Easy Baked Honey Garlic Chicken

The easiest honey garlic sesame baked chicken is made with just 5 ingredients makes a perfect weeknight meal. Easy Baked Honey Garlic ChickenDon’t you just love it when you finally learn how to make one of your favorite take out dishes at home?! This is totally happening here. I’ve been trying to replicate all of our favorite takeout dishes while making them healthier. The trick is simplifying the recipes so you don’t spend all day in the kitchen.

This easy baked honey garlic chicken is just that. It’s really easy to prepare and makes a great dinner. The chicken is baked in a honey, garlic, soy and vinegar sauce that is out of this world. The honey and soy sauce caramelize the chicken so you end up with a slightly sticky texture.

I used chicken legs (thighs and drumsticks) but breasts would also work with this, although you would have to adjust the baking time. The chicken can be marinated in the fridge over-night then popped in the oven when needed. Just remember, the longer you marinate the chicken, the tastier and more flavorful the dish will be!


Easy Baked Honey Garlic Chicken

Easy Baked Honey Garlic Chicken

3.8 from 6 reviews
Prep time:
Cook time:
Total time:
Serves: 4-6
You can use thighs, drumsticks, or a combo of both. You can also use chicken breasts instead but bake only 20 minutes.


  • 3 lbs chicken leg quarters, with skin (about 4 legs quarters)
  • 4 cloves garlic, minced
  • ¼ cup honey
  • 2 tablespoons dark soy sauce
  • 1 tablespoon white vinegar


  1. Heat oven to 400F degrees F. Line a baking dish with aluminium foil (optiona); set aside.
  2. Layer the chicken legs on the baking dish. In a small bowl combine the garlic, honey, soy, and vinegar. Whisk until fully combined. Pour mixture onto chicken legs, coating evenly.

    Bake 40-45 minutes or until skin is crisp and caramlized and chicken is cooked through.

Easy Baked Honey Garlic Chicken

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  • Margie J Cole

    I added fresh grated ginger straight from my freezer to the mixture & sprinkled fresh cilantro from my plant on top when came out of oven. Skipped sesame seeds since didn’t have any but didn’t muss them at all. This was fantastic and so easy! The fresh ginger pulled it all tighter for authentic Asian flavors!! Will definitely make again!!!!!

  • BananaBaker

    Pros: The cooking time was perfectly spot on. I had two quarters, so I baked them in my cast iron instead, basting periodically, and then broiled them for the last few minutes. Perfectly juicy, tender chicken – almost falling off the bone – with lovely, crispy skin.

    Cons: It was almost totally flavorless. I suspected as much from the ingredient list, and even tried to tweak it to accommodate. I used rice vinegar to complement the honey and soy sauce; I added in a few splashes of teriyaki sauce and sesame oil, and about a half-tablespoon of sriracha. Still, even with this, the chicken came out almost flavorless. I wager marinating it ahead of time would have really helped.

    To spruce it up, I whisked in some extra honey, sesame oil, garlic powder, and red pepper flakes to the sauce in the pan, sprinkled some corn starch, and made a thick sauce for the chicken – sublime! Definitely tastier. I’ll for sure try this again later, but I’ll try marinating the chicken for a couple hours next time. The basic bones of it are good.

  • Maher Abdo

    First time ever making a post on Pinterest! I used all chicken legs! I actually baked it for one hour and flipped the chicken around 40-45 minutes. I then grilled the chicken after it baked for one hour, but before I grilled it I rubbed the chicken with more honey and soy sauce! The honey made it more sweet and it caramalized while it grillled and made it taste more BBQ’ish and smoked! Enjoy!

  • Desiree Norman

    For crispy skin, melt 2 Tbsp of butter in a pan and sear the chicken about 2 minutes on each side then continue the recipe

  • Paige

    Tried this last night. It was not for me. I like my chicken crispy on the outside and these are not crispy at all. The flavor is fine. I think maybe next time I will bake the chicken first and then add the sauce after.

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