If you’re looking for an easy and delicious chicken entree, this is it. The rich honey soy marinade takes minimal prep, and all you have to do is pour it over the thighs and bake!
Ingredients For Honey Soy Chicken Thighs
- Honey
- Low-sodium soy sauce
- Avocado oil
- Garlic
- Rice vinegar
- Sesame seed oil
- Fresh ginger
- Skinless, boneless chicken thighs
- Red pepper flakes
- Green onions
- Salt and pepper
How To Make 30-Minute One-Pan Honey Soy Chicken Thighs
- Make the marinade: combine the honey, soy sauce, avocado oil, minced garlic, rice vinegar, sesame seed oil, sliced green onions, red pepper flakes, and grated ginger in a small bowl until the honey has dissolved.
- Season the chicken thighs with salt and pepper, and place in a large bowl. Pour the marinade over the thighs, cover with plastic wrap, and refrigerate for at least 30 minutes overnight.
Preheat the oven to 425 F. Place the chicken thighs (with the marinade) into a 7×11-inch baking dish and bake for 25 minutes, flipping twice during the baking time. Serve over white rice or noodles, with the juices on top.
Can I Make This Dish Ahead Of Time?
You can marinate the chicken overnight and bake it when you are ready to serve it.
Can I Make This Recipe With Chicken Breasts Instead?
Sure you can! But remember chicken breasts cook faster than thighs, so keep an eye on them so they don’t dry out.
Quick And Easy Honey Soy Chicken Thighs
Equipment
- Mixing bowls
- Measuring cups and spoons
- 7x11-inch baking dish
Ingredients
- ¼ cup honey
- ¼ cup low-sodium soy sauce
- 1 tbsp avocado oil
- 1 tbsp rice vinegar
- 1 tsp sesame seed oil
- 2 garlic cloves, minced
- 4 green onions, chopped
- 1 tsp tsp fresh ginger, grated
- 1 tsp red pepper flakes
- 6- 4 oz boneless, skinless chicken thighs
- ½ tsp salt
- Ground black pepper to taste
Instructions
- Make the marinade: combine the honey, soy sauce, avocado oil, minced garlic, rice vinegar, sesame seed oil, sliced green onions, red pepper flakes, and grated ginger in a small bowl until the honey has dissolved.
- Season the chicken thighs with salt and pepper, and place in a large bowl. Pour the marinade over the thighs, cover with plastic wrap, and refrigerate for at least 30 minutes or overnight.
- Preheat the oven to 425 F. Place the chicken thighs (with the marinade) in a 7x11-inch baking dish and bake for 25 minutes, flipping twice during the baking time. Serve over white rice or noodles, with the juices on top.
Nutrition
Frequently Asked Questions
Do I Have To Marinate The Chicken?
Marinating is optional, but the more the chicken is marinated in the soy/honey sauce, the more flavorful it will turn out.
Can I Use Any Type Of Vinegar?
You can use white vinegar, apple cider, or rice vinegar.
What If I Don’t Have Sesame Seed Oil?
Sesame seed oil adds tons of flavor to this dish, but it’s ok not to add it. The chicken will still be delicious.
What Should I Serve With The Chicken Thighs?
These chicken thighs taste amazing alongside freshly cooked rice, noodles, or broccoli and green beans.
How Can I Make Sure The Chicken Thighs Are Juicy?
Keep them moist by flipping them at least twice during the baking time, and make sure not to overcook them.
How Do I Know When The Chicken Is Done Cooking?
The best way to know is to measure the internal temperature of the chicken thighs with a meat thermometer. It should reach 165 F.
Can I Cook The Chicken With The Marinade It Was Marinating In?
Yes, you can. As long as the marinade boils, it is safe to eat.
