A simple marinade with honey and soy sauce gives this Asian inspired honey soy chicken that wonderful sweet and sticky texture. A simple recipe that takes just 10 minutes to prep and 40 minutes to bake.
Table of Content
If you like the combination of honey and soy sauce, you will love this honey soy chicken recipe. I personally love this recipe because of how easy it is to put together. Nothing, can be easier than marinade and bake - right? Plus look at that gorgeous color? It's begging you to come enjoy!
The best part? This recipe uses simple ingredients you usually have at home. So, you can just plan this last minute and still not be worried about an ingredient list.
Ingredients and substitutes
- Chicken - I prefer to use thigh or legs because you can bake them longer with a beautiful color, unlike breasts that cooks much faster.
- Soy Sauce - highly recommend using low sodium soy sauce so you can control the amount of salt. If you must use the regular soy sauce I suggest you omit or reduce the salt in the recipe
- Honey - adds sweetness but when mixed with the soy sauce it really makes the sauce sticky.
- Garlic - The minced garlic is a must for this recipe. Also, I like roasted garlic so I always like to throw in a few whole garlic cloves skin-on. But, it is optional, of course.
Step by step instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.
Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it. - Preheat the oven at 420 °F / 215 °C / Gas Mark 7 for at least 10 minutes before you add the chicken in.
- Next, combine all the marinade ingredients in a 13 x 9-inch baking dish or similar. Set aside.
- Place the chicken pieces in the marinade, coat well.
Tip - this marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking. - Cook uncovered for 35 to 40 minutes turning the pieces over and basting them at least once in between
Tip - if you find the chicken is getting too dark in color, just tent it with aluminum foil. Personally, I do like the darker color so I did not tent mine. - When done remove and let sit for at least 5 minutes before serving. The pan juices are absolutely delicious and can be served over white rice.
Tip - If the pan juices are too much, you can transfer them to a saucepan and reduce over medium-high heat until you get a thicker consistency.
Frequently asked questions
This chicken will keep in the fridge for 4 to 5 days
Absolutely, dark meats like chicken thighs and legs are perfect for baking. Unlike chicken breast, the darker meats soak up the juices and become tender and flavorful.
Personally, I like to use dark meat for cooking as they stay tender and juicy. Having said that, you can certainly use chicken breast but bake it for less time, about 15 to 20 minutes.
I have tried both in this recipe and both work equally well.
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Printable Recipe
Honey Soy Chicken (Baked)
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Ingredients
Chicken
- 2 lb Chicken pieces ((about 8 legs, thighs, or both))
Marinade
- 2 tablespoon Vegetable oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ tablespoon Soy sauce
- ¼ tablespoon Honey
- 1 teaspoon Garlic (minced)
- 1 teaspoon Ginger (fresh minced )
- ½ teaspoon Paprika ((sweet or spicy - optional) )
- 10 Garlic cloves ((whole skin-on - optional) )
Instructions
- Thaw the chicken at least an hour before baking. Pat dry with a clean paper towel.Tip - Frozen or wet chicken will result in too much liquid in the finished dish, plus the marinade won't stick to it.
- Preheat the oven at 420 °F / 215 °C / Gas Mark 7 for at least 10 minutes before you add the chicken in.
- Next, combine all the marinade ingredients in a 13 x 9-inch baking dish or similar. Set aside.
- Place the chicken pieces in the marinade, coat well. Tip - this marinated chicken can be kept in the fridge for up to 12 hours. Thaw an hour before baking.
- Cook uncovered for 35 to 40 minutes turning the pieces over and basting them at least once in betweenTip - if you find the chicken is getting too dark in color, just tent it with aluminum foil. Personally, I do like the darker color so I did not tent mine.
- When done remove and let sit for at least 5 minutes before serving. The pan juices are absolutely delicious and can be served over white rice. Tip - If the pan juices are too much, you can transfer them to a saucepan and reduce over medium-high heat until you get a thicker consistency.
Recipe Notes
How to use an instant pot to make this chicken?
Yes, you can but with a slightly different process.1. Season the chicken.
2. Use the saute mode and pan-sear the chicken on all sides for color then add the marinade
4. Pressure cook on high for 10 minutes
4. Use natural release, then open the lid.
How to use a slow cooker to make this chicken?
Place the chicken along with the rest of the ingredients in the slow cooker. Let cook on low for 4 hours or high for 3 hours.Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Calleigh
This chicken dish looks so irresistible, with all the garlic and the flavorful spices mix all together.. this is a winner for me.
Veena Azmanov
Thanks Calleigh. Definitely a winner for us.
Joanna @ Everyday Made Fresh
The sweet and spicy combination is always a winner. This chicken looks so good with that sticky sauce!
Veena Azmanov
Absolutely Joanna It's always a winner
Noel Lizotte
I love this recipe! Can't wait to try it! We always have chicken in the freezer and I like to try new ways of prepping it. Thighs were on sale at my grocery the other week and I stocked up. Thanks Veena!
Veena Azmanov
I love using thighs more than breast for sure. I hope you try it. Let me know
Marlynn | UrbanBlissLife
My mouth is watering at this recipe! It's very similar to a Filipino chicken dish my mom made all the time as I was growing up and it was so delicious. Would love to enjoy this with a big bowl of rice!
Veena Azmanov
Thanks Marlynn. Absolutely the kids love it with rice.
Adriana Lopez Martin
What a delightful and yummy dish, the combination of sweet and savory really si the best. Pure umami! That chicken looks so tender too. Yummy!
Veena Azmanov
Thanks Adriana - Yes it was so yummy