If you're looking for a flavorful chicken thigh recipe, then you've found it! These tasty honey garlic chicken thighs are kid-approved so the whole family will love them. The honey soy chicken marinade is the star of this dinner show!
The marinade is easy and I recommend marinating the chicken at least 30 minutes before baking. If you can spare a few hours for it to marinate, then that's even better.
The marinade recipe consists of honey, low sodium soy sauce, lots of fresh garlic, both sesame seed and avocado oils, some seasonings, and of course, sesame seeds!
Why You'll Love This
These chicken thighs are sweet and finger-licking sticky! The whole family will love this chicken. If you have a large family, go ahead and double the recipe.
Leftovers are particularly great the next day; making meal prep a breeze!
Bone-in, skin-on chicken has more flavor and is juicier. You can always pull the skin off after baking the chicken if you don't want to eat it.
You may notice I have a similar recipe for Crock Pot Honey Garlic Chicken. That particular recipe is a little more involved than this one; it has a few more ingredients; and it takes about 3-½ hours from start to finish. However, if you're looking for quick and easy, then you're in the right place!
Ingredient Notes
The honey soy garlic sauce is the best, so try not to substitute any of its ingredients, if possible.
Honey - use store-bought or buy local honey from your farmer's market.
Low sodium soy sauce - use your favorite kind of soy sauce (or coconut aminos or tamari).
Avocado oil - use olive oil if you can't find avocado oil.
Garlic - my favorite is the kind you buy in the jar, that's already minced. It's super convenient. Use fresh garlic if you prefer.
White vinegar - a common ingredient in Asian recipes, vinegar adds a little bit of zing.
Sesame oil - this oil is essential to this recipe so don't leave it out. Its nutty flavor adds to the Asian flair of this recipe.
Ground ginger - I recommend the ginger paste in your fresh produce section. There is no waste and it's handy to use again for your next recipe that calls for ginger.
Chicken thighs - for best results, use bone-in, skin-on. If you use boneless, skinless thighs you'll need to reduce the cooking time!
Black pepper - fresh ground is more flavorful, but use regular pepper if that's all you have.
Parsley - adds a nice color; I love parsley!
How to Make Honey Soy Chicken Thighs
- Add honey, soy sauce, minced garlic, avocado oil, vinegar, sesame oil, and ground ginger to a small bowl. Stir well with a whisk to combine.
- Put the chicken thighs in a large Ziplock bag. Pour the marinade into the bag, release excess air, and seal the bag. Marinate the chicken in the refrigerator for at least 30 minutes (preferably for 2-3 hours).
- After the chicken has marinated, preheat your oven to 425 F. Remove the thighs from the Ziplock bag and place them in a 2-quart baking dish.
- Pour the marinade on top of the thighs and sprinkle with pepper. Bake for 35 minutes, flipping the chicken twice to keep it juicy in the sauce. Set the oven to broil and allow the chicken to bake for an additional 5 minutes.
- Remove from oven. Let rest 5 minutes. Serve warm with a spoonful of the sauce poured over the top. Garnish with parsley and a sprinkle of sesame seeds if desired.
Frequently Asked Questions
Yes, no problem! Bake at 350F for about 25 minutes or until the chicken is no longer pink.
Yes, you can make the marinade the night before and let the chicken marinate in it overnight. P.S. the chicken will be extra flavorful when marinating overnight!
Chicken thighs are fantastic sources of lean protein and would be a great addition to any diet or exercise regime.
Recipe Yield
This recipe makes 5-6 servings. Double the recipe for a larger crowd or if you want to have leftovers for meal prep.
Side Dishes to Enjoy with Baked Honey Soy Chicken
Serve with white rice, side salad, or broccoli. My roasted parmesan potatoes would pair nicely with this chicken.
Storage/Shelf Life/Reheating
Store any leftovers in airtight containers in the refrigerator for up to 3 days. I prefer to use BPA-free glass containers with locking lids. Check out this 18-piece set of glass food storage containers with locking lids from Bayco, available now on Amazon.
Other Chicken Recipes
One Pan Yogurt Marinated Chicken and Potatoes
Pickle Juice Marinated Chicken Thighs
Cajun Chicken and Sausage Jambalaya
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Honey Garlic Chicken Thighs
Ingredients
- ⅓ cup honey
- ¼ cup low sodium soy sauce
- 2 tablespoons avocado oil
- 4 cloves garlic, minced
- 1 tablespoon white vinegar
- 1 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 2 pounds bone-in skin on chicken thighs
- pepper to taste
- parsley and sesame seeds for garnish
Instructions
- Add honey, soy sauce, minced garlic, avocado oil, vinegar, sesame oil, and ground ginger to a small bowl. Stir well with a whisk to combine.
- Put the chicken thighs in a large ziplock bag. Pour the marinade into the bag, release excess air, and seal the bag. Marinate the chicken in the refrigerator for at least 30 minutes (preferably for 2-3 hours).
- After the chicken has marinated, preheat your oven to 425 F. Remove the thighs from the ziplock bag and place them in a 2-quart baking dish.
- Pour the marinade on top of the thighs and sprinkle with pepper. Bake for 35 minutes, flipping the chicken twice to keep it juicy in the sauce. Set the oven to broil and allow the chicken to bake for an additional 5 minutes. (Chicken thighs should be fully cooked or until they reach 165F on a food thermometer).
- Remove from oven. Let rest 5 minutes. Serve warm with a spoonful of the sauce poured over the top. Garnish with parsley and a sprinkle of sesame seeds if desired.
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