Honey Soy Baked Chicken Thighs
User Reviews
5
Honey Soy Baked Chicken Thighs
Description
Honey Soy Baked Chicken Thighs feature boneless, skinless chicken thighs marinated in a mixture of honey, soy sauce, garlic, fresh ginger, green onions, and optional sesame oil and vinegar. The marinade adds a balance of sweetness and umami, while the garlic and ginger lend aromatic depth. Baking the chicken at a high temperature with flipping ensures even cooking and juicy texture, while finishing under the broiler develops a golden, slightly charred glaze on the surface.
The final dish offers tender chicken with a sticky-sweet coating and the brightness of fresh parsley garnish. It works well served alongside plain or flavored rice, vegetable noodles, or mashed potatoes to complement the rich pan sauce.
To maintain juiciness, turn the thighs twice during baking and consider spraying the baking dish with oil to prevent sticking from the honey. The recipe also allows marinating overnight to enhance flavor penetration. Measuring the chicken's internal temperature to 165°F guarantees safe doneness without drying out the meat.
Ingredients
- ⅓ cup honey
- ¼ cup soy sauce low sodium
- ¼ cup green onion finely chopped
- 2 tablespoons neutral cooking oil vegetable oil or canola oil, generic cooking oil
- 1 ½ tablespoons garlic minced (or 4 large cloves garlic, minced)
- 1 tablespoon white vinegar (apple cider or rice wine vinegar -- OPTIONAL)
- 1 teaspoon sesame oil OPTIONAL
- ¾ teaspoon ginger fresh, minced
- 2 ½ pounds chicken thigh skinless, boneless
- 1 pinch salt to season
- 1 pinch black pepper to season
- 1 pinch parsley chopped, to garnish, fresh
Instructions
- In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
- Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
- Preheat the oven to 425°F (220°C).
- Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
- Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
- Garnish with parsley and optional sesame seeds.
- Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
Notes
- Turn the chicken thighs twice while baking to keep them moist and evenly cooked.
- Lightly oil the baking dish before adding chicken to prevent sticking caused by the honey in the marinade.
- Marinate chicken at least 30 minutes or overnight for more developed flavor.
- Check that the internal temperature reaches 165°F to ensure chicken is thoroughly cooked.
- Serve with rice, vegetable noodles, or mashed potatoes to enjoy the pan juices fully.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 38g | 76% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 180mg | 60% |
| Sodium | 559mg | 23% |
| Potassium | 533mg | 11% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
