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


  • Cheryl says:

    Loved this dish. I served it with white rice and steamed broccoli. My husband is a picky eater and he liked it. Thank you. BTW I used a heavy duty foil to protect my dish. ?

  • Dawn says:

    After reading through the comments to see if my question had already been answered, I COMPLETELY get the need for the disclaimers!! Anyhow…could cooking spray (ie: Pam) be used instead of the foil in the pan? I know that’s a trick to use when measuring honey and was wondering if it has been tried. I can’t wait to try this!

    • Julie says:

      Hmm, to err on the side of caution, I would say to just use foil and not use the cooking spray. I would hate for you to have a mess to clean up!

  • Jason Webb says:

    Love this. Easy to make in a half vegan/half meat eater home. Just make stir fry for her and I put this in top of the veggies for me. Make this at least once every couple weeks.

  • Christine says:

    Thank you so much for sharing this! I made for dinner and my husband loved it! He must have asked me five times before he was done eating to make sure I saved this recipe. Loved the tip about the foil- clean-up was so easy. Thank you again!

  • Can I make this whole chickens

    • Julie says:

      I haven’t tried with whole chickens but I presume you can. You’ll just have to cook it longer and perhaps make more sauce.

  • Nikki says:

    I tried it omg it’s so yummy

  • michelle says:

    This came out awesome! The funniest thing is I was like nah I’m not using foil. Until I read your detail…then I’m like yeah, I’m going to use foil! Good advise. This dish was great…and easy to clean! Thank you!

  • Dustin says:

    So good!!! Do you have nutritional facts?

    • Julie says:

      Unfortunately, no. There are many reasons as to why I don’t post nutritional information on my recipes, one of which is that I’m not a registered dietician or nutritionist so for me to give any sort of nutritional information would be incorrect and inaccurate. There are also many differing factors when it comes to nutritional information and since I do not have the knowledge in this, I do not feel comfortable posting this sort of information. If you must have this information, there are many calculators out there (free and paid) that can help you with calculations. A simple Google search would pull up some of these calculators, but again, I’m not endorsing them as I do not know how accurate they may be.

  • Koni says:

    I’ve made this per your instructions exactly and it has become a favorite in our family. Then i cooked it for 60 of my closest friends and of course i had to use different size pans and was a little worried but it came out great and everyone loved it. Super tender and full of flavor. Thanks for the great recipe.

  • Swee Ng says:

    I have made this chicken like 10x over last 3 months!
    My friends keep requesting for it. Thank you so much for sharing this simple but awesomely delicious recipe

  • Esther says:

    I did everything exactly as you said! Must have been a hole in foil. Dish got sticky residue STUCK to it, chicken, not so much. I will NEVER make this again. Ugh.

    • Julie says:

      Wait, so how is this my fault that you had a hole in the foil?? You’re not going to make a dish again because you had a hole in the foil?

      • Katie says:

        Hahahaha! You must’ve snuck over to her house and put a hole in her foil! Kidding, kidding. I couldn’t resist. Anywho, I’m making this chicken tonight! Sounds delish!

  • Jenny says:

    I made this dish for Rosh Hashanah and everyone loved it! The only thing I changed is that I used fresh ginger instead of ground,(that’s all I had on hand). It looked just like the picture. I will make this again for sure!

  • Debra says:

    You think it would be ok to cook this on the Weber grill in disposable aluminum pans???

    • Julie says:

      Yes, definitely!! You can even sear the exterior too on the grill after they’re done cooking to caramelize the sauce onto the chicken even more!

  • Mallory says:

    My fiancée and I LOVED this!! My chicken didn’t brown like yours, though. I followed all the instructions to the T. Mine were a lot lighter and didn’t look crispy like yours. It was still delicious, but I feel like we may not know what we’re missing ha! Any suggestions?

    • Julie says:

      I broiled it to get it more brown for photos!

      • Pinnie says:

        Would have been nice if you would have mentioned that little tidbit in your instructions !

      • Amanda says:

        Some of the tips people are getting angry about seem like common sense to me. Dont take it to heart. Thanks for the recipe. I’m making it tonight but added a few drops of another seasoning. Hope I didn’t screw it up! ?

  • Andrea says:

    I am making this dish as I write this. The cooked chicken in your video looks nothing like the picture. The picture looks like the chicken was crisped up in a pan or broiled?

    • Julie says:

      Yeah, I stuck it under the broiler for photos. I didn’t do it in the video :)

  • Mimi says:

    Just made this with chicken breasts! Broiled for the last 3 minutes and it was so yummy! Also accidentally did the extra sesame oil (read 1TBSP instead of 1 tsp) and it was still so good! Thanks for this recipe! Will be checking out some of your others!

    • Millie says:

      Lol I did the same thing with the sesame oil…tablespoon instead of teaspoon. I’m glad I read the comment re broiler Browning. The pic looks great, and I like a little crispness. Making this tonight. Hope it’s a hit.

  • Joe says:

    Deliciously,tender,juicy and flavorful. Simple to make. Family loves it.

  • Brooklynn Shelton says:

    Do you think I could put this in the crock pot on high for 4 hours and it still be yummy? I have made this in the oven and I LOVE it, just curious if you have tried to do it in the crockpot :) ?

    • Julie says:

      I haven’t tried it with a slow cooker but I believe others have — I can’t quite remember. I honestly don’t think it would ruin it, if that helps!

  • laurie says:

    I have tried this twice now. I just am not a fan. It smells so good but it seems to have a slight not salty enough bitter sauce. Maybe some hoysein sauce and or duck sauce?

    • Julie says:

      Bitter? Perhaps the garlic burned. That’s the only ingredient I know of in this recipe that would get bitter.

  • Nancy says:

    I have everything but the Sesame Oil. Will that make a big difference?

    • Julie says:

      No, you will be okay without it

  • Marvin says:

    Can you make this in a ricecooker

    • Julie says:

      I haven’t tried that myself so I cannot answer that with certainty.

  • Valerie says:

    I have made this recipe numerous times and always comes out amazing. Made the mistake once of using skin on chicken thighs, never again. It made the sauce greasy. I truly suggest using skinless meat. I am making this dish now as I type this, I always use 3 types of chicken, boneless skinless breasts for the husband, boneless skinless thighs for me and legs for my kids. Lol! Of course, 3 different cook times, but it still is always amazing. I make what I call garlic sticky chicken rice and buttered garlicky green beans. My picky kids gobble this up every time! I added a touch of ketchup to see if it can stick more to my chicken ?. Thanks for the recipe!

  • Ravash says:

    Hi, I follow your instructions step by step. I just put my oven on 225 225cantigrad and my chicken thighs had bones. I cooked them for 40 minutes. But nothing changed. It was raw.. Why??? Could you please help me???

    • Julie says:

      Hi, I truly do not know how chicken that has been cooked at such a high degree and for that long, could still be raw. I honestly don’t know what to say because I just don’t think that’s possible.

  • Ravash says:

    I covered the chickens with foil and put cooked them in the oven for 1 hour more in 225 centigrad degree. They were cooked some how. But why??? (My oven is an electrical oven. )

    • Julie says:

      Did you turn on the oven the first time? I honestly don’t know how it would take 1 hour and 40 minutes to cook chicken in such a high degree oven.

  • Anna says:

    Saved recipe and checked comments. You are so sweet and patient. I have been cooking for 50 years and still learn something new every day.

    • Julie says:

      Thank you so much!

  • Jane says:

    Ermahgerd! Amazing! Delicious! A keeper!

  • Faye says:

    I have tried the Holy Yum chicken and loved it. Will try this one this week! Also, I am so glad you have a disclaimer – I get tired of reading reviews, good or bad, where the reviewer changed half of the ingredients! It’s not the same recipe if you do that and the review is really worthless.

  • Vi says:

    Great recipe. My husband and 5oddler are great fans!

  • Juli says:

    Can you use chicken breasts instead of thighs and would it cook just as well in the slow cooker? It looks delicious and I would love to try it…..

    • Julie says:

      I haven’t tried this in the slow cooker. I definitely prefer dark meat over white meat when it comes to slow cookers anyway because it’ll dry out.

  • Tammy says:

    Currently in the oven and it smells great.. can’t wait to try it. Glad I read info about broiling!!

  • Melanie says:

    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.

  • Lourilla says:

    Delicious my Wife and all 3 kids loved it very easy to make used tin foil for easy clean
    Thanks for this great recipe

  • Rebecca says:

    Recipe is delish! Added 1 tbsp cornstarch missed with 1tbsp water to thicken halfway through cooking. It made for a great sauce.

  • Denise says:

    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!

  • Jenny says:

    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.

  • Amanda says:

    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!

  • Libby says:

    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.

  • Libby says:

    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.

  • Libby says:

    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

  • Mary says:

    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!

  • Lissa says:

    I have made this recipe twice. The only complaint I have is that I eat too much of the sauce with a spoon. And then I lick the tin foil. When I get caught, my guests don’t really want to eat the chicken anymore. I don’t understand. JK. I’ve never been caught. But I do love the sauce so I double it. I also prefer to broil it to caramelize the sauce a little as you did for the photos. Thanks for such an easy, fabulous recipe. (A hint for others. YES use double foil–even if you’re using the extra-strength stuff. Be careful you don’t get a hole in the foil or you’ll be sorry when it’s time to clean up. You can change out anything else, but do not skip this part. Double foil, 9×9 pan.) Making it again tomorrow night! Can’t wait.

  • Yolandama says:

    Hi I was thinking of letting the chicken sit in this sauce as a marinade. Have you tried? What do you think about tha

    • Julie says:

      I haven’t tried but this sauce would be a perfect marinade!!

  • Lindsay says:

    Thank you so much for the great recipe! I followed the directions to a T and it turned out perfect! We will be putting this into the dinner rotation!

  • Mary says:

    HOLY DELICIOUS!!!! Omg what a yummy recipe! My husband was giving me all kinds of side eye when I told him what I was making, but he came back for thirds lol. My 8 yo said it was the best thing he’s ever tasted! This will definitely go into our meal plan rotation!

  • Brittany says:

    Yea, this is incredible. New staple in our house for sure. Served over Trader Joe’s frozen jasmine rice – insane! I love a fix it and forget it meal, and this is just that!

  • mandi Carrasco says:

    we loved it . It was great potatoes and carrots

  • sylvia says:

    simply delicious, loved it ?

  • Steph D says:

    Made this tonight and it was deeeeelicious!!! Definitely a keeper. It was so quick and easy. There WAS a hole in my 2 layers of foil and the pan looked like tar but I don’t care. A little soak in hot water and its fine. Thanks for the awesome recipe!!

  • Claire says:

    Can I just say that I love your disclaimers. I don’t mind hearing the comments from others on how things turned out or how they changed things but that doesn’t mean it’s YOUR fault! :)

  • Amy says:

    I made this for my boyfriend last summer and he raved about the chicken! Lost this recipe and couldn’t find it online for a while so I tried a few other copy cat recipes that were just gross… SO GLAD to have found this recipe again! This is getting saved, bookmarked, and emailed to myself so I never lose it again! Thanks so much for sharing!

  • 5 Hassle-Free Ways to Simplify Mealtime