Honey soy chicken thighs recipe made with boneless skinless chicken thighs in honey soy marinade, sauce, and baked to perfection. It is an easy, quick chicken recipe that is ready in less than 30 minutes and makes a perfect weeknight or weekend dinner.
1teaspoonGarlic powder or granules or 4 cloves minced
1teaspoonPepper - black pepper or cayenne, chili flakes, or sriracha or to taste
1tablespoonSesame oil
½teaspoonGinger powderoptional
Saltto taste
1tablespoonCornstarchto thicken
Instructions
Add the honey, soy sauce, garlic, apple cider vinegar, black pepper, ginger, salt, and sesame oil to a bowl. Whisk together till it's well combined. It's ready to be used to marinate chicken or make a sauce. To make it a sauce, add 1-2 tablespoons of cornflour to the marinade and pour in a saucepan. Cook on low heat till it thickens then take off the heat. It's ready to use.
Rinse and pat chicken dry with a kitchen towel, add in a bowl then pour honey soy marinade on it. Cover the bowl and put it in the fridge to marinate for 1-2 hours. Bring out the marinated chicken and leave to get to room temperature.
Arrange in a baking dish, tray, or cast iron skillet, pour in the marinade, then place the baking tray in the oven and bake at a temperature of 200C/400F for 20 minutes. Halfway through cooking, scoop the sauce on top of the chicken or turn chicken thighs over in the dish. To make the sauce thicken, add cornflour slurry to the sauce 10 minutes to end of the cooking time.
Bring out serve and enjoy.
Notes
TIPS
You can use chicken breasts instead of thighs but it will take lesser time to cook. So adjust time accordingly. I suggesting reducing cooking time by 10 minutes then check if done.
If using bone in chicken, add additional 10 minutes to the cooking time.
If using leg quarters, the same cooking time as bone in thighs will apply as the thigh is the thickest part.
Substitute black pepper for cayenne, chili, sriracha, or pepper flakes.
Adjust salt and pepper to taste.
Use low sodium soy sauce or mix.
You can make the sauce ahead and store it. It will keep in the fridge for up to 3 days.
Marinate in the fridge for 2 hours before cooking or longer if you have the time.
If using skin-on chicken, to avoid the top from burning, cover with foil then open last 5 minutes to get a nicely browned top.
Chicken is cooked and safe to eat when the internal temperature is at least 75C/165F. Use an instant meat thermometer to check.