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Honey Soy Chicken Thighs

Honey soy chicken thighs with a sticky, caramelized honey-soy glaze—oven-baked for lacquered skin and deep flavor. Marinate for 30 minutes, then bake at 425°F and broil briefly for extra stickiness.
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Prep Time 10 minutes
Cook Time 40 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and garnish
  • 5 bone-in chicken thighs
  • 0.5 tbsp sesame seeds For garnish
  • 2 tbsp green onions For garnish
Honey soy marinade
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • 3 clove garlic Minced
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Make the honey soy marinade
  1. Whisk honey, soy sauce, olive oil, minced garlic, lime juice, sesame oil, and black pepper until evenly combined and glossy.
Marinate the chicken
  1. Add bone-in chicken thighs to the marinade, cover, and marinate for 30 minutes.
Bake and caramelize
  1. Preheat the oven to 425°F, then place the marinated chicken skin-side up on a sheet pan.
  2. Bake at 425°F for 25 minutes, until the chicken is browned and the skin starts to crisp.
  3. Baste the chicken with the pan juices, then bake 5-10 more minutes until the glaze is caramelized and sticky.
Finish and serve
  1. Broil on high for 2-3 minutes to deepen the caramelized color and add extra stickiness to the glaze.
  2. Garnish with sesame seeds and sliced green onions right before serving.

Notes

For best stickiness, baste with the pan juices during the final bake so the glaze thickens and clings to the skin. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken for up to 2 months. For a lower-sodium option, use reduced-sodium soy sauce while keeping the honey amount the same.