Honey Soy Baked Chicken
I ran across this recipe on Pinterest a while back and it’s become a huge hit in our house… especially on nights where I know I won’t have a lot of time to prep dinner.
The original recipe called for bone-in chicken thighs, but I prefer to use boneless and skinless thighs. One, because I’m a bit lazy. Two, because I think the yummy sauce covers more of the chicken when there isn’t any skin in the way. The one time I made it exactly like the recipe, I didn’t get deliciously crispy skin like in her pictures. It was floppy and unappetizing and we all took the skin off the chicken.
If you prefer chicken breasts in your household, then by all means, use them. We prefer thighs in our house for the flavor and texture and less chance of the meat drying out.
I also prefer to use fresh ginger instead of dried and ground ginger, and I add a lot more than the original recipe. I love the brightness that ginger can add to chicken dishes.
3 pounds of boneless, skinless, chicken thighs (you can use breasts if you prefer)
3 tablespoons soy sauce
3 tablespoons olive oil
1 tablespoon sesame oil
5 tablespoons honey
4 cloves of garlic, minced
2 tablespoons fresh ginger, minced (you can use 1 teaspoon of ground ginger if you don’t have fresh, but fresh is best)
1/2 teaspoon black pepper
big pinch of salt
Helpful tip: When measuring out the honey, alternate measuring the oils with the honey. If the tablespoon is coated in oil the honey won’t stick to the spoon.
In a gallon-sized Ziplock bag, measure out all of the ingredients minus the chicken. Close the bag and squish everything together, mixing well.
Open the bag again and add the raw chicken. Seal the bag and squish everything together again, getting as even a coating on the chicken as you can.
If you have the time, stick the chicken in the bottom of the fridge for up to two hours to marinate. If you don’t have that time, it’s okay, you can start baking right away.
Dump the chicken and all of the marinade into an 8×8 glass baking dish that has been lined with aluminum foil (I often forget the foil. It’s not mandatory, but you will have to scrub the baking dish a lot more afterward). Arrange the chicken so none of the pieces are stacked on top of each other.
Bake in a 425° F oven for 20 minutes. With tongs, flip over the chicken pieces and bake for another 10-15 minutes or until the chicken reaches 165° F. Depending on the size of your chicken pieces, this may happen a little sooner.
We serve this with steamed rice and some sort of vegetable, usually sautéed green beans or snap peas. If I have the time, I’ll transfer the liquid to a saucepan and reduce it into a thicker sauce. But most nights I don’t have that kind of time. My boys are happy to spoon a little of the sauce over their chicken and rice and everyone’s happy.
I bet these would be tasty grilled too!
My son always asks me to make extra so he can have some in his lunch at school the next day. Sometimes that’s hard to do because we all usually have seconds!