Sticky Honey Soy Chicken Thighs

$- 4 chicken thighs, skin-on and bone-in - 1/3 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 3 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon sesame oil - 1 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) Sticky Honey Soy Chicken Thighs have a wonderful mix of sweet and savory flavors. The chicken thighs are juicy and tender, thanks to the skin that traps in moisture. I love using skin-on and bone-in chicken for this recipe. The skin gets crispy and adds tons of flavor. Soy sauce gives the chicken a rich, umami taste. Honey adds a sweet touch that balances the saltiness. Both work together to create a sticky glaze. Rice vinegar adds a nice tang, brightening the dish. Garlic and ginger bring warmth and depth to the marinade. For a bit of spice, you can add black pepper and red pepper flakes. These are optional but add a nice kick. Sesame oil rounds out the flavor with its nutty taste. Garnishing with sesame seeds and green onions makes the dish look vibrant. The seeds add a crunch, while the onions give a fresh pop. You can serve this dish with rice or veggies for a full meal. {{ingredient_image_1}} - Combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes in a bowl. - Whisk until well combined. - Place chicken thighs in a resealable bag or shallow dish. - Pour half of the marinade over the chicken thighs and refrigerate for at least 1 hour. - Preheat your oven to 400°F (200°C). - Remove chicken from marinade and place in a baking dish, skin-side up. - Brush the remaining marinade over the chicken and bake for 25-30 minutes. - Broil for extra glossiness for 2-3 minutes, but watch closely. - Allow the chicken to rest before garnishing with sesame seeds and green onions. For the best taste, let the chicken marinate for at least 1 hour. Overnight is even better. When you refrigerate the chicken, it absorbs the flavors well. This step makes a huge difference in taste. To get that shiny glaze, broil the chicken for the last 2-3 minutes. Keep an eye on it to avoid burning. The glaze will thicken and stick beautifully. Make sure to check the cooking time. You want the chicken to reach 165°F inside. Pair these chicken thighs with rice or stir-fried veggies. They also go well with a fresh salad. For a nice touch, garnish with sesame seeds and green onions. Arrange everything nicely on the plate for a great look. Pro Tips Marinate for Maximum Flavor: For best results, marinate the chicken thighs overnight. This allows the flavors to penetrate deeply, resulting in a more flavorful dish. Check for Doneness: Always use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (75°C) to ensure it is fully cooked and safe to eat. Achieve the Perfect Glaze: To get an extra sticky glaze, switch your oven to broil for the last 2-3 minutes of cooking. Just keep an eye on it to prevent burning! Garnish for Presentation: Don't skip the garnish! Adding sesame seeds and chopped green onions not only enhances the visual appeal but also adds a nice crunch and freshness to the dish. {{image_2}} You can swap chicken thighs for chicken breasts. Chicken breasts are leaner. They will cook faster, so check them often. Adjust the cooking time to avoid drying them out. For a vegetarian option, use tofu instead of chicken. Firm tofu absorbs flavors well. Cut it into cubes and marinate just like the chicken. Bake or grill until golden brown for a tasty twist. Add citrus to your marinade for a fresh taste. Try lime or orange juice. A splash of lemon can brighten the dish too. Citrus balances the sweetness from the honey. You can also mix in herbs and spices. Fresh herbs like cilantro or basil add great flavor. Try adding some chili flakes if you want more heat. Experiment with your favorites to find what you love. Grilling the chicken adds a nice smoky flavor. Use a grill pan or outdoor grill. Flip it halfway through to get even cooking and nice grill marks. Baking is a great option for easy cleanup. Preheat your oven to 400°F (200°C) and bake as directed in the recipe. This method helps retain moisture and creates that sticky glaze. For a hands-off option, try slow cooking. Place the chicken and marinade in a slow cooker. Cook on low for 6 to 8 hours. This method makes the chicken very tender and full of flavor. To store leftovers, place the chicken thighs in an airtight container. You want to keep them fresh. Make sure to cool the chicken to room temperature first. This prevents steaming and keeps the skin crispy. Store in the fridge for up to three days. If you use a resealable plastic bag, remove as much air as possible before sealing. This helps avoid freezer burn. You can freeze cooked chicken thighs for later meals. To freeze, let the chicken cool completely. Wrap each thigh in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps the chicken safe from freezer burn. The chicken can stay frozen for up to three months. When you're ready to eat, move the chicken to the fridge overnight to thaw. This keeps the texture nice. When reheating chicken thighs, the goal is to keep them juicy. One of the best ways is to use an oven. Preheat the oven to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This helps keep moisture in. Heat for about 20 minutes. You can also use a microwave, but be careful. Heat in short bursts to avoid drying out the chicken. Another tip is to add a splash of broth. This keeps the meat moist and tasty. Avoid cooking too long to prevent a rubbery texture. To check if chicken thighs are done, use a meat thermometer. The safe internal temperature is 165°F (75°C). Insert the thermometer into the thickest part of the thigh. If it reads 165°F, your chicken is safe to eat. If not, cook it longer and check again. Always ensure the juices run clear when you cut into the meat. This means the chicken is cooked through. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the baking time to around 20-25 minutes. Always check the internal temperature to ensure it reaches 165°F (75°C). Boneless thighs will still absorb the flavors of the marinade well. If you need a substitute for honey, consider maple syrup or agave nectar. Both will add sweetness but can change the flavor slightly. Maple syrup gives a deeper, earthier taste. Agave nectar is milder and less distinct. You can also use brown sugar, but it will not dissolve as smoothly in the marinade. Adjust the amount based on your taste preference. This blog post shared a tasty chicken thigh recipe with a simple marinade made from soy sauce, honey, and spices. I explained how to prepare, marinate, and cook the chicken for the best results. You learned tips for flavor, cooking methods, and side dishes. Feel confident experimenting with different ingredients and techniques. The right choices will make your dish shine. Enjoy the process and savor each bite of your flavorful creation!$

Sticky Honey Soy Chicken Thighs

A deliciously sticky and flavorful chicken dish marinated in honey and soy sauce.

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Prep Time 10

Cook Time 30

Total Time 1 15

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 pieces chicken thighs, skin-on and bone-in
1 cup soy sauce
1 cup honey
2 tablespoons rice vinegar
3 cloves garlic, minced
1 inch ginger, grated
1 tablespoon sesame oil
1 teaspoon black pepper
1 2 red pepper flakes (optional)
1 tablespoon sesame seeds (for garnish)
2 pieces green onions, chopped (for garnish)

Instructions

In a bowl, combine soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes if using. Whisk until the ingredients are well combined to create the marinade.
Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour half of the marinade over the chicken, ensuring each thigh is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Preheat your oven to 400°F (200°C).
Remove the chicken thighs from the marinade, allowing excess to drip off, and place them in a baking dish, skin-side up.
Use the remaining marinade to brush over the chicken thighs.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the skin is caramelized.
For an extra sticky glaze, switch the oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Once done, remove the chicken from the oven and let it rest for a few minutes before serving.
Garnish with sesame seeds and chopped green onions before plating.

Notes

For best flavor, marinate overnight.

Keyword chicken, easy, honey, soy sauce, sticky