top of page

Honey Soy Baked Chicken

Oh Mondays, you're always full of surprises. Today was a bit of a crazy day, so I didn't have time to go to the grocery store as planned. I realized I had chicken thighs and scoured the Internet until I found a recipe in which I had all of the ingredients (or most of them anyway). I made a few slight changes - less honey (1/4 cup) and I substituted chopped yellow onion for the green onion since I was out of those. The below recipe is the original version. I served this with some sautéed zucchini, onion, and carrots with a slash of soy sauce and some garlic powder (totally eyeballed those). Enjoy!

Ingredients: 1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup finely chopped green onions

2 tb vegetable oil

1 1/2 tb garlic, minced (or 4 large cloves)

1 tb rice wine vinegar

1 tsp sesame oil

3/4 tsp fresh ginger, minced or in paste form

2-2.5 pounds chicken thighs, skinless and boneless

salt and pepper, to season

chopped parsley, for garnish (optional)

toasted sesame seeds, for garnish (optional)


In a shallow bowl, combine the first 8 ingredients. Mix well and set aside. Pat the chicken dry with a paper towel. Season with salt and pepper and then transfer the chicken and the marinade to a large plastic bag (or in a bowl). Cover and refrigerate for at least 30 minutes, or overnight if time allows.

Preaheat the oven to 425 degrees. Transfer the chicken and the marinade into a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while backing to ensure it doesn't dry out on the top.

Broil for 5 minutes at high heat until golden brown and slightly charred on the edges. Serve with your side of choice, topped with the sauce, parsley, and sesame seeds (if using).

honey soy baked chicken thighs

bottom of page