Honey Soy Chicken Thighs

These honey-soy-glazed bone-in chicken thighs cook entirely in the oven. No pre-browning required! With a sweet and savoury marinade that turns into a sticky glaze, you’ll get tender, juicy chicken and bold flavour, without the fuss.

📝 Ingredients

• 8 skin-on, bone-in chicken thighs (*see Note 1 below)
• salt and freshly ground pepper
• 1 Tablespoon vegetable oil (or similar neutral oil)
• 4 Tablespoons honey
• 4 Tablespoons soy sauce (low-sodium recommended)
• 4 Tablespoons lemon juice
• 4 Tablespoons ketchup
• 1 Tablespoon ginger (peeled and finely grated, or ginger paste)
• 4 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes
• green onions (green part only, very thinly sliced lengthwise)

👨‍🍳 Instructions

1. 1Using a sharp knife, score the chicken thighs twice through the skin, season with salt and pepper and transfer to a bowl or a plastic zipper bag.
2. 2Add all the marinade ingredients to a small bowl and stir together well. Pour the marinade over the chicken, making sure that each piece is well coated, then cover and marinate in the fridge for at least 2-3 hours or up to 8 hours.
3. 3Heat the oven to 400F (non-convection/not fan-assisted). Line a large rimmed baking sheet with foil and put it in the hot oven to heat up for 10 minutes. Gently shake the excess marinade off the chicken thighs, reserving the leftover marinade, then arrange the chicken thighs on the prepared baking sheet, leaving space between each piece. Drizzle with the vegetable oil and roast for 10 minutes.
4. 4Meanwhile, pour the reserved marinade into a small saucepan and bring to the boil over a medium heat, stirring often. Cook for about 10 minutes, or until thick and syrupy.
5. 5Remove the chicken from the oven and carefully pour any juices from the baking sheet into the saucepan with the syrupy sauce. Return the chicken to the oven and continue to cook the marinade mixture for another 5 mins until the sauce is thickened.
6. 6When the sauce is thickened, brush or spoon the sauce over the chicken, then continue cooking the chicken for 10-15 minutes more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. *I like to turn on the broiler for a minute or two to brown up the top of the chicken nicely.
7. 7Using only the green part of the green onion, slice lengthwise into very thin slices. They should naturally curl up a bit is sliced thin enough. Scatter the green onion over the chicken to serve.