Description
Sweet and savory baked chicken thighs, marinated in a delicious honey-soy sauce and roasted to perfection. The result is a crispy, caramelized exterior with tender, juicy meat inside.
Ingredients
For the Baked Honey Soy Chicken:
- 4 bone-in, skin-on chicken thighs (or chicken breasts if preferred)
- ¼ cup soy sauce (preferably low-sodium)
- ¼ cup honey
- 2 tablespoons olive oil
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- Optional garnish: sesame seeds and chopped green onions
Instructions
In a medium-sized mixing bowl, combine the soy sauce, honey, olive oil, rice vinegar, garlic, ginger, sesame oil, black pepper, and salt. Whisk everything together until the honey has dissolved and the mixture is well combined. This will be the flavorful marinade that not only seasons the chicken but also creates the delicious glaze as it bakes.
Place the chicken thighs (or breasts) into a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes to 1 hour. If you have the time, marinate the chicken for several hours or overnight for even deeper flavor. The longer it marinates, the more intense the flavor will be.
While the chicken marinates, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. If you have a wire rack, place it on top of the baking sheet. This allows the heat to circulate around the chicken, helping it cook more evenly and get a crispy skin.
Once the chicken has marinated, remove it from the marinade, letting any excess liquid drip off. Arrange the chicken pieces on the prepared baking sheet or wire rack, skin-side up. Be sure to space them apart so that they have room to cook evenly.
Bake the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown. You can baste the chicken once or twice during baking with the leftover marinade to enhance the glaze, but be sure to discard any marinade that has touched raw chicken to avoid cross-contamination.
For an extra caramelized effect, increase the oven temperature to 400°F (200°C) during the last 5-10 minutes of baking. This will help the glaze thicken and bubble, creating a deliciously sticky coating on the chicken. Keep a close eye on the chicken during this time to ensure it doesn’t burn.
Once the chicken is fully cooked, remove it from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring a moist and tender chicken.
Before serving, garnish the chicken with a sprinkle of sesame seeds and freshly chopped green onions for added flavor and texture. Serve the chicken with your favorite side dishes, such as steamed rice, roasted vegetables, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 8-12g
- Carbohydrates: 17-22g
- Protein: 28-32g