When it comes to tasty chicken dishes, this Honey-Soy Glazed Chicken checks all the boxes. A multitude of flavor-enhancing ingredients, including soy sauce, honey, brown sugar, chili paste, and more, are marinated with the chicken. The marinade then turns into a basting sauce that covers the chicken, so you’ll enjoy the waste-not concept here. Yes, truly, juicy chicken with a hint of umami flavor that is really delicious!
One of the greatest proteins for cooking is chicken. You may prepare it or dress it up in a variety of ways by taking so many different paths. Prepare soup, sear it, stuff it, and so forth. In today’s episode, we’re going to be marinating and glazing chicken to give it an insanely flavorful glaze that will leave you speechless. This is my favorite go-to recipe for chicken since it’s so delicious.
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Honey-Soy Glazed Chicken
This chicken meal has so much flavor throughout, I tell you. This one’s for you, baby, if you enjoy that sticky, delicious, finger-licking sort of chicken. This honey-soy glazed chicken is really simple and easy to prepare, not to mention quite tasty. Garlic, ginger, and chili paste offer depth, while honey adds sweetness and soy sauce adds umami. So aromatic!
Ingredients Needed For This Recipe
- Chicken: For this honey-soy glazed chicken dish, I use bone-in/skin-on chicken thighs. For me, chicken thighs are also known as black meat.
- Soy sauce: I suggest the low-sodium variety.
- Honey: For a little sweetness, use pure honey.
- Brown sugar: Delicious tiny burst of molasses flavor.
- Rice vinegar: Enhances taste with this gourmet vinegar.
- Ginger paste: Chefs adore the spicy kick of ginger.
- Garlic paste: I mean, come on, garlic is #bae and life!
- Red chili paste: For a little kick of spice, use Sambal Oelek.
- Spices: I add pepper, salt, and onion powder.
- & optional garnish: scallions with sesame seeds
How To Make This Honey-Soy Glazed Chicken Recipe:
- Marinate the chicken: Put the chicken thighs, rice vinegar, ginger, garlic, red chili paste, honey, soy sauce, brown sugar, onion powder, and salt and pepper to taste in a big bowl. Gently rub the marinade into the chicken with your hands. After that, put the bowl in the refrigerator to marinate for at least two hours, but preferably overnight. Cover it. For optimum flavor penetration, marinating is essential! 🤌🏍
- Heat and prepare: Set oven temperature to 375°F. Fit a wire rack into a medium-rimmed baking sheet after lining it with foil.
- First roast chicken: Returning to the chicken, remove any extra marinade with tongs or your hands, then arrange the thighs on the wire rack, leaving some space between each one. Give the chicken 30 minutes to roast.
- Marinade simmering: In the meanwhile, transfer the marinade that was set aside into a small saucepan and place it over medium-low heat, stirring occasionally. Once simmering, turn down the heat to maintain warmth.
- Brush and roast again: Brush the chicken with marinade after the initial roast, then flip it over and brush it one more. Add another half an hour to roast the chicken. After turning the chicken thighs over once more, spray them one last time, and bake them until they are cooked through and soft.
- Serve: If preferred, top chicken thighs with sliced scallions and sesame seeds. Serve the chicken with a honey-soy glaze right away. Oh my!
Honey-Soy Glazed Chicken Recipe Highlights
- SAUCE-LOADED: This place doesn’t have the gloomy, monotonous chicken feel. I adore the taste difference that’s present.It has three flavors: sweet, salty, and savory.
- VERY SIMPLE: I know how much you love fuss-free meals, and you guys are my people. This chicken meal with a honey-soy glaze is incredibly simple.
- Ideal weekend-friendly primary: This glazed chicken is perfect for adding to your midweek meal rotation because it’s so simple to cook. But this one also makes a perfect weekend supper.
More Recipes You Might Like
- Juicy Roasted Jamaican Jerk Chicken
- Roasted Cornish Hens
- Chicken In White Wine
- Chipotle Chicken Marinade
- Easy Roast Chicken
Honey-Soy Glazed Chicken
- 6 bone-in/skin-on chicken thighs excess skin trimmed (see notes)
- ⅓ cup low-sodium soy sauce
- ¼ cup raw honey
- 3 tablespoons packed dark brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste or finely minced garlic
- 2 teaspoons red chili paste I use Sambal Oelek
- 1 teaspoon onion powder
- Kosher salt & fresh ground black pepper to taste
- Sesame seeds & sliced scallions for garnish- optional
- The chicken thighs, soy sauce, honey, brown sugar, rice vinegar, ginger, garlic, red chili paste, onion powder, and salt and pepper to taste should all be combined in a sizable bowl or big ziplock bag. Apply the marinade all over the chicken using your hands (or, if preferred, disposable gloves). Make sure the marinade gets under the skin and into all the crevices. After that, place the bowl (or the bag) in the refrigerator to marinate for at least two hours, but ideally overnight.
- Set oven temperature to 375°F. To ensure optimal ventilation and cooking of the chicken’s underbelly, line a medium-sized, rimmed baking sheet with foil and insert a wire rack.
- Returning to the chicken, whisk off any extra marinade with tongs or your palm (do not throw away the marinade!). then arrange the chicken thighs with enough room between each piece on the wire rack. Give the chicken 30 minutes to roast.
- Concurrently, transfer the marinade that was set aside into a small saucepan and gently heat it over medium-low heat. Once simmering, turn down the heat to maintain warmth.
- coat the chicken with marinade after the initial roast, then turn it over and coat it again. Add another half an hour to roast the chicken. After flipping the chicken thighs over and brushing them one more time, bake them for a further five to ten minutes, or until they are cooked and an internal thermometer reads at least 165°F.
- If preferred, top chicken thighs with chopped scallions and sesame seeds. For a full dinner, serve this honey-soy glazed chicken right away with your preferred sides. Have fun!
- Chicken note: I use bone-in/skin-on chicken thighs for this recipe. However, feel free to use whatever bone-in chicken parts that you desire- I recommend 6 pieces for the amount of marinade.
- Please read blog post in its entirety for more tips + tricks.