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!
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 steamed broccolini 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 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.
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:
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.
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:
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!
Sheet Pan Honey-Soy Sticky Chicken
- 2 lbs boneless skinless chicken thighs
- 3 scallions thinly sliced
- 1 tbsp toasted sesame seeds
- 1/3 c honey plus 2 tbsp extra for drizzling
- 1/3 c soy sauce
- 1/4 c hoisin sauce
- 3 tbsp toasted sesame oil
- 2 tbsp sambal or sriracha
- 2 large cloves garlic
- 1 inch piece peeled ginger
- 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!
- 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, 1/4c teriyaki sauce or 1/4c oyster sauce.
- Soy Sauce: Tamari, Coconut Aminos or Bragg Liquid Aminos
- Sambal: Sriracha or Chili Garlic Sauce.