Honey Soy Chicken

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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!

    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:

    Watch me make the honey soy chicken recipe with this video!

     

    4.71 from 17 votes
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    Honey Soy Chicken

    This chicken is so flavorful and will make your house smell oh-so-good!
    Prep Time: 5 mins
    Cook Time: 40 mins
    Total Time: 45 mins
    Course: Dinner
    Cuisine: Asian
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 403kcal
    Author: Julie Chiou
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!

    Ingredients

    • 1 1/2 – 2 pounds 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
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground black pepper

    Instructions

    • Preheat oven to 425 degrees Fahrenheit. 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 Facts
    Honey Soy Chicken
    Amount Per Serving (1 serving)
    Calories 403 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Carbohydrates 24g8%
    Sugar 22g24%
    Protein 43g86%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.

    Photography by Ari Laing

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    Comments

  • claire @ the realistic nutritionist says:

    I wouldn’t kick this chicken out of bed.

  • amanda @ fake ginger says:

    Oooh, I love these flavors!

  • Stephanie says:

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

  • Stephanie says:

    Such a classic. =) Love your disclaimer! haha

  • Jill Richardson says:

    I would like to be able to print this recipe

    • Julie says:

      Click “print” on the recipe.

  • Marie @ Little Kitchie says:

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

  • Carrie @ Bakeaholic Mama says:

    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.

  • Lisa says:

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

  • Kevin says:

    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.

  • Tess says:

    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.

  • Brittany says:

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

  • Jessica says:

    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.

  • The Food Engineer says:

    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

  • Dianna says:

    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.

    • Julie says:

      No adjustments needed. Everything would remain the same.

  • Ed M says:

    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.

    • Julie says:

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

      • Ed M says:

        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.

        • Julie says:

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

  • Sarah says:

    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.

    • Julie says:

      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! :)

  • Ashley says:

    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?

    • Julie says:

      Hi Ashley! Yes, you can just omit it.

  • Charlene says:

    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.

  • Anna says:

    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 :)

  • JRB says:

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

  • Kelly O says:

    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

  • Nia says:

    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.

  • Jeni says:

    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.

  • Nikki says:

    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 :))

  • Jen says:

    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!

  • bobby says:

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

  • Tanya says:

    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!

  • Venae says:

    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 :-)

  • Pamela says:

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

  • Bonnie says:

    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.

  • Kelsie says:

    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!

  • Denise says:

    I can not wait to make this!

  • Kim says:

    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!

    • Julie says:

      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.

  • Rachel says:

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

    • Julie says:

      Sure, I would start with 1 tsp.

  • Nina says:

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

    • Julie says:

      So happy you and your family loved this!

  • Lisa @ The Cooking Bride says:

    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!”

    • Julie says:

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

  • josie says:

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

    • Julie says:

      Glad you enjoyed this, Josie!

  • Amanda says:

    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…

    • Julie says:

      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.

  • Colleen says:

    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.

    • Julie says:

      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! :)

  • Katherine says:

    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 ;)

    • Julie says:

      Hope you enjoyed this, Katherine!

  • Brindar Sandhu says:

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

    • Julie says:

      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.

  • Darcy says:

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

  • Darcy says:

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

    • Julie says:

      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!

  • Keri says:

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

    • Julie says:

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

  • Tiffany says:

    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.

    • Julie says:

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

  • Maegan Morin says:

    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!

    • Julie says:

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

  • Molly says:

    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!).

    • Julie says:

      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!

  • Brenda says:

    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,

    • Julie says:

      So glad you enjoyed this, Brenda!

  • Miz Smif says:

    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!!!!

  • Brittney says:

    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.

    • Julie says:

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

  • 5 Hassle-Free Ways to Simplify Mealtime