Chicken thighs have quickly become my favorite part of the chicken to cook with lately. I have always loved to use them in my chicken salad and even in chicken and dumplings if I don’t have a whole chicken on hand, but had always used chicken breasts when roasting chicken to serve my family. But let’s be honest, the chicken thighs were a whole lot cheaper than chicken breasts a few months back when I was at the grocery store and so I put the breasts back and went for the thighs. I believe I’ve only bought breasts once since. Those thighs made quiet the impact.

I want to share with you a mighty tasty way I like to prepare chicken thighs for supper. I marinade them in a spicy honey soy marinade for a few hours up to overnight and then roast them in the oven. If spicy isn’t your thing, you can easily just omit the jalapeno pepper and you’ll lose the spice without too much of the flavor. You could also go through the process of removing the seeds from the jalapeno pepper, too.

Here’s how I make it.

Spicy Honey Soy Roasted Chicken Thighs

Robyn Stone
These honey soy roasted chicken thighs have a little spice added to the flavor. These chicken thighs will quickly become a favorite.
Cook Time: 45 minutes
Total Time: 45 minutes
Servings: 6


  • 1 onion
  • 2 cloves garlic
  • 1 jalapeno pepper optional
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 tablespoon olive oil
  • 6-8 chicken thighs


  • Blend together first six ingredients.
  • Pour marinade over chicken thighs in a zip top bag.
  • Refrigerate for at least one hour, but better if overnight.
  • Remove chicken from marinade and place in roasting pan.
  • Cook for approximately 45 minutes. Serve alongside your favorite vegetables or salad.


  • Omit jalapeno pepper, if desired.
  • Add 1 tablespoon grated ginger, if desired.


Calories: 326kcal | Carbohydrates: 15g | Protein: 20g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 629mg | Potassium: 296mg | Fiber: 1g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. Goodness this sounds delicious! I’ve never thought to roast chicken with honey before but my mouth is watering just thinking about it. Thanks for the recipe!

  2. You got a camera in my kitchen, woman? I literally just took chicken thighs out of the freezer to do *something* with for dinner. Guess I just found the something! Hubs is going to love the spicy kick.

  3. Such a beautiful dish… and I think my hubby is going to love it when I make it this week! Thanks for the awesome inspiration! 🙂

  4. What a great easy marinade! I love that it uses ingredients that I always have on hand too.

  5. Chicken thighs or quarters are my goto cut of chicken. This looks like a really delicious way to serve them.

  6. The chicken thigh is my favorite piece, has been since I was a kid. This sounds delicious – love the jalapenos in it!

  7. Hi! I printed this recipe out because it sounded so good, and I have my chicken defrosting in the fridge right now…. but what temp is the oven supposed to be at? Thanks! -J

  8. I really like your site and want to try this recipe. You did not provide a temperature at which to roast the chicken thighs for 45 minutes.

    1. Hi Susan,
      Roast them at 375 degrees until the internal temperature at the thickest part reaches 165 degrees. About 45 minutes. Thanks so much!