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.

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.

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 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.

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).

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.

(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

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

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

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

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.

I used boneless, skinless chicken thighs and it was still great!

Was not crispy but tasted good.

The first time I made this I changed the recipe according to community suggestions. It came ok but not great. Tonight I made it again, following the recipe to a T, except for an increase in the garlic and ginger. It came out perfect. 25 minutes at 425 was exactly right and the foil made cleanup easy.

The chicken was tasty but the skin was blackened and crusty… not at all like the picture. I had lowered the temperature to 400 and cooked for 40 min because the thighs I had were huge. Would not make again … the whole house was very strongly smelling of burned sugar and soy sauce.

This is very similar to Indonesian Ginger chicken in Ina Garten’s first cookbook

Really delicious, but needed to cook larger thighs 15 minutes skin up, 15 minutes skin down, then brush with marinade and roast skin side up again for another 15 minutes.

Delicious and, according to the notes, could be made without cooking as a marinade and cooked more slowly. I used the sauce on carrots and roasted them at the same time.

Just made this and it's really boring. Not much going on flavor-wise. Maybe kids would like it, but I don't have any.

I added much more garlic, ginger, honey, and instead of only low sodium soy sauce, 1/3 of the soy was regular (didn’t need to add salt)! I served it with steamed rice, and mushrooms, carrots and broccoli in ginger scallion sauce.

I followed the recipe pretty much exactly and it turned out great. I wouldn't change a thing. But, when it came out of the oven my wife combined the remaining glaze and the liquids that remained on the cooking tray, added some port, and made a sauce from it. First, I ate a piece of the chicken as it came from the oven. Then, I tried it with my wife's sauce. Both were excellent.

Made this recipe exactly how it’s written and it was ok. You need to eat the skin to truly enjoy this dish.

See Drbofnj note:b/s chicken thighs etc.

NEVER THICKENED-27 minutes in 1 qt. non-stick saucepan

Not sure what world we live in that the thighs will reach temp in 25 minutes.

Double the marinade so you have something to spoon over your rice!