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, and your delicious dinner is ready!
This easy recipe for baked soy sauce chicken is wonderfully flavorful. It features one of my favorite chicken parts - bone-in thighs (also used to make crispy baked chicken thighs and Moroccan chicken). The soy sauce marinade adds great savory flavor, and the entire dish is fast and easy enough to make for a weeknight dinner.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- 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.
- 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.
- Chicken thighs: I use bone-in, skin-on thighs in this recipe. You can use boneless, skinless chicken thighs and bake them for a shorter time - try 45 minutes and see if they're fully cooked. You can also use chicken drumsticks. They, too, will need to spend a little less time in the oven - start with 50 minutes and check. Their internal temperature should reach 165°F.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the marinade ingredients. 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.
Recipe Tips
- 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 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.
- Storage: You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious cold! You can also reheat them uncovered in a 350°F oven.
Serving Suggestions
I like to serve this saucy dish on something that would absorb the tasty pan juices, such as:
I also add an easy side dish such as cabbage stir fry, steamed broccoli, or Chinese green beans.
Recipe Card
Baked Soy Sauce Chicken
Video
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 the oven, baste the chicken one more time, and serve.
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.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. They are delicious cold! You can also reheat them uncovered in a 350°F oven.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kendall says
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 says
Thanks for the feedback, Kendall! Marinating the chicken for longer (up to 24 hours) is a great idea.