Description
Honey Soy Garlic Chicken Thighs are succulent, flavorful chicken pieces marinated in a savory blend of soy sauce, hoisin, honey, and aromatic spices, then oven-roasted to a perfect caramelized finish. This easy recipe yields juicy, tender chicken with a delicious balance of sweet and umami flavors, ideal for a weeknight dinner or casual gathering.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red food coloring (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the Marinade: In a large mixing bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, Chinese five spice powder, minced garlic, grated fresh ginger, rice vinegar, toasted sesame oil, red food coloring (if using), salt, and black pepper until well blended.
- Marinate the Chicken: Add the boneless skinless chicken thighs to the marinade and toss to coat each piece thoroughly. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for intensified flavor.
- Preheat the Oven: Set your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top of the sheet to allow air circulation around the chicken.
- Arrange the Chicken: Place the marinated chicken thighs on the wire rack, letting any excess marinade drip off into the foil-lined sheet underneath. Reserve the leftover marinade for basting.
- Roast the Chicken: Bake the chicken in the preheated oven for 20 minutes. Remove and baste the thighs with the reserved marinade, then flip each piece over and baste again. Return to the oven and roast for an additional 10 to 15 minutes until fully cooked and caramelized. Check that the internal temperature reaches 165°F (74°C).
- Optional Broiling: For extra caramelization and a slight crisp on the surface, broil the chicken for 2 to 3 minutes, watching closely to prevent burning.
- Rest and Serve: Let the chicken rest for 5 minutes after roasting to allow juices to redistribute. Slice and serve with the pan juices drizzled over the top.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure chicken is safely cooked to 165°F (74°C).
- The red food coloring is optional and used mainly for presentation to give a rich reddish hue.
- Serve with steamed rice or sautéed vegetables to complete the meal.
- Leftover marinade should be boiled if used as a sauce to ensure food safety.
