Honey Soy Chicken (Printable Version)
Savory-sweet honey and soy glazed chicken with garlic and ginger, oven- or skillet-finished for quick weeknight dinner.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken thighs (about 1 1/3 lbs)
→ Marinade
02 - 1/4 cup soy sauce
03 - 3 tablespoons honey
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon rice vinegar (or lemon juice)
07 - 1 tablespoon sesame oil
08 - 1/4 teaspoon black pepper
→ Garnish
09 - 1 teaspoon sesame seeds
10 - 2 green onions, sliced
# How-To:
01 - In a medium bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and black pepper until smooth and well combined.
02 - Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor penetration.
03 - Preheat the oven to 400°F, or alternatively heat a large skillet over medium heat if pan-searing.
04 - Remove chicken from the marinade, reserving any excess. To bake: arrange chicken on a lined baking sheet and bake for 20–25 minutes until cooked through, basting once or twice with the reserved marinade. To pan-sear: cook chicken in a skillet for 6–8 minutes per side until golden brown and cooked through, pouring the remaining marinade over during the last few minutes of cooking.
05 - Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with sesame seeds and sliced green onions before serving.
# Expert Tips:
01 -
- The marinade doubles as a glaze, so every bite is coated in that savory sweet caramelized goodness.
- It genuinely works whether you have fifteen minutes or overnight to let the flavors develop.
- Cleanup is almost nothing, especially if you line your baking sheet with parchment paper.
02 -
- If you boil the reserved marinade for two minutes it becomes safe to use as a sauce over rice.
- Chicken thighs are done at 165 degrees F internally but pulling them at 160 is fine since carryover heat will finish the job.
03 -
- Pat the chicken dry before marinating so the glaze adheres properly rather than sliding off wet skin.
- Broil the chicken for the last two minutes if you want those charred crispy edges that make it irresistible.