Honey & Soy Chicken Thighs Recipe

Introduction

This Honey & Soy Chicken recipe combines sweet, tangy, and spicy flavors for a deliciously sticky and tender dish. Perfect for a family dinner or meal prep, it’s easy to make and pairs wonderfully with rice and fresh greens.

Ingredients

• 8 skin-on chicken thighs (about 1kg)
• 4 tbsp honey
• 4 tbsp dark soy sauce
• 4 tbsp lemon juice
• 4 tbsp tomato ketchup
• 30g ginger, peeled and finely grated
• 4 garlic cloves, crushed
• ½ tsp red chilli flakes
• 2 tsp fennel seeds, toasted and ground
• 1 tbsp sunflower oil
• Spring onions, rice, and salad or greens, to serve

Instructions

1. Step 1: Using a sharp knife, score the chicken thighs twice through the skin, season, and transfer to a bowl.
2. Step 2: Whisk honey, soy sauce, lemon juice, ketchup, ginger, garlic, chilli flakes, and ground fennel seeds together. Pour over the chicken, ensure each piece is coated, then cover and marinate in the fridge for at least 2–3 hours, or overnight if possible.
3. Step 3: Preheat the oven to 200°C (180°C fan, gas mark 6). Line a large roasting tin with foil and place it in the oven to heat for 10 minutes.
4. Step 4: Shake off excess marinade from the chicken, reserving the marinade bowl. Arrange the chicken in a single layer in the hot roasting tin, drizzle with sunflower oil, and roast for 10 minutes.
5. Step 5: Meanwhile, pour the reserved marinade into a small pan and bring it to a boil over medium-low heat, stirring often. Cook for 7–10 minutes until thick and syrupy.
6. Step 6: Remove the chicken from the oven, carefully pour any juices from the tin into the syrupy sauce, and cook together for 5 minutes until the sauce thickens to a cream-like consistency.
7. Step 7: Spoon the sauce over the chicken, return the tin to the oven, and roast for another 10–15 minutes until the chicken is sticky, tender, and cooked through. The juices should run clear when pierced.
8. Step 8: Slice spring onions lengthwise and use a knife to curl the shreds, then scatter them over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.

Tips & Variations

• Use leftover cooked chicken by chopping it and scattering over a tortilla wrap with sliced radishes, spring onions, and chopped coriander before rolling up.
• For an extra warming spice, substitute 1 tsp Chinese five-spice powder for the ground fennel seeds and replace the chilli flakes with 2 deseeded and chopped red chillies.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water or broth to keep it moist if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts can dry out more easily. Reduce cooking time and watch carefully to keep them juicy.

Is it okay to marinate the chicken overnight?

Absolutely. Marinating overnight deepens the flavors and makes the chicken even more tender.

Honey & Soy Chicken Thighs Recipe

---

★★★★★

4.6 from 61 reviews

• Author: Jack
• Total Time: 2 hours 50 minutes (including marinating time)
• Yield: Serves 4

Pin Recipe

Print Recipe

Description

This Honey & Soy Chicken recipe features succulent skin-on chicken thighs marinated in a flavorful blend of honey, dark soy sauce, lemon juice, tomato ketchup, ginger, garlic, chili flakes, and toasted fennel seeds. The chicken is roasted to a perfect sticky, tender finish with a rich, syrupy sauce, making it an irresistible main dish served best with rice and fresh salad or steamed greens.

---

Ingredients

Scale 1x2x3x

For the Chicken and Marinade

• 8 skin-on chicken thighs (about 1kg)
• 4 tbsp honey
• 4 tbsp dark soy sauce
• 4 tbsp lemon juice
• 4 tbsp tomato ketchup
• 30g ginger, peeled and finely grated
• 4 garlic cloves, crushed
• ½ tsp red chilli flakes
• 2 tsp fennel seeds, toasted and ground
• 1 tbsp sunflower oil

To Serve

• Spring onions
• Rice
• Salad or steamed greens

---

Instructions

1. Score and Season the Chicken: Using a sharp knife, score the chicken thighs twice through the skin to allow flavors to penetrate. Season them with salt and pepper, then transfer to a bowl.
2. Prepare the Marinade: Whisk together the honey, dark soy sauce, lemon juice, tomato ketchup, grated ginger, crushed garlic, red chilli flakes, and ground toasted fennel seeds until well combined.
3. Marinate the Chicken: Pour the marinade over the chicken in the bowl, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2-3 hours, or ideally overnight to develop deeper flavors.
4. Preheat the Oven and Prepare for Roasting: Heat the oven to 200°C (180°C fan) or gas mark 6. Line a large roasting tin with foil and place it in the oven for 10 minutes to heat up.
5. Roast the Chicken Initially: Remove the chicken from the marinade, letting excess drip off, and carefully arrange it in a single layer on the hot roasting tin. Reserve the leftover marinade. Drizzle the sunflower oil over the chicken and roast for 10 minutes.
6. Make the Sauce: While the chicken roasts, pour the reserved marinade into a small saucepan. Bring to a boil over medium-low heat, stirring frequently, and cook for 7-10 minutes until it becomes thick and syrupy.
7. Combine Juices and Continue Cooking Sauce: Remove the chicken from the oven and pour any juices collected in the roasting tin into the pan with the syrupy sauce. Continue simmering the sauce for another 5 minutes until it thickens to a double cream consistency.
8. Finish Roasting the Chicken: Spoon the sticky sauce evenly over the chicken pieces. Return the roasting tin to the oven and cook for an additional 10-15 minutes until the chicken is tender, sticky, and the juices run clear when pierced.
9. Garnish and Serve: Slice spring onions lengthwise and scrape a knife along them to create curls for garnish. Scatter the spring onions over the chicken and serve warm or at room temperature alongside rice and salad or steamed greens.

Notes

• For an extra layer of warming spice, substitute 1 tsp Chinese five-spice powder for the ground fennel seeds and replace chilli flakes with 2 deseeded and chopped red chillies.
• Leftover cooked chicken can be chopped and scattered over a tortilla wrap with thinly sliced radishes, spring onions, and chopped coriander for a quick meal.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Asian Fusion

Keywords: Honey soy chicken, roasted chicken thighs, sticky chicken, Asian marinade, dinner recipe, easy chicken recipe