The Pioneer Woman Tasty Kitchen
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Honey & Soy Baked Chicken Thighs

4.80 Mitt(s) 21 Rating(s)21 votes, average: 4.80 out of 521 votes, average: 4.80 out of 521 votes, average: 4.80 out of 521 votes, average: 4.80 out of 521 votes, average: 4.80 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

Chicken doesn’t have to be boring and dry. No sirree! Round up some thighs, some honey and soy sauce and take a walk on the dark side.

Ingredients

  • 3 Tablespoons Olive Oil
  • 3 Tablespoons Soy Sauce
  • 5 Tablespoons Honey
  • 4 cloves Garlic; Minced (or Substitute 1/2 Teaspoon Garlic Powder)
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Ground Pepper
  • Salt And Pepper, to taste
  • 3 pounds (approximately) Chicken Thighs, Or Preferred Chicken Meat

Preparation

Preheat oven to 425°F.

Mix the first 6 ingredients together in a large plastic zip-top storage bag. Add salt and pepper to taste. Add the chicken to the plastic bag, making sure to coat each piece.

Place the chicken in a baking dish along with the sauce/marinade or leave in the large plastic bag to marinate in the refrigerator.

When ready to cook, in a baking dish, bake the chicken in a 425° oven for 25 minutes with the skin side up. Turn the chicken and cook for another 15 minutes. Then turn the chicken again to skin side up and finish cooking for another 10 minutes to crisp up the skin. Cook until the internal temperature of the chicken reads 165°F.

10 Comments

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Avatar of Chrissy

Chrissy on 5.29.2014

Sooo good! My family loved them, even my 7 year old son who is the pickiest eater. They are tender and flavorful melt in your mouth yummy! This is definitely a winner recipe! I searched and tried one other recipe for honey soy chicken thighs and it was way more complicated and not nearly as good. So I am sticking with this recipe from now on!! Its a new go-to weeknight dinner around here! Thanks so much for sharing I need all the help I can get in the kitchen and its so nice to have recipes at this caliber available so quick and easy!

Avatar of mazdee

mazdee on 11.26.2010

These are good! I decided at the end to put them under the broiler for a few moments to crisp the tops, and got a phone call! Uh-oh! The tops burned so I had to remove the skin, which was much healthier anyway! If cooking them without the skin, I think I would cover the pan with foil until the last few minutes, then add the rest of the marinade and broil to brown the tops. At least this is what I will try. With that change, it might be WW worthy!

Avatar of meeshiesmom

meeshiesmom on 9.30.2010

Okay I don’t feel it’s fair for me to review this recipe, but I must leave a comment. It’s not fair because I a) used a whole bird, b) marinated the bird for two days, c) stuck a quarter of an onion in the cavity, and d) baked it at 375 degrees for about an hour and half. This was so heavenly. We really loved the flavor and I agree with Kathy from Greendale about using it in stir fry. Thanks for sharing.

Avatar of dixiechik

dixiechik on 9.25.2010

These look great. I’ll be making this next week for dinner :)

Avatar of seashell01

seashell01 on 9.8.2010

Just made this tonight and my hubby loved it. Would definitely recommend cooking at a lower temp though, especially if you’re making a smaller amount – the sauce started to char a bit.

21 Reviews

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Avatar of sugarbug

sugarbug on 1.19.2012

YUMMMY, we thought it was delicious and plan to make it again soon. Only thing we did different was used skinless chicken and cooked at 350 degrees.

Avatar of Gnatalie

Gnatalie on 1.17.2012

I have made these many times and love them. I think the recipe is perfect exactly as written, and they are so easy to make!

Avatar of ImOnMyWay

ImOnMyWay on 12.30.2011

Yum. I found it’s true that they need a bit slower heat. This dish has heavenly flavor, and I know I’ll soon be craving for more!

Avatar of elenagraziela

elenagraziela on 10.3.2011

Great recipe! I was out of ground ginger so I substituted 1-1/2 teaspoons of fresh grated ginger, and marinated the chicken thighs for about 2 hours before baking. Easy and delicious.

Avatar of Amanda

Amanda on 9.12.2011

If I could bake myself in this sauce I would. I loved that this sauce had the right balance of sweet and salty! I marinated the chicken for 8 hours and just put it in the oven. The only thing I might change is the chopped garlic. I think I might use powdered instead only to please my 9 year old “what’s that?” This taste like something that came out of my favorite Chinese restaurant. Please do yourself a favor and make this!

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