4.6 from 81 votes
Honey Soy Baked Chicken Thighs
Honey Soy Baked Chicken Thighs are prepared by marinating bone-in, skin-on chicken thighs in a mixture of ketchup, low-sodium soy sauce, honey, lemon juice, olive oil, apple cider vinegar, garlic, and ginger. After marinating, the chicken is baked at 425°F until cooked through and optionally broiled briefly to add a crisp, golden top. This method yields juicy, flavorful chicken with a balance of sweet, savory, and tangy notes.
Prep Time
10 mins
Cook Time
30 mins
Marinating Time
2 hrs
Total Time
2 hrs 40 mins
Servings:
6
servings
Calories:
113 kcal
Course:
Main Course
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 113
% 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.