Honey Garlic Soy Baked Chicken Thighs (Easy Sticky Oven Recipe)

Sticky honey garlic soy baked chicken thighs with a sweet-savory glaze. Easy weeknight oven recipe with simple pantry ingredients.

There are some dinners that feel like you tried way harder than you actually did. This is one of them. These Honey Garlic Soy Baked Chicken Thighs come out of the oven glossy, caramelized, and dripping with sweet-and-savory sauce — the kind you’ll want to spoon over rice, veggies, or honestly just swipe with a piece of bread.

This recipe is simple enough for a busy weeknight but impressive enough to serve when friends come over. The magic happens in the oven: the honey thickens, the soy sauce deepens, and the garlic roasts into mellow, rich perfection. And yes — you can absolutely “measure with your heart” when it comes to garlic.

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Why You’ll Love This Recipe

1. Big flavor, minimal effort.
No complicated steps. No marinating overnight. Just mix, pour, and bake.

2. That sticky, caramelized glaze.
The honey and soy sauce reduce in the oven, creating a thick, glossy coating that clings beautifully to the chicken.

3. Budget-friendly.
Chicken thighs are affordable, flavorful, and forgiving — making them perfect for home cooks of any level.

4. Meal-prep friendly.
These reheat beautifully and taste even better the next day.

5. Naturally dairy-free.
A great option for those avoiding dairy without sacrificing flavor.

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A Breakdown of the Ingredients

Let’s keep it simple and talk about why each ingredient matters.

Chicken Thighs
Bone-in, skin-on thighs will give you the most flavor and juiciness, but boneless, skinless thighs also work beautifully. Thighs stay moist and tender even at higher oven temperatures — which is why they’re so forgiving.

Flour (¼ cup)
A light coating of flour helps the sauce cling to the chicken and slightly thickens it as it bakes. It also contributes to that subtle crust that forms under the glaze.

Honey (¼ cup)
Honey brings sweetness and helps create that sticky, caramelized finish. As it heats, it thickens and coats the chicken in a glossy glaze.

Soy Sauce (2–3 Tbsp)
This balances the sweetness with saltiness and umami. You can use regular soy sauce or low-sodium if you prefer more control over salt levels.

Garlic (6–8 cloves, crushed)
This is where the magic happens. Fresh crushed garlic roasts into a deep, savory flavor that infuses the entire dish. If you love garlic, go bold.

Olive Oil (1–2 Tbsp)
Adds richness and helps everything roast evenly.

Paprika (1 tsp)
A subtle warmth and color boost. You can use smoked paprika for a slightly smoky twist.

Salt & Black Pepper
Enhance and balance all the flavors. Don’t skip seasoning the chicken itself.

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How to Make Honey Garlic Soy Baked Chicken Thighs

Step 1: Preheat the oven.
Set your oven to 400–425°F. A higher temperature encourages caramelization and crispy edges.

Step 2: Prep the chicken.
Pat the chicken thighs dry with paper towels. This step helps them brown properly. Lightly coat them in the ¼ cup flour, shaking off excess.

Step 3: Make the sauce.
In a bowl, whisk together honey, soy sauce, crushed garlic, olive oil, paprika, salt, and black pepper. The mixture should be smooth and slightly thick.

Step 4: Assemble.
Place the floured chicken in a baking dish in a single layer. Pour the sauce over the chicken and turn each piece to coat well.

Step 5: Bake.
Bake uncovered for 35–45 minutes. Flip the chicken halfway through cooking to ensure even glazing. The chicken is done when it reaches an internal temperature of 165°F and the sauce has thickened.

Optional Step: Broil for extra color.
For a deeply caramelized finish, broil for 2–3 minutes at the end. Watch closely to prevent burning.

Let the chicken rest for 5 minutes before serving. Spoon extra sauce over the top for maximum flavor.

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How to Store the Recipe

Refrigerator:
Store leftovers in an airtight container for up to 4 days.

Freezer:
Freeze cooked chicken in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating:
Reheat in the oven at 350°F until warmed through, or microwave in 30-second intervals. Add a splash of water if needed to loosen the sauce.

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Tips for Making the Recipe

Pat the chicken dry.
Moisture prevents browning. Dry chicken = better caramelization.

Don’t overcrowd the pan.
Space allows heat to circulate and encourages that sticky glaze to form.

Use a meat thermometer.
Chicken thighs are forgiving, but for best texture, aim for 165–175°F internally.

Adjust sweetness.
If you prefer less sweetness, reduce the honey slightly or add an extra splash of soy sauce.

Make it a meal.
Serve over steamed jasmine rice, roasted broccoli, or sesame green beans. Garnish with chopped green onions or sesame seeds for a restaurant-style finish.

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FAQs

Can I use chicken breasts instead of thighs?
Yes, but reduce the cooking time slightly to prevent drying out. Chicken breasts are leaner and cook faster.

Can I make this gluten-free?
Absolutely. Use gluten-free flour and tamari or gluten-free soy sauce.

What if my sauce isn’t thick enough?
Broil for a few minutes at the end, or spoon some sauce into a saucepan and simmer briefly until thickened.

Can I marinate the chicken ahead of time?
You can marinate it in the honey soy mixture for up to 8 hours in the refrigerator for even deeper flavor.

Is this recipe spicy?
No, it’s sweet and savory. For heat, add red pepper flakes or a drizzle of sriracha.

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