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roasted honey-soy chicken thighs

Roasted Honey-Soy Chicken Thighs

These chicken thighs cook up quickly in the oven and make a delicious meal with brown or white rice and steamed vegetables.
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Course: Main Course
Cuisine: American, Chinese
Keyword: chicken
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Makes: 6 servings
Cost: $15


  • Baking dish
  • Cutting board and knife


  • cup honey
  • ¼ cup soy sauce, plus more for serving
  • 2 tablespoons vegetable or canola oil
  • 1 teaspoon sesame oil (optional)
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 bunch (5 or 6) scallions, white and light green parts only, thinly sliced
  • 6 medium garlic cloves (or 4 large), minced or pressed
  • 1 (2-inch) piece fresh ginger, peeled and grated or minced
  • pounds boneless, skinless chicken thighs
  • Fine sea salt
  • Freshly ground black pepper
  • More sliced scallions, for garnish (optional)


  • Preheat the oven to 425°F.
  • In a large baking dish, whisk together the honey, soy sauce, vegetable oil, sesame oil (if using), vinegar, scallions, garlic, and ginger.
  • Trim off any visible fat from the chicken thighs, then season them on both sides with salt and pepper.
  • Place the chicken thighs in the baking dish, turn to coat them in the sauce, and press down to submerge them as much as possible, making sure they are in a single layer. (It's OK if they're crowded; just don't let them overlap too much.)
  • Transfer the baking dish to the middle rack of the oven. Roast for 10 minutes, use tongs to carefully flip the chicken thighs, and then roast for another 10 minutes or until the chicken registers 165°F on an instant-read thermometer.
  • Garnish with more sliced scallions and a splash of soy sauce, if desired, and serve the chicken and sauce over rice with steamed veggies.