Baked Honey Soy Chicken

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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.

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.

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Honey Soy Chicken (Baked)

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 45 minutes mins

Total Time: 55 minutes mins

Coooking Temperature: 420 °F / 215 °C / Gas Mark 7

Calories: 388kcal

Adjust Servings Here: 4 servings

Description

This spiced honey soy chicken is the perfect combination of sweet and sticky. Flavored with aromatic spices, ginger, and garlic, each drumstick is coated with a honey-glaze that's finger-licking good. An easy recipe that takes just 10 minutes to prep and 30 minutes to bake.

Ingredients 

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Chicken

• ▢ 2 lb Chicken pieces ((about 8 legs, thighs, or both))

Marinade

• ▢ 2 tbsp Vegetable oil
• ▢ ½ tsp Salt
• ▢ ½ tsp Pepper
• ▢ ¼ tbsp Soy sauce
• ▢ ¼ tbsp Honey
• ▢ 1 tsp Garlic (minced)
• ▢ 1 tsp Ginger (fresh minced )
• ▢ ½ tsp Paprika ((sweet or spicy – optional) )
• ▢ 10 Garlic cloves ((whole skin-on – optional) )

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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.

Recipe Notes & Tips

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.

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 382– gramsCalories: 388– kcalCarbohydrates: 48– gProtein: 30.1– gFat: 9.5– gSaturated Fat: 2.1– gPolyunsaturated Fat: 2.4– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 134– mgSodium: 386– mgPotassium: 0– mgFiber: 5– gSugar: 40– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

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

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