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Home » Recipes » Dinner » Chicken

July 20, 2020

Oven Baked Honey Soy Chicken Thighs and Drumsticks (VIDEO)

Published July 20, 2020 | Julia Frey (Vikalinka)

Jump to Recipe

This oven baked method produces perfect honey soy chicken thighs and legs with flavourful, crispy skin and a sticky glaze. No marinade necessary! Serve it with our Asian Noodle Salad for a delicious dinner. 

If you like this flavour packed oven baked chicken, try our other Asian chicken recipe!

Honey Soy Chicken Thighs and Legs in roasting pan

I couldn’t wait to share this quick and tasty chicken recipe with you as soon as I sunk my teeth into a perfectly seasoned and baked chicken drumstick. Juicy, flavourful with an extremely satisfying crispy skin and a sticky glaze. Bliss. 

It was an added bonus that this chicken thigh and drumstick recipe is done in under an hour. No marinating is required without any compromise to the flavour.  

And I will show you exactly how I achieved that. 

Honey Soy Chicken over white rice with sugar snap peas

Bone-in Chicken vs Boneless

Let me tell you why bone-in chicken is better than boneless for oven baking.

I can pretty much always count on extra juicy flesh when I cook chicken thighs and legs in the oven.  To avoid dry chicken I rely on bone-in chicken pieces, which produce tastier results every time for two simple reasons. 

The bone marrow will leak into the pan during the cooking process and give chicken more flavour. The bone itself will keep chicken from drying it.

Keeping the oven temperature reasonably high at 190C/375F and cooking time low at 35- 40 minutes max will also ensure that the chicken doesn’t lose moisture. 

And lastly, basting the chicken in cooking juices halfway through also helps to keep the chicken from becoming rubbery. 

My other reason for loving bone-in chicken thighs and drumsticks is frugality. They are simply cheaper than their boneless, skinless counterparts. 

Honey Soy Chicken Thighs and Legs in roasting pan

Skin on or off for baked chicken?

There is an argument about whether to keep skin on or off and each side has their valid reasons. Cooking chicken without the skin reduces the calories, so it is the way to go for people who try to limit their fat consumption. 

On the other hand, there is nothing quite like crispy and deliciously glazed chicken skin. Take it off and you will lose half the flavour.

So if you don’t follow a very strict diet, I would recommend keeping the chicken skin on but reducing your overall portions because flavour is king in my books. 

Honey Soy Chicken sprinkled with green onion and sesame seeds over white rice.

How to make sticky honey soy glazed chicken?

What makes this recipe so special is the combination of soy sauce, honey, freshly grated ginger, sesame oil and freshly squeezed orange juice, that the chicken is glazed with. 

However, you won’t get that sticky coating on your chicken thighs and legs simply by brushing the sauce on once. Don’t get me wrong, it will still be a respectable dinner option but it won’t wow you or your family.

First of all, line your shallow roasting pan with either parchment paper or foil to catch the juices. This will eliminate a tremendous amount of clean up and will help with the last stage of making the glaze. 

Unbaked honey soy chicken in roasting pan  To achieve maximum flavour I applied the sauce on the chicken three times. First time, before it went in the oven and again halfway through the cooking. 

Once the chicken thighs and legs were fully cooked I removed them from the roasting pan and poured the juices that collected into a small saucepan. Then I reduced them to a thick and sticky glaze and coated the chicken thighs and legs in it. 

That’s how you get sticky honey glazed chicken! 

Honey Soy Chicken sprinkled with green onion and sesame seeds over white rice.

How long to bake chicken thighs and drumsticks in oven?

If you cook your chicken thighs and legs at 190C/375F, it will take between 35-40 minutes. If you are not sure whether the chicken thighs are done, check their internal temperature with a meat thermometer. It should read 165F/ 73C for dark meat and 160F/70C for white. 

Meat thermometer is an essential tool in the kitchen. Using it will never leave you with dry, rubbery overcooked chicken.

Can I use skinless, boneless chicken thighs for this recipe?

Yes, follow this recipe but reduce the oven time by 10 minutes. 

Serving suggestions

This oven baked chicken pairs well with rice and any vegetables you love. We found sugar snap peas to be an easy and nutritious side but you can use greens beans, broccoli, bok choy, etc. 

More oven baked chicken recipes:

  • Spiced Chicken Thighs Braised in Milk
  • Easy Chicken Cacciatore
  • Spanish Chicken Baked in Bravas Sauce

This recipe was originally published in 05/2019. Updated and republished in 07/2020

Honey Soy Chicken Thighs and Legs in roasting pan

Oven Baked Honey Soy Chicken Thighs and Drumsticks

Julia Frey of Vikalinka
This oven baked method produces perfect honey soy chicken thighs and legs with flavourful, crispy skin and a sticky glaze. No marinade necessary!
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Asian
Servings 6 -8
Calories 418 kcal

Ingredients
  

  • 4 tbsp soy sauce
  • 1 tbsp grated fresh ginger
  • 1 tbsp sesame oil
  • 3 tbsp honey
  • 1 tsp Chinese 5 spice powder
  • 2 oranges
  • 8 chicken pieces (thighs and drumsticks)
  • 2 green onions, sliced optional
  • 1 tsp sesame seeds optional

Instructions
 

  • Preheat the oven to 190C/375F. In a medium bowl combine the soy sauce, grated ginger, sesame oil, honey, Chinese 5 spice powder and the juice of 1 orange. Divide the sauce. Slice the other orange. Line a shallow roasting pan with parchment paper and arrange chicken pieces interspersed with orange slices on it, tucking orange slices under the chicken. 
  • Brush the chicken thighs and drumsticks with half of the prepared honey soy sauce on both sides. Reserve the other half of the sauce for a later use. Bake in the oven for 20 minutes. Take out of the oven and baste the chicken pieces with the juices that collected at the bottom of the pan. Cook for additional 20 minutes until the chicken juices run clear if pierced and the skin is golden brown or the internal temperature registers at 73C/160F if tested with a meat thermometer. 
  • Remove the chicken and orange slices to a platter and pour in the juices from the bottom of the pan into a saucepan together with the reserved honey soy sauce. Reduce on high heat until thick and syrupy for approximately 5-7 minutes. Watch carefully for the glaze not to burn. Brush the chicken thighs and legs with the honey soy glaze, then sprinkle with sliced green onions and sesame seeds. 

Video

Nutrition

Calories: 418kcalCarbohydrates: 15gProtein: 30gFat: 25gSaturated Fat: 7gCholesterol: 115mgSodium: 779mgPotassium: 416mgFiber: 1gSugar: 13gVitamin A: 355IUVitamin C: 26.6mgCalcium: 47mgIron: 2.1mg
Keyword oven baked chicken thighs, honey soy chicken, oven baked chicken drumsticks
Tried this recipe?Let us know how it was!

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7784 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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Reader Interactions

Comments

  1. Marsha says

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    5 stars
    This was absolutely delicious. Loved it!

    Reply
  2. Robin &Al says

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    Was looking for something different and we rarely do Asian type recipes at home, but the was intriguing enough we went to the store to get what we were missing (other than Sesame oil which was stupid $$). I love Orange chicken or Orange beef at our favorite restaurant…this was over the top! Definitely WAY UP on our Keeper list!

    Reply
    • Julia Frey (Vikalinka) says

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      This comment absolutely made my day! I am so pleased you loved this recipe!:-)

      Reply
  3. Carrie says

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    5 stars
    We loved the flavor combination!

    Reply
    • Julia Frey (Vikalinka) says

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      Yes!! So glad you loved it, Carrie.

      Reply
  4. Amelia says

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    5 stars
    Made this a couple of weeks ago, it was a hit! Everyone’s favourite. Thanks for sharing.

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thank you for stopping by and your comment, Amelia. I am so glad you enjoyed it! 🙂

      Reply
  5. Lena Wilson says

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    5 stars
    Delicious! I will try the broiler trick for the last couple minutes next time to crisp up the skin.

    Reply
    • vikalinka says

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      Thank you for your review, Lena!

      Reply
  6. Melissa says

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    4 stars
    Very good!

    Reply
    • vikalinka says

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      Happy you liked it, Melissa!

      Reply
  7. Don Hendry says

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    Very tasty but skin was not crispy

    Reply
    • vikalinka says

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      Since household oven temperatures vary dramatically I would recommend getting an oven thermometer to monitor your oven temperature, Don. Correct oven temperature would deliver crispy chicken skin. You can also turn the broiler on for the last 2-3 minutes of the bake to achieve the desired crispiness. Best of luck!

      Reply
  8. Andrew says

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    5 stars
    It. Looks. So. Delicious!!!! Can’t wait to cook it! Thank you so much for sharing a recipe, tomorrow’s lunch will be wonderful! 🙂

    Reply
  9. deena says

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    5 stars
    This chicken is so flavorful and juicy! I love the tips on leaving the skin and bones. That definitely gives this honey soy chicken a ton of extra flavor. Wonderful recipe Julia!

    Reply
  10. Kat says

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    5 stars
    We love baked chicken thighs in just about any form and normally keep it basic with few spices and lemon but this looks so good! Love how you did an Asian twist to these. Can’t wait to try!

    Reply
  11. Jane says

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    Underwhelmed. Had difficulty getting chicken skin to brown and crisp up. Chicken didn’t have much flavour which surprised me considering ingredients in the sauce.

    Reply
    • vikalinka says

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      Hi Jane, I would recommend getting an oven thermometer as there is should be no issue with chicken skin, glazed with honey repeatedly, to crisp up while baked at 375F for 40 minutes unless an oven temperature is off. I find this chicken has loads of flavour that comes from fresh ginger, soy sauce, sesame oil and 5 spice mix. I do use all fresh and up to date ingredients as ground spices lose potency pretty quickly. Best, Julia

      Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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