Ingredients
1/3 cup honey
1/4 cup low sodium soy sauce
1/4 cup finely chopped green onions
2 tablespoons cooking oil (vegetable or canola)
1 1/2 tablespoons garlic, minced
1 tablespoon white 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
Instructions
Marinating the Chicken:
Prepare Marinade: In a shallow bowl, mix honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger.
Season Chicken: Pat chicken dry, trim excess fat, and season with salt and pepper.
Marinate: Transfer chicken to the marinade bowl, ensuring each piece is coated. Cover and marinate for at least 30 minutes or overnight.
Baking the Chicken:
Preheat Oven: Set your oven to 425°F (220°C).
Bake: Place the chicken and marinade in a cast-iron skillet or baking dish. Bake for 20-25 minutes, flipping twice to prevent drying.
Broil: For the final 5 minutes, broil the chicken until golden and slightly charred at the edges.
Serving:
Check Temperature: Ensure chicken reaches an internal temperature of 165°F (75°C).
Garnish: Sprinkle with parsley and optional sesame seeds.
Serve: Enjoy with pan juices over your choice of side.