This honey chicken recipe is a quick, flavorful dinner that pairs tender baked chicken with a sticky honey-garlic glaze. The chicken is marinated in garlic, ginger, honey, sesame oil and soy sauce, baked until juicy, then finished with a reduced glaze. Serve with rice and steamed greens for a simple weeknight meal.
You might also enjoy other Asian-inspired chicken dishes such as Asian grilled chicken, pomegranate chicken, or Korean spicy chicken.
⭐️ Why this recipe works
- Simple ingredients: Pantry staples like honey, soy sauce and sesame oil create a big flavor profile.
- Flavorful marinade: Garlic and fresh ginger add savory depth and brightness.
- Healthier preparation: Baking instead of frying keeps the dish lighter while still caramelizing the glaze.
- Versatile: Serve with rice, noodles, or steamed greens.
- Quick and easy: Minimal prep and about 30 minutes total time.
🧾 Ingredient notes
- Chicken thighs: Bone-in, skin-on thighs give the best flavor and juiciness. Boneless or breasts can be used but adjust cooking time.
- Garlic: Fresh minced garlic for aromatic flavor.
- Fresh ginger: Adds brightness and a mild spicy note.
- Honey: Sweetness and caramelization — can be swapped for maple syrup if preferred.
- Sesame oil: A small amount gives a toasty, nutty character.
- Soy sauce: Provides saltiness and umami; use tamari for a gluten-free option.
- Water: Thins the marinade slightly so it reduces to a glossy glaze.
- Sesame seeds: Optional garnish for texture and presentation.
For exact amounts and serving details, see the recipe card below.
👩🏻🍳 Here’s how to make it
Honey chicken recipe — step-by-step
- Prepare the marinade
- Mince 4 garlic cloves and 1 tablespoon fresh ginger.
- Whisk together garlic, ginger, 1/3 cup honey, 1 tablespoon sesame oil, 1/3 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 for deeper flavor.
- Bake the chicken
- Preheat the oven to 350ºF (175ºC).
- Remove chicken from the marinade, reserving the marinade for the glaze.
- Place the thighs on a parchment-lined baking tray or in a high-sided skillet and bake 25–30 minutes, until an internal temperature of 165ºF (74ºC) is reached and juices run clear.
- Make the honey glaze
- While the chicken bakes, pour the reserved marinade into a small saucepan and bring to a gentle simmer over medium heat. Simmer for about 5 minutes until it reduces to a sticky glaze that coats the back of a spoon.
- Serve
- Drizzle the baked chicken with the reduced glaze, sprinkle with sesame seeds, and serve immediately with rice and steamed greens.
💡 Chef’s Guide: Expert tips
Here are practical tips to get consistent results.
- Marinating time: Marinate longer (up to overnight) for more developed flavor.
- Glaze consistency: Simmer until the sauce thickly coats a spoon — if it becomes too thick, add water a teaspoon at a time.
- Check temperature: Use a meat thermometer to ensure chicken reaches 165ºF (74ºC).
- Basting: Spoon reserved marinade over the thighs halfway through baking to intensify the coating.
- Presentation: Finish with sesame seeds and chopped green onions for contrast and color.
🍯 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; thaw overnight in the fridge before reheating.
- Reheat: Reheat refrigerated portions in the microwave until hot or in a 350ºF oven for 10–15 minutes. For frozen portions, thaw first then reheat as above.
📖 Substitutions and variations
- Chicken breasts: Use for a leaner option but reduce baking time to avoid drying out.
- Maple syrup: Swap for honey for a different flavor profile.
- Tamari: Choose tamari to make the recipe gluten-free.
- Spicy version: Add red pepper flakes or Sriracha to the marinade for heat.
❓ Recipe FAQ’s
Yes. Adjust the cooking time and monitor the internal temperature so the breast stays moist; it will likely cook faster than thighs.
The dish is best fresh, but you can prepare the marinade ahead and marinate the chicken in advance. Cooked chicken freezes well and can be reheated later.
Reduce the honey slightly, increase soy sauce a touch, or add a splash of rice vinegar to balance the sweetness. Adding chili flakes can also offset sweetness with heat.
More Asian chicken recipes:
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How To Make Perfect Honey Sesame Chicken
Ingredients
- 6 chicken thighs, bone-in, skin-on
For honey sesame sauce and marinade
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/3 cup honey
- 1 tablespoon sesame oil
- 1/3 cup soy sauce (light or dark)
- 2 tablespoons water
For serving
- 1 teaspoon sesame seeds, for garnish
Instructions
To make the marinade
- Whisk all marinade ingredients in a bowl. Add the chicken and marinate 30 minutes to overnight in the fridge.
To bake the chicken
- Preheat oven to 350ºF. Remove thighs from the marinade (reserve the marinade), place on a parchment-lined tray or in a high-sided skillet, and bake 25–30 minutes until internal temperature reaches 165ºF and juices run clear.
To make the honey glaze
- While the chicken bakes, simmer the reserved marinade in a small saucepan over medium heat until it reduces to a sticky glaze (about 5 minutes). If it becomes too thick, add a teaspoon of water at a time to reach the desired consistency. If too thin, mix 1 teaspoon cornstarch with 1 tablespoon water and whisk into the sauce, simmer until thickened.
To serve
- Drizzle the baked chicken with the glaze, garnish with sesame seeds, and serve with rice and steamed greens.
Notes
- If the sauce reduces too much, add water a teaspoon at a time until you reach the desired texture.
- If the sauce is too thin, thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until glossy.
- Basting the thighs with reserved sauce during baking will deepen the glaze and flavor.
- Nutrition information is for one chicken thigh with glaze and does not include rice or greens.
Nutrition
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Carbohydrates: 16 g
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Protein: 18 g
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Fat: 23 g
Meet the Chef!
Hi, I’m Debs — a Cordon Bleu-trained chef and recipe developer. I create straightforward, reliable recipes and share tips from a decade working in professional kitchens to help you get great dinners on the table fast.
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