Honey Soy Chicken Thighs
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 6 bone-in skin-on chicken thighs
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons chicken broth
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Method
- Combine the chicken thighs, soy sauce, honey, chicken broth, grated ginger, sesame oil, garlic powder, and onion powder in a large Ziploc bag. Seal the bag and shake until the chicken is well coated. Place the chicken into the refrigerator for one to two hours to marinate.
- Preheat oven to 400°F (200°C), and spray a 9 x 13 casserole pan with nonstick spray.
- Arrange the chicken thighs skin side down in an even layer in the casserole pan.
- Bake the chicken for 25 minutes. Flip the chicken over and turn the oven up to 425°F for another 25 minutes until it is browned and has reached an internal temperature of 165°F.
- If desired, sprinkle with some sesame seeds and sliced green onions for garnish.