Honey Soy Chicken

  • As an Amazon Associate I earn from qualifying purchases.

    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
    5 Hassle-Free Ways to Simplify MealtimeSign up here for all the secrets!


    • 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

    Julie Wampler of Table for Two
    Meet The Author: Julie Chiou
    Dinner for Two Cookbook
    Order My Cookbook!

    Dinner for Two

    Respond to Bickymoon Cancel

    Your email address will not be published. Required fields are marked *

    Recipe Rating


  • Valntina says:

    Looking for some inspiration . new recipes!!

  • Lisa says:

    Increasing to 3 lbs of chicken so using a little bit longer pan. I don’t want to overcrowd the pan. Thinking those who want a thicker sauce could just transfer the sauce to a small saucepan after the chicken has cooked and thicken with a cornstarch slurry.

  • Jay says:

    Made this today….and its my new fav! The only tweak I made to the recipe is adding 1/4 tsp of red pepper flakes because I thought it would be awesome with just a little kick of heat, and after the 40 min cook time, It didn’t have that carmelization/color like in the pics, so I broiled it on high, the second rack in th oven, for 5 min.

  • Brianna says:

    Has anyone tried marinating the chicken in the sauce for an hour or so before baking?

    • Julie says:

      I believe people have done this before and it’s a great idea!

  • Kathleen says:

    Unsure where I went wrong. Per your very terse directions, I always follow your recipes to the letter. We found this dish very tasteless.

  • Nancy says:

    I want to make this tonight but have bonein chicken breast. Do you think I could use this ?????

    • Julie says:

      Yep, definitely

  • Pat says:

    I am confused about putting the water in the pot. The hole should be above or below the water I put in.
    Above or below?

    • Julie says:

      There is no water nor pot used in this recipe.

  • Amanda says:

    Is there any way I could make this in a crockpot? I absolutely love this recipe; it is my whole family’s favorite!! This is what they request but I need to make it in the crockpot tonight. Is it possible?

    • Julie says:

      Many people have made this in the slow cooker so I think you totally can do it!

  • Deb says:

    Thanks for sharing this delicious recipe! Very easy and tastes great!

  • Robert Boswell says:

    Tried recipe. Tasty but needs salt.

  • Alex says:

    I’ve made this a bunch and it’s delicious every time! Love it!

  • Lorraine Headden says:

    Had it tonight. It was so good. It’s definitely a keeper.

  • Linda says:

    Loved this! Made as directed and added a pinch of red pepper flakes. Question: I’m curious about omitting the oil in the sauce. The finished product seemed to have a decent layer of oil floating on the top. Granted, I could use a separator, but that’s another step and another thing to wash. Wondering if I omit the oil, since the fat renders off the thighs, if I’ll have similar tasty results. Thoughts?

    • Julie Wampler says:

      You could definitely omit the vegetable oil; I wouldn’t omit the sesame oil though!

  • Bickymoon says:

    Made this tonite. Looked beautiful! Smelled even more beautiful. Comments were…..bland. With more soy sauce added to finished chicken was better. Will definitely make again with added justments! So there!! I’m NOT telling at you!

  • Erica says:

    I’ve made this several times and my family loves it! We have high standards for recipes and this really hits the mark! The only change I make is to thicken the sauce a bit and broil the chicken at the end. I cook for 35 mins instead of 40. Add cornstarch slurry (1 TB or so). Baste chicken then broil 3 mins. Baste again (thicken sauce more if needed), and 2-3 more mins broil. This is so so good! Our favorite side with it is buttery mashed potatoes. Mmm.

  • Lona says:

    This recipe is lit. I did exactly how the recipe says but added garlic salt and cayenne pepper to the mixture. Next time i am going to exit the veggie oil and add more sesame oil. I topped it on jasmine rice!

  • Vicky says:

    Just made this, with a few minor variations, and it was awesome

  • Greg says:

    If I could give this recipe a Hundred stars out of five I would! Bottom line the best chicken recipe I’ve ever eaten. I Have cooked in a lot of hospitals hotels and restaurants and needless to say I’ve tasted a lot of recipes, but this by far, hands-down has won my heart, thank you!

    • Julie Wampler says:

      Oh this makes me so happy to hear! Thank you for your feedback!

  • Sheri says:

    I made this tonight and it was delicious! My husband loved it. Will make this again real soon.

  • Regina says:

    Making this tonight, I followed everything to the T and we will see what the family thinks. I used the foil and serving with white rice. I used minced garlic that I had in the fridge, about 3 tsp. I am planning on using the broiler for 3 min on each side. I have been reading the comments and that seems to be the key…Thanks for such an easy recipe!!

    • Julie Wampler says:


  • Stella says:


  • Pat says:

    Sounds like a delicious and simple recipe. I’ll be making it tonight. Thanks for sharing!

  • Rosie says:

    I’ve cooked this recipe several times over the last couple of years… my family and I love it! Thank you for sharing this recipe with us, Julie!

    • Julie Wampler says:

      Thanks Rosie! So glad you have made this regularly!

  • Kat says:

    Super easy and turned out perfect

  • Jodee says:

    If I use more chicken can I use aw bigger pan?

    • Julie Wampler says:


  • Randi Labriola says:

    Making your honey soy chicken thighs (no bone or skin). You say 8*8 pan… Are the thighs touching each other? Excited to make dish tonight!

    • Julie Wampler says:

      yep, mine were touching!

  • Deb R. says:

    I read some of the comments and I guess my only thought is seriously? This is a fabulous chicken recipe that would only be easier if someone invited you to dinner and made it for you!! The directions were clear and considering and I didn’t have to guess about anything! Some people just HAVE to complain. Keep the fabulous recipes coming!

    • Julie Wampler says:

      Thank you so much!

  • Jillian says:

    Delish and super easy. Next time I make it I’ll probably add some orange zest and/or red pepper flakes but this really was fantastic as is.

  • Evelyn Martin says:

    This was so easy to prepare and we loved it. We will definitely be adding the recipe to our favorites notebook.

  • Nancy says:

    I absolutely love this recipe! The flavor and tenderness of the chicken is absolutely amazing! It is surprising that a recipe this simple is so good. I make this often and usually serve it with steamed rice and mixed oriental vegetables. YUM!

  • Randi says:

    Love this recipe! Doubled everything and cooled in a big part on the BBQ. Have a big dinner party coming up is it ok to crowd chicken on the pan?

    • Julie Wampler says:

      you can but you just gotta be sure to flip it around and change the chicken on the bottom to the top, etc..b/c if they overlap, you will have some underdone chicken

  • Julie says:

    So so easy and yummy! Doubled the sauce, used fresh ginger and didn’t broil and it was still perfect. Also tried on salmon with some fried rice and it was amazing there too!! Thanks for your talents.

  • Johnathon says:

    Can you grill the thighs on grill

    • Julie Wampler says:

      you can

  • Jill Markowitz says:

    Why dont you tell the amount of each ingredient ‼‼‼

    • Julie Wampler says:

      why don’t you actually scroll down to the recipe card??? all values are given in there!

  • Danielle says:

    I’ve come back a second time for this recipe in two weeks. This was so good and a new go-to recipe!

  • Dee says:

    We love this one!!!

  • Traci says:

    Perfection!! Only change I made to the recipe was to add a little bit of salt to the sauce. I made double the amount of chicken so I doubled the ingredients, and baked in a 9×13 pan.

  • Michelle Karim says:

    Delish!!! Made with a few modifications and only had bone in chicken thighs. Also added some green bell pepper, onion, and zucchini. Next time I am making a bigger batch!!

  • Audrey Gabe says:

    This dinner was very yummy and sooo easy! Was just wondering about if I wanted to omit the honey. I don’t love honey with soy sauce and was wondering if I should sub in something else or just omit it? Thanks for posting!

    • Julie Wampler says:

      maple syrup maybe? the recipe is called honey soy chicken so honestly the flavor i was aiming for in this recipe was a combination of honey + soy together!

  • Jeff says:

    After making this, my wife who is Filipino said, “this is chicken adobo without the vinegar”

  • Pamela says:

    Hi, I was wondering if chicken breast w/bone in would work?

    • Julie Chiou says:

      yes, it would but you would need to add in extra time for cooking

  • Licious Coupons says:

    Biggest fan of chicken cooked with Asian flavours. I love the spicy flavour of chicken and soya sauce salty flavour. It looks very easy to prepare due to your precise and well-explanatory instructions. Thanks!! Keep Up the good work chef!!

  • Mike Wright says:

    This looks awesome… I think I find my weekend meal ;)

  • Marlon says:

    Everything came out great, but the sauce is next level. I want to just drink it!!

  • 5 Hassle-Free Ways to Simplify Mealtime