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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!
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
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.
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!
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!
- 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.
More chicken recipe ideas:
- Holy yum chicken
- Roasted chicken with olives and tomatoes
- Fig and rosemary glazed skillet chicken
- Coconut harissa curry braised chicken
- Chicken with 40 cloves of garlic
Honey Soy Chicken
Equipment
Ingredients
- 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
- 1 ½ – 2 pounds (1 ⅗ kg) boneless skinless chicken thighs, (most of the fat cut and discarded)
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.3 tablespoons vegetable oil, 3 tablespoons low sodium soy sauce, 1 teaspoon sesame oil, 5 tablespoons honey, 4 cloves of garlic, 1/2 teaspoon ground ginger, 1/2 teaspoon ground black 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.1 1/2 – 2 pounds (1 ⅗ kg) boneless skinless chicken thighs
- 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
Nutrition
Photography by Ari Laing
I’m wondering if anyone has doubled this recipe and frozen half? I’m really bad at freezing/thawing food and having it come out normal, somehow it’s always gross. Thanks!
I love this dish. I am not a chicken fan but I will definitely make this many times. Served it with baked red potatoes and peas. Very good, family loved it. Would have made it again the next day but idontcook much on the days I go to dialysis. Passed the recipe around at the center. You wild have thought that I was a proud new mother. Lol
I made this dish last week and it was wonderful , wild have made it the next night if I wasn’t so tired. I’m a dialysis patient and I’m really tired on this 3 days a week. I have braggedabt this dish at the clinic. My tech loves any chicken recipe that I make. Will make this over and over.
I made this wonderfuldish last week and it was oh, so good. Yummy. I’m making it again tonite . I could eat it every day, am telling my friends at the dialysis clinic. My tech at the clinic loves to hear abt my recipes, especially chicken.
So I switched a few things up and it didn’t really taste amazing like you say. First I substituted the honey for molasses, everything else I did the same. However, I did add a few things, cinnamon, turmeric, a little tarragon, rosemary, gun powder and a dash of sugar to make it a little sweeter and it tasted very weird…Just kidding, didn’t change a thing and it was AMAZING!!!!! After listening to my 10 year old complain for an hour about how he didn’t want it, HE ATE 2 PLATES!!! Our new fav!
LOL!!
I made exactly as directed and broiled for 3 minutes per side afterwards. It was really good and very quick and easy to make. Plus no cleanup. Will definitely make this again. I think the marinade would be great on salmon as well.
This recipe was delicious! I had all the ingredients in the house, but honey. I used maple syrup. It was amazing. I figured it was the same consistency.(The day I made it, we were having a big snow storm, wasn’t going out just for honey). My husband and kid loved it, I’m making it again tonight!
Recipe is delish! Added 1 tbsp cornstarch missed with 1tbsp water to thicken halfway through cooking. It made for a great sauce.
Delicious my Wife and all 3 kids loved it very easy to make used tin foil for easy clean
Thanks for this great recipe
I made this dish for dinner tonight. It was delicious! I will definitely make it again. I paired it with jasmine rice and broccoli. So good.