Honey Soy Glazed Chicken Thighs (Cast Iron)

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These Honey Soy Glazed Chicken Thighs are sweet, tangy, spicy, and smothered in a sticky honey sauce. This is one of my go to weeknight dishes because it is so easy to make and your whole family will love it.

My husband always talks about this honey chicken he used to love from a Chinese restaurant in a mall food court where he grew up. So I wanted to create a dish with similar flavors.

My recipe is much different and I like to think better, but the star of the show is still honey sauce. Sweet, sticky, and addicting.

It shortly has become one of our favorite weeknight dinners.

Highlights

• Super easy
• Bold flavors
• Sweet and sticky sauce
• Family friendly gluten free weeknight dinner
• Great served over rice

Ingredients

• Smoked paprika: You can substitute plain paprika but it does not have as much flavor.
• Ginger: I recommend using pre-grated ginger that comes in a jar. You can also grated your own, the pre-grated is just easier.
• Chicken thighs: You can substitute chicken breasts. However, they dry out much easier and have less flavor.
• Unsalted butter: You can swap this for any neutral flavored oil.

Complete list of ingredients and amounts is located on the recipe card below.

Instructions

Step 1: Preheat the oven to 425°. Place the butter in the cast iron skillet. Put it into the oven while it preheats.

Step 2: In a small bowl, mix together the water, soy sauce, vinegar, honey, salt, pepper, chili flakes, onion powder, smoked paprika, garlic, and ginger. Whisk together until well combined.

Step 3: Remove the hot cast iron skillet from the oven. Place the chicken in the skillet in a single layer. Pour all of the sauce over the chicken.

Step 4: Bake for about 30-35 minutes or until the chicken reaches an internal temperature of 165°. Broil for 5 minutes. Spoon lots of sauce over the chicken before serving.

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5 from 1 vote

Honey Soy Glazed Chicken Thighs

These Honey Soy Glazed Chicken Thighs are sweet, tangy, spicy, and smothered in a sticky honey sauce. This is one of my go to weeknight dishes because it is so easy to make and your whole family will love it

servings3

prep5 minutes

cook35 minutes

total40 minutes

course: Main

cuisine: Asian

author: Brianna May

Ingredients:

• 1 Tablespoon unsalted butter
• 2 Tablespoons water
• 3 Tablespoons soy sauce
• 1 ½ Tablespoon rice vinegar
• ⅓ cup honey
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon chili flakes
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika
• 6-8 cloves garlic, grated
• 1 teaspoon ginger root, grated
• 6 boneless skinless chicken thighs, (2 pounds)

Instructions:

• Preheat the oven to 425°. Place the butter in the cast iron skillet. Put it into the oven while it preheats.
• In a small bowl, mix together the water, soy sauce, vinegar, honey, salt, pepper, chili flakes, onion powder, smoked paprika, garlic, and ginger. Whisk together until well combined.
• Remove the hot cast iron skillet from the oven. Place the chicken in the skillet in a single layer. Pour all of the sauce over the chicken.
• Bake for about 30-35 minutes or until the chicken reaches an internal temperature of 165°. Broil for 5 minutes. Spoon lots of sauce over the chicken before serving.

Notes:

Smoked paprika: You can substitute plain paprika but it does not have as much flavor.

Ginger: I recommend using pre-grated ginger that comes in a jar. You can also grated your own, the pre-grated is just easier.

Chicken thighs: You can substitute chicken breasts. However, they dry out much easier and have less flavor.

Unsalted butter: You can swap this for any neutral flavored oil.

Use a meat thermometer. Using a thermometer guarantees you have cooked the chicken to minimum safe internal temperature and that it is not overcooked.

Use a cast iron skillet. Cast iron retains heat very well. I use the Lodge 10 inch cast iron skillet for this recipe and most of my cooking. It is a great and affordable option.

Broil the chicken. This browns the top and further carmelized the sugar in the honey.

Serve the chicken with lots of sauce. Be sure to spoon lots of the sauce over chicken when it comes out of the oven. It is also great drizzled over some steamed rice and broccoli.

Garnish with green onions and sesame seeds. Not only does it look pretty, but adds some nice texture and freshness.

Did you make this recipe?Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri!