By Wendy
Today’s Honey Soy Chicken Recipe is yet another dish that my whole LOVED. Including me.
I love chicken that has incredible flavor, but to achieve that, it usually requires a long marinade time. During the week, when I’m super busy, I often have to come up with a meal on the fly, and typically don’t have time to wait for a marinade.
So when I forget/don’t have time to marinade, I rely on this Honey Soy Chicken dish to deliver a tender and juicy chicken, with knockout flavor.
The sauce has all the sweet, salty, and tangy flavors combined to make for one seriously mouthwatering chicken recipe. Serve the chicken (and the remaining sauce from the pan!) over steamed brown rice and veggies for a complete meal.
An incredibly flavored chicken recipe that is fast, easy, and absolutely delicious. Minimal prep work with then result of tender, juicy chicken that is sweet and salty.
3.84 from 12 votes
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Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Servings 6 servings
Calories 254 kcal
Ingredients
- 2 lbs chicken thighs - skinless, boneless
- 1 tsp olive oil
- ¼ cup reduced sodium soy sauce
- 3 tbsp honey
- 2 tsp sesame oil
- 1 tbsp rice vinegar
- 4 garlic cloves - minced
- ½ tsp black pepper
- ½ tsp ground ginger
Instructions
Preheat oven to 425. Line a baking dish with foil.
In a small bowl, whisk together the olive oil, sesame oil, soy sauce, vinegar, honey, garlic, ginger and pepper.
Place chicken in the baking dish, and pour the sauce over top. Turn chicken over and around to make sure that it is all evenly coated in the sauce.
Bake, uncovered, for about 30-35 minutes (or until chicken is cooked through), checking frequently to make sure the chicken isn't browning to quickly. If it is, just cover with foil for remainder of cooking time.
Remove from oven and let stand for 5 minutes. Serve, with the remaining sauce in the pan, over rice and/or steamed veggies.
Notes
The entire recipe makes 6 servings
The serving size is about 2 chicken thighs
Nutrition
Calories: 254 kcal (13%)Carbohydrates: 10.5 g (4%)Protein: 35 g (70%)Fat: 7.5 g (12%)Saturated Fat: 2 g (13%)Fiber: 0 gSugar: 9 g (10%)
Main Ingredient: Chicken Recipes
Tried this recipe?Let me know how it was!
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9 Comments
Melissa7 years agoReply
Do you think I can substitute the chicken thighs for legs?
LaaLooshPost Author7 years agoReply
Yes! Absolutely.
Antonious7 years agoReply
Agreed with Susan.. mine looked nothing like the pic.. I also used free range organic chicken.. but used chicken tenderloins instead of thighs (points, yah know).. however.. regardless of what it looked like, it was absolutely delicious served with steamed broccoli!!
I’d make it again as is! Thanks for your recipes!!??????
Judy7 years agoReply
I made this tonight for dinner. As I am not a fan of chicken thighs I used chicken breasts sliced thinly length wise and let it marinate in the fridge for about an hour. I also browned it up under the broiler. It was very tasty. Thanks
Susan7 years agoReply
I made this dish tonight, and it looked NOTHING like your photo. The sauce was quite thin, and did not stick to the chicken pieces. I’m thinking something might have been left out of the recipe, since your chicken is red, and there is nothing red in the sauce as it is written. I’ve never before been disappointed in one of your recipes, but this one just didn’t deliver.
Did you leave out an ingredient? I’d like to try again if that’s the case.
Wendy ZitzmanPost Author7 years agoReply
Hi Susan…sorry this dish didn’t work out as expected for you. There were no ingredients left out, but, here’s a couple of theories as to why yours turned out a bit different. Firstly, if your chicken released a lot of water while cooking, that will contribute o making the sauce thinner, and therefore lighter in color. I’m very particular about the meats I use, and I buy organic, free range chicken thighs with outdoor access. Some companies will “plump” their chicken with salt water to make it look fat and juicy, which can lead to a release of these fluids while cooking. My chicken also absorbed a lot of the marinade, and that why it looks so dark. The red color I think is a bit enhanced from the photo lighting….in actuality it was more of a reddish brown.
Cheridal Nicholson7 years agoReply
Can this be made with boneless breasts? If so, what differences are there in the recipe? Thanks!
Wendy ZitzmanPost Author7 years agoReply
I haven’t tried it yet, but I see no reason why it wouldn’t! Just make sure to watch that the chicken doesn’t overcook and get dried out.
Sherry7 years agoReply
Where do you find boneless skinless chicken thighs? Could you use boneless and skinless chicken tenders?
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