Honey Soy Chicken Thighs
This recipe makes juicy chicken with a sticky, sweet, and salty glaze using simple pantry items and cooks fast, perfect for weeknights or meal prep.
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.
Notes
Cool the chicken to room temperature before storing. Store in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Reheat in a skillet or oven to keep skin crisp.