Honey Molasses Baked Chicken Recipe

This recipe for honey molasses chicken thighs is a go-to because it effortlessly combines sweet, savory, and smoky flavors into a dish that’s perfect for any occasion. Plus, the marinade does most of the work, so I can let the flavors soak in and make dinner feel like a gourmet meal with minimal effort!

The marriage of honey and molasses might be necessary to coat the chicken thighs because they are too delicious to be served otherwise. Honey and molasses, rich in antioxidants and other nutrients, definitely merit more than a bachelor’s degree in flavor.

They and their many notes—so sweet, so savory—make the chicken shine, and no other noble garnish is necessary. Still, I am very fond of fresh parsley.

Ingredients

Honey:
Sweetener from nature; abundant in antioxidants; provides deep sweetness and flavor.

Molasses:
Syrup that is thick and dark, is provided with iron and calcium, and contributes a rich and bold flavor.

Soy Sauce:
The umami flavor is delicious; it has plenty of protein; it supplies the necessary salt.

Apple Cider Vinegar:
Provides a sour and tangy flavor; aids in digestion; balances out sweet dishes.

Garlic Powder:
Fragrant seasoning; intensifies taste; imparts antibacterial attributes.

Olive Oil:
Fat that is good for your heart; adds moisture; ups flavor in food.

Smoked Paprika:
Imparts a smoky, earthy flavor; packed with antioxidants; a vivid hue.

Ingredient Quantities

• 1/2 cup honey
• 1/4 cup molasses
• 1/4 cup soy sauce
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 6-8 chicken thighs, bone-in and skin-on
• Chopped fresh parsley, for garnish (optional)
• 1 lemon, cut into wedges (optional)

Instructions

1. Set your oven to a temperature of 375°F (190°C).

2. In a bowl of medium size, combine the honey, molasses, soy sauce, olive oil, apple cider vinegar, garlic powder, onion powder, smoked paprika, black pepper, and salt. Whisk until everything is very well combined.

3. To eliminate unneeded moisture, gently pat the chicken thighs with paper towels.

4. In a large baking dish, place the chicken thighs, skin side up.

5. Ensure each piece of chicken is thoroughly coated by pouring the honey molasses marinade over the top.

6. Allow the chicken to marinate for a minimum of 30 minutes, or up to overnight in the refrigerator, to achieve a more profound flavor.

7. Preheat the oven to 375°F (190°C). Bake the chicken in a pan that is appropriate for the size of the chicken, with gas and electric ovens working about equally well. Roast the chicken for 40-45 minutes, if the weight of the fowl is anywhere between 3 and 5 pounds, until the temperature in the thickest part of the meat registers as done. You should aim for a temperature of around 165°F (74°C).

8. At intervals during baking, baste the chicken with the pan juices to keep it moist and tasty.

9. When finished, take the chicken out of the oven and allow it to rest for several minutes before serving.

10. Chopped fresh parsley may be used to garnish this dish. Lemon wedges may be served alongside, if the diner so desires.

Equipment Needed

1. Oven
2. Medium-sized mixing bowl
3. Whisk
4. Paper towels
5. Large baking dish
6. Basting brush or spoon
7. Meat thermometer
8. Knife (optional, for cutting lemon wedges)
9. Cutting board (optional, for chopping parsley)

FAQ

• Can I use chicken breasts instead of thighs?You can use chicken breasts, but chicken thighs offer more flavor and stay juicier during baking. If you choose to use breasts, you must adjust the cooking time because they tend to cook faster.
• Is there a substitute for molasses?An equal amount of brown sugar or maple syrup can take the place of molasses, but it will slightly alter the flavor profile.
• Can I prepare the marinade in advance?Sure, the marinade can be put together 24 hours in advance and kept in the refrigerator until you are ready to use it. Just be sure to stir it well before using it.
• How should I store leftovers?Any remaining chicken should be kept in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven.
• Can I add vegetables to this recipe?Certainly! Vegetables such as carrots and potatoes can be added to the baking dish. Just make sure to cut them evenly so they cook at the same rate as the chicken.
• Do I need to cover the chicken while baking?There is no necessity to cover the chicken. Baking it in the open lets the skin crisp up beautifully.

Substitutions and Variations

Use maple syrup or agave nectar in place of honey.
Use dark corn syrup or brown sugar in place of molasses.
Use tamari or coconut aminos instead of soy sauce.
Alternative oils to use in place of olive oil are avocado oil and canola oil.
Rather than using apple cider vinegar, opt for white wine vinegar or rice vinegar.

Pro Tips

1. Marinating Tip For maximum flavor penetration, try marinating the chicken thighs in a ziplock bag, ensuring the marinade covers all pieces evenly. Marinate overnight in the refrigerator for best results.

2. Enhanced Crispiness Before baking, allow the chicken to come to room temperature for about 20-30 minutes and pat them dry again to remove any excess marinade. This will help achieve crispier skin.

3. Basting Perfection Baste the chicken every 15 minutes during baking. This will help to keep the skin moist and enhance the glaze-like finish of the marinade on the chicken.

4. Caramelization Boost For added caramelization, switch the oven to broil for the last 3-5 minutes of cooking. Keep a close eye to prevent burning, as the honey and molasses can caramelize quickly.

5. Serving Suggestion For an extra burst of freshness and acidity to balance the sweet and savory flavors, squeeze a wedge of lemon over the chicken just before serving.