Honey-and-Soy-Glazed Chicken Thighs Recipe (2024)

This reminds me of an old 60 Minute Gourmet recipe from at least 30 years ago, and I’ve been making it since the 1980s. Marinate the chicken thighs in a sealed bag with the honey, soy, sesame oil, sherry, and grated fresh ginger for at least an hour. Bake at 350 for about an hour. I use a Pyrex dish, which cleans up nicely if you soak it right away. It’s great with chili-flavored rice.

There is no situation on the planet where chicken thighs cook in 25 mins. Took 45 mins for chicken to finally cook through and the heat was so high the sauce burned. Omit the oil and add OJ or pineapple juice and red Chile flakes. Cook chicken at 350 for 45 mins, basting 3-4 times.

I've made this and added a piece of orange peel when simmering the glaze. At 425 degrees the glaze will burn. I roast it at 400 degrees.

Used thin, skinless, boneless thighs. I halved the oil and butter and used 3 T of honey. Per another cook’s suggestion added crushed red pepper flakes. Cooked in 425 oven for 40 minutes. It was absolutely delicious- succulent and the glaze baked to a slightly sticky mahogany color. My family raved, so it’s a keeper.

Made this popular Hawaiian recipe starting in the late 70’s. We called it Rightous Chicken. Mixed equal parts soy sauce & honey with fresh ginger & garlic - no oil, no cooking.Added sauce to chicken and baked 325 oven for 45-60min. Basting 2-3 times and finished off under the broiler for 2-3 min. Easy & Delicious

This was spectacular. I cooked it, then got high and hungry, and it felt like the best chicken I've ever eaten. The next day I wasn't high anymore but the chicken was still absolutely incredible and unmatched.

Try using parchment paper instead of foil -- easy peasy!

This was a wow. Made half recipe ( but all the garlic and ginger) and had plenty of glaze. Does not have to be too thick to work well. Only alteration was 350* for 45 minutes because we like chicken that is cooked well done. Basted it 2x. No burning of meat though yes pan with foil was a stick mess. Fall off the bone tender.

Be aware that these recipes are based upon the thighs one buys at high end Manhattan butchers (the same place you find 3,5 pound whole chickens - ha!), not at the supermarket chains (where 95% of us shop) that have fattened thighs from commercial chickens (you know, the ones where whole chickens are never less than 5 pounds).

At the end of the day, we should follow the insta-read thermometers and not fuss about cooking times. I use them as a guideline - cut them in half and start measuring temp incrementally.The honey glaze drippings do burn on the bottom of the pan. Not sure that one needs to crank the temp to 425F to cook thighs. Try 350F and just a wait a bit longer. Can also run the finished thighs briefly under the broiler to crisp up the skin & glaze.

(4 servings)763 calories; 55 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 0 grams dietary fiber; 21 grams sugars; 41 grams protein; 256 milligrams cholesterol; 962 milligrams sodium

Used boneless skinless chicken thighs. When making the glaze I turned it up to boil a couple times to make sure it reduced and it turned out fantastic. And broiled for one min thirty seconds as the end. Served w broccoli and rice and it was so good!!! So tender and juicy!! Loved by the whole family

Marinated with chicken wings overnight, adding red pepper flakes, substituted sesame oil for canola, and baked as prescribed. Turned out fab!!

Any reason why the chicken can’t be marinated in the sauce overnight?

I used boneless, skinless thighs and they were cooked perfectly (granted I did not watch the clock too closely). I would use boneless thighs again but would double the sauce or not reduce as much as I didn’t have any left to use at the table.

Not sure what world we live in that the thighs will reach temp in 25 minutes.

Double the marinade so you have something to spoon over your rice!

I agree with Diane that the vintage 60-Minute Gourmet recipe, marinating skinless-boneless thighs overnight adding sherry to the mix and baking for an hour in a lightly oiled baking dish at 350 degrees for an hour, is healthier, easier, and avoids burning the glaze.

The sauce around the chicken burned and stunk up the house. I finished the chicken on the grill. The flavor was good, but there's no way to keep the sauce that runs off the chicken from burning.

Perfect recipe, perfect results. Wish i was able to add a photo!

I think I might try putting the chicken, soy and honey in a vacuum seal bag for a hour to marinate. Setting aside the liquid I need at the end. Avoid Salmonella.

excellent! very simple & delicious!!!

Add red pepper flakes, omit salt, try some sriracha if lacking ginger. Try marinating for up to 4 hours, no longer, use parchment paper instead of foil

Instead of all canola oil used sesame oil and roasted at 375 degrees for 45 minutes. Also, I used regular soy sauce but didn’t salt the chicken. The last 10 minutes sprinkled with sesame seeds and then served it with jasmine rice and steamed broccoli

I think a recalculation is in order for the carbs/serving. The honey contributes 85 grams of carbs to this recipe (17g/Tbs). Divided between 4 servings that is 21 grams of carbs just from the honey.

Toss the chicken, oil and glaze in a metal bowl before chucking into the sheet pan if you want an even distribution. Two minutes to wash and dry a bowl is well worth the effort.

Anybody reckon this would work in an Airfryer?

Instead of some of these pointed comments, simply remember the list says "small" thighs. If using larger ones, adjust the temp down and the time up.

Reminds me of the steak marinade that everyone made in the 1970s: soy sauce, some kind of cooking oil, a little brown sugar and some ground ginger...stir together and let your steak (probably sirloin) sit in it for a few hours, then straight to the BBQ. Yum.Husband bought too many chicken thighs recently (they were on sale!!) so we'll be trying this recipe soon.

Would this work with skinless chicken breasts? If so, how would you modify the recipe procedure?