Honey-and-Soy-Glazed Chicken Thighs Recipe (2024)

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.

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.

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.

Used thin, skinless, boneless thighs. I halved the oil and butter and used 3 T of honey. Per another cook’s suggestion added crushed red pepper flakes. Cooked in 425 oven for 40 minutes. It was absolutely delicious- succulent and the glaze baked to a slightly sticky mahogany color. My family raved, so it’s a keeper.

Made this popular Hawaiian recipe starting in the late 70’s. We called it Rightous Chicken. Mixed equal parts soy sauce & honey with fresh ginger & garlic - no oil, no cooking.Added sauce to chicken and baked 325 oven for 45-60min. Basting 2-3 times and finished off under the broiler for 2-3 min. Easy & Delicious

Try using parchment paper instead of foil -- easy peasy!

This was spectacular. I cooked it, then got high and hungry, and it felt like the best chicken I've ever eaten. The next day I wasn't high anymore but the chicken was still absolutely incredible and unmatched.

This was a wow. Made half recipe ( but all the garlic and ginger) and had plenty of glaze. Does not have to be too thick to work well. Only alteration was 350* for 45 minutes because we like chicken that is cooked well done. Basted it 2x. No burning of meat though yes pan with foil was a stick mess. Fall off the bone tender.

(4 servings)763 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 41 grams protein; 256 milligrams cholesterol; 962 milligrams sodium

At the end of the day, we should follow the insta-read thermometers and not fuss about cooking times. I use them as a guideline - cut them in half and start measuring temp incrementally.The honey glaze drippings do burn on the bottom of the pan. Not sure that one needs to crank the temp to 425F to cook thighs. Try 350F and just a wait a bit longer. Can also run the finished thighs briefly under the broiler to crisp up the skin & glaze.

Used boneless skinless chicken thighs. When making the glaze I turned it up to boil a couple times to make sure it reduced and it turned out fantastic. And broiled for one min thirty seconds as the end. Served w broccoli and rice and it was so good!!! So tender and juicy!! Loved by the whole family

Be aware that these recipes are based upon the thighs one buys at high end Manhattan butchers (the same place you find 3,5 pound whole chickens - ha!), not at the supermarket chains (where 95% of us shop) that have fattened thighs from commercial chickens (you know, the ones where whole chickens are never less than 5 pounds).

Marinated with chicken wings overnight, adding red pepper flakes, substituted sesame oil for canola, and baked as prescribed. Turned out fab!!

I used boneless, skinless thighs and they were cooked perfectly (granted I did not watch the clock too closely). I would use boneless thighs again but would double the sauce or not reduce as much as I didn’t have any left to use at the table.

Any reason why the chicken can’t be marinated in the sauce overnight?

Instead of some of these pointed comments, simply remember the list says "small" thighs. If using larger ones, adjust the temp down and the time up.

Reminds me of the steak marinade that everyone made in the 1970s: soy sauce, some kind of cooking oil, a little brown sugar and some ground ginger...stir together and let your steak (probably sirloin) sit in it for a few hours, then straight to the BBQ. Yum.Husband bought too many chicken thighs recently (they were on sale!!) so we'll be trying this recipe soon.

Would this work with skinless chicken breasts? If so, how would you modify the recipe procedure?

*Any time I see honey & soy sauce I often substitute "sweet soy" aka Ketsup Manis. It isn't always easy to find but makes a wonderful find.

I haven't made this recipe exactly, but my wife makes something similar. Swap out the soy, ginger, and garlic, and use sriracha instead. The spicy and sweet are great together.

I’ve made this numerous times and it’s always a hit! I didn’t change a thing.

I agree with those that changed the cook time for the thighs. I cooked them for 40 minutes at 375 degrees and broiled them for an additional 3 minutes to add more crisp to the skin and they were perfect. I also added orange peel to the sauce as suggested which added to their perfection.

Pretty darn tasty - made it on a weekday night, using larger bone in/skin on thighs. Followed instructions then baked 15 min at 425, and 30 min at 350. Basted at 15 and 30 minutes. Perfectly cooked!

We enjoyed this chicken dish tremendously.

This recipe didn't work for me at all. Most of the glaze runs off the chicken and at 425 burns within minutes. 25 minutes also isn't remotely long enough for most chicken thighs.Flavor combination sounds nice, but probably makes more sense as an overnight marinade followed by a low temperature bake.

This was fine, but probably would not make again. It's messy and tastes good but not amazing. We ate it with coconut rice, greens and charred broccoli. I think putting it under the broiler would have helped (the skin was gross and we peeled it off), but we were too impatient. We had an ice storm and picked up some chicken thighs (ground chicken was sold out, I'd rather have meatballs with ginger and green onions).

Delicious! Added a shot of sriracha for a touch of heat, and grated the ginger and garlic ion a microplane. The shot of lemon at the end was nice. Just watch not to overcook the chicken, A keeper for sure.

I just served this with butter basmati rice and broccolini sautéed with garlic and Japanese shichimi. My meat and potatoes farm boy husband said ‘make sure you make this again’. The absolute highest of compliments

Double or triple the sauce

I never comment on recipes, but this one deserved it. Easily the most delicious, yet simple chicken I have made! Deserves five stars all around.