Sticky Honey Soy Baked Chicken

Sticky Honey Soy Baked Chicken is a deliciously savory-sweet dish featuring tender chicken pieces baked until golden and glazed with a glossy sauce of honey, soy, garlic, and vinegar. It’s incredibly easy to prepare and delivers bold, mouthwatering flavors perfect for weeknight dinners or entertaining.

Why You’ll Love This Recipe

• Simple, no-marinate prep—just mix, bake, and baste
• Deep, sticky glaze with perfect balance of sweet and savory
• Uses everyday pantry ingredients
• Versatile with different cuts of chicken
• Ideal served over rice or with steamed greens

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken

• Bone-in, skin-on chicken thighs (or drumsticks)
• Red onion, cut into wedges (optional base)

For the glaze

• Garlic, minced
• Honey
• Soy sauce (light or all-purpose)
• Vinegar (apple cider or white)
• Sesame oil
• Black pepper

Garnish (optional)

• Sesame seeds
• Chopped green onions or cilantro

Directions

1. Preheat oven to 200°C (390°F). Line a baking dish with foil and parchment for easy cleanup.
2. In a bowl, mix garlic, honey, soy sauce, vinegar, sesame oil, and pepper.
3. Arrange onion wedges in the dish (optional), place chicken skin-side down, and pour the glaze over.
4. Bake for 25 minutes, flip chicken, and spoon sauce over the top.
5. Bake for another 25–35 minutes until the chicken is golden and sauce thickens.
6. If sauce is not sticky enough, remove chicken and reduce sauce in the oven.
7. Coat chicken in the thickened glaze before serving. Garnish with sesame seeds and herbs.

Servings and timing

• Serves: 5–6
• Prep time: 5 minutes
• Cook time: 50–60 minutes
• Total time: 55–65 minutes

Variations

• Use drumsticks instead of thighs
• For boneless cuts, reduce baking time and pre-reduce the sauce
• Add chili flakes or sriracha for a spicy kick
• Broil briefly at the end for crispier skin
• Use toasted sesame seeds for extra nutty flavor

Storage/reheating

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat in the oven at 150°C (300°F) for best texture
• Freezing is possible, though glaze may lose its stickiness; reheat with extra sauce

FAQs

Can I make this ahead of time?

Yes—assemble the dish and refrigerate until ready to bake.

What type of soy sauce should I use?

Use light or all-purpose soy sauce, not dark or sweet soy.

How do I get the glaze to stick?

Flip the chicken halfway and reduce the sauce if needed. The final spooning over helps it cling.

Can I use chicken breast?

Yes, but adjust the cooking time since breasts cook faster and dry out more easily.

What sides go well with this dish?

Steamed jasmine rice, sautéed greens, or roasted vegetables are great pairings.

Is this recipe gluten-free?

Use gluten-free soy sauce (like tamari) to make it gluten-free.

Can I use bottled garlic instead of fresh?

Yes, but fresh garlic delivers better flavor in the glaze.

Will the sauce burn if I broil it?

Keep an eye on it—broil only for 2–3 minutes to avoid burning.

What if the sauce is too runny?

Remove the chicken at the end and bake the sauce a few minutes more to reduce.

Can I double the recipe?

It’s best not to overcrowd the pan—use two dishes or cook in batches for proper caramelization.

Conclusion

Sticky Honey Soy Baked Chicken is a fast favorite that blends sweet, salty, and savory notes in a rich, glossy glaze. It’s a low-effort, high-reward dish perfect for weeknights or casual entertaining. Serve it over fluffy rice and enjoy the sticky, satisfying goodness bite after bite.

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