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Baked Thai Honey Chicken Recipe

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Baked Thai honey chicken recipe is so delicious and so easy to make, you can simply prep and marinate everything ahead of time! Made with an unbeatable Thai marinade, this easy baking dish is best served with rice.

Top view of sticky honey glazed Thai honey chicken served on a bamboo plate, surrounded by flowers.

Pair this recipe with my deliciously sticky and sweet Thai dipping sauce for chicken.

About Thai honey chicken

Ever tried Chinese honey garlic chicken, the one with all those extra calories from cornstarch and deep-frying? Forget that!

We’re going healthy and baking chicken to melt-in-your-mouth perfection. It’s so, so tender, and you won’t even miss the deep-fry crunch.

Golden baked Thai honey chicken thighs with honey glaze on a woven plate.

Just wait till you taste the sticky sauce it comes with. You can choose to dip or drizzle, and it goes great with the juicy chicken plus other meat as well.

And whether you like honey chicken breasts or thighs, it doesn’t matter. This marinade turns any cut of chicken into a restaurant quality dish.

The best thing about it – do all the prepping and marinating ahead of time, and you can literally sit back and chill. Just toss it in the oven, and enjoy an easy, healthy weeknight dinner.

Can’t get enough of marinated Thai chicken? Try my authentic Thai chicken wings.

5 Reasons to try this recipe

  • Versatile marinade: The sweet honey chicken marinade goes amazing with other meat like pork.
  • Meal-prep worthy: This recipe is perfect for meal prep. Make a big batch, and you’ve got lunches or dinners for a few days. Honey chicken sandwich, anyone?
  • Healthy but good: This recipe is a lifesaver for when you want to start eating better. It’s delicious but with low calories and swaps out white sugar for honey in the marinade.
  • Family-meal: This is a family-friendly dish that no one can resist. I mean, who can say no to chicken that’s so tender and flavorful?
  • Spice it up: You can totally adapt this recipe when it comes to spice levels. If you want it a bit hotter, add some extra black pepper or try adding these Thai chili flakes to the marinade.

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Raw chicken with coriander, black peppercorns, honey, oyster sauce, and more herbs and spices on a banana leaf.
  • Chicken – Whether you’re team honey chicken thighs or team breast, this recipe works both ways. Opt for skin-on for extra flavor or skin-off if you’re leaning on the healthier side. You can also use turkey or duck as a substitute for chicken, just adjust the baking time.
  • Black peppercorns – Use fresh black peppercorns to add a subtle note of spice to the chicken marinade.
  • Coriander root – Often found in dipping sauces and curry pastes of Thai cuisine, it adds an earthy, aromatic note to the marinade.
  • Garlic – Fresh garlic adds depth to the marinade.
  • Salt
  • Golden mountain sauce – Often used in Thai cooking to improve the overall flavors of food.
  • Oyster sauce – Adds umami to the honey chicken marinade.
  • Sesame oil – Gives the marinade a nutty touch.
  • Honey – Brings natural sweetness without the empty calories, so you can enjoy this baked chicken recipe guilt-free.
  • Yellow curry paste – I suggest using the Mae Ploy or Maesri brand.

How to make honey baked chicken

  1. Marinate the chicken

    3 Steps for marinating chicken: crushed herbs in mortar, sauce mixture, and chicken soaking in marinade.

    1: Crush the spices. Use a mortar and pestle to finely crush the garlic, black peppercorns, and coriander root.

    2&3: Marinate the chicken. Combine the crushed herbs and spices with the rest of the ingredients (salt, golden mountain sauce, oyster sauce, sesame oil, honey, and yellow curry paste) and stir well. Add the chicken and thoroughly coat it with the marinade.

    4: Let it rest. Cover the bowl and marinate for a minimum of 2 hours or overnight.

  2. Bake the chicken in an air fryer

    Baked chicken in an air-fryer before and after.

    1: Preheat your air fryer. Preheat your air fryer to 400°F (200°C).

    2: Add the chicken. Place in the chicken thighs in a single layer, skin-side up.

    3: Air fry the chicken. Cook the chicken for approx 20–25 minutes. Halfway through, flip them. Near the end, flip once more to slightly crisp up the skin.

    4: Check the temperature. To ensure the chicken is cooked, ensure the chicken’s internal temp hits 165°F (74°C) before serving.

  3. Bake the chicken in an oven

    1: Preheat your oven. Set your oven to 425°F (220°C).

    2: Add the chicken. Place the marinated chicken thighs skin-side up on a baking tray and spread them out, so they’re not touching.

    3: Oven bake the chicken. Slide the tray into the oven and bake for about 25–30 minutes, or until golden-brown with crispy edges.

    4: Check the temperature. Before serving, make sure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.

Baking tips and tricks

  • Preheat your oven: Make sure your oven is fully preheated.
  • Meat temperature: Use a meat thermometer to make sure the chicken has reached an internal temperature of at least 165°F (75°C) before slicing.
  • Rest the chicken: After baking, let the chicken rest for a few minutes to allow the juices to redistribute, making it even more tender.
  • Marinate longer: A 2-hour marinade is ok, but marinating the chicken overnight will make it more flavorful and tender.
  • Variations: You can use other cuts of chicken for baked chicken breast or baked chicken thighs, just adjust the cooking time.

Kitchen tools

  • Mortar and pestle: If you don’t have a mortar and pestle, you can also crush the ingredients using the back of a large knife.
  • Oven or air fryer
  • Mixing bowl

Serving suggestions

Cut your baked chicken into thin slices and serve with steamed jasmine rice or Thai sticky rice for dinner or lunch.

Dipping sauces

Combine this baked Thai chicken with one of my dipping sauces.

Side dishes

  • If you’d like some vegetables on the side, you can try this Thai vegetables stir-fry or add fresh veggies like cucumber slices.
  • Thai people love to combine chicken with a spicy salad like som tum Thai.
  • This recipe is low-carb, you can use the chicken as a protein with this vegetarian Thai fried rice recipe.

How to store and reheat

Place your leftover chicken in an airtight container and store it in the refrigerator for up to 3–4 days.

Tip: You can use the leftovers to make a healthy salad.

Reheating instructions: Reheat in the microwave, the oven, or on the stove top over medium heat with a splash of water.

Frequently asked questions

Is this recipe spicy?

No, this recipe is not spicy. While there is a subtle hint of the black peppercorns, this recipe is suited kids as the chicken is rather sweet.

What can I substitute for honey?

If you’re out of honey, you could use maple syrup or agave nectar as a substitute.

What if I don’t have coriander root?

If you don’t have coriander root but would like to try this recipe now, simply omit it.

More Thai chicken recipes you’ll love

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Baked Thai Honey Chicken Recipe

Top view of sticky honey glazed Thai honey chicken served on a bamboo plate, surrounded by flowers.
Juicy and tender baked Thai honey chicken recipe, so easy and so delicious.
Praew
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Cuisine Thai
Course Main Course
Serving Size 3 people

Ingredients

  • 35 ounces chicken
  • 5 cloves garlic
  • 3 coriander root
  • 1/2 teaspoon black peppercorns
  • 4 tablespoons honey
  • 3 tablespoons oyster sauce
  • 2 tablespoons golden mountain sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon yellow curry paste

Instructions

MARINATE THE CHICKEN

  • Use a mortar and pestle to finely crush the garlic, black peppercorns, and coriander root.
  • Combine the crushed herbs and spices with the rest of the ingredients (salt, golden mountain sauce, oyster sauce, sesame oil, honey, and yellow curry paste) and stir well. Add the chicken and thoroughly coat it with the marinade.
  • Cover the bowl and marinate for a minimum of 2 hours or overnight.

BAKE THE CHICKEN IN AN AIR FRYER

  • Preheat your air fryer to 400°F (200°C).
  • Place in the chicken thighs in a single layer, skin-side up.
  • Cook the chicken for approx 20–25 minutes. Halfway through, flip them. Near the end, flip once more to slightly crisp up the skin.
  • To ensure the chicken is cooked, ensure the chicken's internal temp hits 165°F (74°C) before serving.

BAKE THE CHICKEN IN AN OVEN

  • Set your oven to 425°F (220°C).
  • Place the marinated chicken thighs skin-side up on a baking tray and spread them out, so they're not touching.
  • Slide the tray into the oven and bake for about 25–30 minutes, or until golden-brown with crispy edges.
  • Before serving, make sure the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Pair with rice for lunch or dinner.
  • Baking time varies with chicken size. For large, thick fillets, bake for 40 mins. Check after 10 mins to avoid burning, and flip halfway through.

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