Honey Soy Roasted Chicken ThighsPosted: February 20, 2014
Chicken thighs are so easy to work with. And always are juicy. I always make sure I’ve got a ready supply in my freezer. And this is easily one of those “what do I make tonight?” recipes. If you plan ahead, you can marinate these in the refrigerator while you are toiling away in the office, or you can simply marinate them when you get home and are getting the sides ready. This recipe is so versatile, you can easily serve with either rice or potatoes. A green salad. Maybe a veggie or two, and I’d call it dinner! Enjoy!
3 Tbs olive oil
3 Tbs low sodium soy sauce
5 Tbs honey
4 cloves garlic minced (time-saving tip: use pre-minced, such as Spice World)
½ tsp ground ginger (time-saving tip: use ginger paste, such as Gourmet Garden)
½ tsp fresh ground black pepper
3 Lbs chicken thighs (feel free to sub your preferred chicken meat)
Salt to taste
Preheat oven to 425°. Mix everything, except the chicken, in a large zip lock bag. Add chicken, be sure to mix it around in the bag so each piece is thoroughly coated. Place bag in the refrigerator until ready to cook (this can either be all day while at work, or simply while getting the rest of the dinner going. I did not marinate mine all day and it was still wonderful!)
When ready to cook, coat baking dish with nonstick cooking spray. Place chicken, skin side up, in baking dish and bake for 25 minutes. Turn chicken over and continue to cook additional 15 minutes. Turn chicken once more to skin side up and bake a remaining 10 minutes, to crisp the skin. Serve with either potatoes or rice.
Wine Pairing Suggestions:
Pinot Gris / Pinto Grigio
Total cook time: About an hour