Baked Honey Soy Chicken
When it comes to a delightful dinner that pleases both your taste buds and your craving for something comforting, nothing beats the allure of a perfectly cooked dish of Honey Soy Chicken. This delightful recipe combines the rich, umami flavors of soy sauce and the natural sweetness of honey to create a mouthwatering experience that will leave you wanting more.
Baked Chicken legs are perfect for the weekend or weeknights. One of the best things about this ultimate baked honey soy chicken recipe is that it can be enjoyed anytime – a luxurious weekend feast or a quick and delicious weeknight dinner.
Whether you choose to marinate the chicken for a short amount of time or let it sit overnight, the honey and soy sauce will work their magic, infusing the chicken with their incredible flavors. The longer you marinate, the more intense the flavor will become, making each bite more satisfying than the last.
Why is this the best honey soy chicken recipe
- This flavor combination is incredibly versatile, making it perfect for any occasion.
- The secret behind the success of this recipe lies in its carefully selected ingredients.
- The combination of honey and soy sauce creates a perfect balance of sweet and savory notes, adding a delightful complexity to the chicken.
- Any chicken would do for this recipe. Using chicken legs or thighs ensures that each bite is succulent and juicy, with the bone adding extra flavor to the dish.
Ingredients and substitutes
- First, let’s talk about the star of the show: honey. This natural sweetener adds a delightful caramelization and depth of flavor to the chicken. If you run out of honey, you can also substitute it with maple syrup or agave nectar for a slightly different taste.
- Next is soy sauce, which perfectly balances saltiness and umami. If you don’t have soy sauce, you can use tamari or liquid aminos as alternatives.
- The combination of garlic and onion powder adds a delicious aroma and additional layers of flavor to the chicken. However, if you prefer using fresh ingredients, you can finely mince garlic cloves and finely chop onions to achieve a similar taste.
- For a tangy kick, rice vinegar is added to the marinade. It contributes a slight acidity that enhances the overall taste of the dish. If you don’t have rice vinegar, you can use apple cider vinegar or white wine vinegar as a substitute.
- Lastly, sesame oil lends a nutty aroma and depth to the marinade. It adds a distinct Asian flair to the dish. If you don’t have sesame oil, you can use toasted sesame seed or olive oil as a substitute.
Step-by-step: Baked Honey Soy Chicken
- Preheat oven: Preheat your oven to 375°F /190°C/ Gas mark 5. This temperature will ensure the chicken cooks evenly and develops a beautiful glaze.
- Marinade: In a mixing bowl, combine the soy sauce, honey, garlic powder, onion powder, salt, pepper, rice vinegar, and sesame oil. Mix well until all the ingredients are fully incorporated. This will be your marinade and glaze.
- Marinate chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag, cover the dish, and refrigerate for at least 30 minutes. For the best results, marinate the chicken for 2-4 hours or even overnight for maximum flavor.
- Prepare baking dish: Grease or line a large dish with parchment paper to prevent sticking and make cleanup easier.
- Arrange chicken: Remove the chicken from the marinade and place it in the prepared baking dish, skin side up. Pour the marinade over.
- Bake: Transfer to the oven and bake the chicken legs in the preheated oven for 35-45 minutes. Baste the chicken with the reserved marinade every 15 minutes or so. This will help create a flavorful glaze and keep the chicken moist.
- Check doneness: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If the chicken is not done yet, continue baking and basting until it reaches the desired temperature.
Pro tip – For an extra crispy and caramelized finish, turn on the broiler for the last 2-3 minutes of cooking. Keep a close eye on the chicken to prevent burning. - Garnish and serve: Remove the chicken from the oven once perfectly cooked. Garnish with chopped cilantro, sesame seeds, or chopped green onions if desired. Serve your delicious Baked Honey Soy Chicken with steamed rice or your favorite side dishes.
Frequently asked questions
This chicken will keep in the fridge for 4 to 5 days
Absolutely! While this recipe specifically calls for chicken legs, you can easily substitute them with chicken breasts. Just remember that the cooking time may be slightly shorter for chicken breasts, so be sure to adjust accordingly to ensure they are fully cooked.
Definitely! Baked honey soy chicken is a great dish to prep ahead of time. You can marinate the chicken overnight and then refrigerate it until you’re ready to bake. This saves you time on the day of the dinner and also allows the flavors to meld together for a more intense taste.
Absolutely! While baking is the recommended method for this recipe, you can certainly grill the chicken legs for a smoky and charred flavor. Just make sure to adjust the grilling time and temperature according to your grill and personal preference. Of course, thicken the sauce on the stove with a little cornstarch slurry and serve it alongside your grilled chicken.
Baked Honey Soy Chicken Recipe
When it comes to a delightful dinner that pleases both your taste buds and your craving for something comforting, nothing beats the allure of a perfectly cooked dish of Honey Soy Chicken. This delightful recipe combines the rich umami flavors of soy sauce, the natural sweetness of honey, and a symphony of complementary spices to create a mouthwatering experience that will leave you wanting more.
Video
Ingredients
- 8 (1 kg) Chicken legs drumsticks or thighs work too
- ½ cup (120 ml) Soy sauce
- ⅓ cup (80 ml) Honey or maple syrup
- 1 tsp Garlic powder
- 1 tsp Onion powder
- ½ tsp Salt
- ¼ tsp Black pepper
- 2 tbsp Rice vinegar
- 1 tbsp Sesame oil
- Sesame seeds and chopped green onions optional
Method
- Preheat oven: Preheat your oven to 375°F /190°C/ Gas mark5. This temperature will ensure the chicken cooks evenly and develops a beautiful glaze.
- Marinade: In a mixing bowl, combine the soy sauce, honey, garlic powder, onion powder, salt, pepper, rice vinegar, and sesame oil. Mix well until all the ingredients are fully incorporated. This will be your marinade and glaze.½ cup Soy sauce, ⅓ cup Honey, 1 tsp Garlic powder, 1 tsp Onion powder, ½ tsp Salt, ¼ tsp Black pepper, 2 tbsp Rice vinegar, 1 tbsp Sesame oil
- Marinate chicken: Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is evenly coated. Seal the bag, cover the dish, and refrigerate for at least 30 minutes. For the best results, marinate the chicken for 2-4 hours or even overnight for maximum flavor.8 Chicken legs
- Prepare baking dish: Grease or line a large dish with parchment paper to prevent sticking and make cleanup easier.
- Arrange chicken: Remove the chicken from the marinade and place it in the prepared baking dish, skin side up. Pour the marinade over.
- Bake: Transfer to the oven and bake the chicken legs in the preheated oven for about 35-45 minutes. Baste the chicken with the reserved marinade every 15 minutes or so. This will help create a flavorful glaze and keep the chicken moist.
- Check doneness: To ensure the chicken is cooked through, use a meat thermometer to check the internal temperature. It should reach 165°F (74°C). If the chicken is not done yet, continue baking and basting until it reaches the desired temperature.
- Garnish and serve: Remove the chicken from the oven once perfectly cooked. Garnish with chopped cilantro, sesame seeds, or chopped green onions if desired. Serve your delicious Baked Honey Soy Chicken with steamed rice or your favorite side dishes.Sesame seeds and chopped green onions
Notes
- Marinate for optimal flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 2 hours, but if you have the time, let it sit in the marinade overnight for maximum taste. Cover the chicken evenly and ensure each piece is well coated.
- Use the right cut of chicken: While chicken legs are recommended for this recipe, you can also use bone-in, skin-on chicken breasts or thighs. The key is to choose cuts with enough fat to stay moist and tender during baking.
- Patience is key: When it comes to baking chicken, low and slow is the way to go. Bake the chicken at a moderate temperature (around 375°F/190°C) for approximately 40-45 minutes. This ensures the chicken cooks evenly and retains its juices for a succulent result.
- Baste for extra flavor: Throughout the baking process, baste the chicken with the marinade every 10-15 minutes. This adds an extra layer of flavor and keeps the chicken moist. Just handle the chicken carefully when basting to avoid burning yourself.
- Check for doneness: To ensure the chicken is fully cooked, insert a meat thermometer into the thickest part of the meat. It should register at least 165°F/74°C. If the chicken needs more time, continue baking until it reaches the appropriate internal temperature.
Equipment you will need
Nutrition
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Love the spices and the honey soy glaze that you have used in the recipe. I use my mortar and pastel for making spice rubs. In fact I bought a very large one this time from India that I am yet to use.
I love my mortar and Pestel Sandhya.. People think it’s hard work but I think it’s therapy !!
Veena, what a beautiful chicken dish! I love the flavors of this recipe…I know this is something my family would thoroughly enjoy!
Thank you Catherine So happy to hear that.
This chicken is going to be a family favorite! All these flavors, and it looks perfectly cooked. Thanks for the recipe.
Thank you Debi – Do let me know if you try it
This looks like a great chicken dish to me. I love the legs and thighs, so much more flavour…and nice and juicy too. I love the spice profile here too. I will have to give this a try.
I almost always use legs and thighs Gloria…so much more flavorful then breast meat
Soy and honey are such a perfect combo! I need to make this soon, yum!
Absolutely Andrea. Definitely a winning combination
This chicken dish looks so irresistible, with all the garlic and the flavorful spices mix all together.. this is a winner for me.
Thanks Calleigh. Definitely a winner for us.
The sweet and spicy combination is always a winner. This chicken looks so good with that sticky sauce!
Absolutely Joanna It’s always a winner
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!
I love using thighs more than breast for sure. I hope you try it. Let me know
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!
Thanks Marlynn. Absolutely the kids love it with rice.
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!
Thanks Adriana – Yes it was so yummy