Sticky Honey Soy Chicken

$To make Sticky Honey Soy Chicken, you need a few key items. Here’s what you’ll gather: - 4 chicken thighs, boneless and skinless - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 inch ginger, grated - 1 tablespoon sesame oil - 1/2 teaspoon black pepper These ingredients create a sweet and savory flavor that makes this dish shine. You can add some fresh toppings to enhance your dish. I suggest: - 2 stalks green onion, chopped - Sesame seeds These garnishes add color and a nice crunch. If you don’t have something on hand, don’t worry! Here are some easy swaps: - Chicken thighs: Use chicken breasts or drumsticks instead. - Soy sauce: Try tamari for a gluten-free option. - Honey: Maple syrup works as a sweet alternative. - Rice vinegar: Use apple cider vinegar if you need a substitute. These substitutions will still give you a tasty meal. {{ingredient_image_1}} First, gather your ingredients. You need soy sauce, honey, rice vinegar, garlic, ginger, sesame oil, and black pepper. In a medium bowl, whisk them together. This mix is your marinade. The soy sauce gives saltiness, while honey adds sweetness. Garlic and ginger add a nice kick. This marinade will make your chicken taste amazing! Now, take your chicken thighs. Place them in a large zip-top bag or a shallow dish. Pour the marinade over the chicken. Make sure every piece is coated well. Seal the bag or cover the dish. You can marinate for 30 minutes or up to 4 hours. The longer, the better the flavor! Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper for easy cleanup. Remove the chicken from the marinade, but save the marinade for later. Place the chicken in the dish and bake for 20 minutes. While it bakes, take the reserved marinade and pour it into a small saucepan. Bring it to a boil over medium heat, then reduce the heat. Let it simmer for 5-7 minutes until it thickens. After 20 minutes, take the chicken out. Baste it with some thickened marinade. Put it back in the oven for another 10-15 minutes. Make sure it reaches 165°F (75°C) inside. Once it's cooked, let the chicken rest for a few minutes. Slice it up and drizzle the rest of the thickened marinade over it. Garnish with green onions and sesame seeds. Now, your sticky honey soy chicken is ready to enjoy! To get the best chicken, focus on marinating. Marinate for at least 30 minutes. If you have time, marinate for up to 4 hours. This will make the chicken juicy and flavorful. Bake your chicken at 400°F (200°C) for even cooking. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C) inside. Let the chicken rest for a few minutes after baking. This helps keep it moist. The key to great flavor is in the marinade. Use fresh garlic and ginger for a strong taste. Make sure to mix the soy sauce and honey well. This balance of sweet and salty makes the dish shine. If you like heat, add a pinch of red pepper flakes. Basting the chicken with the thickened marinade adds even more flavor. Don’t skip this step—it makes a difference! For this recipe, gather a few kitchen tools. You will need a medium bowl for mixing the marinade. A large zip-top bag or shallow dish works well for marinating. Use a baking dish lined with parchment paper for easy cleanup. A meat thermometer is essential for checking chicken doneness. Finally, a small saucepan helps to reduce the marinade into a tasty sauce. These tools make your cooking process smooth and fun! Pro Tips Marinate Longer for Flavor: Letting the chicken marinate for up to 4 hours allows the flavors to penetrate more deeply, resulting in a more flavorful dish. Use a Meat Thermometer: To ensure perfectly cooked chicken, use a meat thermometer to check that it reaches an internal temperature of 165°F (75°C). Save the Marinade: Always boil the reserved marinade before using it as a sauce to ensure it's safe to eat and thickens nicely for a glossy finish. Garnish for Presentation: A sprinkle of chopped green onions and sesame seeds adds not only flavor but also a beautiful presentation to your dish. {{image_2}} You can switch the chicken thighs for other meats. Try chicken breasts for a leaner choice. Pork tenderloin works well too. If you love seafood, use salmon or shrimp. Each option adds its own taste, but the marinade stays great. Want to mix things up? You can add more flavors to the marinade. Try adding some chili paste for heat. A splash of orange juice gives a nice citrus twist. You can also use different types of vinegar, like apple cider or balsamic, for a new taste. You can cook Sticky Honey Soy Chicken in many ways. Grilling adds a smoky flavor that pairs well with the sauce. If you have an air fryer, it cooks quickly and gives a nice crisp. Baking is easy and keeps the chicken juicy. Choose the method that fits your mood! After enjoying your Sticky Honey Soy Chicken, let any leftovers cool down. Place the chicken in an airtight container. Store it in the fridge for up to three days. This way, the chicken stays fresh and tasty. To reheat, take the chicken out of the fridge. You can use a microwave or an oven. If using a microwave, place it on a microwave-safe plate. Heat for about 1-2 minutes, checking to see if it’s hot. For the oven, set it to 350°F (175°C). Place the chicken on a baking sheet for about 10-15 minutes. This keeps the chicken juicy and warm. If you want to keep the sticky chicken longer, freezing is a great option. First, let the chicken cool completely. Then, wrap it tightly in plastic wrap. Place the wrapped chicken in a freezer bag. Make sure to remove as much air as possible. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. You have many choices for sides with Sticky Honey Soy Chicken. Some great options include: - Steamed rice - Fried rice - Quinoa - Stir-fried vegetables - A fresh salad These sides balance the sweetness of the chicken. They also add color and texture to your meal. You can mix and match to suit your taste. Yes, you can easily make this recipe gluten-free. Just swap regular soy sauce for gluten-free soy sauce or tamari. Check the rice vinegar for gluten-free labeling as well. Many brands make gluten-free versions, so it’s easy to find one. Cooked Sticky Honey Soy Chicken lasts about 3 to 4 days in the fridge. To keep it fresh, store it in an airtight container. Always let the chicken cool before sealing it. For best taste, eat the chicken within this time frame. This article explored sticky honey soy chicken, from ingredients to storage. You learned about key ingredients, optional garnishes, and swaps. I shared steps for making the marinade and cooking the chicken. You found tips for cooking it just right and ways to mix it up. Finally, we discussed how to store leftovers and answered common questions. Now, you have all the tools to make this tasty dish your own. Enjoy cooking!$

Sticky Honey Soy Chicken

A deliciously sticky and flavorful chicken dish marinated in honey and soy sauce.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Asian

Servings 4

Calories 300 kcal

Ingredients

4 pieces chicken thighs, boneless and skinless
0.25 cup soy sauce
0.25 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 inch ginger, grated
1 tablespoon sesame oil
0.5 teaspoon black pepper
2 stalks green onion, chopped for garnish
to taste sesame seeds for garnish

Instructions

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, and black pepper. This will be your marinade.
Place the chicken thighs in a large zip-top bag or shallow dish, then pour the marinade over the chicken. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat your oven to 400°F (200°C).
Line a baking dish with parchment paper for easy cleanup. Remove the chicken from the marinade, reserving the marinade for later.
Place the chicken thighs in the prepared baking dish and bake for 20 minutes.
Meanwhile, pour the reserved marinade into a small saucepan and bring to a boil over medium heat. Reduce the heat and let it simmer for about 5-7 minutes, or until it slightly thickens.
After 20 minutes of baking, remove the chicken from the oven and baste it with some of the thickened marinade. Return it to the oven for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Once cooked, let the chicken rest for a few minutes before slicing. Drizzle any remaining thickened marinade over the sliced chicken.
Garnish with chopped green onions and sesame seeds before serving.

Notes

Marinate for longer for deeper flavor.

Keyword baked, chicken, honey, soy sauce