Honey Soy Baked Chicken Thighs
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
30 mins
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Marinating Time
2 hrs
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Total Time
2 hrs 40 mins
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Servings
6 servings
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Calories
113 kcal
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Course
Main Course
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Cuisine
Asian
Honey Soy Baked Chicken Thighs
Description
The recipe begins with a marinade made of ketchup, soy sauce, honey, lemon juice, olive oil, apple cider vinegar, minced garlic, and ground or fresh grated ginger. Bone-in, skin-on chicken thighs are coated with the marinade and refrigerated for at least 30 minutes, ideally up to 4 hours, allowing flavors to penetrate and the chicken to remain moist during baking.
Once marinated, the chicken is baked at a high temperature until the internal temperature reaches 160°F, ensuring tenderness while avoiding dryness. An optional broil step crisps the skin and caramelizes the marinade for added texture and color, requiring careful attention to avoid burning.
This dish works well as a main course accompanied by sides like rice or vegetables, showcasing a blend of sweet honey, salty soy, and aromatics. Bone-in, skin-on chicken yields the best flavor and moisture, though boneless or skinless options can be used with adjusted cooking times.
Monitoring internal temperature with a digital thermometer is advised for accuracy, especially when using different cuts of chicken. Checking earlier for boneless or skinless thighs ensures the meat remains juicy without overcooking.
Ingredients
- ⅓ cup ketchup
- ⅓ cup soy sauce low sodium
- ¼ cup honey
- 3 tablespoons lemon juice Tablespoons
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar not white vinegar, or rice wine vinegar
- 3 to 4 cloves garlic finely minced
- 1 to 2 teaspoons ground ginger or about 2 heaping teaspoons freshly grated, or to taste
- 6 bone-in skin-on chicken thighs*
- green onions optional for garnishing, or sesame seeds
- salt optional and to taste for serving
- black pepper optional and to taste for serving
Instructions
- To a medium bowl, add all the ingredients (except the chicken and green onions) and whisk together to create the marinade.
- To a large 3-quart baking dish or casserole dish, or 9x13-inch pan (or similar), add the chicken.
- Evenly drizzle the marinde over the top of the chicken, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to 4 hours. Tip - The longer you marinate, the juicier, moister, and more flavorful the chicken will be.
- When you're ready to bake the chicken, remove the baking pan from the fridge and allow it to come to room temp while you preheat the oven to 425F.
- Bake the chicken for about 20 to 25 minutes, or until the internal temp registers 160F as measured by a digital thermometer. Tip - Do not guess and use a thermometer instead.
- Optionally, but recommended, broil the chicken for about 3 to 5 minutes to create a lightly crisped top and add golden brown color. Tips - Watch it like a hawk and don't get distracted because it can burn in a matter of 1 minute, you don't have to broil on the top rack - read blog post for more detailed tips and info on broiling successfully and not burning it!
- Allow the chicken to rest for 5 to 10 minutes in the baking pan before optionally garnishing with green onions or sesame seeds and serving, with salt and pepper to taste if desired. Tips - As the chicken rests, the internal temperature will continue to rise to 165F, ensuring it is done to a safe temp. Plus it will be juicier if you give it a bit of time to rest.
- Leftover chicken will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat gently in the microwave.
Notes
- Bone-in, skin-on chicken thighs provide the best flavor and juiciness but boneless and/or skinless can be substituted.
- Start checking cooking time earlier (18-20 minutes) for boneless or skinless chicken to avoid overcooking.
- Use a digital thermometer to confirm the chicken reaches 160°F internally before removing from oven.
- Broiling after baking crisps the skin and adds color but watch carefully to prevent burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 633mg | 26% |
| Potassium | 118mg | 3% |
| Fiber | 0.3g | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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