/2013 at 9:13 am

      Hi Brindar, I’m not sure, I’ve never done it before so I can’t guarantee the results, but I don’t see why it wouldn’t work.

  92. Darcy
    12/25/2013 at 4:08 pm

    I would like to make this for 15 people. I do not have 4 8×8 pans though. What do you suggest?

  93. Darcy
    12/26/2013 at 9:05 am

    I would like to make this for 15 people, but do not have 4 8×8 pans. What would you suggest?

    • 12/26/2013 at 9:34 am

      Hi Darcy, sorry I didn’t get back to you yesterday! I would suggest you just using a larger pan. A 4-quart or 5-quart glass baking dish would work. It’s ok if the chicken is a little bit stacked on top of each other. It’ll still cook all the way through. Enjoy!

  94. Keri
    01/02/2014 at 11:39 pm

    Found this recipe through Pinterest today, and cooked it tonight. It is awesome!! Pinned and shared with my Facebook friends.

    • 01/03/2014 at 8:30 am

      So glad you enjoyed this, Keri! Thanks so much for sharing with your friends!

  95. Tiffany
    01/05/2014 at 2:22 pm

    I made this last night and it was great! Mine didn’t look quite as good as your’s (new time I may stick it under the broiler to get a nice color) but the sauce was delicious. So glad I used to two layers of aluminum foil because the sauce definitely went through the first layer.

    • 01/06/2014 at 1:11 pm

      I’m glad you enjoyed this, Tiffany! Thanks for letting me know!

  96. Maegan Morin
    01/06/2014 at 9:26 pm

    Hi! I just wanted to say that I made this delish recipe tonight and my whole family loved it. My kids who usually fight with me to eat there meals DEVOURED it and my husband wanted more lol. Thanks for the great recipe!

    • 01/07/2014 at 8:33 am

      That’s awesome Maegan!! So glad your entire family loved the dish!

  97. Molly
    01/13/2014 at 9:21 pm

    I made this tonight and it was very good! Two questions: My chicken did not get the rich, caramelized brown color yours appear to have. Was your dark color largely a result of optimal lighting? Second, should the sauce thicken a lot while cooking? Mine didn’t, so I found I had to keep spooning sauce over my chicken while I ate to really enjoy the flavor (certainly not a big problem, just want the recipe perfected for next time!).

    • 01/14/2014 at 8:39 am

      Hi Molly! I’m glad you liked this! My dark color was from me sticking it under the broiler for a couple minutes after it finished cooking to char it a little. The sauce doesn’t thicken while cooking – mine was pretty saucey as you can tell in the first picture with the sauce all over the bottom of the plate!

  98. 01/15/2014 at 12:12 pm

    Absolutely some of the best chicken ever..I followed the directions exactly until I got to the end and before I poured the sauce back over the chicken I thickened it and omg it is amazing. The only problem with this recipe is that it should be doubled,

    • 01/16/2014 at 8:50 am

      So glad you enjoyed this, Brenda!

  99. 01/15/2014 at 1:10 pm

    Awesome chicken recipe..I followed all directions until the end. At the end after removing the chicken I thickened the sauce and poured back over the chicken, I will tell you it is finger licking good!!!!

  100. Brittney
    01/23/2014 at 8:58 pm

    So so good! Just finished eating this for dinner with my bf and picky younger sister :) we all loved it. Followed ALL directions and turned out awesome :) Used chicken breast that we seasoned and sliced up thin.

    • 01/25/2014 at 9:58 am

      Awesome, Brittney! I’m so glad y’all loved it!!

  101. Rhonda
    02/01/2014 at 9:34 pm

    I just made this tonight and we ALL loved it. My picky husband and children loved every bite and even ate seconds. I am so glad you shared. Thank you so much! By the way, I followed your directions to the “T” and it turned out great!!! Mine even looked like yours. :)

    • 02/03/2014 at 11:50 am

      Yay! Great to hear, Rhonda!

  102. rachel
    02/04/2014 at 12:45 pm

    Hey Julie!!! I LOVE your blog and all your recipe posts- thank you so much for doing what you are doing! I tried this recipe and fell in love with it. I am going to a “make-a-freezer-dinner” party and I was wondering if you think your recipe would still be good/taste the same if we mixed the sauce and the chicken together and then froze it, defrosted it and then make it according to your directions.

    • 02/05/2014 at 8:24 am

      Hi Rachel! I’m so glad you love my blog :) thank you! I don’t see why it would change anything if you froze it prepared and then made it according to my directions. I haven’t tried this but I honestly don’t see a problem. Enjoy!

  103. Judy
    03/23/2014 at 12:50 pm

    It won’t get too dry?
    Not rice for me thank you. Mashed potatoes with that lovely sauce. Yum.

    • Julie
      03/24/2014 at 8:12 am

      It shouldn’t get too dry as this is made with chicken thighs/dark meat as opposed to chicken breasts/white meat.

      • Judy
        03/24/2014 at 8:18 am

        Thank you.
        I didn’t think of that. SMH

  104. 03/24/2014 at 12:24 am

    I made your honey soy chicken recipe tonight and was dissapointed in it.I followed all your directions.The sauce was just ok.It should of been thicker.It wasnt as tastey as I thought it would be.

    • Julie
      03/24/2014 at 8:04 am

      Hi Linda, sorry to hear; that’s unfortunate you didn’t like it. Mostly everyone else that’s made it has had positive reviews, as you can see in the comments above, and I know of readers who have this on their weekly menu. Everyone’s taste preference is different so I completely understand this not being a favorite dish for you. If you wanted a thicker sauce, you could’ve added some arrowroot powder or cornstarch to thicken it up.

  105. Amanda
    03/24/2014 at 7:26 pm

    I had intended on making Holy Yum, but I left my bag with the maple syrup in it at the store…oops. I doubled the recipe with chicken breasts and there is no left overs after 3 hungry boys and a husband devoured it. Might have to back off on my time a little more with the chicken breasts as they were just starting to get dry. Brown rice and broccoli as a side and I had happy campers. My only complaint is that there are no leftovers for my lunch tomorrow.

    • Julie
      03/25/2014 at 8:32 am

      So glad you enjoyed this! I hope you get a chance to make holy yum soon :)

  106. Deb
    03/26/2014 at 11:17 am

    Love this recipe. And I think I will try it on pork tenderloin. Speaking of pork tenderloin. I wonder if you have any ideas or could help me with a recipe I forgot ! YIKES I know it called for balsamic vinegar, brown sugar and I used mango preserves. (Instead of apricot). But it was missing something, because it was too wet and runny. When I first had the correct recipe, the balsamic, preserves and sugar got real thick and glazey like….but something is missing …there are more than 3 ingredients. HELP.

    • Julie
      03/26/2014 at 8:22 pm

      Hi Deb, I don’t know why that’s happening to you, as that particular recipe is not on my site. Some suggestions: have you tried adding cornstarch or arrowroot powder as a thickening agent? That might work. Or you might want to reduce the sauce for a bit to get it to thicken up after cooking.

      • Deb
        03/27/2014 at 4:46 pm

        Thanks for getting back to me. I don’t remember where I got the recipe lol But, I will take your advice, and try thickening it with cornstarch. Thanks again Happy Cooking !!

  107. Matt
    04/02/2014 at 8:14 pm

    Got this recipe yesterday and said it looked so good that I was going to try it right away. Well, I did and the wife and I both just loved it. I did find out one thing and that is, I’m going to double the sauce, it was so good. Thank you very much for the great recipe. OH, and by the way I will also be trying Holy Yum Chicken next.

    • Julie
      04/03/2014 at 8:21 am

      I’m so glad to hear this, Matt!! Thanks for letting me know! I hope you enjoy the holy yum chicken :)

  108. Sara
    04/03/2014 at 8:36 pm

    This chicken is sooooooooo good! I have made it twice in a weeks time! The first time I made it with chicken breast because that’s what I had on hand, it was dry but the flavor was great! So I had to make out again with the chicken thighs! Soooooo good! Thank you!

    • Julie
      04/04/2014 at 7:51 am

      I’m so happy to hear this, Sara! I’m thrilled you have enjoyed it so much!

  109. A Brown
    04/07/2014 at 8:36 pm

    This was SUPER tasty…. It’s my first time making it! I just ate fingers crossed bc idk if my bf will love it as much as I did.

    • Julie
      04/08/2014 at 8:35 am

      So glad to hear you enjoyed it. If your bf doesn’t like it, more for you :)

  110. Nilda
    04/19/2014 at 2:43 pm

    How about chicken drums and wings? Will they dry out cause I want to make it for my co-workers, which there is a lot of, so thighs are not pratictal for me.

    • Julie
      04/21/2014 at 5:54 am

      Hi Nilda, I’m sure drums and wings would work just fine!

  111. Meimei
    04/27/2014 at 6:52 am

    This was SUPERB! I’m a student living with my brother and we are always cracking our heads for ideas for dinner! I almost gave up on my sudden “baked honey chicken” idea until I came across your blog. The chicken turned out so tender and juicy that both of us had a very satisfying dinner thanks to your recipe! I hope you continue to post easy but delish recipes for college kids like us! :)

    • Julie
      04/28/2014 at 11:12 am

      So glad you enjoyed this, Meimei! Definitely check out the blog for more recipes like this – there are a ton that’s great for a college student!

  112. Farida
    04/30/2014 at 6:15 am

    Can i use chicken breasts instead of thighs?

  113. 04/30/2014 at 8:35 pm

    This is the holy grail of recipes- fast, easy, cheap,& DELICIOUS. Top 3 favorite pins of all time! Can’t wait to see what else you have cooking on here. Thank you so much!!

    • Julie
      05/01/2014 at 11:33 pm

      Thanks, Christina! So glad you enjoyed :)

  114. Megann
    05/11/2014 at 12:09 am

    This was absolutely delicious!! Big thanks for sharing this recipe!! <33

    • Julie
      05/12/2014 at 9:15 am

      I’m glad you enjoyed! :)

  115. DJCooks
    05/12/2014 at 8:52 pm

    I love your cooking blog! I just made this and it is DELISH! I am always looking for a new way to cook chicken. I only made one change. I doubled the recipe and baked the chicken in half. I took the second half and added corn starch and cooked on the stove top. This produced a slightly thicker sauce to add over the chicken on the plate. I think I might also try cooking tofu in this sauce as well. Thank you for your wonderful blog. I always look forward to your posts!

    • Julie
      05/13/2014 at 8:24 am

      So glad you enjoyed this DJ! I’m so happy that you enjoy my blog :)

  116. Ellie
    05/18/2014 at 11:05 pm

    So if I wanted to cook this for five people would I just double the proportions and cook it longer?

    • Julie
      05/19/2014 at 8:14 am

      I would double the proportions but I would still cook it for 40 minutes and check on it at 40 minutes. Doubling the cook time to 80 minutes seems awfully long and I’d hate for you to dry out your chicken! Enjoy!

  117. 06/04/2014 at 5:21 pm

    Oh. My. Gosh.
    I made this tonight for dinner, and it may just be my new favorite recipe! I did do one thing slightly different (OH NO!), and added an extra tablespoon each of honey and soy sauce, and an extra teaspoon of oil, just because the amount of chicken I had was a little much, but it ended up perfect! I made some fried rice to go with it, and my boyfriend and I were both practically licking our plates clean! Thank you so much!

    • Julie
      06/05/2014 at 9:53 am

      Sound delicious! Glad you and your boyfriend enjoyed it so much!

  118. Katie
    06/10/2014 at 6:25 pm

    Made this tonight with breast meat and a little brown sugar because I didn’t have enough honey. Came out awesome! Just a little dry, next time chicken thighs. Thanks for the recipe!

  119. Sarah
    06/30/2014 at 8:07 pm

    I used to make a similar dish. It had pineapple slices that you placed under the chicken and then broiled the chicken/pineapple. The pineapple was a nice complement to the other ingredients. Just thought I’d share. :)

  120. Kimberly
    07/03/2014 at 9:20 am

    I am so excited to try this, your holy yum chicken is amazing. I am going to try it on the stove top since I make the holy yum chicken like that every time. I hope it works ok with breast meat since I dont have any thighs :( . We love everything we have tried from your blog you rock!!

    • Julie
      07/03/2014 at 8:22 pm

      Hope you enjoy this as much as holy yum! I’m sure it’ll turn out ok :)

  121. sophie
    07/09/2014 at 5:22 pm

    hey! i made this last night, with skinless chicken breast, bone included. i cooked it for 40 or so minutes at 425, however, although tender, i didn’t see the sauce congeal as much as i expected…it was all just liquid at the bottom of the pan. i did cover my chicken loosely for about 30 minutes of the cooking time. how can i get the sauce sticking to the chicken? appreciate it!

    • Julie
      07/10/2014 at 8:31 am

      The sauce it actually supposed to be more of a liquid-base sauce, as you can see in the photos. If you want it to stick to the chicken and congeal more, you could add a bit of flour/cornstarch/arrowroot powder to thicken it.

  122. Lisa
    07/11/2014 at 7:18 pm

    in the oven right now, smells divine! Thanks for sharing!

  123. Gloria
    07/13/2014 at 8:52 pm

    Just did this for my family, only that I used thighs with the bones, and they were amazed!! The chicken was tender and moist, full of flavor and it’s really easy to make. I will do the other yum version. Seriously, this is an outstanding recipe.

  124. Rebecca
    07/16/2014 at 3:13 pm

    Can the sauce be put in a container and refrigerated if I don’t want to use it all at once? This recipe looks delicious but I live on my own and would be cooking for one, so I definitely don’t need to cook 1 1/2 pounds of chicken. However, I’m not very good at cutting down recipes and always seem to get the math wrong. So could I just make the normal sized batch of sauce, use as much as I need and put the rest in the fridge for the next time I want to make it? I’m just asking because I’m not sure if the ingredients in the sauce would separate if it sat in a container for a little bit. Thanks!

    • Julie
      07/17/2014 at 9:19 am

      Yup, the sauce can be put in a container. You’ll just have to whisk it up when it gets to room temperature to get everything all nice and incorporated again!

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