Garlic and Soy Chicken Thighs

Heather says:

The humble chicken thigh certainly doesn’t get as much attention as its counterpart the boneless skinless chicken breast.  In my area BSCB 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.

Printable Grocery List.

Garlic and Soy Chicken Thighs

Ingredients

  • 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

Directions:

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 accomodate 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 (ie 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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Comments

  1. Those look really good!

  2. 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!

    -Karen

  3. Mmmmmmm that looks very good. I now what I;m eating tomorrrow ;-)

  4. I made this tonight and thought it was very good!

  5. I love this! When I’m in a hurry I use dried onion and garlic.

    Thanks for a great recipe.

  6. This recipe looks really yummy. I don't buy honey very often any more, since I have a nasty habit of using most of it on pb and honey sandwiches (yum)! Basically it is one of my weaknesses. So, if I used sugar free syrup on it, do you think it would still taste pretty good?
    My recent post Menu Plan Monday January 24th-January 30- Easy Crock Pot Nights

  7. I made this today. Hopefully it turns out good. I had to use sugar to substitute the honey though.

  8. Hi Heather
     
    How much fresh ginger do you suggest adding to this recipe.

  9. 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.

  10. 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!

  11. My mother used to make a recipe similar to this. She’d marinate it over night but I think the ingredients were the same. Maybe she added water chestnuts. Thanks for posting this. I’ll have to make it soon!

    Sarah

  12. 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!!

    Tracy

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