Description
Delicious Honey Soy Garlic Chicken Thighs marinated in a flavorful blend of soy sauce, hoisin, honey, and aromatic spices, then oven-roasted to caramelized perfection. This recipe delivers juicy, tender chicken with a sweet and savory glaze, perfect for a weeknight dinner or meal prep.
Ingredients
Scale
Chicken:
- 2 pounds boneless skinless chicken thighs
Marinade:
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 teaspoon Chinese five spice powder
- 2 large garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon red food coloring (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Make the Marinade: In a large mixing bowl, whisk together soy sauce, hoisin sauce, honey, brown sugar, Chinese five spice powder, minced garlic, grated ginger, rice vinegar, toasted sesame oil, red food coloring (if using), salt, and black pepper until well combined to create a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the marinade and toss until each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight for deeper flavor penetration.
- Prepare Oven and Baking Setup: Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top to allow air circulation and even cooking.
- Arrange Chicken on Rack: Place the marinated chicken thighs spaced out on the wire rack, allowing excess marinade to drip off. Reserve the leftover marinade for basting during roasting to enhance flavor.
- Roast the Chicken: Roast the chicken in the preheated oven for 20 minutes. Remove, baste the chicken with reserved marinade, flip each piece, baste again, then return to oven and roast for an additional 10 to 15 minutes until the chicken is caramelized and cooked through, with an internal temperature of 165°F (74°C).
- Optional Broiling for Caramelization: For extra caramelization, set the oven to broil and broil the chicken for 2 to 3 minutes, watching carefully to avoid burning.
- Rest and Serve: Let the chicken rest for 5 minutes after roasting to retain juices, then slice and serve with the pan juices for a flavorful finish.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Red food coloring is optional and only for visual appeal; it does not affect flavor.
- Use a wire rack for roasting to allow fat and juices to drip off and promote even cooking.
- Broiling is optional but recommended for an extra crispy and caramelized finish.
