Name: Mary Berry Sticky Honey Chicken Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 8 bone-in, skin-on chicken thighs, approximately 1kg total; 1 tablespoon sunflower oil; salt and freshly ground black pepper; 4 tablespoons clear honey; 3 tablespoons dark soy sauce; 2 tablespoons tomato ketchup; 1 tablespoon rice wine vinegar; 2 garlic cloves, crushed; 1 teaspoon freshly grated ginger; 1 teaspoon Chinese five spice powder; half a teaspoon chilli flakes, optional; 2 spring onions, finely sliced; 1 teaspoon sesame seeds, toasted

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This sticky honey chicken is a glossy, caramel-golden dish with tender thighs coated in a thick, sweet-savoury glaze that clings to every piece. The sauce reduces to a deep amber finish in the oven, giving the chicken a lacquered surface with just enough heat from ginger and a slight tang from soy to keep the sweetness balanced.

This version is straightforward enough for a weeknight supper but looks polished enough for a relaxed dinner with friends. The marinade does most of the heavy lifting, so the prep is minimal and the results are consistent. From start to finish, it is ready in around 55 minutes.

Ingredients

For the chicken

8 bone-in, skin-on chicken thighs (approximately 1kg total)
1 tablespoon sunflower oil
Salt and freshly ground black pepper

For the honey glaze

4 tablespoons clear honey
3 tablespoons dark soy sauce
2 tablespoons tomato ketchup
1 tablespoon rice wine vinegar
2 garlic cloves, crushed
1 teaspoon freshly grated ginger
1 teaspoon Chinese five spice powder
Half a teaspoon chilli flakes (optional)

To finish

2 spring onions, finely sliced
1 teaspoon sesame seeds, toasted

How to Make Mary Berry Sticky Honey Chicken

Preheat the oven: Set the oven to 200°C (180°C fan, Gas Mark 6). This higher temperature helps render the fat from the chicken skin and gives the glaze its deep colour during roasting.
Score the chicken: Using a sharp knife, make two or three deep cuts into the thickest part of each thigh, cutting down to the bone. This allows the glaze to penetrate into the flesh rather than sitting only on the surface.
Make the glaze: In a small bowl, combine the honey, soy sauce, tomato ketchup, rice wine vinegar, crushed garlic, grated ginger, five spice powder, and chilli flakes if using. Stir until the mixture is smooth and evenly combined.
Marinate the chicken: Place the chicken thighs in a large roasting tin or baking dish. Spoon roughly half the glaze over the pieces and use your hands or a pastry brush to coat each one thoroughly, including down into the scored cuts. Leave to sit for at least 10 minutes if time allows, as even a short marinating period deepens the flavour.
Season and roast: Drizzle the sunflower oil over the chicken, season lightly with salt and pepper, and place the tin on the middle shelf of the oven. Roast for 20 minutes until the glaze has set and is beginning to colour.
Apply the remaining glaze: Remove the tin from the oven and spoon the reserved glaze over each piece of chicken. Tilt the tin slightly to baste each thigh with the pan juices collecting at the bottom, then return the tin to the oven for a further 15 to 20 minutes.
Check for doneness: The chicken is cooked when the juices run clear when the thickest part is pierced with a skewer and the glaze has turned a deep, sticky mahogany. An internal temperature of 75°C at the thickest point confirms it is safely cooked through.
Rest and finish: Leave the chicken to rest in the tin for 5 minutes before serving. Scatter the sliced spring onions and toasted sesame seeds over the top just before bringing it to the table.

Tips for the Best Sticky Honey Chicken

Why is my honey glaze burning before the chicken is cooked through?

Honey has a high sugar content and will catch quickly at high heat. If the glaze is darkening too fast, lay a loose sheet of foil over the tin for the last 10 minutes of cooking without sealing the edges, which allows steam to escape and prevents the surface from scorching.

Why is my glaze thin and watery instead of sticky?

This usually happens when there is too much liquid released from the chicken during roasting. Pour the excess pan juices into a small saucepan, bring to a brisk simmer on the hob for 3 to 4 minutes until syrupy, then spoon it back over the chicken before serving.

Why is the skin on my chicken not crisping up?

The skin needs direct dry heat to crisp properly. Make sure the chicken pieces are not overlapping in the tin, as crowding traps steam. Patting the skin dry with kitchen paper before adding the glaze also helps achieve a better finish.

How do I stop the garlic in the glaze from tasting bitter?

Garlic can turn sharp and acrid if it burns onto the base of a dry tin. Add a tablespoon of water to the tin before roasting and keep an eye on the pan juices during cooking, adding a splash more water if the base looks dry and the garlic is catching.

My chicken thighs are much larger than expected. Do I need to adjust the cooking time?

Yes. Larger thighs, particularly those over 250g each, may need an additional 10 minutes in the oven. Always check with a meat thermometer or by piercing to the bone and confirming the juices are completely clear before removing from the oven.

Serving Suggestions

Serve over steamed jasmine rice to soak up the glossy pan juices.
Pair with a simple cucumber and spring onion salad dressed with a little rice vinegar for a clean, fresh contrast to the rich glaze.
Spoon alongside stir-fried tenderstem broccoli with garlic for a complete weeknight meal.
Pile the chicken into warm flatbreads with shredded cabbage and a drizzle of the reduced pan sauce for a casual sharing dish.
Serve with egg noodles tossed in sesame oil and a scattering of finely shredded carrot for colour and texture.

Storage

Room Temperature

Leftover chicken should not be left at room temperature for more than 2 hours; transfer to an airtight container promptly after the meal.

Refrigerator

Store cooled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered baking dish with a splash of water and warm in the oven at 180°C for 15 to 20 minutes until piping hot throughout. Bring to room temperature for 15 minutes before reheating for the best result.

Freezing

Wrap each cooked thigh individually in cling film, then place in a labelled freezer bag and freeze for up to 2 months. Defrost overnight in the refrigerator before reheating thoroughly in the oven as described above.

Nutrition

Calories: 310 kcal
Carbohydrates: 14g
Protein: 28g
Fat: 15g
Saturated Fat: 4g
Sodium: 680mg

Nutrition values are estimates based on average ingredient weights and may vary depending on the specific brands and serving sizes used.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

Chicken breasts can be used but they dry out more easily than thighs, particularly under high heat. If using breasts, reduce the oven temperature to 190°C (170°C fan) and check for doneness after 25 minutes. Bone-in thighs stay far more moist throughout the long roasting time and are the more reliable choice for this glaze.

Can I make the honey glaze ahead of time?

Yes, the glaze can be mixed up to 48 hours in advance and kept in a sealed jar in the refrigerator. Give it a good stir before using, as the honey can settle to the bottom. The chicken can also be scored and coated in the glaze the night before and left covered in the fridge, which deepens the flavour noticeably.

Can I use light soy sauce instead of dark soy sauce?

Light soy sauce can be used in equal quantities but the glaze will be noticeably less dark in colour and slightly saltier in taste. Dark soy sauce gives the finished dish its characteristic deep mahogany colour and a richer, more rounded flavour, so it is worth seeking out if possible.

Is this recipe suitable for children?

The base recipe is mild and well-suited to children, particularly if the chilli flakes are left out. The honey and soy combination gives a sweet, gently savoury flavour that most children enjoy. Serve with plain rice to keep the meal straightforward for younger palates.

Can I cook this sticky honey chicken in an air fryer?

Yes. Place the glazed thighs in a single layer in the air fryer basket and cook at 190°C for 22 to 25 minutes, brushing with the remaining glaze halfway through. The skin crisps up very well in an air fryer, and the cooking time is slightly shorter than the oven method.

Conclusion

Mary Berry sticky honey chicken is a reliable, crowd-pleasing dish that delivers a deeply caramelised glaze, tender meat, and bold sweet-savoury flavour with very little hands-on effort. The scoring technique and double-glazing method ensure the sauce works its way into every part of the chicken rather than sitting loosely on top. This recipe yields 4 servings, making it ideal for a family supper or a relaxed dinner for friends.

Whether served over jasmine rice on a Tuesday evening or laid out on a platter for guests, this dish rarely fails to impress. The balance of honey, soy, garlic, and five spice produces a sauce that coats the chicken in glossy layers with a finish that looks far more involved than the method suggests. If this recipe was helpful, leave a comment below or share it with someone who would enjoy it. If you enjoyed this, you might also like Mary Berry Ginger Biscuits Recipe for another classic with warming, spiced flavour.