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Honey Soy Chicken Thighs

Honey soy chicken thighs with a sticky, caramelized honey-soy glaze—baked until lacquered and deeply golden. Marinate for 30 minutes, then roast at 425°F and finish with a quick broil for extra stickiness.
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Prep Time 10 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in chicken thighs Use 4–6 bone-in thighs for the best caramelized edges.
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
Garnish
  • 1 sesame seeds
  • 1 green onions

Equipment

  • 1 sheet pan

Method
 

Make the honey soy marinade
  1. Whisk honey, soy sauce, olive oil, garlic, lime juice, sesame oil, and black pepper until the marinade looks smooth and evenly combined.
Marinate
  1. Coat the bone-in chicken thighs evenly with the honey soy marinade, then marinate for 30 minutes in the refrigerator. During this time, the surface will start to look glossy.
Bake and caramelize
  1. Preheat the oven to 425°F, then place the chicken on a sheet pan skin-side up and bake for 25 minutes. Look for bubbling glaze and edges turning golden.
  2. Baste the chicken with the pan juices, then bake 5–10 more minutes until the glaze is caramelized and thick. The lacquer should cling to the skin.
Finish and serve
  1. Broil the chicken for 2–3 minutes until the coating is extra sticky and deeper brown in spots. Watch closely to avoid burning the sugars.
  2. Garnish with sesame seeds and green onions, then serve hot. The garnish should sit on top of the glossy glaze.

Notes

Pro tip: reserve a couple of spoonfuls of pan juices to baste again right before the broil so the lacquer looks shinier. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the glaze can lose its sheen. For a gluten-free option, use tamari instead of soy sauce if needed.