How To Make Honey Soy Baked Chicken Thighs
Baked chicken thighs are always a great dinner go-to. In this recipe, they’re smothered in a sweet-salty sauce with garlic, ginger, honey, and soy sauce.
Serves:
Ingredients
- ⅓cuphoney
- ¼cuplow sodium soy sauce
- ¼cupgreen onions,finely chopped
- 2tbspcooking oil,(vegetable oil or canola oil)
- 1½tbspgarlic,(or 4 large cloves garlic), minced
- 1tbspwhite vinegar,apple cider or rice wine vinegar, optional
- 1tspsesame oil,optional
- ¾tspfresh ginger,minced
- 2½lbschicken thighs,skinless, boneless
- salt and pepper,to season
- fresh parsley,chopped, to garnish
Instructions
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In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
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Pat chicken dry with paper towel. Trim off any excess fat.
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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).
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Preheat the oven to 425 degrees F.
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Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20 to 25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
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Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165 degrees F.
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Garnish with parsley and optional sesame seeds.
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Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.
Nutrition
- Calories: 536.61kcal
- Fat: 36.90g
- Saturated Fat: 9.02g
- Trans Fat: 0.18g
- Monounsaturated Fat: 16.39g
- Polyunsaturated Fat: 8.21g
- Carbohydrates: 18.23g
- Fiber: 0.52g
- Sugar: 15.67g
- Protein: 32.60g
- Cholesterol: 185.22mg
- Sodium: 548.64mg
- Calcium: 30.90mg
- Potassium: 476.05mg
- Iron: 1.82mg
- Vitamin A: 55.55µg
- Vitamin C: 4.65mg
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