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!


    4.69 from 16 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


  • Jade Mueller says:

    I plan to try this tonight but I just want to say I LOVE your instructions!!! haha I love that you have the courage to say what you said about not following directions! I get so frustrated at people saying the recipe is horrible but also claiming to have modified the recipe. When cooking there are certain ways you MUST do things even if they seem strange. Even some recipes you have to add certain ingredients at certain times in a certain order or the recipe will be a disaster. So I understand completely! I love to cook and am pretty good I think and I have learned all by trial and error. No schooling. So things you just have to learn by experience. I will let you know how mine turns out. :)

  • Jade Mueller says:

    I followed your directions and it turned out fabulous! I used the chicken thighs and they were very juicy and full of flavor! No dryness or anything of the sort. My kids and husband gave it two thumbs up! Thanks for sharing! :)

  • Stefanie B says:

    This was delicious. I cooked it for my family of 5 (3 middle schoolers) and decided I needed to double it. After reading all your instructions I knew to make two 8″ square pans of chicken. It turned out fabulous. It was moist & flavorful. Everyone gave it two thumbs up! I thank you for your detailed instructions and tips that made this an effortless success. I will definitely be making this again.

  • Terri says:

    Found this recipe after looking at my frig and finding 1.5 pounds of chicken defrosted going on Day 2. The response from my partner was, “This is great! You really put yourself out with this.” Actually, this recipe was so easy to prepare. I ‘thank you’ for making my usual boring dinner memorable. The recipe came out perfect and moist!

  • Elaine says:

    Someone may have already asked this, but if I wanted to use fresh ginger instead of ground, how much would you suggest using? This looks fantastic. My family loves anything with soy sauce. Can’t wait to try this for them!

    • Julie says:

      I would suggest about the same amount! :)

  • Hunter says:

    Is there something else I can substitute for ginger? I don’t have any right now! :(

    • Julie says:

      You can just omit it

  • Doris says:

    I made this for supper w/ Rice & mixed veggies, This is a keeper. Thanks!

  • Laura says:

    Just made this and the entire family loved it! Two kids (one with Celiac) and two adults. I doubled everything in the marinade and had plenty to cover the noodles. It was delicious!

  • Yvonne Miller says:

    Yummy, moist chicken. Thanks for easy clean up by using foil. Made this just about as suggested. I only had 3 T honey so I added brown sugar. No ginger powder so I used diced candied ginger. I used a suggestion from another review and made a pan gravy using the pan juices. Looking forward to trying the mustard chicken recipe. Thank you!

  • Kristy says:

    I accidentally bought bone-in skin-on thighs. Oops! I’ll definitely get the right kind next time but for now, how do you think I could change the cooking instructions accordingly?

    • Julie says:

      Yes, you can use those types of thighs. I wouldn’t change the cooking time or instructions.

    • modonna wilkinson says:

      I would suggest sticking fork in a piece after cooking boneless cooking time. If fork goes to the bone, chicken is done if there’s still resistence add time or 5-6 minutes at a time and retest.

  • gail konrady says:

    I made this last night and was perfect, I made as recipe stated, added more garlic and onion powder also. I served with angle hair pasta, cooked in olive oil and garlic. Everyone loved it and now its all gone:) Thanks it was EZ to make and clean up for a breeze.

  • Alice says:

    Can you leave the skin on?

  • Kat says:

    I didn’t have fresh garlic so I used powdered garlic. Other than that, I followed the recipe and instructions exactly. It was delicious and my family loved it however it did not come out looking like your picture. The sauce, while delicious over the rice, had the consistency and color of beef broth. The chicken was moist and full of flavor but the sauce did not stick and brown on it.

  • Laila says:

    Yummy!!! Thank you sooooo much ?

  • Pam says:

    If I were to double the recipe would you suggest using a 9 x 9 pan instead of an 8 x 8?

    • Julie says:

      Yes, that would work or even a 9×13

  • Dewey says:

    Can you use boneless chicken beast?

    • Julie says:

      Yes, you can. Please see disclaimer #4.

  • Rose Anne Mott says:

    I made this today as a trial run before cooking it for 50 women at our church women’s Christmas party in a few weeks. It is quite tasty! Let me know if you have any hints for cooking this recipe for that many, other than follow the recipe as is.

    • Julie says:

      I’m glad you enjoyed this! I would say just make sure you flip the chicken often if you plan on stacking the chicken thighs in a baking dish so that it gets cooked through.

  • Suzanne says:

    I just have to say…this is wonderful. Very easy and a great weeknight dinner. This will be in my rotation for dinner ideas. I made 3 batches of this so we would have left overs. I added red pepper flakes in the left over sauce and it just kicked it up a notch!! Next time I make this, I would cut down the oils by 1/2. Thank you so much for sharing this wonderful recipe!

  • Bri says:

    Hi, can I use aluminum baking pan 8×8 or should I stick with the glass/aluminum foil

    • Julie says:

      Yes, you could use an aluminum baking pan!

  • Kristy says:

    My husband and I LOVE this recipe! I want to make it for my family coming into town this weekend but I’m nervous about altering anything. I’m planning to keep the recipe exactly the same, like you said, but just make multiple dishes. Do you think it will be okay for me to cook three dishes of this at once? Or do I need to change anything to accommodate that? Thanks!!

    • Julie says:

      I think cooking them in three separate dishes at the same time would work!

  • Donald Droga says:

    Like this dish a lot. Ver versatile – we have been experimenting with the marinade.

  • Jacquelyn says:

    Turned out amazing. I did change a few things because I didn’t have all the ingredients and used to much chicken. I added a bit of water and chicken stock base, which made it runny so I made gravy out of it to put over the rice. It is a rare occasion that my kids come for seconds and thirds. Definitely made a great base. Can’t wait to get the actual ingredients and make again the right way. Yummy!! And a hole lot healthier then my normal brown sugar soy chicken. Thank you for the recipe. I’ve never heard so mmmmm’s while my family ate.

  • Beck says:

    So very delicious! Moist and flavorful, thank you!

  • May Ellen Catillaz Morgan says:

    I fixed this tonite, exactly as you said, it was delicious!! I fixed it with chicken breast, cut up. Baked it for 30 minutes. It came out perfect. My husband loved it. Served it with orzo and rice with cut green beans. YUM!!!

  • Chaz says:

    Made this tonight and it came out delicious!!!! My son, mother and best friend had second helpings. I plan on making this again!! Thanks!!

  • Chassiti says:

    Could this be done without having sesame oil??

  • Ana says:

    Love the flavors! We had made the Holy Yum chicken before but we’re not big fans of thighs and the cornstarch addition to the sauce made it end up a bit thicker than I would have liked. I had no problems with this chicken recipe though. I ended up using chicken breast cutlets and baked it for the same time as you prescribed for the thighs and it turned out well! The aluminum foil recommendation also makes cleanup a cinch. Thanks!

  • Amanda says:

    Would it be okay to prep ahead in the morning then just throw in the oven later on that day?

    • Julie says:

      Yes! That would work great.

  • Paola says:

    Love it!

  • Regina says:

    THANKS! Followed your directions – so easy & I have all the ingredients (Bonus!), and the house smells DELISH! My rice is on warm waiting for the chicken to finish cooking! ??? I can’t wait to dig in!

  • Bob Doyle says:

    I made this last night, it was everything that you promised. No more dry, tasteless chicken for us !

  • Tiffany says:

    Very tasty! Served with white rice and roasted bok choy. It was the perfect light and flavorful dinner and very easy. I prepared the chicken several hours ahead of time, so simply put it in the oven 40mins before dinner. Will definitely make again!

  • Ilinka says:

    Like to receive it
    Thank you

  • Ursa says:

    I rarely follow recipes, as I like to play in the kitchen and make up my own dishes. But I saw this and had to try it. It was easy since all of the ingredients are staples and in my house already… very clear directions, and simple to prepare on a busy night. It was delicious, and my favorite part was how fabulous my house smelled! Looking forward to scrolling through more of your recipes now.

  • jools says:

    Can you marinade the chicken in mixture before cooking

  • Melanie says:

    Do u have to use boneless thighs? If not and I use bone in chicken (breasts, drumsticks or thighs) how would it affect the cooking time?

    • Julie says:

      You don’t have to but if you don’t and choose to use bone-in, I think cooking time would be roughly the same, if not maybe 10 minutes longer.

  • Julie says:

    I followed your recipe exactly including the double foil and 8X8 cooking dish. The flavor was great and the chicken came out moist, but the sauce was not “sticky” – it was runny in fact. My husband likes burnt edges, so I put the chicken under the broiler for about 4 minutes I think next time I will add more honey. My husband really enjoyed the dish and cleaned his plate. I served vegetable stir fried rice as a side dish.

    • Connie says:

      My sauce was also runny and wasn’t a dark brown either. My husband liked it which is something

      • Julie says:

        The sauce is supposed to be runny like in the photo. I never said the sauce would be a thick sauce. I’m glad you liked it though :)

  • Maddie says:

    It was excellent followed every step my kids all ate it their toddlers they wanted seconds rarely ever want seconds on meats probably only ate the veggies and noodles coming back for seconds because or this chicken dish and thanks so much I got to put them to bed early nice and full. Xoxo

    • Julie says:

      Ha! That is awesome news :) thanks for sharing!

  • tina says:

    I tried this dish a couple of weeks ago and now eat it at least 3 times per week I Love this

  • karen says:

    very good, it was very tasty, I let it sit in the marinade or 6 hrs. prior to cooking. I used legs cut and skinned. added 10 min to cooking time. tender and juicy. Served with rice, kale in garlic with sesame seeds and green beans. it will be a regular. I didn’t realize I could enjoy the dark meat so well.

  • Amy Cardinal says:

    Just made this for dinner and it was delicious! I followed the instructions exactly. This recipe is a keeper for sure!!

  • Robert Frysinger says:

    Honey Soy Chicken has become a favorite recipe of mine It’s usually on the menu once a week! Lively flavors and step by step perfect instructions make this dish a real pleaser for the chef and his husband! Your web site is a real motivator to cook and you make it such fun that cooking is becoming a passion of mind (which in my sixty odd years I never expected to happen!) Thanks for the inspiration and all the great recipes!

    • Julie says:

      Thanks for the feedback, Robert! So glad I could give new inspiration!

  • Cori says:

    Just cooked this tonight! I used a 13×9 pan instead of an 8×8, but oh man, this came out fantastic! My baby brothers loved it, and they’re normally really picky eaters. And I love that it was such a snap to prepare, especially after a long day of work. Definitely will be adding this to the family dinner plans more often.

  • Tiffany says:

    Om nom nom nom nom!

    So, I didn’t listen, and only single-layered my foil. Some deliciousness snuck through, but the clean up wasn’t so bad. I’ll use two next time.

    This was so easy to make, didn’t leave me with a sink full of dishes, and was absolutely delicious. Thank you so very much for this post and recipe! Found a new favorite and will be making it often.

  • Sherry says:

    I made this delicious recipe this evening. WOW! What a great recipe.
    Thanks for sharing. This is our new favorite chicken recipe!

  • Becca says:

    This looks incredible! I unfortunately don’t have any honey on hand, and I’d like to avoid going to the store for just one item if I could. Do you think it’d be okay to substitute brown sugar? If so, should I still use 5Tbsp or should I lessen it? Thank you!

    • Julie says:

      I think brown sugar would work but I would taste the sauce prior to putting it on the chicken to make sure it is the taste you want. I would start with 1 tbsp. of brown sugar and slowly increase as you taste.

  • Adele says:

    Made this tonight with chow mein. I added some toasted sesame seeds on top. My husband loved it, and when he uses that word, you know he means it! We liked it better than its mustard counterpart. Thank you for such a simple but delicious recipe. <3

  • Shannon Akins says:

    First time to your site via this recipe! This is SO going to be dinner tonight, with cilantro lime rice! Thanks so much. Have a good day!?

  • June says:

    This was so good! I wanted something simple to make since I’m under the weather today and this did it. Served it with frozen vegetable gyoza and a spicy dipping sauce. Thank you for sharing.

  • Shannon says:

    This was delicious! Super easy and quick for a weeknight dinner. Thanks for sharing your recipe :)

  • 5 Hassle-Free Ways to Simplify Mealtime