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°F, and your delicious dinner is ready!
I make chicken recipes often 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 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. It's not necessarily authentic, but it's very good.
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Ingredients
You'll only need a few simple ingredients to make this 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. If you need this dish to be gluten-free, use a soy sauce alternative.
- Rice vinegar: If you don't have any on hand, you can use white wine vinegar. 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 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 merely add an interesting layer of flavor.
- Chicken thighs: Similarly to this Moroccan Chicken recipe, I use bone-in, skin-on thighs in this recipe.
Variations
- You can use a different chicken part such as chicken drumsticks or bone-in, skin-on chicken breasts.
- 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.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
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.
Arrange the chicken pieces in a baking dish. Pour the marinade on top and turn to coat.
Bake the chicken until well browned and cooked through, about 1 hour at 350°F, basting the tops often. Serve immediately.
Expert Tip
I highly recommend marinating the chicken for at least an hour (and preferably two hours) before baking it. Marinating helps the sauce penetrate the chicken and gives it great flavor.
Recipe FAQs
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.
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 soy sauce flavor will be less pronounced.
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°F.
Serving Suggestions
I usually serve this dish with cabbage stir fry - the flavors go 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! You can also reheat them in the microwave, covered, at 50% power, or in a 350°F oven, uncovered.
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Recipe Card
Baked Soy Sauce Chicken
Ingredients
- ¼ cup reduced sodium soy sauce - or a gluten-free alternative
- 1 tablespoon rice vinegar
- 1 tablespoon avocado oil
- 1 tablespoon honey
- 1 tablespoon fresh garlic - minced
- 1 tablespoon fresh ginger root - minced
- ½ teaspoon red pepper flakes
- 8 chicken thighs - bone-in, skin-on, about 2 pounds
Instructions
- Mix the marinade ingredients (soy sauce, rice vinegar, avocado oil, honey, garlic, ginger, and red pepper flakes) in a medium bowl. Pour the marinade into a large resealable plastic bag and add the chicken thighs. Seal the bag, place it on a plate, and marinate the chicken in the fridge for 1 hour, turning the bag midway.
- Preheat the oven to 350°F. Remove the chicken thighs from the bag and arrange them in a rimmed baking dish large enough to accommodate them in a single layer, such as a 9 X 13 baking dish. Pour the marinade on top and use your hands to massage it into the chicken thighs.
- Bake the chicken 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 the pan from oven, baste the chicken one more time, and serve.
Video
Notes
- The nutrition info assumes that about half the marinade is consumed.
- I highly recommend marinating the chicken for at least an hour (and preferably two hours) before baking it. Marinating helps the sauce penetrate the chicken and gives it great flavor.
- The leftovers keep well in the fridge, in an airtight container, for 3-4 days. They are delicious cold! You can also reheat them in the microwave, covered, at 50% power, or in a 350°F oven, uncovered.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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. 
Kendall
The chicken was juicy and flavorful, but I was hoping for a stronger soy sauce flavor. Next time, I'll marinate the chicken overnight instead of just an hour.
Vered DeLeeuw
Thanks for the feedback, Kendall! Marinating the chicken for longer (up to 24 hours) is a great idea.