Chicken thighs are so juicy and flavorful; easy to make a can’t miss meal. And, …

Chicken thighs are so juicy and flavorful; easy to make a can’t miss meal. And, cafedelites Honey Soy Baked Chicken Thighs are no exception. Served with rice, broccoli and you’ve got an delicious dinner in about an hour. Even if you don’t have time to marinade (I didn’t), you can bake it right in the marinade! 👩🏻‍🍳

1/3 cup honey
1/4 cup low sodium soy sauce
1/4 cup finely chopped green onions
2 tablespoons cooking oil vegetable oil or canola oil
1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
1 tablespoon white vinegar (apple cider or rice wine vinegar too)
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

In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
Preheat the oven to 425°F (220°C).
Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
Garnish with parsley and optional sesame seeds.


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