Honey Baked Chicken


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



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.


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.

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