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Honey-Soy Glazed Chicken

Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad for a delicious family-friendly meal.

  • Prep:
  • Total Time:
  • Servings: 4
Honey-Soy Glazed Chicken

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 8 skinless chicken drumsticks (about 3 pounds total)
  • coarse salt and ground pepper

Directions

  1. Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.

  2. Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Reviews (35)

  • Amy Schiebl-Brown 14 Feb, 2014

    So simple!! I made this recipe using chicken breast tenders. I also added sliced pears into the pan about half way through cooking. I served it over jasmine rice. It cooked very quickly and tasted delicious!

  • Fireflyjh30 20 Sep, 2013

    I make kebabs with this, using boneless, skinless chicken cut into strips and threaded onto bamboo skewers. (These cook in a matter of minutes, too! Great for busy weeknight meals.)

    Yes, the marinade is a bit watery, but caramelizes during the cooking process - so line your baking pan. The marinade is delicious on its own, but simple enough to play with - add some sesame oil, crush red pepper, or garlic and cilantro, etc, etc. And don't use sodium-free soy sauce or it will be bland.

  • HowardIske 11 Jul, 2013

    I made this last night just as the recipe stated and it turned out great! I left the skin on the drumsticks and it tasted wonderful! It did make a mess in the dish, though. I had to let it sit overnight in boiling water and dish soap to loosen the foil that was stuck to the dish. However, I'll be making this again!

  • Jennifer Annette Sutherland 13 Nov, 2012

    My husband always enjoys this very easy chicken recipe, very simple to prepare and always pleases around my house!

  • MKWilcox 23 Dec, 2011

    Made this last night and the fam loved it! I added about a tablespoon each of fresh chopped ginger, garlic, and some sesame oil. The chicken took closer to 45 minutes to reach 165 and I let the sauce reduce in the oven for 10 minutes once I pulled the chicken. Will make again for sure.

  • PinkPosiePetals 26 Nov, 2011

    I love Martha and her recipes but this one misses the mark. I noticed the best reviews had a vinegar, lemon, or orange juice. I also found a recipe with onions added. I added a tablespoon of brown sugar and took everyones advice and with the garlic... yummy! My preference was to add heat with cayenne pepper and some ginger. Super delicious. I marinated it for 2 hours with the skin side down. Baked for 15 mins at 450 degrees turning chicken and bake at 350 until ready with a crispy skin.

  • AMASSEU 24 Mar, 2009

    whole hen-no foil-olive oil pam, thin butter slices under skin. mix honey, soy, choice of herbs/whole head garlic w/a press into thick "paste" to taste. rub hen

  • homesicksoutherner 23 Feb, 2009

    Ive prepared this 3 times-each time my family loved it more than the last. Very tasty with a lot of flavor.

  • aytak1 19 Feb, 2009

    Just made this for dinner. My family loved it. will be making it again and again. I did add garlic and ginger. Delicious!

  • pattipoopidoo 23 Nov, 2008

    Also, using foil was a total mess. spooning the liquid onto the chicken the foil got ripped and it was a MESS to clean up. The liquid UNDER the foil was the only thing that actually got sticky, like glue, which attached the foil to my ceramic pan.
    Also, the chicken texture was awful, rubbery and bland, because it was really just boiling in the liquid. I just threw away 6 of the 8 chicken legs, plus two split breasts.

  • pattipoopidoo 23 Nov, 2008

    As several others have mentioned, this recipe has some problems, no. 1 b eing that as made it lacks depth of flavor. The 2nd and more important problem iis that it does not get a "sticky" glaze. Mine was just watery sweet liquid. I'm an Everyday-recipe-a-holic, but this was one of the worst I've come across.

    The potato salad was OK, but it looked nothing like the picture did, becasue the mayo melted due to the hot ingredients being added to it. Boo on this meal :-(

  • pattipoopidoo 23 Nov, 2008

    As several others have mentioned, this recipe has some problems, no. 1 b eing that as made it lacks depth of flavor. The 2nd and more important problem iis that it does not get a "sticky" glaze. Mine was just watery sweet liquid. I'm an Everyday-recipe-a-holic, but this was one of the worst I've come across.

    The potato salad was OK, but it looked nothing like the picture did, becasue the mayo melted due to the hot ingredients being added to it. Boo on this meal :-(

  • violentlyhappy07 18 Nov, 2008

    Love it. Definitely use alot of garlic and tonight I am going to try adding some onions to caramelize with the chicken. Thank you, Martha!

  • welove2cook 24 Jun, 2008

    We did not like the results of this recipe at all. We expected the flavors to be better balanced; instead, it was way too sweet. In addition, the glaze did not glaze in the time it took the chicken to cook to 165 degrees. We even added some garlic to the thin glaze and reduced it on the stovetop...still not salvageable. The good news is that we loved the warm potato-veggie salad.

  • saramechelle 15 Jun, 2008

    Thanks for this yummy and simple recipe! I decided to take the advice of some other posters and add garlic and extra soy sauce. I also marinated the chicken for about five hours.

  • theparke21 26 Mar, 2008

    I have made this twice already and it is really excellent. I added 1/2 teaspoon crushed ginger and two cloves of crushed garlic to the mixture.. I also used boneless chicken thighs.

  • madia 20 Mar, 2008

    I did the garlic, ginger, one extra tablespoon of soy sauce and sesami seeds and it turned out to be very good. I would, however, marrinate the chicken first or just use small pieces of chicken. Don't forget to put some sauce aside for dipping!

  • maryx 17 Mar, 2008

    My family loved this and it is so fast and easy to do. I add a lot of garlic and also some fresh ginger to it to spice it up. Really finger lickin food

  • maryx 17 Mar, 2008

    My family loved this and it is so fast and easy to do. I add a lot of garlic and also some fresh ginger to it to spice it up. Really finger lickin food

  • michellelee 4 Mar, 2008

    I read through the comments and increased the amount of honey and added a whole lot of smashed garlic. The dish turned out DELICIOUS! The chicken was very tender and the flavour was simply superb.

  • sarahmcgee 2 Mar, 2008

    The flavor was very light, but a nice change from heavy bbq sauces. I would make this recipe again, but add some more seasoning to the chicken. It was very moist and tender. Great with the potato salad, as recommended.

  • mbertolo 25 Feb, 2008

    DIdn't think it had a whole lot of flavor. I would marinate this for a few hours before
    baking and I would not add the water, more flavor without the water. I used thighs and drum sticks. Chicken was tender though. I think adding garlic would make a whole lot of difference also.

  • mbertolo 25 Feb, 2008

    DIdn't think it had a whole lot of flavor. I would marinate this for a few hours before
    baking and I would not add the water, more flavor without the water. I used thighs and drum sticks. Chicken was tender though. I think adding garlic would make a whole lot of difference also.

  • mbertolo 25 Feb, 2008

    DIdn't think it had a whole lot of flavor. I would marinate this for a few hours before
    baking and I would not add the water, more flavor without the water. I used thighs and drum sticks. Chicken was tender though. I think adding garlic would make a whole lot of difference also.

  • grgwldchild 19 Feb, 2008

    I used chicken tenderloins and it was awesome. I also added a clove of garlic. I will double the sauce next time, the kids loved dipping the chicken. Very easy and so good! The warm potato salad was very good as well.

  • butterfly84 18 Feb, 2008

    It was tasty, however, the pan I put the chicken on was too large so the sauce burned to a crisp. I smoked up the whole kitchen. The chicken was still good though.

  • fuchiasw 17 Feb, 2008

    Very tasty...and low in fat.

  • CourtneyFFox 8 Feb, 2008

    This was delicious and really easy to make. My husband loved it. Also, we really enjoyed the Warm Potato-Veggie Salad as a side. Highly recommend it!

  • Fireflyjh30 7 Feb, 2008

    Really easy. Really good. I used chicken tenderloins instead-it only took about 15 minutes to bake and they were less fussy to eat.

  • jilljo 23 Jan, 2008

    This was so incredibly easy, quick and very good. My family loved it. I used heavy duty foil in a baking dish and it worked great. I agree that a little fresh ginger and/or garlic would be a delicious add.

  • Chrisnlauren 11 Jan, 2008

    My huband and I have made this 3 times so far and was sooooo good. Thanks Martha.

  • chick4jesus 27 Dec, 2007

    You can also add some crushed or diced ginger with that garlic for more flavor!

  • BrnIIs 7 Nov, 2007

    Excellent Dish! I made a double batch and it disappeared!
    Two small changes when I next make it - first, forget the foil wrapped pan, the sauce (probably because it was a double batch) seeped over so use a disposable foil pan. Secondly - I'll add a clove of crushed garlic. Definately a do-over!

  • stitchak 6 Nov, 2007

    Fabulous

  • stitchak 6 Nov, 2007

    Fabulous

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