I love making these honey soy chicken thighs because they deliver a perfect balance of sweet, tangy and savoury flavours while staying incredibly juicy. The oven does most of the work, and I end up with sticky, caramelised chicken that feels special without any complicated steps.
Why You’ll Love This Recipe
I let the oven handle everything — no browning or stovetop searing needed.
I use one simple marinade that also becomes the glaze, which keeps the recipe easy and flavourful.
I always get beautifully sticky, glossy chicken with minimal effort.
I can marinate the chicken ahead of time, which makes this a great recipe for busy days.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 skin-on, bone-in chicken thighs
salt and freshly ground pepper
1 tablespoon vegetable oil
Honey-soy marinade and glaze:
4 tablespoons honey
4 tablespoons soy sauce (low-sodium recommended)
4 tablespoons lemon juice
4 tablespoons ketchup
1 tablespoon finely grated fresh ginger
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
For garnish:
thinly sliced green onions (green parts only)
Directions
Score the chicken thighs twice through the skin. Season with salt and pepper, then place them in a bowl or large zip-top bag.
In a small bowl, stir together the honey, soy sauce, lemon juice, ketchup, ginger, garlic and red pepper flakes. Pour over the chicken, coat evenly, then cover and refrigerate for at least 2–3 hours or up to 8 hours.
Preheat the oven to 400°F (200°C). Line a large baking sheet with foil and place it in the oven for 10 minutes to heat.
Remove the chicken from the marinade, letting the excess drip off, and reserve the remaining marinade. Place the chicken on the hot baking sheet and drizzle with vegetable oil. Roast for 10 minutes.
While the chicken is roasting, pour the reserved marinade into a small saucepan. Bring it to a boil and let it simmer, stirring often, for about 10 minutes until thickened and syrupy.
Remove the chicken from the oven, pour any juices from the pan into the saucepan, then return the chicken to the oven for another 5 minutes.
Brush the thickened glaze over the chicken and continue roasting for 10–15 more minutes, or until sticky, caramelised and fully cooked. For deeper browning, I sometimes broil the chicken for 1–2 minutes at the end.
Garnish with thinly sliced green onions before serving.
Servings And Timing
Servings: 4
Prep time: 15 minutes
Cook time: 35 minutes
Total time (not including marinating): 50 minutes
Variations
I swap the ketchup for hoisin sauce when I want a richer, deeper glaze.
I add sesame oil or sesame seeds for a more pronounced Asian-style flavour.
For extra heat, I increase the red pepper flakes or add a bit of sriracha.
I sometimes use boneless thighs, though I reduce the cooking time since they cook faster.
I serve this over rice, noodles, quinoa or with roasted vegetables for different meal options.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I place the chicken in an oven-safe dish, cover lightly with foil and warm at 350°F (175°C) for 10–15 minutes.
When reheating in the microwave, I often finish with a quick broil to bring back the sticky texture.
If the glaze thickens too much after chilling, I loosen it with a splash of water or chicken broth.
FAQs
How long should I marinate the chicken?
I prefer at least 2–3 hours, but marinating up to 8 hours gives the best flavour.
Can I make this with boneless chicken thighs?
Yes, but they cook faster and produce fewer drippings, so I watch them closely to avoid overcooking.
Can I prepare the marinade ahead of time?
Yes, I mix the marinade a day ahead and store it in the fridge until I’m ready to use it.
How do I know the chicken is fully cooked?
I check that the juices run clear and the internal temperature reaches 165°F (75°C).
What can I serve with honey soy chicken thighs?
I usually pair them with rice, stir-fried veggies, noodles, roasted potatoes or a simple green salad.
Conclusion
I love keeping this honey soy chicken thigh recipe in my dinner rotation because it offers bold flavour, easy prep and reliably delicious results. The sticky glaze and juicy meat make it a dish that feels restaurant-worthy without requiring extra effort, making it perfect for both weeknights and special occasions.
Juicy, caramelised skin‑on, bone‑in chicken thighs marinated in a honey‑soy‑lemon‑ginger garlic glaze and oven‑roasted to sticky perfection — a sweet, savory, and effortless dinner.
Ingredients
8 skin‑on, bone‑in chicken thighs
Salt and freshly ground black pepper
1 tablespoon vegetable oil
Marinade / glaze:
4 tablespoons honey
4 tablespoons soy sauce (low‑sodium recommended)
4 tablespoons lemon juice
4 tablespoons ketchup
1 tablespoon freshly grated ginger
4 cloves garlic, minced
½ teaspoon red pepper flakes
Instructions
Score the chicken thigh skin lightly in a crosshatch pattern; season all over with salt and pepper and place in a bowl or zip‑top bag.
In a small bowl, stir together honey, soy sauce, lemon juice, ketchup, grated ginger, minced garlic and red pepper flakes to form the marinade and glaze.
Pour the marinade over the chicken, coat thoroughly, then cover and refrigerate for **at least 2–3 hours** (or up to 8 hours for deeper flavour).
Preheat oven to 400 °F (200 °C). Line a large baking sheet with foil; after 10 minutes heat the sheet in the preheating oven to get it hot.
Remove the chicken from the marinade (reserve the excess marinade), place thighs skin‑side up on the hot baking sheet and drizzle with the vegetable oil.
Roast for 10 minutes. Meanwhile, pour the reserved marinade into a small saucepan, bring to a boil and simmer about 10 minutes until thickened to a syrupy glaze.
Remove chicken from oven; pour any pan juices into the saucepan and stir, then return chicken to oven and roast another 5 minutes.
Brush the thickened glaze over the thighs and roast for an additional 10–15 minutes (or until sticky, caramelised and internal temperature reaches 165 °F / 75 °C). For extra browning, broil 1‑2 minutes at the end.
Garnish with thinly sliced green onion tops before serving.
Notes
You can swap ketchup for hoisin sauce for a richer Asian‑style flavour.
Add sesame oil or toasted sesame seeds at the end for extra nuttiness.
Increase red pepper flakes or add sriracha if you want more heat.
If you use boneless thighs instead, reduce roasting time accordingly since they’ll cook faster.
Save any leftover glaze to drizzle over steamed rice, roasted veggies, or even as a dipping sauce.
