Honey and Soy Baked Chicken Thighs
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Many of you know that I’ve recently crossed over to what I like to call the dark side—and by that, I mean cooking with chicken thighs. For years, I stuck with chicken breasts, but once I gave thighs a fair try, I was hooked. They’re juicy, flavorful, and forgiving, which makes them perfect for busy weeknights. In the past, I’ve shared recipes using boneless, skinless chicken thighs, which are wonderful and easy to work with. I can usually snag them on sale for about $1.99 a pound—right in line with the price of ground beef—making them a budget-friendly protein option.
But here’s the real deal: bone-in, skin-on chicken thighs often go on sale for just 99 cents a pound. That’s half the price, and you get the bonus of crispy, golden skin that locks in flavor. I knew I had to create a recipe that would take full advantage of that delicious skin, and this Honey and Soy Baked Chicken Thighs dish was the perfect opportunity. Sure, you could buy the bone-in, skin-on version and remove the skin and bones yourself for other recipes, but let’s be honest—this busy mom doesn’t have time for that kind of prep work.
This recipe turned out to be a keeper. The skin bakes up beautifully crisp, soaking in the sweet and savory honey-soy marinade until every bite is bursting with flavor. If you have the time, I highly recommend marinating the chicken for as long as possible—overnight if possible—because the flavor only improves. And while baking is easy and hands-off, this chicken would also be fantastic on the grill, where the flames could add a smoky char to that already irresistible glaze.
Ingredients for Honey Soy Chicken Thighs Recipe
- OLIVE OIL
- SOY SAUCE
- HONEY
- GARLIC
- GINGER
- SALT AND PEPPER
- BONE IN/SKIN ON CHICKEN THIGHS
Instructions for Honey Soy Baked Chicken Thighs
Marinate the chicken
- In a gallon-sized zip-top bag, combine the oil, soy sauce, honey, minced garlic, grated ginger, and a pinch of salt and pepper.
- Add the chicken thighs to the plastic bag, seal it well, and gently massage the marinade into the meat so each piece is evenly coated.
- Place in the refrigerator for at least 2 hours (overnight is even better for deeper flavor), turning the bag halfway through to ensure the marinade reaches every side.
Prep for baking
- Preheat your oven to 425°F (220°C).
- Line a 9×13-inch baking dish with foil for easy cleanup.
- Arrange the chicken in the dish, skin side up, and pour all the marinade over the top.
Bake to perfection
- Bake for 25 minutes, then carefully flip the chicken so its skin side is down and bake for another 15 minutes.
- Flip once more to skin side up and bake for an additional 10 minutes, or until the skin is golden and crisp and the internal temperature reaches 165°F (74°C).
Serve and enjoy
- Let the chicken rest for a few minutes before serving to lock in the juices.
- Spoon some of the pan sauce over the top for extra flavor, and pair with rice, noodles, or grilled vegetables.
Frequently Asked Questions
Can I use boneless, skinless chicken thighs instead?
Yes! Boneless, skinless thighs will work, but they’ll cook faster—about 20–25 minutes total. You won’t get the same crispy skin, but the flavor will still be delicious.
Can I use chicken breasts instead of thighs?
You can, but keep in mind that breasts cook more quickly and can dry out if overbaked. Start checking for doneness at 20 minutes and remove them when they reach 165°F.
How long should I marinate the chicken?
At least 2 hours is good, but overnight will give you the deepest flavor. If you’re short on time, even 30 minutes will still add a nice boost.
Can I grill this chicken instead of baking it?
Absolutely. Grill over medium heat, skin side down first, for about 6–8 minutes per side, brushing with extra marinade during the last few minutes for a sticky, flavorful glaze.
Do I need to discard the marinade before baking?
No—the marinade adds flavor and moisture as the chicken bakes. Just make sure it comes to a full boil in the oven to ensure it’s safe to eat.
How do I make the skin extra crispy?
Pat the chicken dry before marinating, and for an extra-crisp finish, broil the chicken for the last 2–3 minutes of cooking.
Can I make this ahead of time?
Yes. You can marinate the chicken up to 24 hours in advance, or bake it ahead and reheat in the oven at 350°F until warmed through.
What sides go well with this dish?
Steamed rice, stir-fried vegetables, roasted potatoes, or a crisp green salad all pair beautifully with the sweet-savory flavors.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Teriyaki Chicken Thighs
- Spicy Honey Chicken Thighs
- Crock Pot Teriyaki Chicken
- Oven Baked Teriyaki Chicken Thighs
Honey and Soy Baked Chicken Thighs
Real Mom Kitchen
Equipment
Ingredients
- 3 Tbsp olive oil
- 3 Tbsp soy sauce
- 5 Tbsp honey
- 4 cloves garlic minced
- ½ tsp ground ginger
- salt and pepper to taste
- 3 lbs bone in/skin on chicken thighs
Instructions
- In a gallon sized zip-loc storage bag, combine the oil, soy sauce, honey, garlic, ginger along with salt and pepper to taste. Place the chicken the bag bag and zip closed. Then move the chicken around to make sure each piece is well coated with the marinade.
- Allow to sit in the fridge for a couple hours. Be sure to rotate the bag at least half way through this process.
- Preheat oven to 425°F. Line a 9 x 13 baking dish with foil. Place the chicken in the lined baking dish along with all the marinade. Make sure all the chicken is skin side up.
- Bake at 425° for 25 minutes. Turn the chicken skin side down and bake for 15 minutes. Now turn the chicken again to skin side up and cook for 10 more minutes or until internal temperature of chicken reads 165°F.
Nutrition
Recipe adapted from She Wears Many Hats, a guest post on Tidy Mom. Love you both and thanks for the recipe Amy!
