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This honey soy chicken is as equally flavorful as its sister, holy yum chicken, but just a different flavor profile! Asian and saucy!

This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!
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I came up with honey soy chicken because of the overwhelming response to my holy yum chicken.

Quick and easy chicken dinners that can be made in one casserole dish seems to be the way to your hearts!

I know it is for me because when you’re tired after a long day, the last thing you want to do is make an elaborate dinner.

Have no fear that just because this is an easy chicken recipe that it is lacking in flavor.

It is just the opposite!

Honey soy chicken has so much flavor!

The ingredients in honey soy chicken give it a lot of flavor. Here’s the run down of the ingredient list:

  • Honey
  • Soy sauce
  • Sesame oil
  • Garlic
  • Ginger
This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

How do you get it all nicely browned on top?

I stick the entire casserole dish under the broiler to get the nice golden brown color you see in the photos.

This step is absolutely optional and you don’t have to. I obviously did it because I think it looks better and I love a crispy caramelized edge on my chicken thighs.

Can you use chicken breasts?

You can but I love using dark meat/chicken thighs.

They are foolproof and don’t dry out like chicken breasts do.

They also tend to take less time to cook.

This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

Is the sauce supposed to be thick?

No. I keep getting comments from people 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!

This honey soy chicken is easy to put together and has a great Asian flavor profile for those nights you feel like giving a little pizazz to your dinner!

Can you make this in the slow cooker?

I mean, I guess you could but it already whips up so fast in the oven that I feel putting it in the slow cooker would be a bit of an overkill.

Here are some tips to help you make this honey soy chicken recipe a success!

  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.

More chicken recipe ideas:

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4.60 from 66 votes

Honey Soy Chicken

This chicken is so flavorful and will make your house smell oh-so-good!
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 

  • 1 ½ – 2 pounds (1 ⅗ kg) boneless skinless chicken thighs, (most of the fat cut and discarded)
  • 3 tablespoons vegetable oil
  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 5 tablespoons honey
  • 4 cloves of garlic, minced
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper

Instructions 

  • Preheat oven to 425 °F (218 °C). Line a 8×8" 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!
  • In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
  • 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.
  • 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.
  • Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
  • Immediately after plating chicken, pour sauce over top of chicken. It’s delicious so you want all the sauce you can get!
  • Serve with white or brown rice and some steamed veggies.

Notes

Source: adapted from She Wears Many Hats

Nutrition

Serving: 1serving, Calories: 403kcal, Carbohydrates: 24g, Protein: 43g, Fat: 17g, Sugar: 22g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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Photography by Ari Laing

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614 Comments

  1. This recipe so easy and the smell while cooking was divine! I served with brown rice which was awesome because it soaked up the extra sauce.
    I would recommend this for anyone looking for a good recipe for dark meat chicken. I’m not a huge fan of dark meat but it was on sale and I wanted to try a different recipe. The other one just was okay. I will for sure make this again!

    1. hi Annie! sorry this wasn’t what you were expecting. the sauce is supposed to be thin…it’s only really honey and soy sauce!

    1. yes, it should. the general instructions aren’t accounting for manually adjusted larger servings.

  2. ok to make in advance and have the chicken marinate maybe 2 hours until im ready to bake? Or, would this make it too salty?

  3. I was expecting a lot more flavor. I added some go chu jang at the end because the sauce seemed very bland, which surprised me. I would add a good amount of crushed red pepper, or put the go chu jang in the sauce from the get go if I ever made this again.

  4. Just wanted to say thank you!! This has been a staple in my home for years now and we still love it just as much!!

  5. Can you substitute another oil for the vegetable oil, not sure mine is fresh, no date on the bottle. What about olive oil or coconut oil? Thanks!