Description
This Honey Soy Baked Chicken Thighs recipe features tender, juicy chicken thighs marinated in a sweet and savory blend of honey, soy sauce, garlic, and ginger. Baked to perfection with crispy skin and garnished with sesame seeds and green onions, this dish is a flavorful and easy-to-make meal perfect for weeknight dinners.
Ingredients
Scale
Chicken
- 4 bone-in, skin-on chicken thighs
Marinade
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon rice vinegar (or white vinegar)
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- ½ teaspoon sesame oil (optional)
For Garnish
- 1 teaspoon sesame seeds (optional)
- Chopped green onions
Seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken thighs.
- Prepare the marinade: In a small bowl, whisk together honey, soy sauce, olive oil, rice vinegar, minced garlic, grated ginger, and optional sesame oil until the honey dissolves and the mixture is smooth.
- Marinate the chicken: Season the chicken thighs with salt and pepper. Place them in a resealable bag or a bowl and pour the marinade over them. Refrigerate and let them marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Bake the chicken: Arrange the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper. Pour any remaining marinade over the chicken. Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- Garnish and serve: Remove the chicken from the oven and allow it to rest for a few minutes. Sprinkle with sesame seeds and chopped green onions before serving for extra flavor and presentation.
Notes
- For crispier skin, you can broil the chicken for the last 2-3 minutes of cooking but watch closely to avoid burning.
- If you prefer a thicker sauce, simmer the leftover marinade on the stove until it reduces, then drizzle over the baked chicken.
- Bone-in, skin-on thighs provide the best flavor and juiciness, but boneless skinless thighs can be used with a shorter cooking time.
- This recipe can be made ahead by marinating the chicken overnight in the refrigerator.
