I ran to the store during my lunch break this week to marinate some chicken and then popped it into the oven as soon as I got off work. The result? Roasted chicken lightly coated with honey, soy sauce, and garlic that had been baked to a perfect light brown crisp.
As you may know, I’m a fan of any recipe that requires little work and yields a lot of results. This honey soy chicken dish was no exception! The sweet and salty flavors were light and subtle, and the chicken was so moist and tender on the inside. I baked it for 30 minutes covered in foil to allow the chicken to retain it’s moisture and then removed the foil to let the skin brown. We served it over steamed basmati rice and enjoyed the delicious leftovers for rest of the week.
- 2 1/2 - 3 lbs chicken thighs and drumsticks
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1/2 tsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 3 tbsp olive oil
- 1/2 cup honey
- 1 tsp sesame oil
- 1 tsp oyster sauce
- salt, to taste
- Combine all marinade ingredients in a bowl, then transfer to a large ziplock bag.
- Rinse chicken and pat dry with paper towels. Pierce the skin of each piece of chicken a few times, then add chicken to the ziplock bag, making sure that each chicken is thoroughly coated. Place chicken in fridge and marinade for at least an hour (I marinated about 6 hours).
- Preheat oven to 350 degrees.
- Place chicken in a single layer on a baking dish and cover tightly with foil. Bake covered for 30 minutes. Remove foil and bake for an additional 25 minutes, flipping the chicken over halfway to brown both sides, until chicken is cooked through. Let cool for 10 minutes, then serve over rice.
- For a spicy kick, add a dash sriracha to your marinade.