Sticky Honey Soy Baked Chicken

This easy sticky honey soy baked chicken uses a handful of pantry staples to deliver a sweet, salty, caramelized glaze over juicy bone-in chicken thighs with minimal prep and completely hands-off baking.

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Prep Time 5

Cook Time 50

Total Time 55

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 492

Ingredients Equipment Method Notes

Ingredients

2.4 lbs bone-in skin-on chicken thighs or drumsticks 5 to 6 pieces
1 red onion peeled and cut into wedges
3 garlic cloves minced
3 tbsp honey
3 tbsp soy sauce all-purpose or light only. Do not use dark or sweet soy sauce
1 tbsp apple cider vinegar plain white vinegar also works
1 tsp sesame oil
0.5 tsp black pepper
sesame seeds for garnish, optional
fresh cilantro, green onion, or parsley for garnish, optional

Equipment

baking dish
Aluminum foil
parchment paper
Small mixing bowl

Method

Preheat oven to 390 degrees F (180 degrees C fan).
Line a baking dish with foil first, then a layer of parchment paper on top. Make sure the dish fits the chicken comfortably, not too spread out and not too cramped.
Mix all glaze ingredients in a small bowl: garlic, honey, soy sauce, apple cider vinegar, sesame oil, and black pepper. Stir until combined.
Spread the red onion wedges in the baking dish. Place the chicken pieces skin side DOWN on top of the onion, then pour the glaze evenly over everything.
Bake for 25 minutes undisturbed.
Turn the chicken skin side UP and spoon the pan juices over each piece. Return to the oven and bake for another 25 to 35 minutes until deep golden brown and the glaze has reduced to a sticky syrup.
If the sauce is still thin when the chicken is cooked through, remove the chicken to a plate and return the pan to the oven for a few extra minutes until the sauce thickens.
Turn the chicken and press the skin side into the sticky glaze. Spoon additional sauce over the top to coat.
Garnish with sesame seeds and fresh cilantro or sliced green onion. Serve immediately with steamed rice and greens.

Notes

Do not double the sauce as it will prevent proper reduction. For boneless skinless chicken: bake the glaze and onion alone at 390 degrees F for 15 to 20 minutes until syrupy, add chicken, then bake at 425 degrees F for 20 minutes basting once or twice. Line the pan with both foil and parchment paper or cleanup will be very difficult.