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Honey & soy chicken bake


  • Preheat oven to 180°C fan forced (200°C normal).
  • Put the honey, soy, chilli paste and stock in a pot and bring to the boil, whisking now and again. Then turn the heat down and gently cook for about 5 mins to reduce a little.
  • Place the chicken thighs in a large oven tray, bones down, and pour the sauce over the top. Cover with kitchen foil and cook in the oven for 20 mins, removing the foil after 10 mins.
  • When ready, remove the chicken and set aside, covered. Then reduce the sauce over a medium heat and taste for seasoning.
  • Serve the chicken on a bed of steamed rice with the sauce poured over and a sprinkling of spring onion on top.


  • ½ cup honey
  • 3 tbsp soy sauce
  • 1 heaped tspn chilli paste (optional)
  • 1 cup chicken stock
  • 8 skinless chicken thighs
  • steamed rice
  • 3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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