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.
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:
- 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.
- 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.
- 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!)
- If you’re using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or you’ll end up with dry chicken.
This chicken is so flavorful and will make your house smell oh-so-good!
- 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
- 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!
- 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.
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
Loved this dish. I served it with white rice and steamed broccoli. My husband is a picky eater and he liked it. Thank you. BTW I used a heavy duty foil to protect my dish. 😀
After reading through the comments to see if my question had already been answered, I COMPLETELY get the need for the disclaimers!! Anyhow…could cooking spray (ie: Pam) be used instead of the foil in the pan? I know that’s a trick to use when measuring honey and was wondering if it has been tried. I can’t wait to try this!
Hmm, to err on the side of caution, I would say to just use foil and not use the cooking spray. I would hate for you to have a mess to clean up!
Love this. Easy to make in a half vegan/half meat eater home. Just make stir fry for her and I put this in top of the veggies for me. Make this at least once every couple weeks.
Thank you so much for sharing this! I made for dinner and my husband loved it! He must have asked me five times before he was done eating to make sure I saved this recipe. Loved the tip about the foil- clean-up was so easy. Thank you again!
Can I make this whole chickens
I haven’t tried with whole chickens but I presume you can. You’ll just have to cook it longer and perhaps make more sauce.
I tried it omg it’s so yummy
This came out awesome! The funniest thing is I was like nah I’m not using foil. Until I read your detail…then I’m like yeah, I’m going to use foil! Good advise. This dish was great…and easy to clean! Thank you!
So good!!! Do you have nutritional facts?
Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.
I’ve made this per your instructions exactly and it has become a favorite in our family. Then i cooked it for 60 of my closest friends and of course i had to use different size pans and was a little worried but it came out great and everyone loved it. Super tender and full of flavor. Thanks for the great recipe.
I have made this chicken like 10x over last 3 months!
My friends keep requesting for it. Thank you so much for sharing this simple but awesomely delicious recipe
I did everything exactly as you said! Must have been a hole in foil. Dish got sticky residue STUCK to it, chicken, not so much. I will NEVER make this again. Ugh.
Wait, so how is this my fault that you had a hole in the foil?? You’re not going to make a dish again because you had a hole in the foil?