Honey Soy Chicken Breasts

Posted on Jan 6 2013 - 10:30am by Barry C. Parsons

Honey Soy Chicken Breasts – only 6 ingredients & so easy to prepare! It’s one of the most popular chicken dishes ever on Rock Recipes. These chicken breasts bake up to shiny, deliciously honey soy glazed perfection.

Honey Soy Chicken Breasts

Honey Soy Chicken Breasts

We are all about great easy workday dinners here at Rock Recipes and this honey soy chicken is a perfect example.

It takes just a few minutes to prepare a 5 ingredient marinade in the morning or the previous evening to have this chicken ready to pop into the oven when you arrive home from work. Only about 45 minutes open roasting time is all these golden sticky chicken chicken breasts need; more than enough time to throw together a great salad, steam rice or prepare your favorite noodles.

If serving with noodles or rice, I recommend doubling the marinade/sauce recipe.
For more outstanding chicken recipes browse Our Top Ten Chicken Dinner Recipes!

Honey Soy Chicken Breasts

Honey Soy Chicken Breasts

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Honey Soy Chicken Breasts

Honey Soy Chicken Breasts

Honey Soy Chicken Breasts
Print
Honey Soy Chicken Breasts
Prep Time
10 mins
Cook Time
1 hrs
Total Time
3 hr
 
Honey Soy Chicken Breasts - one of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny, deliciously honey soy glazed perfection.
Course: Main Course
Cuisine: Asian Inspired
Servings: 4
Author: Barry C. Parsons
Ingredients
  • 1/4 cup honey
  • 1/3 cup light soy sauce
  • 1/2 tsp freshly ground black pepper
  • 4 cloves minced garlic
  • 1 tbsp finely grated fresh ginger root
  • 4 large chicken breasts not boneless skinless
Instructions
  1. Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
  2. Add the chicken breasts and marinate in the fridge for a couple of hours or overnight.
  3. Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
  4. Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
Recipe Notes
The total prep time reflects the marinating time as well. The cook time will vary from 45-60 minutes depending on the actual size of your chicken breasts,. Use a meat thermometer to be sure they are completely cooked.

64 Comments so far. Feel free to join this conversation.

  1. CJ @ Morsels of Life November 17, 2012 at 11:40 pm - Reply

    This chicken looks super easy and tasty! I’ll have to give it a try. πŸ™‚

  2. notsoblond November 29, 2012 at 5:07 pm - Reply

    anyone ever tried this with drumsticks?

  3. Barry C. Parsons November 30, 2012 at 7:01 pm - Reply

    Yup! I’m a drumstick person too.

  4. Anonymous December 24, 2012 at 6:22 pm - Reply

    No salt? Pls urgent answer want to cook it tomorrow. Thank you.

  5. Barry C. Parsons December 24, 2012 at 7:18 pm - Reply

    No salt. There’s plenty of salt in the soy sauce. Merry Christmas! Barry.

  6. Anonymous December 25, 2012 at 5:21 am - Reply

    OK. Thank you very much for fast answer Barry πŸ™‚ Merry christmas to you too.

  7. Anonymous December 25, 2012 at 6:56 am - Reply

    Very nice recipe. Chicken was really tasty. Thanks πŸ™‚

  8. Anonymous January 1, 2013 at 9:23 pm - Reply

    This looks good so I’m making it tonight! However, isn’t it bad to reuse marinade and brush it on while it cooks??

  9. Barry C. Parsons January 2, 2013 at 10:55 am - Reply

    Not when the marinade is boiled and then glazed onto the chicken. Perfectly safe.

  10. Anonymous January 6, 2013 at 6:27 pm - Reply

    If you don’t havr ginger root, can you subsitute ground ginger? Powdered ginger? And if so how much? I cannot wait to try this!!! So yummy sounding! Thanks for all the great recipes!

  11. Anita January 6, 2013 at 6:34 pm - Reply

    Can you substitute ground /powered ginger for ginger root if that’s what you have on hand? And if so how much? Thanks so much for all the great recipes!

  12. Barry C. Parsons January 6, 2013 at 7:01 pm - Reply

    I’d use only a half tsp of powdered ginger but why not use fresh? It is readily available in any supermarket.

  13. Anonymous January 6, 2013 at 11:21 pm - Reply

    My six year old just said this is the best chicken he’s ever tasted and hugged me for making it. It will become a regular at our house for sure.

  14. Jessica January 13, 2013 at 3:56 am - Reply

    Great chicken and a great simple recipe. The marinade gets under the skin so it’s flavorful throughout. Stuck it under the broiler the last 5 minutes to candy the skin some more.

    And there are times when you can’t just run to the store to get ginger. Or they are fresh out at your local store (true story). I have used ground ginger as substitute before and things turned out just fine. You just have to use less than fresh ginger. When I remember to, I keep ginger peeled and ready to grate in the freezer to use as needed.

  15. Anonymous January 15, 2013 at 6:58 pm - Reply

    This looks awesome, Im trying it tonight. But, am I supposed to use bone in breasts? I allready have boneless, think I could use those?

  16. Barry C. Parsons January 15, 2013 at 7:20 pm - Reply

    I think skin on is best to maintain the moisture but you can try them. The cooking time will be shorter. Use a meat thermometer to gauge the time.

  17. Anonymous February 22, 2013 at 4:26 pm - Reply

    could you cook this in the crock pot?

  18. Barry C. Parsons February 22, 2013 at 5:01 pm - Reply

    Not crock pot friendly. This needs to be baked for the glazing to work.

  19. Laura F. February 27, 2013 at 3:46 am - Reply

    This recipe is fantastic and perfect just the way it is! I made it last night and it was delicious – the chicken was moist and baked to perfection and the sauce was delightful, but not overwhelming. Thank you!

  20. Restless Ink March 11, 2013 at 5:43 pm - Reply

    Thank you! Going to try this tonight!!:-)

  21. Anonymous April 11, 2013 at 12:25 pm - Reply

    Can you make it with boneless chicken?

  22. Barry C. Parsons April 11, 2013 at 4:21 pm - Reply

    Never made them without the skin on but worth a try.

  23. Jeremy May 10, 2013 at 2:07 pm - Reply

    Making this tonight for sure. I love anything with those ingredients. Great reason to stock back up on soy and honey. Siding it with fried rice and veggies, cant wait. I’ll get back about the results. Thanks a bunch!

  24. Anonymous May 11, 2013 at 8:16 pm - Reply

    Can I do this with pork steaks?

  25. Anonymous May 17, 2013 at 2:01 pm - Reply

    I made this recipe using boneless, skinless chicken breasts. Dropping the cooking time to 25 mins, it came out PERFECTLY cooked and juicy. Probably the best chicken I’ve made. I’m keeping this recipe on my regular dinner rotation.

  26. Anonymous May 28, 2013 at 6:24 pm - Reply

    My chicken is marinating now, but I have to say that I used three split chicken breasts & there is barely enough to marinate them in. Certainly no extra to use during cooking. I would recommend using less/smaller breasts or double the recipe. It looks great though. I can’t wait to try it. And I think the same sauce would be great with soba noodles & veggies. Yumm.

  27. Anonymous June 20, 2013 at 2:58 am - Reply

    Made this tonight and it was a huge hit! I changed 2 things: used boneless, skinless thighs (family preference), and I baked the chicken and the marinade together in a cast iron skillet for 45 min. Delish! Going into regular rotation. My family thanks you!

  28. Anonymous June 27, 2013 at 8:46 pm - Reply

    This looks tasty! I have been looking for new marinade for grilling chicken during the summer months. Has anyone tried this on the grill?

  29. Mstaz March 23, 2014 at 9:41 pm - Reply

    Making this tonight with boneless, skinless change chicken breasts and can’t wait. The grill is a good idea too. It probably tastes bomb so I can’t wait to try that also.

  30. Robert July 30, 2014 at 3:14 pm - Reply

    Can I use chicken thighs that are bone in. What different cooking time should I use

    • Barry C. Parsons August 7, 2014 at 5:21 pm - Reply

      Cooking time should be several minutes longer. Use a meat thermometer to ensure a proper internal temperature of about 180 degrees F.

  31. Jean September 8, 2014 at 2:31 pm - Reply

    can i substitute maple syrup for the honey?

    • Barry C. Parsons September 17, 2014 at 2:16 pm - Reply

      Worth a try but the sauce will have to be reduced further. Sounds like an interesting idea though.

  32. Barb October 15, 2014 at 4:29 pm - Reply

    my chicken breasts are in the frig marinating now, going to make for dinner tonight…will let you know how it turns out…can’t wait…looks delicious!

  33. Barb October 15, 2014 at 6:28 pm - Reply

    Thanks for the recipe, the chicken breasts turned delicious.

  34. Dee Dee December 28, 2014 at 7:44 pm - Reply

    Mine are in the oven now, I used skinless breast and ground ginger. . . it smells divine. . .I’m making it with steamed white rice and veggies! . . . I can’t wait to try this. . . apparently neither can my husband as he is hanging out in the kitchen lol

  35. Dee Dee December 28, 2014 at 8:12 pm - Reply

    O M Wow!! I Love it!! It turned out excellent!

    • Barry C. Parsons December 29, 2014 at 10:08 am - Reply

      Excellent! So glad you enjoyed it. It’s a keeper.

  36. Villie January 8, 2015 at 7:44 pm - Reply

    When I simmered the marinade it turned kind of lumpy. Is that normal?

  37. Jerlyn January 29, 2015 at 1:00 pm - Reply

    Simple and easy,,,I try making it,,,,,was very nice..

  38. Jasmine March 18, 2015 at 1:14 pm - Reply

    I’m making this at the moment πŸ˜€ super excited to taste it! I used only two chicken breasts cuz it’s just me i’m cooking for while at uni. I know the sauce is amazeballs cuz I tasted it :D. I didn’t leave my chicken to marinate as long cuz my chicken breasts were already marinating in herbs and spices so I let it soak up some of that lovely sauce for bout half hr both sides. I’m having this with coconut rice and steamed veggies :D. #excited πŸ˜€

  39. Len May 3, 2015 at 12:32 am - Reply

    I have made this a few times now using boneless, skinless chicken breasts. Marinate for minimum 30 mins, grilled on the BBQ. 6 -8 mins each side, Sear on high for 2 mins, then very low heat for 6 mins. Add 3 tablespoons of water to the remaining marinade into BBQ capable pan, and place chicken breasts in pan with veggies. Covering veggies (long broccoli stem or jullienne carrots etc…) with breasts. Keep on BBQ 350F indirect heat for another 10 mins while sauce thickens. Excellent with any type of rice and green onions.

  40. Derek June 2, 2015 at 7:06 pm - Reply

    chicken fully cooked it 165 degrees

  41. Michelle June 10, 2015 at 6:55 pm - Reply

    Made this tonight!! OMG It was amazing. Definitely will make again.

  42. Ashers July 7, 2015 at 12:05 am - Reply

    I came across this recipe while trying to find something new to do for dinner with the chicken breast I had in my fridge tonight.. however the ONLY thing I had even flavored like ginger, was vernors soda lol so I used that instead of actual ginger.. and it still turned out amazing πŸ™‚

    • Barry C. Parsons July 7, 2015 at 9:29 am - Reply

      Well that’s certainly unusual but if you liked it…. πŸ™‚

  43. Sue July 7, 2015 at 1:21 am - Reply

    Oh My…. Made this tonight. Marinated it for six hrs then grilled it on the BBQ ( too hot to turn on the oven). Turned out great. Hubby says a keeper. Thank you for sharing. Will be making it again soon.

  44. Zuly December 9, 2015 at 1:19 am - Reply

    I make this for dinner tonight and… OMG!!!!! Came amazing and i just marinated for a couple of hours i can’t imagine how good will be if i let them for the next day!!!!! Definitely doing again! !!!

  45. betty February 21, 2016 at 1:19 pm - Reply

    try chicken thighs. very juicy. melt in your mouth

  46. Barcham March 31, 2016 at 9:10 pm - Reply

    This is very similar to a teriyaki glaze, actually. If you add some mirin or sake to it, or both! lol, you will think you are eating at a high end Japanese restaurant. There are so many ways you can go using this as a starting point that it will never get tired. It’s also great on pork chops or as a BBQ and dipping sauce for steak. Very versatile!

  47. Weena May 8, 2016 at 11:24 am - Reply

    can i cook the marinated chicken in a skillet on a gas stove ?

    • Barry C. Parsons May 9, 2016 at 8:10 am - Reply

      No the sugars will burn. This is strictly a baked/roasted recipe.

  48. Sasha Rush July 19, 2016 at 11:01 am - Reply

    This was the best chicken ever!! Def. Double sauce recipe at least! Also I added a tsblespoon of molasses to sauce! We put gr onions in the marinade as well. Used garlic salt too. It was wonderful.

  49. Jeein September 19, 2016 at 12:18 pm - Reply

    Are these thick breasts or thin ones? I have 4 really thick pieces. Wondering if I should butterfly.

    • Barry C. Parsons September 19, 2016 at 12:19 pm - Reply

      I used bone-in chicken breasts for this recipe, so they are pretty thick.

  50. Norma November 24, 2016 at 10:46 am - Reply

    Looks great!! Can’t wait to try. But I’m not a fan of garlic. Can I substitute? Or just leave it out?

    • Barry C. Parsons November 24, 2016 at 11:14 am - Reply

      Finely minced shallot or sweet onions would be fine.

  51. deuce December 11, 2016 at 7:37 pm - Reply

    thanks..was tired of the old recipes. gonna try it with sesame seed and teriyaki sauce.

  52. shay March 11, 2017 at 2:44 pm - Reply

    Can I do this with frozen chicken? Marinate frozen then cook semi frozen??

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