Amazing 6 Honey Soy Glazed Chicken Thighs

If you’re searching for dinner that skips the fuss but amps up the flavor, you’ve landed in the right spot! There’s nothing better than a simple, sweet, and salty dish that tastes like you spent hours fussing over it. That’s exactly what our recipe for Honey Soy Glazed Chicken Thighs delivers.

I remember cooking this dish for my family on a chilly autumn evening. I wanted something comforting and flavorful. As the chicken marinated, the sweet smell of honey and soy sauce filled the kitchen. When I served it, my family enjoyed the first bite, showing that simple food creates good memories and brings people together.

As a Culinary Storyteller, I focus on dishes that connect us, and this lovely, sticky chicken does just that every time! It’s truly one of my go-to favorites for easy, flavor-packed Asian inspired dinners. You can learn more about my cooking philosophy right here on my About page.

Why You Will Love These Honey Soy Glazed Chicken Thighs

Honestly, this recipe is a weeknight hero! It comes together so fast, especially if you let it marinate while you’re getting other things done. You get that deep, caramelized flavor without all the effort.

• So incredibly easy—just mix and bake!
• The perfect sticky, sweet, and savory flavor combination we all crave.
• Chicken thighs stay wonderfully juicy, even after baking.
• It’s super versatile for building amazing chicken dinner ideas.

Essential Ingredients for Perfect Honey Soy Glazed Chicken Thighs

Okay, let’s talk about what makes this glaze absolutely sing! It’s all about balancing that wonderful sweetness from the honey with the rich saltiness of the soy sauce. Don’t skip the fresh aromatics—they make all the difference in these Honey Soy Glazed Chicken Thighs. Having everything measured out beforehand means the 15 minutes of prep time flies by!

We are using boneless, skinless chicken thighs here for a reason: they stay tender, soak up the flavor better, and cook evenly in the oven. Trust me, the flavor payoff in such a short amount of time is just unreal.

For the Glaze and Marinade

• 1/3 cup honey

• 1/4 cup low sodium soy sauce

• 1/4 cup green onions, finely chopped

• 2 tablespoons cooking oil (vegetable oil or canola oil)

• 1 1/2 tablespoons garlic, minced

• 1 tablespoon white vinegar (apple cider or rice wine vinegar, OPTIONAL)

• 1 teaspoon sesame oil (OPTIONAL)

• 3/4 teaspoon fresh minced ginger

For the Chicken

• 2 1/2 pounds skinless boneless chicken thighs

• 1 pinch salt, to season

• 1 pinch pepper, to season

• 1 pinch fresh parsley, chopped, to garnish

Equipment Needed for Making Honey Soy Glazed Chicken Thighs

You don’t need a ton of fancy gadgets for this recipe because it’s designed to be simple! Getting your gear ready before you start mixing the marinade will make the short 15-minute prep time fly by. Seriously, a few basic items and you’re basically halfway to dinner heaven.

Here’s the short list for what you’ll need to make these glorious Honey Soy Glazed Chicken Thighs:

• A nice sturdy shallow bowl. This is where the magic happens for marinating, so make sure it’s big enough for all those thighs!

• A cast iron skillet or a sturdy baking dish. Cast iron is my favorite because it gives you that lovely crispy edge when you broil them at the end, but any oven-safe dish works just fine.

Step-by-Step Instructions for Sticky Honey Soy Glazed Chicken Thighs

Ready to cook? We’ve got the prep done in about 15 minutes, and the rest is hands-off baking time, which is the best kind of time! Because we want that signature sticky texture, the marinating step is super important—aim for at least 30 minutes, but if you can let it go longer, your house will smell amazing!

Mixing the Marinade and Marinating the Chicken

First things first, let’s get that gorgeous glaze mixed up in your shallow bowl. I mix the honey, soy sauce, the chopped green onions, oil, garlic, and those optional flavor boosters like sesame oil and vinegar until everything is happy and combined. Give it a good whisk! It’s so satisfying watching all those rich ingredients come together.

Now, grab your chicken thighs. This is a little tip that really helps with texture: pat them completely dry with paper towels. This helps the marinade really grip the meat instead of sliding off. Season them lightly with salt and pepper before tossing them right into that flavor bath. Make sure every piece is coated, cover the bowl, and let them chill for that crucial minimum of 30 minutes. Seriously, if you can wait overnight, these honey soy chicken pieces soak up so much more flavor!

Baking and Achieving the Perfect Honey Soy Glazed Chicken Thighs Finish

Time to use the oven! Preheat it up to 425°F (220°C). This higher heat helps get that glorious caramelization we are after. Carefully transfer the chicken thighs *and* all that beautiful marinade juice into your baking dish. Don’t leave any of that liquid goodness behind, that’s where the sticky comes from! If you want to see more tips on getting that perfect baked finish, check out this great resource here.

Bake them for about 20 to 25 minutes. I try to flip my thighs over twice during this bake time—it guarantees they stay moist and evenly coated. Once 25 minutes hits, we move to the secret step for that deep mahogany color: broil on high for about 5 minutes. Watch them like a hawk during this part, you want char, not charcoal! Pull them out when the internal temperature hits 165°F (70°C) to make sure they are perfectly cooked and safe to eat. Garnish now with fresh parsley, and get ready for the best dinner that required minimal effort! These are going to be the best Honey Soy Glazed Chicken Thighs you’ve ever made.

Expert Tips for Flavorful Honey Soy Glazed Chicken Thighs

You know I love giving you the inside scoop, so here are a couple of things I learned over the years making these Honey Soy Glazed Chicken Thighs that just make them better. First, when you’re baking, that honey can be sneaky and stick to your pan! Before you transfer the chicken, spray a little bit of vegetable oil right into your skillet. It’s a tiny step, but it saves you scrubbing later on.

Also, don’t neglect turning those thighs halfway through the bake time. Seriously, flipping them twice is what guarantees that deep, lick-the-plate juiciness we want. That high heat seals in all the moisture from the marinade, so just make sure you keep an eye on them during that final broil; you want sticky, not burnt! These little tweaks really elevate them into the best kind of comfort food.

Serving Suggestions for Your Honey Soy Chicken

Now that you have these perfectly sticky, sweet, and savory chicken thighs, the fun part is deciding what to put them on! They are superstars served over a big bowl of fluffy steamed white rice, perfect for making amazing rice bowl recipes. But don’t stop there!

I also love pairing them with simple zucchini noodles or even creamy mashed potatoes when I want comfort food. If you’re keeping it light, roasted broccoli or snappy green beans soak up all those extra pan juices beautifully. Honestly, anything that can handle that delicious glaze is a winner!

Storing and Reheating Honey Soy Glazed Chicken Thighs

Leftovers? Yes, please! These Honey Soy Glazed Chicken Thighs are actually fantastic the next day. Just pop them into an airtight container and stick them in the fridge. They usually last beautifully for about three or four days. If you’re planning ahead, check out my thoughts on simple weekly lunch meal prep here.

When it’s time to reheat, you want to be gentle so the glaze doesn’t burn. I always use the oven or an air fryer to bring them back to life—just a quick five minutes at about 350°F (175°C) gets them warm and sticky again without drying out that juicy meat!

Frequently Asked Questions About Honey Soy Chicken

I get so many great questions about these chicken thighs! It’s wonderful to see how many of you are making them. If you’re looking for more delicious ideas, definitely check out my collection of posts on comforting dinner recipes here. Cooking should be fun, not stressful!

Can I use chicken breasts instead of thighs for this recipe?

You absolutely can swap them! Chicken breasts are leaner, though, so they dry out way faster than thighs, especially with that sticky glaze. If you use breasts, cut them into similar-sized pieces as the thighs or reduce your baking time by about 5 to 8 minutes. Keep a close eye on the internal temperature; you want them done, but not tough!

How do I make the glaze thicker if my Honey Soy Glazed Chicken Thighs are too runny?

Oh, that happens sometimes if your honey was thin or you added a little extra vinegar. If the glaze in the pan seems too watery after you pull the chicken out, don’t worry! Spoon a few tablespoons of that liquid into a tiny saucepan and bring it to a simmer for a minute or two. If it still isn’t thick enough for you to make proper Honey Soy Glazed Chicken Thighs, just mix half a teaspoon of cornstarch with a teaspoon of cold water to make a slurry, whisk that into the simmering sauce, and watch it thicken up instantly!

Is this recipe suitable for quick weeknight Asian inspired dinners?

Yes, it really is! I promise. Once the chicken is marinating (which you can do earlier in the day—that counts toward the 30 minutes!), the actual cooking time is only about 30 minutes in the oven. If you count the 15 minutes of prep, it’s about 75 minutes total, but most of that is hands-off baking time. It’s definitely one of my favorite go-to recipes when I need simple asian inspired dinners without any stress.

Nutritional Estimates for Honey Soy Glazed Chicken Thighs

I always get asked about the macros when people try this recipe! While these Honey Soy Glazed Chicken Thighs taste indulgent, chicken thighs balance out pretty nicely, especially since we are focusing on big flavor from honey rather than layers of fat.

Based on the recipe portioning for six servings, here is what you can generally expect per serving. Remember, this is just an estimate; your actual numbers will shift a little depending on what brand of soy sauce you use or exactly how much honey drips off the edges!

• Calories: 340

• Protein: 38g

• Fat: 13g

• Carbohydrates: 17g

• Sugar: 16g

• Sodium: 559mg

Since we are using soy sauce and honey, the sodium and sugar are the two numbers to watch, but if you use low-sodium soy sauce like I recommend, you’ll be in great shape! These are wonderful when served over cauliflower rice if you’re trying to keep the carb count lower than if you chose traditional white rice.