Honey-and-Soy-Glazed Chicken Thighs

By Kay Chun

Updated January 12, 2021

  • Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
45 minutes
Rating
4(6,700)
Comments
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In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice. 

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Ingredients

Yield:4 servings

  • 2 tablespoons canola oil

  • 1 tablespoon minced garlic

  • 1 tablespoon minced ginger

  • 6 tablespoons low-sodium soy sauce (see tip)

  • 5 tablespoons mild honey, such as clover, acacia or orange blossom

  • 3 tablespoons unsalted butter

  • Kosher salt and black pepper

  • 8 small bone-in, skin-on chicken thighs (about 3 pounds)

  • Lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 356 milligrams cholesterol; 918 calories; 31 grams monosaturated fat; 14 grams polyunsaturated fat; 21 grams saturated fat; 72 grams fat; 1 gram fiber; 1142 milligrams sodium; 59 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.

  2. Step 2

    On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.

  3. Step 3

    Drizzle the chicken with the remaining glaze and serve with lemon wedges.

Tips

  • The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using.

  • If gluten is a concern, substitute the soy sauce with low-sodium tamari.

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Ratings

4 out of 5
6,700 user ratings
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Comments

Diane

This reminds me of an old 60 Minute Gourmet recipe from at least 30 years ago, and I’ve been making it since the 1980s. Marinate the chicken thighs in a sealed bag with the honey, soy, sesame oil, sherry, and grated fresh ginger for at least an hour. Bake at 350 for about an hour. I use a Pyrex dish, which cleans up nicely if you soak it right away. It’s great with chili-flavored rice.

Rebecca Wright

There is no situation on the planet where chicken thighs cook in 25 mins. Took 45 mins for chicken to finally cook through and the heat was so high the sauce burned. Omit the oil and add OJ or pineapple juice and red Chile flakes. Cook chicken at 350 for 45 mins, basting 3-4 times.

BBLRN

I've made this and added a piece of orange peel when simmering the glaze. At 425 degrees the glaze will burn. I roast it at 400 degrees.

Maureen

Delicious and easy! I used sesame oil for the oil. Used vintage corningware oval dish that fits three thighs well. I baked at 375 for 30 min - turning/basting once. Added a few min under the broiler to crisp the skin. I sub'd mandarin slices for lemon. Served over brn rice. A little taragon sprinkled on top. Winner winner! 6/2026. Could be a company dish in the larger oval dish.

NancyK

Made as written, and only a couple of notes. 1. Though my chicken thighs were sizeable, they cooked just fine in 25 minutes. 2. The extra wash of glaze in the last 10 minutes burned. Next time I’ll do that bit in the final 5 minutes, and keep an eye on everything. IMHO the salt, spices, and flavorings were spot on.

debbie

Good luck finding small thighs

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