Honey Soy Chicken & Cucumber Salad

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These sticky, salty, sweet chicken thighs are the weeknight staple you never knew you needed!


7 minutes

Prep time

30 minutes

Cook time

579 cal.

Per serving



Oven, Sheet Tray, Aluminum foil



Step 1

Preheat the oven to 425°F. Peel & mince the garlic.

Green onion (scallions)

Step 2

Rinse & dry the cucumber. Use a peeler to slice the cucumber into long ribbons. Then, rinse & thinly slice the scallions.

Soy sauce
Olive oil

Step 3

In a medium-sized bowl, combine soy sauce, honey, 1/2 the garlic, salt, pepper & olive oil.

Chicken thighs (bone-in, skin on)

Step 4

Add the chicken thighs to the the soy marinade. Toss to coat evenly. Set aside to let the chicken marinate.

Sesame oil
Green onion (scallions)

Step 5

In a bowl, add the cucumber ribbons, remaining garlic, sesame oil & sliced scallions. Mix it all together & refrigerate until serving time.

Chicken thighs (bone-in, skin on)

Step 6

Line a sheet tray with foil. Remove the chicken from the marinade & arrange on the sheet tray. Roast in the oven for 25-30 min, or until the internal temp reaches 165°F. For extra crisp, turn on the broiler for the last 2 min of cooking.

Green onion (scallions)

Step 7

Serve the chicken with a side of cucumber salad. Garnish with more sliced scallions. Try a sprinkle of sesame seeds for more flavor! Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy579 cal.
Fat41 g
Carbohydrates19 g
Protein34 g
Fiber3 g

On average, one serving of the recipe "Honey Soy Chicken & Cucumber Salad" contains 579 Energy, 41 g of Fat, 19 g of Carbohydrates, 34 g of Protein, 3 g of Fiber.

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Honey Soy Chicken & Cucumber Salad