Honey Soy Chicken

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Honey Soy Chicken recipe by Barefeet In The KitchenHoney 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.

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!

Honey Soy Chicken requires just a few minutes prep time and the result is a sweet glazed oven-roasted chicken that is incredibly tender! get the recipe at barefeetinthekitchen.com

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Honey Soy Chicken

recipe adapted from and with thanks to Rock Recipes
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Servings: 6 -8 servings

Ingredients 

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

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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