Bake Up Simple Sweet Soy Garlic Chicken Thighs

Bake Up Simple Sweet Soy Garlic Chicken Thighs

Bake Up Simple Sweet Soy Garlic Chicken Thighs is a delicious recipe that’s perfect for any night of the week. Tender chicken thighs are coated in a sweet and savory soy-garlic glaze that caramelizes beautifully in the oven. This dish pairs wonderfully with rice or roasted vegetables, making it a versatile addition to your dinner rotation. Easy to prepare and full of flavor, it's sure to be a family favorite!

Prep Time15

Cook Time30

Marinate Time2

Total Time2 45

Course: Dinner

Cuisine: American

Keyword: Baked Sweet Soy Garlic Chicken Thighs, Oven Baked Honey Soy Chicken Thighs

Servings: servings

Calories: 314kcal

Author: George - U Keep Cooking

Equipment

Large Casket Iron Skillet or Baking Pan

Ingredients

2 lbs. Chicken Thighs (boneless skinless or bone-in)(adjust baking time)

Marinate Ingredients:

⅓ Cup Honey
¼ Cup Soy Sauce
¼ Cup Water
1 Tbsp Garlic (minced)(about 4 cloves)
½ Onion (minced) or (1 Tsp Onion Powder)
1 Tsp Ginger (minced)
1 Tbsp Rice Wine Vinegar (or apple cider vinegar)
2 Tbsp Avocado Oil (any cooking oil)
1 Tbsp Sesame Oil
¼ Tsp Black Ground Pepper
¼ Cup Parsley (garnish)(fresh chopped)

Corn Starch Slurry (to thicken Sauce)

1 Tbsp Corn Starch
2 Tbsp Water

Instructions

Prepare the Marinade: In a mixing bowl, whisk together the marinade ingredients ⅓ cup honey, ¼ cup soy sauce, ¼ cup water, ½ minced onion, 1 tbsp minced garlic, 1 tsp minced ginger, 1 tbsp rice wine vinegar, 2 tbsp avocado oil, 1 tbsp sesame oil, and ¼ tsp black ground pepper.
Marinate the Chicken: Place 2 lbs. chicken thighs (boneless, skinless, or bone-in) in a shallow dish or zip-top bag. Pour the marinade over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 2-4 hours for maximum flavor.
Bake the Chicken: Preheat your oven to 375°F (190°C). Place the chicken into the skillet or baking dish with the marinate in the oven. Bake for 30 minutes for boneless thighs. Or bake for 40-45 minutes for bone-in thighs, or until the chicken reaches an internal temperature of 165°F (74°C). Flip the thighs halfway through the cooking time.
Prepare the Sauce: After baking, transfer the chicken to a serving plate and cover to keep warm. Pour the juices and marinade from the skillet into a saucepan. Heat the saucepan over medium heat and bring to a simmer. Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook until the sauce thickens. Pour the slurry a little bit as time whisking continuously until the sauce thickens to your liking.
Glaze the Chicken: Brush the thighs with the thickened sauce for a glossy finish.
Garnish and Serve: Sprinkle ¼ cup fresh parsley or sliced green onion over the chicken for a pop of color and freshness.
Serve hot with rice, roasted vegetables, or a fresh salad, and drizzle any remaining sauce over the top for extra flavor.

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