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Soy-Glazed Chicken Thighs with Asparagus and Spring onions

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant soy-glazed chicken dish is an excellent choice for a nutritious, dairy-free dinner that doesn't skimp on depth. The marinade combines savoury soy sauce with sweet honey and zesty lime, while toasted aniseed adds a sophisticated, subtle liquorice note to the tender chicken thighs. By roasting the meat until the skin is beautifully bronzed and crisp, you create a rich glaze that pairs perfectly with the charred sweetness of the vegetables.

Ideal for both busy weeknights and relaxed weekend entertaining, this all-in-one oven roast is wonderfully low-maintenance. The asparagus and spring onions are roasted on a separate tray to ensure they stay crisp-tender, soaking up the aromatic flavours of the meal. Serve this colourful platter in the centre of the table with extra lime wedges for a fresh, zingy finish that everyone will enjoy.

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Ingredients for Soy-Glazed Chicken Thighs with Asparagus and Spring onions

  • 2 teaspoons aniseed

  • 4 garlic cloves, finely chopped

  • 60ml fresh lime juice, plus wedges for serving

  • 60ml reduced-sodium soy sauce

  • 2 tablespoons honey

  • 8 chicken thighs (about 1.8kg )

  • 1 bunch asparagus (about 350g ), trimmed

  • 2 bunches spring onions, trimmed

  • 2 tablespoons vegetable oil

  • Kosher salt, freshly ground pepper

  • 1/2 cup fresh coriander leaves with tender stems

How to make Soy-Glazed Chicken Thighs with Asparagus and Spring onions

Toast aniseed in a small dry skillet over medium heat, tossing, until fragrant, about 2 minutes. Let cool; finely chop.

Whisk garlic, lime juice, soy sauce, honey, and aniseed in a large bowl. Add chicken and toss to coat. Let sit at least 30 minutes.

Preheat oven to 450°. Transfer chicken and marinade to a foil-lined rimmed baking sheet, placing chicken skin side down.

Roast until fat begins to render, 15–20 minutes. Turn chicken skin side up and continue to roast, basting occasionally with pan drippings, until chicken is cooked through and deeply browned, 15–20 minutes longer.

After turning chicken, toss asparagus and spring onions with oil on another rimmed baking sheet; season with salt and pepper.

Roast, shaking pan halfway through, until tender, 10–15 minutes (thinner stalks will cook more quickly).

Transfer chicken to a platter. Pour any pan juices into a glass measuring cup. Let sit a few minutes, then spoon off fat from surface.

Spoon pan juices over chicken and serve with asparagus, spring onions, coriander, and lime wedges.

DO AHEAD: Chicken can be marinated 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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