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

    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
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    • 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


    • 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.


    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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    Recipe Rating


  • Kama G. says:

    Just made this for dinner and it is so tasty and easy to make! Followed the directions to a T except I used a single use foil pan and doubled the recipe. Hoping for leftovers for tomorrow! Thanks for sharing.

    • Julie says:

      Yay! Glad you enjoyed!

  • Fatima says:

    Any way this could be cooked on stovetop rather than the oven?

    • Julie says:

      Yes, you likely could!

  • tavay says:

    is the chicken going to cook as if i am making baked chicken?

    • Julie says:

      Yes, basically. I’m not quite sure what the question is..if you could elaborate, I’d love to help!

  • DP says:

    The chicken looks delicious, but I found your blog post to be a bit rude. I think it’s generally accepted that deviating from a recipe might bring different results than those intended. There’s no need to constantly b**** at people in advance because they might do something later on that you disapprove of.

    • Julie says:

      Hi DP, yes, I get that deviating from a recipe can bring different results – which I am PERFECTLY fine with but the problem that I have is people who deviate from the recipe and then BLAME me for the mishap. Have you honestly read the comments and see what I deal with? This recipe was derived from holy yum chicken: https://www.tablefortwoblog.com/holy-yum-chicken/ and if you even caught a glimpse of the comments on that one (over 700 comments) about how they didn’t do this and that to the recipe and it came out horrible and blamed me for it, yadda yadda, then you would have disclaimers too. I’m not bitching – I’m simply stating that IF people choose to deviate from my recipe, then don’t come back and blame me for something because the recipe, as written, is one that I personally tested and worked.

      • Priscilla says:

        You are awesome! Great recipe

      • Priscilla says:

        And your post was not rude at all. Some people just want to find any reason to complain. Amazing recipe AND blog <3

      • Betty Olivera says:

        I was commenting to my son about the negativity on some of the feedback in these sites (not only yours) if I look at a recipe which is made in a certain way I follow the instructions if it comes ok or awesome I do it again if I don’t like it I don’t cook it again. Full stop. However I never ruined a meal following recipes from any site. The only thing they did not suit my taste. There is no need to be rude and negative we should be thankful that people experiment and share their experiences. These chicken seems to be yummy I will try it as I have all the ingredients on hand. Thanks for sharing and keep the good work.

      • Diana says:

        I just happened to find your blog..and I love your upfront comments!! I cannot imagine the nasty comments you must get. I am going to make this recipe tonight! It looks and sounds awesome! I will continue to follow you!!

  • Cat says:

    DP – Really? How cow – Julie wasn’t at all rude. It’s her blog and quite frankly, she is only saying what most people are thinking. I would say that if anyone was rude – you might want to re-read your comments. I totally get her frustration.

    • Julie says:

      <3 thank you Cat

  • jenn says:

    For some reason this made my entire house smell awful. Did this happen to anyone else?

  • Kendray R. says:

    Just made this for dinner. It was my first time working with chicken thighs and my first time cooking anything even vaguely Asian. I’m a super picky eater working to expand my palate and I absolutely LOVED this. So savory and yummy, with just a hint of sweetness. This will definitely be making repeat appearances on my dinner table!!

  • Cat says:

    Darn auto correct. lol Holy Cow! Well…apparently one needs to have a tough skin in this blogging business. Who knew? Looking forward to trying the chicken!

    • Julie says:

      Haha I’ve definitely developed a tough skin over the years :) hope you enjoy the chicken!

  • Rebecca Leahy says:

    Hi! I just found this on Pinterest and I’d love to make it for dinner sometime this week. However, I have a lot of chicken breasts that I’d like to get rid of before buying more poultry. Do you think this recipe could work with chicken breasts instead, and how would I adjust the baking time for this? Thank you!

    • Julie says:

      Hi Rebecca, please read point #4 above the recipe under the disclaimer. I hope you enjoy!

  • Jeanie says:

    We LOVED this!! So juicy and flavorful! I did the double foil & clean up will be easier, so thanks!

  • Heer says:

    I just made this! It is amazing!! :* It was my first time cooking without my mom’s help and everyone loved it like anything!!!

  • Teresa says:

    Julie, what happened? I followed your instructions to a T and I ended up with an 8×8 pan half full of liquid and it wasn’t the thick sauce I started with but instead watery. Most of the chicken was submerged in this and therefore none of the honey soy sauce stuck. When I took the chicken out, there was nothing but an almost clear, watery liquid left and I know this isn’t the sauce you said to save to pour back over the chicken. The chicken, under all that liquid barely tasted like anything. I don’t know where I went wrong.

    • Julie says:

      Hi Teresa, sorry you ended up with a pan full of liquid. It might be because your chicken had more water content in it? I know when you bake/cook meats, they tend to secrete liquid/water. The sauce that you start with should’ve been liquid too, not thick. I’m not sure what could’ve happened, otherwise. The only thing I can think of is your chicken having more water content and diluting the sauce during the cooking process.

  • Gabrielle says:

    Hi Julie,

    IMO you weren’t rude; people seriously need to learn about accountability! Anyway, I tried the recipe ~ not a to a T. Think I had too much, and the wrong kind of oil (I had corn, sesame and olive in there), and defo added a lot more soy. But I DID double foil my (not) 8X8 baking dish. :) Chicken was scrummy and good gracious you weren’t joking about that stuff being sticky! Haha!

    Anyway, was wondering if there was a specific type of honey you would recommend or recommend against. I used Greek honey.

    Thanks for sharing!

    • Julie says:

      I haven’t tried this with Greek honey so I’m not sure how that would taste. I would just use regular clover honey, as that’s what I used in this dish. Corn and olive oil in the dish will also make the flavors weird because they have a flavor to them. I’d recommend sticking with vegetable oil and sesame oil.

  • Rani says:

    This is an easy simple recipe that is so delicious. I brined the chicken breast for a couple of hours and then marinated the chicken in the mixture for 30-45 mins. I also added fresh ginger and some crushed red pepper to the mixture to make it spicy. My husband couldn’t stop raving about it. This recipe will be regular at our dinner table. Thanks for sharing!

  • lynn says:

    Just came here to comment that I’m making this for the second time tonight it is absolutely delicious but yes tough to clean without foil protecting your dish. I have used a larger pan and more or less chicken with the same amount ofsauce with no issues

  • Crystal says:

    YUM! I mean – So good! Thanks for posting this and I will be checking out more recipes from you! I doubled the sauce bc I didnt have foil and it wouldn’t get so sticky – perfection. I am going to recommend to everyone. My only problem is that it almost didnt make it to the table bc I was eating it right from the pan! Thank you!

  • Montrese says:

    As a single guy who works a lot, I am not the best cook, by far, so, I tend to get tired of my “usuals”. I like short recipes with few ingredients/work! I think I may have overcooked the chicken, slightly, but, still, it came out pretty good and this is something I will definitely make again in the future. Thank you!

  • Jessica says:

    This was the most thorough recipe I’ve seen!! Thanks for the tip on putting aluminum foil over the pan so it won’t burn. I was like what am I doing wrong lol ☺️

  • ruchelle says:

    I have been making this, Love it, Hubby loves it too! and t does turn out just like the pictures. If yours doesn’t turn a perfect color and stays looking kind of not perfect doneness, i suggest going in after 35 mins of cooking and glaze the top of the chicken with honey. I swear, in 5 mins, it’ll turn out perfectly caramelized looking chicken. But I guess depending on your oven, you might want to keep an eye on it so it doesn’t get burnt because it will turn dark pretty fast. just a suggestion.

  • Brooke says:

    This recipe is delicious! Definitely adding to our favorites… My man is a picky eater and loved this
    Thank you super easy too

  • jill says:

    I’ve got this in the oven as we speak, and I look forward to great results. Julie, I just wanted to commend you on your comments about deviating from the recipe. Nothing drives me more insane than people who make 40,000 changes to a recipe, and then rate it as if they cooked what was actually posted. That kind of review gives me NOTHING to go on, especially if they then give their effort a bad review. Keep doing what you’re doing. :)

    • Julie says:

      Thank you for understanding, Jill :) I hope you enjoyed the chicken!

  • Amy says:

    Rarely do I comment on recipes, but I have to say this went from my Pinterest board “dinner this week” straight to “All time favorites”. This is SO delicious. I made it exactly as written (loved your comments LOL) and it could not have been easier. This is for sure a keeper and we will have this again soon!! Thanks for sharing it! (PS: even the picky 4 year old ate it! Highest compliments!)

  • DuB says:

    HI Julie!

    Just wanted to make sure – for chicken breast pieces – total cooking time is 10-15 minutes? Or reduce the total cooking time BY 10-15 minutes?


    • Julie says:

      Hi! In the disclaimer, #4 says reduce cooking time by 10-15 minutes.

  • helen says:

    Hi, just to clarify: when using chicken breast, do I reduce the time 10-15 minutes from the suggested 40 mins for chicken breast (so 25-30 mins)? Or is it bake for exactly 10-15 minutes?

    • Julie says:

      Reducing cooking time from the suggested cooking time, so 25-30 mins :)

  • shanell s says:

    I was looking for a new way to cook chicken breast. Because there is only so many ways to cook it and not get bored. My boyfriend told me this was “THE BEST MEAL I have ever cooked for him and that is saying a lot” his words lol Thank you for sharing this recipe. I followed it to the T and it came out beautifully!

  • Cate says:

    If I use drumsticks in addition to the chicken thighs, should I adjust the time at all?

    • Julie says:

      Probably. I would take it down to maybe 20-25 minutes.

  • CDSmith says:

    Hi! I am very excited to try this recipe tonight! I only have bone in thighs with skin. How long do you think I should cook them? Thanks for the ‘recipe!

    • Julie says:

      Hi, I would cook it for about the same amount of time.

  • SCmike says:

    Awesome recipe. I’ve always struggled to cook any sort of Asian cuisine but this turned out perfect!

  • Kathy says:

    Hi Julie,
    Just wanted to come and let you know just how much of a family favourite this has become! The word has spread from beyond my immediate family to extended family and I’m now regularly called on to make ‘my’ amazing honey soy chicken. So thanks for turning me into the family’s resident cook =D even my dad who’s terrible at describing food asks for it specifically! So you know it’s good!!

    I just wanted to add that I’m sorry you’ve have bad comments from people regarding recipes. Like many others here I think it’s pretty obvious that if you substitute things you’ll get a dish that tastes different. Especially fundamental ingredients. I love your recipe style and find it easy to follow! Don’t change a thing!!

    • Julie says:

      Thanks Kathy! :)

  • Maria says:

    I made this for my family tonight & my boys & husband enjoyed!!!! I had all the ingredients in my kitchen except th e boneless chicken thighs, it was the trip to the grocery store. Thank you for sharing this recipe!

  • Tim says:


    This looks like a fantastic recipe and eager to try. Wanted to consider marinating chicken over night in the ingredients specified to perhaps get more flavor.

    Is there any potential reason this may be a bad idea or not advisable based on your experience? Just curious as I tend to like marinaded flavor and these ingredients sound like they’d make a great flavor for a marinade.

    Thank you for your feedback


    • Julie says:

      no, there is no potential reason why marinating it would be a bad idea! it’d be a great idea!

      • Corinne says:

        I tried letting the chicken breast marinade in it for about an hour before cooking and ended up with a LOT of liquid. My chicken looks like it’s drowning in the pan — hoping it turns out!

  • Sonia says:

    has anyone marinated the chicken prior to cooking it. If so, what did u use?

  • Brittany says:

    What time and tempature would you cook them on if your using large chicken breast not thin cut?

    • Julie says:

      Could you slice the chicken breast in half to make it thinner? If it’s a really large and thick chicken breast, then I’m afraid cooking it for longer than the time stated will yield in dried up sauce. Or you could turn down the temperature to 375 degrees and cook the chicken breast for 30-40 minutes.

      • Brittany says:

        Thank you for your help! Great recipe by the way it’s my new favorite meal to cook and also great as grilled chicken which is how I usually cook it.

  • Andrea says:

    What an excellent recipe. It was so easy and so delicious!

  • Sarah says:

    I didn’t have the ground ginger. I don’t particularly care for ginger anyway. Do you think it would make a big difference?

    • Julie says:

      No, it won’t :) feel free to omit.

  • chris says:

    Looks great to me I’m cooking tonight please share more.
    thank you

  • Roz says:

    Hi Julie. I tried the chicken this evening and it turned out great. Definitely a hit with the family. the only thing I noticed was that at the 40-minute mark, my chicken was not cooked. I actually kept it in the oven for another 20 minutes and it was great. Thank you.

  • Jane says:

    Was really good. Did expect the sauce to be thicker, did I do something wrong?

    • Julie says:

      No you didn’t. As you can see in the photos, the sauce is on the thin side.

  • Kat says:

    Wow! Everyone in the family is raving over this dinner. Thank you for sharing. It’s a huge hit!

  • Michelle says:

    Can’t wait to try this tonight! Has anyone tried this with chicken breast? That’s what I have at home and I need to use it.

  • Heather says:

    This is a favorite recipe in my house now! My husband and I both love the flavor and it’s so easy to make – thank you :)

  • Katherine says:

    I’ve made this a million and a half times, substituting the sesame oil for rice vinegar. I absolutely LOVE it, my favorite chicken recipe of all time. Thank you!!!

  • Robert says:

    Is it ok to use Ponzu instead of the soy sauce?

    • Julie says:

      No, Ponzu sauce has ingredients and spices added to it that would alter the taste of this dish.

  • Tiffany says:

    I’m making it right now! It smells amazing, I fI’llowe everything except the sesame oil. I don’t have that, so I left it out, I hope it’ll still come out okay ?

  • Erica says:

    Love this recipe! I’ve made it a ton of times. I make it a little different, just by adding about 10% of sauce to cook in. And then I take the rest and boil it until thick. *sometimes* I add some corn starch. I just prefer thick sauce. Thanks so much for an amazing recipe! I love soy sauce and my BF loves honey. Win win!

  • Ana says:

    Loved the ease of this recipe. I changed the recipe (gasp), used fresh ginger. Delicious. Thanks.

  • Stephanie says:

    So I screwed up at the store and bought bone in thighs. Will this still work, and if so how would I adjust the cooking time?

    • Julie says:

      Yes, it will still work. You can cook it same amount of time and just check on it at the end and if it still isn’t done, continue cooking for 10-15 minutes longer.

  • Talithia says:

    Girl you are a smart cookie! I read the ingredients and wanted to add this sub for that…then I read your disclaimer lol, soooo, I changed nothing! I was scared straight. I even d-boned and skinned my chicken thighs. The sauce or glaze is so good. I tasted it before cooking and that is a keeper. I will use that on any meat prepared any kinda way. Thanks for sharing and you candor.

  • Christina says:

    I’ve made this about 10 times exactly as written. Doubled the recipe tonight in a 9×13 glass pan and it came out perfect. Cooked for close to an hour and it was just as good as always.

  • Carmen says:

    This recipe was soo good! We’re making it again next week too! I did use an 8×11″ pan cause it was all we had, and it still turned out great!

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