Honey Baked Chicken Thighs

close up of glossy chicken thighs with honey and soy sauce on a plate.

5 from 3 votes

These honey baked chicken thighs are a delicious and flavorful dish that combines the tenderness and juiciness of chicken thighs with a sweet and savory glaze.

Prep Time10

Cook Time40

Optional marinating time30

Course: Main Course, Poultry

Cuisine: American

Servings: servings

Calories: 436kcal

Author: Adina

Equipment

Roasting tin
Baking sheet
Tongs

Ingredients

4 bone-in skin-on chicken thighs large, Notes 1,2
2 tablespoons honey
1 ½ tablespoons soft brown sugar
2 ½ tablespoons dark soy sauce Note 3
3 tablespoons lemon juice freshly squeezed
3 garlic cloves grated
2 teaspoons sesame oil
½ teaspoon fine sea salt or kosher
¼ teaspoon ground black pepper

Instructions

Glaze: Mix all the glaze ingredients in a small bowl. Pour the mixture into a shallow bowl or baking dish that will fit the chicken thighs snuggly inside.
2 tablespoon honey + 1 ½ tablespoon soft brown sugar + 2 ½ tablespoon dark soy sauce + 3 tablespoon lemon juice + 3 garlic cloves (grated) + 2 teaspoon sesame oil + ½ teaspoon salt + ¼ teaspoon pepper
Pat the thighs dry with paper towels and add them to the baking dish. Turn them several times in the mixture to coat them well all over.
4 chicken thighs
Optional marinating time: 30 minutes on the counter. If marinating for longer (up to four hours), cover the dish with plastic wrap and place it in the refrigerator. Remove it from the fridge about 30 minutes before baking.
Preheat the oven to 350°F/ 180°C.
Assemble the dish: Lift the chicken pieces from the marinade using tongs, and place them in a roasting tin. Reserve the marinade.
Bake for 35-40 minutes or until cooked through, basting every 10 minutes or so with the leftover marinade and the cooking juices. Check with a meat thermometer; the internal temperature should be 165°F/74°F.
Remove the thighs from the roasting tin, place them on a baking sheet lined with aluminum foil, and keep them warm.
Preheat the broiler while you thicken the glaze.
Reduce glaze: Pour the leftover marinade and all the cooking juices from the roasting tin into a small saucepan. Reduce the glaze on medium-high heat until it thickens nicely.
Broil chicken: Brush the chicken with the glaze. Broil them for 2 to 4 minutes. Keep an eye on the chicken all the time to ensure that the skin doesn't burn under the broiler.
Rest for a few minutes before serving.

Notes

Servings: Four thighs will serve 2 to 4 people, depending on appetite.
Chicken thighs: If using boneless skinless chicken thighs, adjust the baking time accordingly; start checking with a meat thermometer after about 25 minutes already. The internal temperature for safely cooked chicken is 165°F/ 74°C. If the chicken is not there yet, give it another few minutes and check again.
You can replace dark soy sauce with light soy sauce. Use an equal amount but remember that dark soy sauce is typically sweeter and more concentrated. Taste the mixture (before adding the chicken) and adjust the level of sweetness accordingly.
Storage: Refrigerate in an airtight container for about 3 days or freeze for up to 3 months.

Nutrition