Sticky Honey Soy Chicken

$- 4 boneless, skinless chicken thighs - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, finely minced - 1 inch fresh ginger, grated - 1 tablespoon sesame oil - 1/2 teaspoon freshly ground black pepper - Green onions and sesame seeds for garnish To convert cups to tablespoons, remember that 1 cup equals 16 tablespoons. For chicken thigh weight, typically, one thigh weighs about 6 ounces. So, four thighs will be roughly 24 ounces. If you need alternatives to soy sauce, try tamari or coconut aminos. For honey, you can use maple syrup or agave nectar for a different taste. {{ingredient_image_2}} To start, gather your ingredients. You will need soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper. In a medium bowl, add these ingredients. Whisk them together until smooth. You want a well-blended mixture that coats the chicken well. This marinade gives the chicken its sticky and sweet taste. Next, take your chicken thighs and place them in a large resealable bag. Pour the marinade over them, ensuring each piece is covered. Seal the bag tightly to keep the flavors inside. For the best taste, let the chicken marinate for at least 30 minutes. If you have more time, marinate for up to 4 hours. This longer time allows the flavors to soak in better. Now, it’s time to bake. Preheat your oven to 400°F (200°C). While the oven heats, prepare a baking dish. Line it with parchment paper for easy cleanup. After marinating, take the chicken out and set the marinade aside. Place the chicken in the dish in a single layer. Bake for 20 minutes. While the chicken bakes, take the reserved marinade and pour it into a small saucepan. Heat it on medium until it boils. Then lower the heat and let it simmer for 5 to 7 minutes. This step thickens the sauce. After 20 minutes, remove the chicken from the oven. Use a baster or spoon to coat it with the thickened marinade. Return the dish to the oven and bake for another 10 to 15 minutes. Check that the chicken reaches 165°F (75°C) internally. Once cooked, let the chicken rest for a few minutes. Before serving, slice it and drizzle the remaining sauce on top. Garnish with chopped green onions and sesame seeds for a nice finish. Marinating your chicken is key. It helps to soak up all the flavors. Start by mixing soy sauce, honey, rice vinegar, minced garlic, ginger, sesame oil, and black pepper. Whisk until it blends well. The longer you marinate, the better the taste. Aim for at least 30 minutes. For a big flavor boost, go for 4 hours. Use a zip-top bag for easy coating. To check if your chicken is done, use a meat thermometer. The chicken should reach 165°F (75°C). This ensures it’s safe to eat. To keep the chicken moist, baste it with the thickened marinade during baking. This adds flavor and keeps it juicy. Avoid overcooking. For a stunning presentation, serve the chicken on a rustic board or colorful platter. Drizzle extra sauce over the top. Scatter green onions and sesame seeds for color. Pair this dish with steamed rice or roasted vegetables for a complete meal. You can also serve it with a fresh salad on the side. Pro Tips Marinate for Maximum Flavor: The longer you marinate the chicken, the more flavorful it will be. Aim for at least 1 hour for the best results. Use Fresh Ingredients: Always use fresh garlic and ginger for the marinade. They provide a stronger and more vibrant flavor compared to dried alternatives. Check for Doneness: Use a meat thermometer to ensure the chicken is cooked properly. The internal temperature should reach 165°F (75°C). Leftover Marinade Sauce: Don't waste the leftover marinade! Just simmer it on the stove until thickened, then drizzle it over the chicken before serving for extra flavor. {{image_4}} You can add a kick to your dish. Use chili flakes or sriracha to spice it up. Start with a pinch of chili flakes in your marinade. If you love heat, add more. Sriracha works well too. Just mix it in with the other marinade ingredients. This adds flavor and heat to the chicken. Want a one-pan meal? Add veggies like broccoli or bell peppers. Chop them into bite-sized pieces. Toss them in the marinade with the chicken. This way, they soak up the flavor while cooking. Bake them all together. You’ll enjoy a colorful and healthy dish. You have options for cooking. Grilling gives a smoky flavor and crispy edges. Bake for a simple, hands-off meal. If grilling, preheat your grill to medium-high heat. Cook the chicken for about 5-7 minutes on each side. For baking, preheat your oven to 400°F (200°C). Bake for 20 minutes, then coat with marinade. Both methods yield juicy chicken. Choose what fits your style! To store leftovers safely, let the chicken cool first. Place it in an airtight container. This keeps out air and moisture that can spoil the food. You can also use plastic wrap or foil. Make sure it’s tightly sealed. When reheating chicken, use the microwave or an oven. If using a microwave, heat it in short bursts to avoid drying it out. If using the oven, cover it with foil to keep it moist. Heat until the chicken reaches 165°F (75°C). Yes, you can freeze Sticky Honey Soy Chicken. To freeze, let the chicken cool completely. Place it in a freezer-safe container or a heavy-duty freezer bag. Be sure to remove as much air as possible to avoid freezer burn. To thaw, move the chicken to the fridge for several hours or overnight. If you need it fast, you can thaw it in cold water. Just make sure to cook it right after thawing. In the fridge, your chicken will last about 3 to 4 days. If you freeze it, it can last up to 3 months. Label your containers with the date. This helps you keep track of how long they’ve been stored. Always check for any off smells or changes in texture before eating leftovers. You can pair Sticky Honey Soy Chicken with many tasty sides. Here are some popular options: - Steamed jasmine rice - Fried rice with vegetables - Crispy stir-fried bok choy - Roasted sweet potatoes - A fresh cucumber salad These sides add great flavor and texture to your meal. Yes, you can use chicken breasts. Just remember, cooking times change. Chicken breasts cook faster than thighs. Bake them for about 15-20 minutes. Always check the internal temperature. It should reach 165°F (75°C) to be safe. This way, you will enjoy juicy chicken every time. The standard recipe is not gluten-free due to soy sauce. To make it gluten-free, use tamari instead. Tamari is a gluten-free soy sauce. You can also try coconut aminos for a different flavor. Both options work great and keep your dish safe for those with gluten allergies. This blog post covered a delicious recipe for Sticky Honey Soy Chicken. We explored the key ingredients, tips for marinating, and baking methods. I shared helpful storage tips to keep your leftovers fresh. You can even tweak the recipe with spicy or veggie variations. Remember, cooking is about creativity, so don't hesitate to make this dish your own. Enjoy your meals and impress your friends with this tasty chicken. Dive into this recipe and make it your new favorite!$

Sticky Honey Soy Chicken

A flavorful dish featuring marinated chicken thighs baked to perfection with a sweet and savory glaze.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

4 thighs boneless, skinless chicken
0.25 cup soy sauce
0.25 cup honey
2 tablespoons rice vinegar
2 cloves garlic, finely minced
1 inch fresh ginger, grated
1 tablespoon sesame oil
0.5 teaspoon freshly ground black pepper
2 stalks green onions, finely chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

In a medium-sized mixing bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. Whisk these ingredients together until well blended to create a flavorful marinade.
Transfer the chicken thighs into a large resealable zip-top bag or a shallow dish. Pour the prepared marinade over the chicken, ensuring every piece is well-coated. Seal the bag tightly or cover the dish with plastic wrap, and refrigerate for at least 30 minutes. For an even more robust flavor, marinate for up to 4 hours.
Preheat your oven to 400°F (200°C) while the chicken is marinating.
Prepare a baking dish by lining it with parchment paper to facilitate easy cleanup. Remove the chicken from the marinade, setting aside the marinade for later use.
Arrange the marinated chicken thighs in the lined baking dish in a single layer. Bake in the preheated oven for 20 minutes.
While the chicken is baking, pour the reserved marinade into a small saucepan. Heat over medium heat until it comes to a boil, then reduce the heat and let it simmer gently for about 5-7 minutes, or until it thickens slightly.
After baking for 20 minutes, carefully remove the chicken from the oven. Use a baster or spoon to coat the chicken with some of the thickened marinade. Place the dish back in the oven and continue baking for an additional 10-15 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).
Once fully cooked, allow the chicken to rest for a few minutes before slicing. Drizzle any remaining thickened marinade over the sliced chicken for added flavor.
For the finishing touch, garnish your dish with the finely chopped green onions and a sprinkle of sesame seeds just before serving.

Notes

For best flavor, marinate the chicken for up to 4 hours.

Keyword baked chicken, chicken, honey, soy sauce