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


  • Josh Holmes says:

    I followed your recipe to the measurement. I found the chicken to be incredibly dry. I feel that 40 min is entirely way to long for chicken if you’re baking it at such a high temp. Sauce was great though. Will make it again.

  • Tanya Makaitis says:

    I absolutely love this recipe! I didn’t print it the first time I made it and I’ve been searching for days, thank god I found it!! Going to make it again now. Thank you very very very much! I cook thighs upside down when they are skinless, it helps the tops not dry out too much since the bottom is fattier and traps more sauce. Thanks again!

  • Vanessa Passic says:

    I make this recipe several times a month. My husband isn’t a huge chicken person, especially thighs but with this recipe he loves it and insists I make it every time I make chicken thighs. The chicken is so perfectly moist, which surprised since it is cooked at such a high temptress for so long. Thank you so much for sharing. I love this recipe.

  • Owen Palmer says:

    Made it with chicken breasts only as I’m trying to avoid dark meat lately, but the sauce is excellent, and the chicken turned out great. Making it again!

  • A.K. says:

    Hi! So I made these two times now and I have some thoughts/questions.
    1. I read the disclaimers etc & The first time I used BS Chicken Breast from Costco and a Low sugar Honey substitute (was all I had!) and it came out like the person who said it was a watery mess and had to throw away.
    2. I just tried this again tonight with Chicken thighs from Target, REGULAR honey and did it for 55 minutes (since my chicken was stacked on top of one another inside the dish). After I defrosted them, I used a paper towel to suck up all the water & even blotted moisture from the chicken. It was good but it wasn’t what I expecting ;) I was assuming that with the disclaimer of it being STICKY, that it would create a glazey chicken of some kind. When all was said and done, it was an oily sauce – not really sticky. I’m wondering if the vegetable oil is too much at 3tbsp if it’s meant to be a glaze?
    Even after out of the oven, it never “glazed” up or got sticky like people have mentioned :)
    Thanks so much!

    • Julie says:

      When I say ‘sticky,’ the sauce that is up on the edges of the pan/foil, since it’s a thin layer on those edges, it can result in it getting sticky because it essentially gets caramelized on the edges. The sauce itself is not sticky and not like a glaze. If you take a look at the photos above, you’ll see the sauce on the pan. It’s more of a liquid consistency and definitely not like a glaze. Hope that helps you!

    • Mike says:

      This recipe is also amazing with Pork chops.

    • Darcy Deblanc says:

      I just made this tonight and there is no thick sauce, was a little disappointed. It was ok, I think next time I will use less oil and maybe try teriyaki sauce instead of all soy sauce and see how that tastes.

      • Julie says:

        Hi Darcy, I’m so glad you made this! I made no claims above that this sauce was supposed to be thick. I did mention in the comment above that it’s supposed to be more of a liquidy consistency, as seen in the photos. I’m sorry you were disappointed by this but I do hope you try it again with your modifications and hope you enjoy!

  • Alaa Al Khateeb says:

    I tried this recipe its soooooo good m whole family lovedddddd it..

  • Courtney says:

    I made this tonight. It was pretty good. The only thing I used differently was coconut aminos instead of soy sauce. If I was to make this again, I would cut back on the honey. This dish was extremely sweet. Thanks for the recipe

  • Tammie says:

    We also had seafood and BBQ during the week, but hubby said this was his favorite! I don’t have an 8×8 so I had to use (2) 6-cup pyrex containers that worked fine. The chicken was very moist and flavorful. Loved it and loved that I didn’t have to go out for any ingredients!! I will definitely be making this again!

  • Kirsty says:

    I loved this recipe, was very tasty. Will definitely be making it again. Thank you! :)

  • Anessa says:

    We have bone in thighs and legs, do you think it would work for those? We just bought them (they’re cheaper) and vacuum sealed them last night. This sounds delicious!!

    • Julie says:

      Yup, they’d be great!

  • Rebecca says:

    This dish is FANTASTIC. The family loved and haven’t stopped talking about it so I’m making it again tonight! And I didn’t change or substitute a thing. Dont need to. It’s great as is!

  • Carrie says:

    I made this, but cut the recipe in half and it still worked perfect *phew*
    Also, since oven temperatures vary, I baked it at 420 for 40 min instead. It was soooo goooooood! Thank you for this recipe and the tin foil tip! That really helped ?

  • Colleen says:

    I made this last night and it was absolutely delicious! My girls loved it to which doesn’t always happen. Thanks so much for sharing!

  • Micaela says:

    Dinner was spot on. Thanks!

  • Robert says:

    Chicken breasts in electric fan forced oven tum out perfect after 25 minutes at 200C, No need to cover with foil I just turn them after about 10 minutes;

  • Megan says:

    Bless.your.heart. I started reading all the disclaimers and shook my head. Why must people constantly change half of a recipe and then come back and demand to know why their recipe didn’t turn out like yours???

    Ahem. This recipe looks SUPER yummy and I JUST pinned the holy yum too. Hardest decision of my day, which to try TONIGHT and which to try NEXT time??

  • Jackie says:

    I followed the recipe excactly and it is so delicious! Kids love it too! I Just put it in my “permanent” recipe book and will be made often! Thanks!

  • Roy Stamps says:

    First, I would like to say I did not follow the recipe at all. That said, it did not turn out well. This was a huge miss and disappointment.

    • Tracy says:

      If you follow the direction you will not be disappointed . It’s so simple..

  • Misslevy says:

    Question. Is there anything I can substitute the ginger for? I am only asking, because my car is in the shop and I don’t have any ginger for tonight :/.. Also will This work with chicken tenders? If not I will just save this for another day :).

    • Julie says:

      You can just omit the ginger. And yes, this will work with chicken tenders, I just wouldn’t have it in the oven for the full time. Maybe half!

      • Misslevy says:

        Great!! Thank you so much for your reply!

  • Misslevy says:

    Made this last night and it was so good! I didn’t have ginger or low sodium soy sauce just regular soy sauce and it was still a big hiit! I love how much extra sauce you get.

  • Vicki says:

    I made this last night and it was absolutely fantastic! The chicken was tender and moist and delicious. I made 3 lb of chicken thighs so I did use a 9×13 baking dish and doubled the sauce. It worked perfectly. The kids and husband loved it as well so I will definitely be making it again.

    • Pat Leonard says:

      That’s what I did!

  • Feona says:

    I always make lunches in bulk on Sundays, often enough it’s some variation of baked chicken breast and rice. Haven’t finished cooking your recipe for honey soy chicken, but it’s almost done and I can tell it’s going to be delicious! I’d almost cook this just for the sole purpose of flooding the house with yummy smells. Ive made a double quantity to cater to three adults for the next five days of lunches (15 serves).

  • Sheila says:

    Great recipe I’m trying this ASAP. But instead of thighs can I try on eons just less time???

    • Sheila says:

      I meant to say wings…

      • Julie says:

        Yes, you could probably use wings instead. I’d reduce the cooking time to 20-25 minutes.

      • natalie says:

        I can’t wait to try these!
        How long would I need to cook it for if I used drumstick instead?

        • Julie says:

          I would say about 20-25 minutes.

  • Sarah says:

    Disclaimer, I followed the recipe most of the way. :-P
    I used 3 chicken breast.
    Husband doesn’t like dishes that are too sweet, so I reduced honey to 3TBSP. I used Liquid Aminos instead of Soy Sauce.
    I added either half to teaspoon of Five Spice — I just eye balled and tasted the sauce add as desired.
    I cooked in 400F, 10 minutes, then flipped until Meat thermometer reads 165F and beeps — this way I didn’t have to time it.
    Husband approved! :-D
    Thank you! :-D

  • Deb says:

    This is so good. Made just like the recipe says and it’s as good as if not better then a lot of take out I’ve had. Thank you!

  • Molly says:

    I absolutely love this recipe.. the sauce is amazing! It is on our regular dinner rotation. Now that it is summer I was wondering if you have ever used this as a marinade. Any tips?

    • Molly says:

      When I say marinade, I was thinking to grill.

      • Julie says:

        It would be an awesome marinade! Mix everything together and pour into a plastic bag and put the chicken in and put it in the fridge :) I’m sure it’d be delicious!

  • Tricia says:

    Love this recipe

  • Tracy says:

    Made the chicken exactly like you suggested last night, it was so very good. Perfectly cooked, tender, moist. Will make this many more times. Husband loved it. Soo good. Sauce yummy!!

  • Karen says:

    I’m allergic to garlic; usually I substitute with onion….do you think that would work?

    • Julie says:

      Yes, that’ll be fine :)

  • Nicola says:

    I love this recipe and do it once a wek..at home now. Use fresh ginger and did it with pork fillet and was quite simply delicious. A family favourite! Thank you

  • Julie says:

    I’m making this tonight and am so excited! I’m making it exactly as written (because cooking is a science and a recipe is its equation). I do need to double it because I have 7 mouths to feed. I love using thighs given the price and their near impossibility to overlook and dry out. I can’t wait! Thanks so much for sharing!

    • Julie says:

      As an update, the family LOVED IT! I took the chicken from the sauce after cooking and put the sauce in a pan, skimmed some of the fat, used a little to make a slurry with some cornstarch, added back in and simmered till thickened then served on top of chicken. Seriously awesome.

  • Mary H. says:

    Prepared this recipe tonight exactly as written, and it was completely fabulous! Everyone loved it and there were no leftovers. MUST spoon the yummy sauce over the rice at the table. Good enough for company. I will definitely make this again!

  • Jorge eugene mateo duana says:

    Thank you for sharing your recipe

  • Pat Leonard says:

    This dish turned out delicious! Thank you so much for sharing and for the tips!

  • Chiara says:

    This recipe looks delicious and, most importantly, soo easy!!
    I have a question though: the recipe says ground ginger, does it have to be fresh ground ginger? Or can I use dried ground ginger (in which case I suppose I should change the amount..)? I only have the dried one at home and I’m not sure I can find fresh ginger at the local store. Thank you!

    • Julie says:

      Oh, sorry for confusion! The ground ginger in the recipe IS actually the powdered/dried ground ginger, not fresh. So you’re good to go :)

      • Chiara says:

        Oh that’s great! Thank you, gonna try it tomorrow and see how my boyfriend likes it :D

  • Mary says:

    This recipe was very very good! You are right about the tin foil.

  • Marcia says:

    I have made this several times~love it! Here is a question. Is it safe to combine the oils, soy, honey and keep in a container for several days at room temp? Want to make this while on vacation and certainly don’t want to haul all the bottles of ingreds with me. (I know that they are all stored at room temp but wasn’t sure if mixing them together would be cause for concern…….esp when honey is one ingredient)

    • Julie says:

      I think it would be okay. All those ingredients are room temperature safe so I don’t see a problem with that.

    • kathleen says:

      FYI – honey doesn’t go bad — it’s one of those foods that will last indefinitely so that certainly wouldn’t contribute to the sauce going bad, but i agree that there should be no reason you couldn’t make ahead.

  • Leigha says:

    I made this recipe tonight and my husband loved it, even my 14 month old! I did use teriyaki sauce, instead of soy and I used olive oil instead of vegetable oil. I also cut back on the honey, just in case it came out too sweet. I used an 8×8 pan, double lined it, and baked the chicken at 425 for 40 minutes. I placed the thighs upside down, as suggested in an earlier post. Also, I dipped each thigh in the sauce before I placed them in the pan, then poured what was left over on top. The kitchen smelled great while this baked. I’ll definitely be making this again- thank you for the recipe!

  • Andre says:

    Love it

  • kathleen says:

    this was really good — the chicken didn’t brown as much as i would have liked and the sauce didn’t thicken as i had hoped, but i just transferred the sauce to a saucepan and cooked it down a bit — it became thick and saucy and was delicious. the only complaint my family had was that there wasn’t enough of it. i will probably make more next time — and there WILL be a next time.

  • Kimberly Spencer says:

    Followed to a tee….my son the pickiest eater who willl not touch chinese food or the smell of soy sauce has ranked this in my top 5 chicken dishes! Im looking forward to making more of your recipes!

  • Kristen says:

    I made this and followed your recipe and it was amazingy! The chicken was so moist and tender. The whole family loved it. Thank you for the recipe!

  • Kathy says:

    This is absolutely delicious, we had it last night for dinner…and my husband asked if I would make it again tonight, it is in the oven now. My house smells like heaven. I followed the recipe exactly and wouldn’t change anything.
    Thank you for the recipe!

  • Tangee Wildon says:

    In the oven, smelling up the house beautifully. I did change one thing. After whisking all the ingredients, I put the chicken thighs in a zip lock bag, poured the sauce on top and did the shimmy shake! Then poured the whole thing in a double lined 8×8. Can’t wait to taste it! Thanks for sharing.

  • angel dibruno says:

    I love this recipe.I make it all the time.My family and I think it tastes like bourbon chicken.After baking I thicken the sauce in a sauce pan and serve with fried rice.My nephew has a girlfriend who never eats anything and she could not get enough of this great dish.T

  • Nelly says:

    Estupenda se ve delicioso y fácil de preparar gracias x compartirlo.

  • Chrissy says:

    I am trying this tonight. Those who want thicker sauce may want to try reducing it before cooking. I will tell you my thoughts tomorrow.

  • Chrissy says:

    This was nummy. I used maruso soy sauce which made the sauce nice and thick. Will make it again for company.

  • Pat says:

    We made this glaze for grilled tuna steaks- delicious!

  • Amber Bodell says:

    I’ve loved this recipe from day one! I always do it exactly as written and comes out perfect every time. I’m having a large family gathering on Friday- 8 adults and 8 children. Wondering if I can throw it all in the crockpot? Thinking I will need to, at least, triple the recipe.

    • Julie says:

      I haven’t tried throwing this in the slow cooker, I can’t see why it wouldn’t work though!

  • 5 Hassle-Free Ways to Simplify Mealtime