Honey Soy Glazed Chicken Recipe

i just made this killer chicken dish that mixes soy sauce, honey, garlic, rice vinegar, ginger and a lil’ kick from red pepper flakes, and honestly, i never thought home cooking could taste this badass until now!

I love making my Honey Soy Glazed Chicken with boneless chicken thighs using soy sauce, honey, garlic, ginger and a bit of red pepper flakes for a kick. I think rice vinegar, sesame oil and water thin it out perfectly, and a splash of sesame seeds adds a nice finish.

Ingredients

• Chicken thighs: A rich protein source and tender meat for flavourful, satisfying meals.
• Soy sauce: Brings salty, umami depth, and a classic Asian vibe that’s hard to resist.
• Honey: Natural sweeter that softens tanginess and balances savory tones perfectly.
• Garlic: Zesty, aromatic, and known for its robust, punchy flavor that really pops.
• Ginger: Adds subtle heat and that extra zing youll appreciate in every bite.
• Sesame oil: Provides a nutty, aromatic finish that rounds out the glaze nicely.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken thighs (you can also use breasts if you prefer)
• 1/3 cup soy sauce
• 1/3 cup honey
• 3 garlic cloves, minced
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp freshly grated ginger (or 1/2 tsp ground ginger if you dont have fresh)
• Pinch of red pepper flakes (optional, if you like a little heat)
• 2 tbsp water (to thin the glaze slightly if needed)
• 2 tsp sesame seeds (for garnish, if desired)

How to Make this

1. In a large bowl, whisk together 1/3 cup soy sauce, 1/3 cup honey, 3 minced garlic cloves, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp freshly grated ginger (or 1/2 tsp ground ginger) and a pinch of red pepper flakes along with 2 tbsp water.

2. Add the
1.5 lbs of chicken thighs (or breasts if you prefer) into the bowl and stir so they are well coated in the marinade.

3. Let the chicken marinate for at least 30 minutes, or up to 2 hours if you have the time.

4. Preheat your oven to 400°F.

5. Arrange the marinated chicken in a single layer on a baking sheet lined with foil or parchment paper.

6. Bake the chicken for about 25-30 minutes, flipping them halfway through so they cook evenly.

7. While the chicken is baking, pour the remaining marinade into a small saucepan and bring to a simmer over medium heat.

8. Let the sauce reduce for 3-5 minutes until it thickens slightly, stirring occasionally.

9. Once the chicken is nearly done, brush a generous amount of the thickened glaze over each piece.

10. Remove the chicken from the oven, sprinkle with 2 tsp sesame seeds if desired, and serve hot with rice or your favorite veggies.

Equipment Needed

1. A large mixing bowl for whisking the marinade
2. A whisk to blend the soy sauce, honey, garlic, vinegar, sesame oil, ginger, red pepper flakes and water
3. Measuring cups and spoons to ensure the right quantities of each ingredient
4. A chopping board and knife to mince the garlic and grate the ginger
5. A baking sheet lined with foil or parchment paper for arranging the chicken
6. An oven preheated to 400°F for baking the chicken
7. Tongs or a spatula for flipping the chicken halfway through cooking
8. A small saucepan to bring the remaining marinade to a simmer and thicken it
9. A stove to heat the saucepan over medium heat
10. A basting brush for applying the thickened glaze onto the chicken

FAQ

• Can i use chicken breasts instead of thighs? Yes, you can use breasts but they cook quicker so check them early.
• How do i know when the chicken is done? The chicken should reach an internal temp of about 165°F and not be pink in the middle.
• Can i double the recipe? Yep, doubling the ingredients is fine, just be sure to marinate enough and adjust your cooking time if you use a bigger pan.
• Do i really need to thin the glaze with water? Not necessarily, but if you find the glaze too thick for even coating, add a little water.
• Can i use this glaze on other meats? Absolutely, it works great on pork or even tofu if youre looking for a twist.

Honey Soy Glazed Chicken Recipe Substitutions and Variations

• You can swap chicken thighs for boneless chicken breasts or even firm tofu if you’re lookin’ for a different twist.
• If you dont have soy sauce, try tamari or coconut aminos as a safe alternative.
• For honey, you can use maple syrup or agave nectar, especially if you’re after a slightly different flavor.
• Rice vinegar can be replaced by apple cider vinegar or a mild white vinegar (diluted with a bit of water) when you’re in a pinch.
• If you don’t have sesame oil, a mild olive oil with a sprinkle of toasted sesame seeds can do the trick.

Pro Tips

1. One thing to keep in mind is that the longer you let the chicken marinate, the more flavor it gets. Even though 30 minutes is enough, if you can leave it for up to 2 hours it’ll be even tastier—but be careful not to overdo it cause the texture might get kinda mushy.

2. When you’re preheating the oven and flipping the chicken halfway through, try to keep the pieces in a neat single layer. This way, they cook evenly and come out juicier instead of some being burnt while others are still raw.

3. While your chicken is in the oven, don’t forget to bring the leftover marinade to a simmer. Keep stirring it so it thickens gradually—if it starts to get too thick, add a little more water to keep it smooth enough to brush on your chicken.

4. If you like a bit of extra pep, feel free to tweak that red pepper flakes amount to your taste. I done it a couple times by adding a pinch more and even letting a few whole pepper pieces in the marinade for an extra kick.

Happy cooking and hope your dish turns out awesome!