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Honey Baked Chicken

Honey Baked Chicken


Honey Baked Chicken



– 1/3 glass honey

– 1/4 container low-sodium soy sauce

– 1/4 container finely chopped green onions

– 2 tablespoons cooking oil (vegetable or canola)


– 1 1/2 tablespoons garlic, minced (or 4 expansive garlic cloves, minced)

– 1 tablespoon white vinegar (apple cider vinegar or rice wine vinegar – optional)

– 1 teaspoon sesame oil (optional)

– 3/4 teaspoon minced ginger

– 2 1/2 chicken thighs (Skinless and boneless)


– Salt and pepper to taste

– Chopped parsley for garnish

Honey Baked Chicken


Honey Baked Chicken new york times recipes





1. Combine nectar, soy sauce, green onion, cooking oil, and garlic in a shallow bowl. , vinegar, sesame

oil, ginger. Blend well and set aside.

2. Pat chicken dry with paper towels. Trim overabundance fat. Season with salt and pepper and

include the chicken to the bowl of marinade.


3. Cover and marinate the chicken for at slightest 30 minutes, or overnight if you have time.

4. Preheat the broiler to 220°C (425°F).

5. Put chicken and marinade in a cast press pot or casserole dish. Prepare for 20-25 minutes, turning

the chicken twice to avoid it from drying out.

6. Cook over tall warm for 5 minutes until brilliant brown and somewhat charred around the edges.

The inside temperature of the chicken ought to be 165°F (or 70°C).

7. Embellish with parsley and discretionary sesame seeds. Serve with sauce as your favorite side dish.

Cooking time: 40 minutes (counting marinade) | Cooking time: 30 minutes | Add up to time: 1 hour 10



kcal: 310 kcal per serving | Servings: 4

For more recipes click here

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