Honey Garlic Sesame Baked Chicken Thighs Recipe

This Honey Garlic Sesame Baked Chicken is unique, juicy and SO delicious! It's easy enough for a weeknight dinner or a perfect comfort food for a winter Sunday dinner. Easy ingredients, substitution ideas and more!

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This recipe was revised, photographed and updated 8/2021.

Here's another one of those GREAT recipes for all you chicken lovers! 

This recipe for Honey Garlic Sesame Baked Chicken Thighs is not only tasty, but the marinade sauce is quick to put together.

It uses basic ingredients, but also a couple ingredients that you may not already have in your kitchen. The sesame oil and rice vinegar can be substituted if you don't have them, or don't want to purchase for just this recipe. I have all the substitutions listed below.

This chicken has both sweet and savory flavors, which I absolutely love and it would also be amazing with chicken drumsticks or even wings for an appetizer.

We love serving this recipe with broccoli as pictured, but it's also delicious with white rice, fried rice or even a salad.

This recipe is ready in about 1 1/2 hours including prep time, so it's great for those busy weeknights. I usually try to get some other stuff done around the house while the chicken is marinating and baking.

Keep scrolling for tips, process photos, additional chicken thigh recipes and more! 

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What are the ingredients in this recipe?

• Honey: This thick, sweet liquid is made by bees and is a pantry staple in most households. It contains sugar, but it contains virtually no fat, fiber or protein. Honey has many health benefits and it's always great to buy honey that's local to you!

• Soy Sauce: Also spelled as soya sauce. This very flavorful sauce is made from fermented soybeans, salt, water, and sometimes roasted grains. It is an East Asian liquid condiment of Chinese origin, traditionally made from a fermented paste. 

• Olive Oil

• Garlic: My love for garlic is real. I use it in almost everything I cook and I love the health benefits it offers. Garlic is part of the onion, leek and chive family. It's great for heart health and contains many vitamins and minerals.

• Rice Wine Vinegar: Vinegar is a solution of acetic acid and trace chemicals that may include flavorings. There are many types of vinegar, depending on source materials such as white, cider, balsamic, wine, rice and malt to name a few.

• Sesame Oil: This edible oil is made from sesame seeds. It has a very distinctive nutty aroma, it's delicious and it's a healthy fat. Tanzania is the world's leading producer of this type of oil.

• Ground Ginger

• Chicken Thighs

• Black Pepper

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• This recipe can marinate for as little as 30 minutes and up to two hours.

• Broiling helps crisp the skin, but if you prefer to skip this step, bake for an additional 10 minutes.

More chicken thigh recipes you might like:

• Balsamic Roasted Chicken Thighs
• Ranch Crusted Air Fried Chicken Thighs
• Classic Crispy Baked Chicken Thighs
• Cilantro Lime Chicken Thighs
• One Pan Baked Paprika Chicken and Vegetables
• Marry Me Chicken

You can add or substitute with these ingredients:

• white vinegar instead of rice wine vinegar
• olive oil instead of sesame oil
• add up to one teaspoon crushed red pepper flakes to the marinade for heat
• add one tablespoon chopped cilantro to the marinade
• add two tablespoons regular or spicy ketchup to the marinade for more caramelization
• use teriyaki sauce instead of soy sauce
• add two tablespoons sweet red chili sauce to the marinade
• add 1-2 tablespoons Sriracha sauce to the marinade for heat

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Side dish recipes to go with this chicken:

• Oven Baked Rice Pilaf
• Roasted Mushrooms with Garlic Paprika Butter
• Garlic and Basil Sesame Noodles
• Sheet Pan Garlic Potatoes and Green Beans

I hope you enjoy this recipe as much as we did!

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Honey Garlic Sesame Baked Chicken Thighs

Yield: 5 servings

Author: Hot Eats and Cool Reads

Prep time: 5 MinCook time: 50 Mininactive time: 30 MinTotal time: 1 H & 25 M

Ingredients

• ⅓ cup Honey
• ¼ cup low sodium Soy Sauce
• 2 tablespoons Olive Oil
• 4 cloves Garlic, minced
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• ¼ teaspoon Ground Ginger
• 2 pounds bone-in skin on Chicken Thighs
• Pepper to taste
• Parsley and sesame seeds for garnish, optional

Instructions

1. In a small bowl, add honey, soy sauce, olive oil, minced garlic, vinegar, sesame oil and ground ginger. Whisk to combine.
2. Place the chicken thighs in a large ziploc bag. Pour the marinade into the bag, release excess air and seal the bag. Allow the chicken to marinate in the refrigerator for at least 30 minutes.
3. Preheat the oven to 350 degrees F. In a 2 quart baking dish, add the pieces of chicken and sprinkle with pepper.
4. Pour the marinade on top and place the baking dish in the oven. 
5. Bake for 45 minutes, flipping the chicken completely or basting twice. Set the oven to broil and allow chicken to bake for an additional 5 minutes. 
6. Chicken should reach an internal temperature of 165 degrees when cooked through.
7. Remove from oven, plate and and serve warm with a spoonful of the sauce poured over the top. Garnish with parsley and a sprinkling of sesame seeds if desired.

Notes:

Chicken drumsticks or wings can be substituted for thighs.

Oven temperatures may vary. Use a meat thermometer to check temperature to ensure your chicken is cooked through.

Nutrition Facts

Calories

524.86

Fat (grams)

31.43

Sat. Fat (grams)

8.41

Carbs (grams)

20.47

Fiber (grams)

0.31

Net carbs

20.15

Sugar (grams)

18.47

Protein (grams)

44.01

Sodium (milligrams)

776.03

Cholesterol (grams)

232.24

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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