BAKED CHICKEN

Honey baked chicken is one among my husband’s recipes, Honey Baked Chicken. for a few reason we’d been married an honest 3 years before I knew it existed. So sad because it’s DELICIOUS! It’s also pretty fast and straightforward .

  • 1/3 cup honey
  • 1/4 cup low sodium soy sauce

1/4 cup finely chopped green onions

2 tablespoons cooking oil vegetable oil or canola oil

1 1/2 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

3/4 teaspoon fresh minced ginger

2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)

Salt and pepper to season

Fresh chopped parsley to garnish

DIRECTIONS:

In a shallow bowl, combine honey, soy sauce, green onions, vegetable oil , garlic, vinegar, vegetable oil , and ginger. Mix well and put aside .

Pat chicken dry with a towel . Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade.

Cover and marinate chicken for a minimum of half-hour if time allows (or overnight).

Preheat the oven to 425°F (220°C)

Transfer chicken along side the marinade to a cast-iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to make sure the chicken doesn’t dry out on top.

Broil for five minutes at high heat until golden browned and slightly charred on the sides . The chicken should have an indoor 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.