Honey-Soy Glazed Chicken

252 Ratings
  • 5 39
  • 4 74
  • 3 91
  • 2 36
  • 1 12

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.

Everyday Food, November 2007

Gallery

Credit: David Loftus

Recipe Summary

prep:
5 mins
total:
40 mins
Servings:
4
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (35)

252 Ratings
  • 5 39
  • 4 74
  • 3 91
  • 2 36
  • 1 12
Martha Stewart Member
02/14/2014
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!
Martha Stewart Member
09/20/2013
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.
Martha Stewart Member
07/11/2013
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!
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Martha Stewart Member
11/13/2012
My husband always enjoys this very easy chicken recipe, very simple to prepare and always pleases around my house!
Martha Stewart Member
12/23/2011
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.
Martha Stewart Member
11/26/2011
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.
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Martha Stewart Member
03/24/2009
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
Martha Stewart Member
02/23/2009
Ive prepared this 3 times-each time my family loved it more than the last. Very tasty with a lot of flavor.
Martha Stewart Member
02/19/2009
Just made this for dinner. My family loved it. will be making it again and again. I did add garlic and ginger. Delicious!
Martha Stewart Member
11/23/2008
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.
Martha Stewart Member
11/23/2008
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 :-(
Martha Stewart Member
11/23/2008
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 :-(
Martha Stewart Member
11/18/2008
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!
Martha Stewart Member
06/24/2008
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.
Martha Stewart Member
06/15/2008
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.
Martha Stewart Member
03/26/2008
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.
Martha Stewart Member
03/20/2008
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!
Martha Stewart Member
03/17/2008
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
Martha Stewart Member
03/17/2008
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
Martha Stewart Member
03/04/2008
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.
Martha Stewart Member
03/02/2008
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.
Martha Stewart Member
02/25/2008
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.
Martha Stewart Member
02/25/2008
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.
Martha Stewart Member
02/25/2008
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.
Martha Stewart Member
02/19/2008
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.
Martha Stewart Member
02/18/2008
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.
Martha Stewart Member
02/17/2008
Very tasty...and low in fat.
Martha Stewart Member
02/08/2008
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!
Martha Stewart Member
02/07/2008
Really easy. Really good. I used chicken tenderloins instead-it only took about 15 minutes to bake and they were less fussy to eat.
Martha Stewart Member
01/23/2008
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.
Martha Stewart Member
01/11/2008
My huband and I have made this 3 times so far and was sooooo good. Thanks Martha.
Martha Stewart Member
12/27/2007
You can also add some crushed or diced ginger with that garlic for more flavor!
Martha Stewart Member
11/07/2007
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!
Martha Stewart Member
11/06/2007
Fabulous
Martha Stewart Member
11/06/2007
Fabulous
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