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Juicy oven-baked honey soy chicken thighs.
4.87 from 23 votes

Honey Soy Chicken Thighs

These easy oven-baked Honey Soy Chicken Thighs are ready in just 45 minutes or less and are super easy to make! Juicy chicken thighs are marinated in a fragrant sauce made with honey, soy sauce, ginger, and garlic and baked until the skin is crispy and utterly irresistible. The whole family will love this delicious, weeknight dinner!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 6 chicken thighs
Calories: 365kcal


  • 2 tablespoon olive oil - (or vegetable oil)
  • 1 tablespoon rice wine vinegar
  • 4 tablespoon soy sauce - (regular or low sodium soy sauce)
  • 6 tablespoon honey
  • 5 cloves garlic - minced
  • ½ teaspoon ground ginger - (or 1 tsp fresh ginger, minced)
  • ½ teaspoon freshly ground black pepper
  • 6 chicken thighs - (bone-in, skin-on)
  • salt and pepper - to taste


  • Preheat oven to 400° F and line a large rimmed baking sheet with foil.
  • In a medium bowl whisk together the olive oil, rice wine vinegar, soy sauce, honey, minced garlic, ground ginger (or fresh), and pepper.
  • Transfer the chicken thighs to a large bowl and pat dry with paper towels. Add the honey soy mixture to the chicken and gently turn to coat. Allow chicken to marinate for at least 30 minutes (time permitting), or cover with plastic wrap and transfer to the refrigerator. Refrigerate up to overnight.
  • When ready to bake, transfer each chicken thigh to your prepared baking sheet lined with aluminum foil, skin-side-up (see notes).
  • Transfer chicken to the oven and bake for 35-45 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
  • Remove from the oven and allow to rest for 5 minutes before serving. Serve your honey soy chicken thighs with a side of white rice, rice noodles, and your favorite veggies. Garnish with sesame seeds, chopped parsley, or green onions, if desired.


  • This recipe is also delicious with boneless skinless chicken thighs or chicken breasts. Adjust the total cooking as needed.
  • What about the leftover marinade? After your chicken thighs marinate, you're going to have quite a bit of marinade leftover. First and foremost, never consume used chicken marinade unless it's been brought to a full, and rolling boil. So, if you have a little extra time and you want a little extra sauce, simply add the leftover marinade to a small saucepot and bring it to a rolling boil. Reduce to a simmer and let it cook for 1-2 minutes, stirring as needed. Use it for dipping, drizzling, etc. You could even add the pan drippings to the sauce after the chicken has been fully cooked. I do recommend allowing the pan drippings and the sauce to cook together for at least a minute or so before serving. To thicken, simply mix a teaspoon of cornstarch with a tablespoon of water and combine it with your simmering sauce.
  • For extra crispy skin, set your oven to broil in the last 2 minutes of cooking time and broil just until crispy.
  • There is no need to move or turn your chicken at any time during baking. Simply, set them on your baking sheet skin-side-up and let them cook skin-side-up the whole time.
  • As the chicken bakes, it will release some of its natural juices. I recommend baking your chicken on a rimmed baking sheet or jelly roll pan lined with parchment paper. This will prevent chicken juice from spilling all over your oven (or kitchen floor) and makes for easy clean-up.
  • To make this recipe gluten-free use tamari in place of the soy sauce.
  • Keep leftovers stored in an air-tight container and in the refrigerator for up to 4-5 days.


Calories: 365kcal | Carbohydrates: 19g | Protein: 20g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 759mg | Potassium: 278mg | Fiber: 1g | Sugar: 17g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
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