This honey chicken recipe is a fast and flavorful dinner option. Marinate chicken in garlic, ginger, honey, and soy sauce, then bake to perfection. Serve with rice and greens for the perfect dinner!
You'll also love my other Asian chicken recipes, like this Asian grilled chicken, pomegranate chicken, and Korean spicy chicken.
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⭐️ Why this recipe works
- Simple Ingredients: Common pantry staples like honey, soy sauce, and sesame oil are used.
- Flavorful Marinade: Garlic, ginger, and honey create a sweet and savory profile.
- Healthier Option: Baked instead of fried, making it a healthier alternative.
- Versatile: Can be served with various sides like rice and steamed greens.
- Quick and Easy: Minimal prep time and straightforward cooking steps.
🧾 Ingredient notes
- Chicken Thighs: Provides a juicy and flavorful base. *You can use chicken breast for this recipe, too.
- Garlic: Adds a robust and aromatic flavor.
- Fresh Ginger: Gives a spicy, zesty kick.
- Honey: Sweetens the dish and helps caramelize the chicken.
- Sesame Oil: Adds a nutty, rich flavor.
- Soy Sauce: Provides saltiness and umami depth.
- Water: Helps to thin out the marinade and sauce.
- Sesame Seeds: Garnish that adds a slight crunch and aesthetic appeal.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Honey chicken recipe step-by-step
- Prepare the Marinade:
- Mince 4 cloves of garlic and 1 tablespoon of fresh ginger.
- Mix garlic, ginger, ⅓ cup honey, 1 tablespoon sesame oil, ⅓ cup soy sauce, and 2 tablespoons water in a small bowl.
- Marinate the Chicken:
- Coat 6 chicken thighs in the marinade.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- Bake the Chicken:
- Preheat oven to 350ºF.
- Remove chicken from marinade, reserving the marinade.
- Place chicken on a parchment-lined baking tray.
- Bake for 25-30 minutes, until internal temperature is 165ºF.
- Make the Honey Glaze:
- Simmer reserved marinade in a saucepan over medium heat until it reduces to a sticky glaze (about 5 minutes).
- Serve:
- Drizzle baked chicken with the glaze.
- Garnish with 1 teaspoon sesame seeds.
- Serve with rice and steamed greens.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Marinating Time: Longer marination up to overnight enhances flavor.
- Glaze Consistency: Simmer until the glaze coats the back of a spoon.
- Check Temperature: A meat thermometer ensures the chicken is cooked to 165ºF.
- Extra Flavor: Baste chicken with marinade halfway through baking for deeper flavor.
- Presentation: Sprinkle sesame seeds and chopped green onions for garnish.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container or bag for up to 2 months.
- Reheat: Fridge Leftovers: Microwave until heated through or reheat in the oven at 350ºF for 10-15 minutes.
- Frozen Leftovers: Thaw overnight in the fridge, then reheat as above.
📖 Substitutions and variations
- Chicken Breasts: Can be used instead of thighs for a leaner option.
- Maple Syrup: Substitute honey with maple syrup for a different sweetness.
- Tamari: Use tamari instead of soy sauce for a gluten-free version.
- Spicier Version: Add red pepper flakes or Sriracha to the marinade for heat.
❓Recipe FAQ's
Absolutely! Just be sure to adjust the cooking times if necessary to be sure that your chicken breast doesn't dry out while baking.
It is best enjoyed fresh, but you can mix the marinade ahead of time. You can even make a double batch and freeze it for later or for drizzling over other Asian recipes.
If you prefer a less sweet version of honey sesame chicken, you can adjust the amount of honey used in the recipe. Start by reducing the quantity of honey slightly and taste the sauce as you go. You can also add a bit more soy sauce or a splash of rice vinegar to balance the flavors. Or add chili flakes for some spice.
More Asian chicken recipes:
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How To Make Perfect Honey Sesame Chicken
Ingredients
- 6 chicken thighs, bone-in, skin-on *see notes
for honey sesame sauce and marinade
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger , minced
- ⅓ cup honey
- 1 tablespoon sesame oil
- ⅓ cup soy sauce, light or dark
- 2 tablespoons water
for serving
- 1 teaspoon sesame seeds
Instructions
To make the marinade
- Whisk all the marinade ingredients together in a medium mixing bowl. Place the chicken in the bowl and leave to marinate in the sauce for 30 minutes up to overnight.
To bake the honey sesame chicken
- When ready to bake the chicken, preheat the oven to 350ºF and remove the thighs from the marinade (reserve the marinade for later) and place in a high-sided skillet or on a parchment paper-lined baking tray. Bake in the preheated oven for about 25-30 minutes until the chicken has reached an internal temperature of 165ºF and the juices run clear.
To make the honey glaze
- Serve the chicken with rice and drizzle with the remaining sauce.
- While the chicken is baking, pour the reserved marinade into a small saucepan over medium heat and whisk until the sauce comes to a gentle simmer. Continue to simmer until the sauce has reduced into a stick glaze that will run off a spoon. This should only take about 5 minutes. *See notes.
To serve the honey sesame chicken
- Once the chicken is baked and your honey glaze is your desired consistency, drizzle the chicken thighs with the sauce, garnish with the sesame seeds, and serve immediately. Serve with rice and greens for the perfect Asian-inspired takeout dish.
Notes
- If you accidentally over-reduce the sauce you can add some water a teaspoon at a time until you have the desired consistency.
- If your sauce is too thin you can mix 1 teaspoon of cornstarch with 1 tablespoon of water and add that into the sauce and simmer for a minute or two until it has thickened up.
- While the chicken is baking you can drizzle some of the reserved sauce over the thighs and return to the oven to continue baking to get the most flavor.
- Nutrition info is for one chicken thigh with glaze and does not include rice or greens.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes, step-by-step instructions, and tips and tricks I've learned over a 10-year career in professional kitchens.
Crystal says
Best chicken ever, thanks so much. I know this will be in our monthly rotation for sure maybe twice a month. My husband does the cooking most of the time.
Debs says
So happy you loved it. And thank you for taking the time to leave a comment and a rating. It's so appreciated! 🙂