Description
These Honey Soy Baked Chicken Thighs feature juicy, tender chicken with a perfect balance of sweet honey and savory soy sauce, enhanced by garlic, ginger, and a touch of sesame oil. Baked to crispy golden perfection, this easy-to-make dish is ideal for a flavorful weeknight dinner.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Marinade
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar (or white vinegar)
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- ½ teaspoon sesame oil (optional)
Garnish
- 1 teaspoon sesame seeds (optional)
- Chopped green onions (for garnish)
Seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken thighs to a crispy finish.
- Prepare the marinade: In a small bowl, whisk together honey, soy sauce, olive oil, rice vinegar, minced garlic, grated ginger, and sesame oil until the honey is fully dissolved and the mixture is smooth.
- Marinate the chicken: Season the chicken thighs evenly with salt and pepper. Place them into a resealable bag or a bowl and pour the marinade over them. Seal or cover, then refrigerate and let marinate for at least 30 minutes, or up to 2 hours for more intense flavor.
- Bake the chicken: Line a baking sheet with parchment paper and arrange the marinated chicken thighs on it. Pour any leftover marinade over the chicken. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.
- Garnish and serve: Remove the chicken from the oven and allow it to rest for a few minutes. Sprinkle with optional sesame seeds and chopped green onions before serving to add extra flavor and visual appeal.
Notes
- Marinating the chicken for longer than 30 minutes will deepen the flavor but do not exceed 2 hours to avoid overly soft texture.
- Bone-in, skin-on thighs yield the juiciest result and crispy skin.
- Use rice vinegar for a slightly milder acid taste, but white vinegar works as a substitute.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
- Check chicken doneness with a meat thermometer for safe and best results.
- Leftover chicken can be stored in an airtight container in the refrigerator up to 3 days.
