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Baked Chicken Thighs in Honey Soy Sauce

Baked honey soy chicken thighs with a caramelized honey-soy glaze that turns lacquered and deeply golden in the oven. Marinated first for an easy chicken marinade, then baked and broiled for sweet, savory, sticky flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and marinade
  • 5 bone-in skin-on chicken thighs Use 4 to 6 thighs; skin-on helps the lacquered glaze caramelize.
  • 0.333 cup honey For the sticky honey-soy lacquer.
  • 0.25 cup soy sauce Use regular or low-sodium soy sauce.
  • 3 tbsp olive oil Helps the glaze brown and cling.
  • 4 garlic, minced
  • 1 tbsp rice vinegar Balances sweetness and supports marinating flavor.
  • 1 tsp sesame oil Adds aroma to the marinade.
  • 0.5 tsp ginger, grated
  • 0.25 tsp red pepper flakes Adjust for heat level.
  • 0.25 sesame seeds For garnish.
  • 0.25 green onions, sliced For garnish.

Equipment

  • 1 sheet pan
  • 1 oven-safe baking dish

Method
 

Make the honey soy marinade
  1. Whisk honey, soy sauce, olive oil, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes until smooth and glossy.
  2. Taste the marinade and add more red pepper flakes if you want extra heat.
Marinate the chicken
  1. Place chicken thighs in a baking dish and pour the marinade over, turning to coat skin-side up.
  2. Cover and marinate for 30 minutes (or up to 24 hours) in the refrigerator while the flavors soak in.
Bake to caramelize
  1. Preheat oven to 425F, then arrange chicken skin-side up in an oven-safe baking dish and pour any remaining marinade over the top.
  2. Bake for 25 minutes, then baste the chicken thoroughly with the pan sauce and scrape up any caramelized bits.
  3. Bake 10 more minutes until the glaze looks deeply caramelized and coats the skin in a sticky sheen.
Broil for extra stickiness
  1. Broil 2 to 3 minutes to intensify browning and make the lacquered coating look tacky and set.
Garnish and serve
  1. Rest for 5 minutes, then garnish with sesame seeds and sliced green onions over the hot chicken and pooled sauce before serving.

Notes

For the best caramelized lacquer, keep the chicken skin-side up so the honey-soy glaze can reduce and cling; baste once during baking for even browning. Refrigerate leftovers in a covered container for up to 4 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, use low-sodium soy sauce and reduce added salt (the sweetness will still caramelize well).