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    Home » Chicken Recipes » Soy Sauce Chicken

    Soy Sauce Chicken

    Last updated: Feb 9, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    This easy recipe for baked soy sauce chicken is my nontraditional-yet-tasty interpretation of the classic recipe.

    Marinate briefly, then bake the chicken for one hour at 350 degrees F, and your tasty dinner is ready!

    Soy sauce chicken served in a white baking dish.

    I make chicken recipes quite a lot for my family (these baked chicken drumsticks are a big hit around here), so I'm always on the lookout for ways to make things more interesting.

    This is especially important to my husband and me. The kids don't seem to mind eating the same food day after day.

    This easy recipe for baked soy sauce chicken is wonderfully flavorful and definitely keeps things interesting around here! It's my own loose interpretation of the classic Chinese recipe. Not necessarily authentic, but very good.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    You'll only need a few simple ingredients to make this tasty chicken recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Soy sauce: I prefer reduced-sodium sauce. The traditional sauce is too salty, in my opinion. If you need this dish to be gluten-free, simply use an alternative.
    • Rice vinegar: If you don't have any on hand, you can use white wine vinegar instead. I don't recommend using distilled white vinegar. It's too acidic.
    • Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for cooking. You can use refined coconut oil instead if you wish.
    • Honey: A small amount to balance out the other flavors.
    • Minced garlic and minced ginger: Mince them yourself, or use the stuff that comes in a jar.
    • Crushed red pepper flakes: They don't make the dish spicy; they just add an interesting layer of flavor.
    • Chicken thighs: Similarly to this Moroccan Chicken recipe, I use bone-in skin-on thighs in this recipe.

    Instructions

    Making this version of baked soy sauce chicken is truly easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

    • Mix all the ingredients except for the chicken. Pour into a large resealable plastic bag and add the chicken thighs.
    • Marinate in the fridge for 1 hour, turning the bag midway.
    • Bake until well browned and cooked through, about 1 hour at 350° F, basting the tops often.
    A four-photo collage showing the steps for making soy sauce chicken.

    Expert tip

    I highly recommend that you marinate the chicken for at least 1 hour (and preferably 2 hours) prior to baking it. Marinating helps the tasty sauce penetrate the chicken and gives it great flavor.

    Frequently asked questions

    Is this an authentic recipe?

    The classic recipe is quite complex. It calls for marinating cut-up chicken pieces in a mixture of soy sauce and spices, then gently boiling them until cooked through. My baked version is different from the classic recipe, but it's quicker and easier.

    Can I skip marinating the chicken?

    In my easy version, I marinate the chicken thighs briefly. I then bake them in the oven, basting often, until the tops are beautifully browned and the inside is tender and juicy.

    If you don't have time to marinate the chicken, you can skip this step (as I do in the video), but the flavor will be less pronounced.

    Can I make this recipe with chicken drumsticks?

    Yes. They will need to spend a little less time in the oven - start with 50 minutes and check. Their internal temperature should reach 165 degrees F.

    Variations

    I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:

    • You can use a different chicken part such as chicken drumsticks or bone-in skin-on chicken breast.
    • You can use boneless skinless chicken thighs and bake them for a shorter time - try 45 minutes and see if they're fully cooked.
    • It's fine to replace the honey with a sugar-free alternative.

    Serving suggestions

    I usually serve this dish with cabbage stir fry - the flavors go really well together. It's also good with Chinese green beans or served on a bed of cauliflower rice. The "rice" works well to absorb the tasty pan juices.

    Storing leftovers

    The leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are delicious cold, or gently reheated in the microwave, covered, on 50% power.

    Soy sauce chicken served in a white baking dish.

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    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Soy sauce chicken served in a white baking dish.
    4.98 from 143 votes
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    Baked Soy Sauce Chicken

    An easy recipe for baked soy sauce chicken. Marinate briefly, then bake for one hour at 350 degrees F, and your tasty dinner is ready!
    Prep Time1 hour hr 10 minutes mins
    Cook Time1 hour hr
    Total Time2 hours hrs 10 minutes mins
    Course: Main Course
    Cuisine: Chinese
    Servings: 4 servings
    Calories: 298kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    Marinade:

    • ¼ cup reduced sodium soy sauce (or a gluten-free alternative)
    • 1 tablespoon rice vinegar
    • 1 tablespoon avocado oil
    • 1 tablespoon honey
    • 1 tablespoon minced fresh garlic
    • 1 tablespoon minced fresh ginger root
    • ½ teaspoon crushed red pepper flakes

    Chicken:

    • 8 bone-in skin-on chicken thighs (about 2 lb.)

    Instructions

    • Mix the marinade ingredients in a medium bowl. Pour into a large resealable plastic bag and add the chicken thighs. Place on a plate and marinate in the fridge for 1 hour, turning the bag midway. 
    • Preheat your oven to 350 degrees F. Remove the chicken thighs from the bag and arrange them in a baking dish large enough to accommodate them in a single layer. Pour the marinade on top and use your hands to massage it into the chicken thighs. 
    • Bake until well browned and cooked through, about 1 hour, basting the tops with the cooking liquids every 20 minutes. Rinse the basting brush with warm soapy water after each use. 
    • Remove from oven, baste one more time, and serve. 

    Video

    Notes

    The nutrition info assumes that about half the marinade is consumed. 
    While you can skip marinating the chicken, if you do, the soy sauce flavor won't be as pronounced. So I do recommend not skipping this step. 

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    Nutrition per Serving

    Serving: 2chicken thighs | Calories: 298kcal | Carbohydrates: 3g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Sodium: 481mg | Sugar: 2g
    SubscribeI aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Lauren P.

      August 29, 2023 at 6:05 am

      5 stars
      I used chicken breasts. It came out fabulous!

      Reply
      • Vered DeLeeuw

        August 29, 2023 at 9:40 am

        Glad you liked it, Lauren!

        Reply
    2. Mary

      August 29, 2023 at 5:40 am

      4 stars
      The chicken was juicy, but I expected it to have more flavor. Still planning on making it again, as my husband was a big fan.

      Reply
      • Vered DeLeeuw

        August 29, 2023 at 9:42 am

        Thanks for the feedback, Mary!

        Reply
    3. John

      August 28, 2023 at 1:29 pm

      5 stars
      Flavorful and easy! My kind of recipe.

      Reply
      • Vered DeLeeuw

        August 28, 2023 at 3:57 pm

        Glad you liked it, John!

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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