Garlic and Soy Chicken Thighs

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Heather says:

The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast.  In my area, boneless, skinless chicken breasts have been running in the neighborhood of $5 a pound on sale, which makes thighs much more attractive. This recipe is flexible, substitute low-sodium soy sauce if you wish.  If you have it on hand, consider adding fresh, grated ginger.

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Garlic and Soy Chicken Thighs

Garlic and Soy Chicken Thighs


  • 6 – 8 chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 spring onion or 2 green onions, chopped
  • 3 – 4 garlic cloves, minced
  • black pepper* to taste


Trim the excess skin and fat from each chicken thigh. I leave just enough skin to cover the meat.  Place the breasts in a baking dish just big enough to accommodate the chicken.  If you have too much space between the pieces, the sugars in the sauce will burn and your evening’s entertainment will consist of dish scrubbing.

Preheat the oven to 350°F.
Whisk together the soy sauce, honey, onion, garlic, and pepper*.  Pour the sauce over the chicken.  Turn each piece, so it is well coated and then leave it skin side up.

Bake at 350°F for 30 – 40 minutes.

*If you aren’t cooking for sensitive palates (i.e., young kids or picky spouses) consider substituting crushed red pepper flakes for the black pepper.  These will add a nice kick.

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13 thoughts on “Garlic and Soy Chicken Thighs”

  1. This sounds really nice! But I’m guessing the skin doesn’t crisp up much? I bet putting this under the broiler before serving would crisp it right up.

    I have a recipe for chicken wings that’s similar to this, and it calls for a touch of 5-spice powder. It’s cheapish, and you don’t have to (in fact, you shouldn’t) use much. Turns out great.

    Anyway, nice recipe. I love dark meat chicken and I agree thighs are overlooked– I may give this a try!


  2. Awesome recipe! I’ve made this for family members who just came from my mother country. They enjoyed it! They ate it with white Jasmine rice. Simple and easy, yet so tasty.

    Thanks for sharing.

  3. My mom’s variation of this is mustard/soy chicken (usually thighs and legs). I’m not sure that there _are_ exact ratios. I just sort of mix the two together until it looks/tastes right and then baste it on prior to baking. The honey/soy (and ginger!) combo sounds awesome too though!

  4. Question… I’m using a glass casserole dish for this and marinating it overnight. When I cook it, should it be covered or uncovered? Thanks!!



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