Honey Soy Chicken

Honey Soy Chicken is my favorite kind of weeknight dinner; the chicken requires just a few minutes prep time early in the day and the result is a sweet glazed oven-roasted chicken that is incredibly tender.

Stir together the marinade, pour it over the chicken and marinate it for anywhere from 2 to 24 hours until you are ready to bake it. This chicken also works great on the grill if that is more your style.

Another great weeknight chicken recipe is Green Chile and Pepper Jack Stuffed Chicken.

I serve this chicken with Turmeric Roasted Green Beans and Potatoes. Everything cooks at the same time in the oven and dinner is on the table in less than an hour!

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Honey Soy Chicken

Mary Younkin

recipe adapted from and with thanks to Rock Recipes

Servings: 6 -8 servings

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Ingredients 

1x2x3x

• ▢ 3 – 4 pounds chicken I used 16 drumsticks
• ▢ 1/4 cup honey plus 1/3 cup divided
• ▢ 2/3 cup soy sauce divided
• ▢ 1/2 – 1 teaspoon freshly ground black pepper
• ▢ 4 cloves garlic minced
• ▢ 1 tablespoon finely grated fresh ginger root I used frozen ginger root – it is easier to grate

Instructions 

• Place the chicken in a large ziploc bag. Stir together 1/4 cup honey, 1/3 cup soy sauce, black pepper, the garlic and the ginger. Pour the marinade over the chicken and refrigerate for 2-24 hours. I let mine rest for about 6 hours.
• Preheat the oven to 375 degrees. Line a large baking sheet with foil and place the chicken on it. Bake for 45 minutes until the chicken is fully cooked. While the chicken is cooking, whisk together the remaining 1/3 cup honey and 1/3 cup soy sauce. After 20 minutes, baste the chicken with this sauce. Baste again at 30 minutes and 40 minutes. Drizzle any remaining sauce over the finished chicken prior to serving. Serve with rice or potatoes, as desired. Enjoy!

Notes

You can make this using breasts, thighs, full legs or just drumsticks. The cooking time for bone-in meats is roughly the same whether it is white meat or dark. Just keep an eye on the meat and be careful not to overcook it.

Did you make this? Leave a comment below!

{originally published 6-12-13 – recipe notes and photos updated 6-29-15} 

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