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    Category Home » Recipes » Sheet Pan Honey-Soy Sticky Chicken

    Sheet Pan Honey-Soy Sticky Chicken

    Published: Aug 30, 2021 · Modified: Nov 8, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    This super-simple baked sticky chicken is smothered in a tangy, sweet and savory glaze made with honey, soy sauce, garlic, fresh ginger and more! This recipe is perfect for a weeknight dinner and the leftovers are even better the next day! Enjoy as-is or with steamed rice, cauliflower rice or quinoa!

    Stick Chicken on a white plate topped with scallions and sesame seeds

    Sheet Pan Honey-Soy Sticky Chicken has quickly become a weeknight staple in my house! It’s so easy to throw together and can be served 100 different ways! Last night we had it with Sautéed Cabbage and Toasted Coconut Rice. I’ve also chopped it up and thrown it to lettuce cups with cauliflower rice for an easy low-carb dinner!

    The best part about this recipe is it’s super flexible. Most of the ingredients can be swapped or substituted out for other ingredients. Check out the ingredient notes at the bottom of the recipe card for appropriate swaps.

    Ingredients You’ll Need:

    All you need is a few simple ingredients to make this recipe, most of which you probably already have in your pantry: boneless skinless chicken thighs, ginger, garlic, scallions, neutral oil, soy sauce, hoisin sauce, toasted sesame oil, honey, Sambal or sriracha, and toasted sesame seeds. *See the notes section of the recipe card below for ingredient substitutions.

    Recipe ingredients individually portioned and labeled, chicken thighs, soy sauce, garlic, ginger, scallions, honey etc.

    Recipe Step by Step:

    Step 1. Marinate the Chicken

    Blend the marinade ingredients together until smooth then pour over the chicken. Marinate for at least 30 minutes or up to 24 hours.

    Step 2. Bake

    Bake on a parchment-lined sheet pan until the chicken in cook through and slightly caramelized.

    a series of three step by step photos of chicken marinating

    Step 3. Serve

    Top the chicken with toasted sesame seeds and sliced scallion. Serve with steamed rice, lettuce cups or noodles!

    FAQs and Expert Tips:

    Can I use chicken breast instead of thighs for this recipe?

    Sure! I find that thighs will be more juicy and flavorful but technically you can use chicken breast. Before you marinate it, chop the chicken breast into even bite-sized pieces.

    Can I use this chicken for meal prep?

    Yes! Sticky chicken makes for great leftovers and even meal prep! Store the leftover chicken covered, in the refrigerator for up to five days. Reheat in the microwave or in a preheated 350F oven for 5-10 minutes.

    Check Out More Great Recipes:

    Chicken Recipes:

    • Creamy Mushroom Chicken
    • Roasted Chicken Thighs with Citrus and Fennel
    • Coconut Milk-Braised Chicken with Harissa and Lime
    • Chicken Thighs with Citrus-Cilantro Salsa Verde

    Sheet Pan Recipes:

    • Sheet Pan Roasted Sausage with Broccolini, Feta, and Crunchy Chili Oil
    • Sheet Pan Miso-Honey Salmon
    • Sheet Pan Greek Chicken Meatballs with Crispy Potatoes and Garlic-Feta Yogurt

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    Sticky Chicken on a white plate topped with scallions and sesame seeds

    Sheet Pan Honey-Soy Sticky Chicken

    This super-simple baked sticky chicken is smothered in a tangy, sweet and savory glaze made with honey, soy sauce, garlic, fresh ginger and more! This recipe is perfect for a weeknight dinner and the leftovers are even better the next day! Enjoy as-is or with steamed rice, cauliflower rice or quinoa!
    5 from 2 votes
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 45 minutes
    Servings: 4
    Calories: 516kcal
    Author: Leigh Anderson

    Ingredients

    • 2 lbs boneless skinless chicken thighs
    • 3 scallions thinly sliced
    • 1 tbsp toasted sesame seeds

    Marinade

    • ⅓ c honey plus 2 tbsp extra for drizzling
    • ⅓ c soy sauce
    • ¼ c hoisin sauce
    • 3 tbsp toasted sesame oil
    • 2 tbsp sambal or sriracha
    • 2 large cloves garlic
    • 1 inch piece peeled ginger

    Instructions

    • Blend the marinade ingredients together until smooth.
    • Toss the chicken thighs with the marinade. Cover and refrigerate for at least 30 minutes or up to 24 hours.
    • Preheat your oven to 400 F. Line a sheet pan with parchment paper, foil or a silicone baking mat.
    • Spread the chicken out onto the prepared sheet pan. Pour any remaining marinade over top. Bake for 15 minutes then remove from the oven, flip the chicken over, reduce the oven temp to 375 F and continue cooking for 15-20 minutes or until the chicken is cooked through and starting to caramelize.
    • Top the chicken with a drizzle of honey, sliced scallions and toasted sesame seeds—serve immediately!

    Notes

     
    Ingredient Notes and Substitutions:
    • Chicken Thighs: You can use boneless skinless chicken breast, just cut it into bite-sized pieces prior to marinating. 
    • Honey: Brown sugar or maple syrup.
    • Hoisin: is a sweet, spicy, sauce made from soybeans, vinegar, sugar, garlic, and various spices, widely used in southern Chinese cooking. A good substitute for hoisin sauce would be 3 tbsp miso paste, ¼c teriyaki sauce or ¼c oyster sauce.
    • Soy Sauce: Tamari, Coconut Aminos or Bragg Liquid Aminos
    • Sambal: Sriracha or Chili Garlic Sauce.
     
    Storing and Re-heating Leftovers:
    This recipe makes great leftovers and even meal prep! Store leftover chicken covered, in the refrigerator for up to five days. Reheat in the microwave or in a preheated 350F oven for 5-10 minutes.
     
    Equipment Used:
    The Best Sheet Pans | Bulk Parchment Paper | Shop all Kitchen Essentials

    Nutrition

    Calories: 516kcal | Carbohydrates: 34g | Protein: 47g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1562mg | Potassium: 673mg | Fiber: 1g | Sugar: 28g | Vitamin A: 146IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 3mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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