why make this recipe
This recipe is quick, tasty, and uses few ingredients. It gives a sweet and salty sauce that sticks to the chicken. It works for weeknights, small dinners, or meal prep. The cooking is easy and the flavor is strong with little effort.
how to make Honey Soy Chicken Thighs
Marinate the thighs in a simple honey-soy mix. Pan-sear or bake them until they are cooked and the sauce is sticky. Finish with fresh green onions or sesame seeds for a bright taste and extra crunch.
Ingredients :
- 6 bone-in, skin-on chicken thighs (about 2 pounds)
- 1/3 cup soy sauce (use low-sodium if you like)
- 1/4 cup honey
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 tablespoons vegetable oil or olive oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated (or 1/4 teaspoon ground ginger)
- 1 tablespoon brown sugar (optional for more caramel)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thicker sauce)
- Salt and black pepper to taste
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (optional)
Directions :
- Pat chicken thighs dry with paper towels. Season lightly with salt and pepper.
- In a bowl, mix soy sauce, honey, vinegar, oil, garlic, ginger, and brown sugar if using. Stir well.
- Put the chicken in a shallow dish or a zip-top bag. Pour half the sauce over the chicken to marinate. Keep the rest for cooking. Marinate for 15 minutes to 2 hours in the fridge.
- Preheat oven to 400°F (200°C) if baking. Or heat a large skillet over medium-high heat if pan-cooking.
- For pan-cook: Add a little oil to the hot skillet. Place thighs skin-side down and cook 6–8 minutes until skin is brown and crisp. Turn thighs and pour half of the reserved sauce into the pan. Lower heat, cover, and cook 10–12 minutes until the chicken reaches 165°F (74°C). Remove cover, add cornstarch slurry if you want a thicker glaze, and cook 1–2 minutes to thicken while spooning sauce over the thighs.
- For bake: Place thighs skin-side up on a rimmed baking sheet. Bake 25–30 minutes until almost done. Brush with reserved sauce, then broil 2–3 minutes to caramelize the top. If using cornstarch, warm the remaining sauce in a small pan and stir in the slurry to thicken, then brush on the thighs.
- Rest the chicken 5 minutes before serving. Sprinkle with sesame seeds and green onions.
how to serve Honey Soy Chicken Thighs
Serve with steamed rice, roasted vegetables, or a simple salad. The sauce goes well over noodles or cauliflower rice. Add a side of steamed broccoli or snap peas for color and crunch.
how to store Honey Soy Chicken Thighs
Cool the chicken to room temperature. Put in an airtight container and keep in the fridge for 3–4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating. Reheat in a skillet or oven to keep the skin crisp.
tips to make Honey Soy Chicken Thighs
- Dry the skin well before cooking to get it crispy.
- Use low-sodium soy sauce if you watch salt. Adjust honey to taste.
- If sauce gets too dark while broiling, watch closely to avoid burning.
- Use bone-in thighs for more flavor, but boneless thighs work faster.
- Make extra sauce and warm it to spoon over when serving.
variation (if any)
- Spicy: Add 1 teaspoon sriracha or chili flakes to the sauce.
- Citrus: Add 1 tablespoon orange juice or lemon for a bright note.
- Gluten-free: Use tamari or gluten-free soy sauce.
- Oven sheet-pan: Roast thighs with vegetables on the same pan for an easy one-pan meal.
FAQs
Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts and reduce cook time. Watch for overcooking to keep them moist.
Q: Can I make this ahead?
A: Yes. Marinate and store in the fridge up to 24 hours. Cook when ready. You can also cook and reheat later.
Q: How do I make the sauce thicker?
A: Mix 1 teaspoon cornstarch with 1 tablespoon water and stir into warm sauce. Cook 1–2 minutes until it thickens.
Q: Is this recipe freezer safe?
A: Yes. Freeze cooked chicken in airtight containers for up to 3 months. Thaw in the fridge before reheating.
Q: Can I use dark soy sauce or regular soy sauce?
A: Regular or light soy sauce is fine. Dark soy is stronger and sweeter, so use less or balance with more vinegar.
introduction
This recipe makes juicy chicken with a sticky, sweet, and salty glaze. It uses simple pantry items and cooks fast. You get a meal that many people like with little work.
Conclusion
For a baked version with clear steps and pictures, check this Honey Soy Baked Chicken Thighs Recipe that shows an oven method. If you want another trusted method and serving ideas, see Honey Soy Baked Chicken Thighs – Cafe Delites. For a family-style easy recipe and tips, try Honey Soy Chicken Thighs: Easy Family Recipe.
Honey Soy Chicken Thighs
Ingredients
Chicken
- 6 pieces bone-in, skin-on chicken thighs (about 2 pounds) Use bone-in thighs for more flavor, but boneless thighs work faster.
Marinade
- 1/3 cup soy sauce Use low-sodium if you like.
- 1/4 cup honey Adjust to taste.
- 2 tablespoons rice vinegar or apple cider vinegar Either type works well.
- 2 tablespoons vegetable oil or olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated Or use 1/4 teaspoon ground ginger.
- 1 tablespoon brown sugar Optional for more caramel.
- 1 teaspoon cornstarch mixed with 1 tablespoon water Optional, for thicker sauce.
- to taste salt and black pepper
Toppings
- 1 tablespoon sesame seeds Optional, for garnish.
- 2 pieces green onions, sliced Optional, for garnish.
Instructions
Preparation
- Pat chicken thighs dry with paper towels and season lightly with salt and pepper.
- In a bowl, mix soy sauce, honey, vinegar, oil, garlic, ginger, and brown sugar if using. Stir well.
- Put the chicken in a shallow dish or a zip-top bag and pour half the sauce over the chicken to marinate. Keep the rest for cooking. Marinate for 15 minutes to 2 hours in the fridge.
Cooking
- Preheat oven to 400°F (200°C) if baking. Or heat a large skillet over medium-high heat if pan-cooking.
- For pan-cooking: Add a little oil to the hot skillet. Place thighs skin-side down and cook for 6–8 minutes until the skin is brown and crisp.
- Turn thighs over and pour half of the reserved sauce into the pan. Lower heat, cover, and cook for 10–12 minutes until the chicken reaches 165°F (74°C). Remove the cover, add cornstarch slurry if you want a thicker glaze, and cook for another 1–2 minutes to thicken while spooning sauce over the thighs.
- For baking: Place thighs skin-side up on a rimmed baking sheet. Bake for 25–30 minutes until almost done. Brush with reserved sauce, then broil for 2–3 minutes to caramelize the top.
Serving
- Rest the chicken for 5 minutes before serving. Sprinkle with sesame seeds and green onions.
