Baked Honey-Soy Chicken Thighs

These Baked Honey-Soy Chicken Thighs are tender and finger-licking. Perfect lunch or dinner option to wow your family and guests.

Preparation & cooking:

Start by preheating your oven to 180°C and remove your chicken from the fridge for it to come to room temperature. You can do this on a try. Once the chicken thighs are at room temperature, pat dry with a kitchen towel.

In a small bowl, add minced garlic, honey, soy sauce, apple cider vinegar or lemon juice, oil and black pepper. Mix well till everything is well combined.

If using a non-glass baking dish, line with foil then baking paper on top to avoid the sauce from sticking at the bottom. Make sure the baking dish is neither too large as the sauce will dry out nor too small as the sauce won’t thicken enough. Spread the diced onion evenly on your baking dish then place the chicken thighs on top skin side down.

Pour the sauce on top of the thighs.

Bake the thighs for 25 minutes then turn the skin side up. Return in the oven and bake for another 25- 30 minutes. Allow to rest for about 5 minutes before serving. Garnish with cilantro (dania) leaves/parsley leaves/chives and sesame seeds.

Serve with any side of your choice. Remember to pour the thick sauce on top. Goes well with either some mukimo or creamy mashed potatoes or rice with some veggies.

Gwen Jikoni

Baked Honey-Soy Chicken Thighs

These Baked Honey-Soy Chicken Thighs are tender and finger-licking. Perfect lunch or dinner option to wow your family and guests.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Servings: 3 people

Course: Chicken, Main Course, Meat

Cuisine: Asian

Ingredients Method Notes

Ingredients

  

• 1.2 kg chicken thighs
• 1 large onion, diced
• 1 tsp minced garlic
• 2 tbsp honey
• 2 tbsp soy sauce
• ½ tbsp apple cider vinegar or lemon juice
• ½ tsp oil
• ¼ tsp black pepper
• 1 tbsp sesame seeds for garnish, (optional)
• 1 tbsp cilantro (dania) leaves/parsley leaves/chives for garnish, (optional)

Method

 

1. Start by preheating your oven to 180°C and remove your chicken from the fridge for it to come to room temperature. You can do this on a try. Once the chicken thighs are at room temperature, pat dry with a kitchen towel.
2. In a small bowl, add minced garlic, honey, soy sauce, apple cider vinegar or lemon juice, oil and black pepper. Mix well till everything is well combined.
3. If using a non-glass baking dish, line with foil then baking paper on top to avoid the sauce from sticking at the bottom. Make sure the baking dish is neither too large as the sauce will dry out nor too small as the sauce won’t thicken enough.
4. Spread the diced onion evenly on your baking dish then place the chicken thighs on top skin side down. Pour the sauce on top of the thighs.
5. Bake the thighs for 25 minutes then turn the skin side up. Return in the oven and bake for another 25-30 minutes.
6. Allow to rest for about 5 minutes before serving. Garnish with cilantro (dania) leaves/parsley leaves/chives and sesame seeds.
7. Serve with any side of your choice. Remember to pour the thick sauce on top. Goes well with either some mukimo or creamy mashed potatoes or rice with some veggies.

Notes

If you have time, you can marinate the chicken for about 1 hour or even overnight with the same sauce. Make sure you place the chicken in the fridge as it marinates. It will be extra delicious.

You can use chicken breasts instead of thighs, but they will need a little less time in the oven. Chicken breasts can dry out easily hence they shouldn’t be cooked for long.

Soy sauce is always salty hence one doesn’t require to add more salt to the recipe.

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