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Close-up of juicy, perfectly cooked Honey Soy Glazed Chicken Thighs covered in a thick, shiny sauce and sprinkled with herbs.

Honey Soy Glazed Chicken Thighs

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 people
Course: Dinner
Cuisine: Asian-inspired
Calories: 340
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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

  • shallow bowl
  • Cast iron skillet or baking dish

Method
 

  1. In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.
  2. Pat the chicken dry with a paper towel. Trim off any excess fat. Season with salt and pepper, then transfer the chicken to the bowl with the marinade. Cover and marinate the chicken for at least 30 minutes, or overnight if you have time.
  3. Preheat the oven to 425°F (220°C).
  4. Transfer the chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20 to 25 minutes, flipping the chicken twice while baking to keep the tops from drying out.
  5. Broil for 5 minutes at high heat until the edges are golden brown and slightly charred. The chicken internal temperature should reach 165°F (or 70°C).
  6. Garnish with parsley and optional sesame seeds.
  7. Serve the chicken with the pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles, or mashed potatoes.

Nutrition

Calories: 340kcalCarbohydrates: 17gProtein: 38gFat: 13gSaturated Fat: 2gCholesterol: 180mgSodium: 559mgPotassium: 533mgFiber: 0.3gSugar: 16gVitamin A: 101IUVitamin C: 2mgCalcium: 28mgIron: 2mg

Notes

When baking in the oven, turn the chicken thighs twice during cooking to keep them juicy and tender. Spray a little vegetable oil in the pan before baking to stop the honey from causing the chicken to stick.

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