Honey Soy Baked Chicken Thighs

Honey Baked Soy Chicken Thighs

The main source of protein in our house is chicken.  While it can be versatile, it can also be incredibly boring, dry, and tasteless.  Sometimes I let it cook all day in the slow cooker and then we shred it for tacos or burritos; other times I nestle it among lemons, garlic, and white wine and bake it.  We love to use the grill, but when the weather isn’t so nice outside, we look to our indoor methods for preparing it…

This recipe for Asian-inspired chicken received rave reviews from my husband.  He actually compared it to the sweet & savory sauces used by fast-food Asian establishments common in food courts here in the US.   I’m sure their sauces are pre-made and laden with MSG, so if you’re a fan of those China Max type of restaurants but not their dietary facts, you can now make a healthy replica of their chicken at home.   Next time I may add some red pepper flakes to give it a bit of heat.

The marinade is a great combination of flavors that really spruces up an otherwise bland piece of poultry.  I let our thighs marinate for about an hour, but of course if you’re trying to get dinner on the table quickly, you could just put them in the oven upon assembly.

I served these with brown rice and steamed carrots and snap peas.  It was quite a hit and certain to be a new addition to our dinner rotation.

Honey Soy Baked Chicken Thighs

Honey Soy Baked Chicken Thighs

(adapted from SheWearsManyHats)


  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 5 tablespoons honey
  • 4 cloves of garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon fresh ground pepper
  • 1 1/2 pounds chicken thighs (I used boneless, skinless)
  • salt and pepper to taste


  1. Preheat oven to 425°F.
  2. Mix first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to plastic bag making sure to coat each piece.
  3. Place chicken in the refrigerator to marinate.
  4. When ready to cook, place thighs in a baking dish, and bake chicken for 25 minutes.  Turn the chicken and cook another 20-25 minutes.  Cook until internal temperature of chicken reads 165°F.
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8 thoughts on “Honey Soy Baked Chicken Thighs

  1. These look delicious. I made honey soy chicken drumsticks last weekend – baked them in the oven for 30 minutes then gave them a quick char on the BBQ. Will have to try this. We eat a lot of chicken in our house too.

    • We love drumsticks! Isn’t dark meat the best? I bet your results were even better with that charred exterior.

      • Couldn’t agree more. White meat might be healthier but all the tenderness and flavour is in the dark meat. The charring was entirely accidental. I had taken my eye off the clock and needed to feed a hoarde of hungry boys quickly so fired up the BbQ to speed up the cooking process. And yes they were good.

  2. These are getting done. I really enjoy baked chicken, although we normally do a combination of garlic, cumin, lemon and oil. This will be a nice switch up.

  3. CrazyCookinMama says:

    Just made this tonight! It was excellent and even my picky 6 year old loved it! However, i don’t know if my thighs were on the small side (teehee), but i could have knocked about 15 minutes off the time. I did 25 and 20 and a couple of pieces got a little overdone. But they caramelized beautifully and had that lovely bit of charring that i just adore! Yum! This one’s a keeper 😉

  4. Kim says:

    Im going to try these tonight, but I would think to definitely knock 15 minutes off the time as well.

  5. Kylee says:

    Could you do this in the crockpot? If so, how long? Thanks! 🙂

  6. K says:

    I followed the directions to a tee, but they came out bitter ☹️

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