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I’ve always had baked honey-soy salmon, a regular favorite in my household; it even satisfies a very picky Bear! And now I have a new favorite to add to the mix: honey-soy chicken thighs
It’s quick, easy, and you’ll have dinner ready in about 45 minutes or less! Just enough time to help with homework and do laundry as they cook! Are you ready? Let’s go!
Grab a large bowl to put the marinade together. You only need:
- Soy sauce (use a low sodium soy to control the amount of sodium going in)
- Honey
- Green onions (or shallots)
- Cooking oil (you can also use vegetable, olive, or canola oil)
- Fresh minced garlic
- Sesame oil (completely optional)
- Fresh minced ginger
Mix the marinade ingredients before adding your chicken, and marinate for 30 minutes or overnight. If you don’t have time to marinate, it’s no thang. The marinade is so juicy, you can get away with baking it right away!
CAN YOU COOK CHICKEN IN ITS MARINADE? Yes you can in this recipe because the marinade cooks together with the baked chicken thighs!
INGREDIENTS
- 1/3 cup honey
- 1/4 cup low sodium soy sauce
- 1/4 cup finely chopped green onions
- 2 tablespoons cooking oil (olive, vegetable, or canola oil)
- 1 teaspoon sesame oil OPTIONAL
- 3/4 teaspoon fresh minced ginger
- 1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
- 1 tablespoon white vinegar (if not available, apple cider or rice wine vinegar will suffice)
- 2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)
- Salt and pepper to season
- Fresh chopped parsley to garnish – OPTIONAL
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 a paper towel. Trim off any excess fat. Season with salt and pepper then transfer the chicken to the bowl with the marinade. Cover and marinate 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
- Serve chicken with pan juices over steamed rice or mashed potatoes.
