Ingredients
Scale
- 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 oil)
- 1 1/2 tablespoons garlic (minced, about 4 large cloves)
- 1 tablespoon white vinegar (optional: apple cider or rice wine vinegar)
- 1 teaspoon sesame oil (optional)
- 3/4 teaspoon fresh minced ginger
- 2 1/2 pounds boneless, skinless chicken thighs
- Pinch of salt and pepper (to season)
- Pinch of fresh parsley (chopped, for garnish)
Instructions
- Combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger in a bowl to make the marinade.
- Pat the chicken thighs dry, season with salt and pepper, and marinate in the mixture for at least 30 minutes.
- Preheat oven to 425°F (220°C). Place marinated chicken in a skillet and pour marinade over it.
- Bake for 20-25 minutes, flipping twice for even cooking.
- Broil on high for 5 minutes until golden brown. Ensure chicken reaches an internal temperature of 165°F (70°C).
- Garnish with parsley and serve with pan juices.
Notes
Marinating longer enhances flavor—overnight is ideal.
A meat thermometer ensures perfect doneness without drying out the chicken.
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 320
- Sugar: 12
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 0
- Protein: 30
- Cholesterol: 100