The aroma of Sticky Honey Soy Chicken wafting through the kitchen is mouthwatering, promising a delightful meal ahead. This baked chicken dish combines succulent flavors with a perfectly sticky glaze in just over an hour. The secret? A simple yet effective marinade that infuses each piece of chicken with a delicious blend of sweetness and umami.
This recipe is perfect for busy weeknights or a casual gathering with friends. It can be made in advance, and the leftovers store beautifully in the fridge.
Why You’ll Love This Recipe
- The glaze creates a beautifully sticky finish that enhances the chicken’s juiciness.
- Bone-in, skin-on chicken thighs or drumsticks ensure maximum flavor and tenderness.
- This dish is quick to prepare with minimal cleanup, thanks to the lined baking dish.
- It’s versatile and can be served with various sides to suit any palate.
What You’ll Need
Gather your ingredients for a delicious chicken dish:
For the Chicken
- 1.2 kg / 2.4 lb bone-in, skin-on chicken thighs OR drumsticks (5 – 6 pieces)
- 1 red onion, peeled, cut into wedges
For the Glaze
- 3 cloves garlic, minced
- 3 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp apple cider vinegar (or ordinary white vinegar)
- 1 tsp sesame oil
- 1/2 tsp black pepper
For Garnishing
- Sesame seeds
- Fresh coriander/cilantro leaves (or other green things like green onion, parsley, chives)
Use low-sodium soy sauce for a healthier option.
Substitutions & Swaps
- Drumsticks for thighs for a different texture.
- Agave syrup instead of honey for a vegan option.
- Rice vinegar can replace apple cider vinegar.
- Fresh herbs like basil can substitute coriander.
How to Make It
Let’s get cooking!
Preheat
Preheat oven to 200°C/390°F (180°C fan).
Line the Pan
Line a baking dish with foil then baking paper. Ensure the baking tray fits the chicken comfortably, allowing for effective glazing.
Mix the Glaze
Mix the glaze ingredients together in a bowl until well combined.
Assemble the Dish
Place chicken and onion in the baking dish skin side down, then pour the glaze evenly over them.
Bake the Chicken
Bake for 50 – 60 minutes. Bake for 25 minutes, then turn and bake for another 25 to 35 minutes until browned and sticky. If the glaze isn’t syrupy, remove chicken to a plate and return the pan to the oven for a few minutes.
Coat the Chicken
Squidge and coat the chicken in the glaze with a spoon, ensuring each piece is well covered before serving.
Serve
Serve with rice and greens, sprinkling sesame seeds and fresh coriander/cilantro leaves on top.
How to Store It
Fridge: 3 to 4 days in an airtight container.
Freezer: Yes, but the texture may change upon thawing.
Reheat: Microwave on medium heat for 2-3 minutes.
Tips for Best Results
- Use a meat thermometer to ensure chicken reaches 75°C/165°F for safety.
- Allow chicken to marinate in the glaze for at least 30 minutes before baking for deeper flavor.
- Adjust the baking time based on the size of your chicken pieces for uniform cooking.
- For added crunch, broil the chicken for the last few minutes of baking.
Serving Suggestions
- Pair with jasmine rice and steamed broccoli for a complete meal.
- Serve alongside a fresh cucumber salad for a refreshing contrast.
- Perfect for a cozy family dinner or a potluck gathering.
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