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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!
Table of Contents
- Honey soy chicken has so much flavor!
- How do you get it all nicely browned on top?
- Can you use chicken breasts?
- Is the sauce supposed to be thick?
- Can you make this in the slow cooker?
- Here are some tips to help you make this honey soy chicken recipe a success!
- More chicken recipe ideas:
- Honey Soy Chicken Recipe
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
- 1 ½ – 2 pounds (1 ⅗ kg) 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
- ½ teaspoon ground ginger
- ½ teaspoon ground black pepper
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.
- 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.
Notes
Nutrition
Photography by Ari Laing
I saw your recipe on Pinterest. I just finished eating it for dinner. This such a fantastic chicken. I could not stop eating it. My Harry kept raving about it. Before we were even finished, he ask when we were having it again. Thanks for sharing.
I love this dish!!! Also, I absolutely adore/love your “disclaimer” !
We are trying this on the grill inside an iron skillet. We are also cooking some potato bombs that we found on the BBQ pit boys website. I cannot wait until supper :-)
This recipe is FANTASTIC! I have a two year old and a one year old and they both gobble this up which says a lot since almost every night one of them is unhappy with the dinner selection. Thank you!
add a bit of bbq sauce at the end of coking and it will taste divine moke sure you only add a little bit
Absolutely delicious–and I didn’t even have the sesame or ginger! I made a double batch (two packs of 5pc thighs from Costco) in a 9×13 and it worked perfectly!
I LOVED THIS RECIPE! I did sub chicken breast, and I even make a half batch of the marinade because it was so good! I was very proud of this dish from YOUR recipe :))
I love this recipe! I used it a few weeks ago as an overnight marinade for chicken kabobs I was going to grill for my family and boyfriend, they LOVED IT. Seriously, he asks for that chicken every time I even mention making dinner. Haven’t made it like you have in your recipe (planing on it) but wanted to let people know it makes a great marinade for grilling, flavorful and juicy.
Thank you times a million. This recipe was delicious. So delicious that my husband burnt his lip and tongue trying to get to the sauce before it cooled. I did mess with the soy and subbed quite a bit of it for hoisin… No complaints here just a suggestion for anyone in an ingredient shortage! I also added fresh ginger. I’m not huge on having a cooking rotation but I want to eat this often.
I just stumbled upon your blog and I AM LOVING the sound of your recipes…just made my shopping list I am making this tomorrow night for dinner :) thank you xx