Sunday, June 28, 2015

Honey Soy Chicken

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!

COOK'S NOTE: 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.

Honey Soy Chicken
recipe adapted from Rock Recipes
Yield: 6-8 servings
(printable recipe)

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

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!

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

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

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18 comments:

  1. That looks luscious. I'd been staying away from cooking chicken for dinner lately because of the boring factor, but your glazes have turned all that around for me. I wonder if this would work for a whole chicken?

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    1. It would probably be fine, although I've never marinated a full bird. I always use the cut up pieces.

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  2. Mmmmmm... love this recipe... simple and can be easily adapted to the grill too :)

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  3. simple and easy, I love it, especially since, like Jenn, it will adapt to outdoor cooking.

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  4. This looks delicious, and I've got the drumsticks marinating now. I am wondering though. The recipe calls for a full teaspoon of black pepper, yet the marinade only uses 1/2 tsp of pepper, and I don't see where the remaining 1/2 gets added later to the glaze. Am I missing this step somewhere?

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    1. That was a typo, Liz. I've corrected the recipe. Thanks for catching it! The amount of pepper is adjustable according to taste.

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  5. Marinating right now......serving them with sautéed cabbage and bacon and some wonderful Jasmine rice......YUM! Thanks for the recipe!

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  6. I made recipe with bone in chicken breasts...baked for 55 min. Served with jasmine rice...delicious!

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  7. I made this chicken today - very, very good. Thank you for the recipe.

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  8. I've made this twice recently. It was soooo good.

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  9. I love this recipe! I made these for my husband's guy's night and added just a splash of hot sauce (not even enough to make it spicy, just a teeny splash for a little flavor layer) and they LOVED it. Now I have to make them for every guy's night lol

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  10. Made this chicken for lunch today. I knew this recipe was going to be a keeper, and it is. Thanks!

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  11. I made this last night. Yummy!

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  12. I am trying thighs in the crock pot now. Hopefully it will be as good as yours looks 😉

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  13. Looks so delicious and easy Mary!

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  14. I'm making this for dinner tonight. Tweaked it just a little... added some Chinese Five Spice and a splash of rice vinegar to the marinade. Can't wait to taste it!

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