Get the Recipe: Honey Soy Chicken Thighs
These honey-soy-glazed bone-in chicken thighs cook entirely in the oven. No pre-browning required! With a sweet and savoury marinade that turns into a sticky glaze, you’ll get tender, juicy chicken and bold flavour, without the fuss.
Ingredients
- 8 skin-on, bone-in chicken thighs, *see Note 1 below
- salt and freshly ground pepper
- 1 Tablespoon vegetable oil, or similar neutral oil
Honey soy marinade and glaze:
- 4 Tablespoons honey
- 4 Tablespoons soy sauce, low-sodium recommended
- 4 Tablespoons lemon juice
- 4 Tablespoons ketchup
- 1 Tablespoon ginger, peeled and finely grated, or ginger paste
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
For garnish:
- green onions, green part only, very thinly sliced lengthwise
Instructions
- Using a sharp knife, score the chicken thighs twice through the skin, season with salt and pepper and transfer to a bowl or a plastic zipper bag.
- Add all the marinade ingredients to a small bowl and stir together well. Pour the marinade over the chicken, making sure that each piece is well coated, then cover and marinate in the fridge for at least 2-3 hours or up to 8 hours.
- Heat the oven to 400F (non-convection/not fan-assisted). Line a large rimmed baking sheet with foil and put it in the hot oven to heat up for 10 minutes. Gently shake the excess marinade off the chicken thighs, reserving the leftover marinade, then arrange the chicken thighs on the prepared baking sheet, leaving space between each piece. Drizzle with the vegetable oil and roast for 10 minutes.
- Meanwhile, pour the reserved marinade into a small saucepan and bring to the boil over a medium heat, stirring often. Cook for about 10 minutes, or until thick and syrupy.
- Remove the chicken from the oven and carefully pour any juices from the baking sheet into the saucepan with the syrupy sauce. Return the chicken to the oven and continue to cook the marinade mixture for another 5 mins until the sauce is thickened.
- When the sauce is thickened, brush or spoon the sauce over the chicken, then continue cooking the chicken for 10-15 minutes more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. *I like to turn on the broiler for a minute or two to brown up the top of the chicken nicely.
- Using only the green part of the green onion, slice lengthwise into very thin slices. They should naturally curl up a bit is sliced thin enough. Scatter the green onion over the chicken to serve.
Notes
Note 1: I haven't tested this recipe with boneless, skinless chicken thighs. While it should work, there would be much less drippings from the pan to add to the sauce, so the sauce may be different. The overall cooking time for boneless chicken thighs would also be reduced, so expect them to be done sooner than specified.
Tips!
It can take a bit of time for the marinade to thicken. I like to simmer it fairly aggressively, so it isn't too slow a process. To get the curly green onion garnish, simply slice a length of green onion really thinly. It will curl naturally. Of course, you can always dice it too, if you prefer. Since there is no sauce with this chicken, I like to skip the mashed potatoes in favour of baked sweet potatoes. The flavours of the sweet potato and the chicken are lovely together. Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you might find helpful.
It can take a bit of time for the marinade to thicken. I like to simmer it fairly aggressively, so it isn't too slow a process. To get the curly green onion garnish, simply slice a length of green onion really thinly. It will curl naturally. Of course, you can always dice it too, if you prefer. Since there is no sauce with this chicken, I like to skip the mashed potatoes in favour of baked sweet potatoes. The flavours of the sweet potato and the chicken are lovely together. Be sure to read the notes above this recipe card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 623kcal, Carbohydrates: 25g, Protein: 39g, Fat: 41g, Saturated Fat: 11g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 221mg, Sodium: 892mg, Potassium: 612mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 329IU, Vitamin C: 8mg, Calcium: 34mg, Iron: 2mg
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