Baked Honey Soy Garlic Chicken

Ingredients

• 1.5 lb Boneless Skinless Chicken Thighs (about 6-8 thighs)
• 0.25 cup Soy Sauce (low-sodium preferred)
• 2 tbsp Honey (raw or clover)
• 1 tsp Sesame Oil (toasted sesame oil for flavor)
• 1 tbsp Rice Wine Vinegar (or apple cider vinegar)
• 3 cloves Garlic (minced)
• 1 tsp Fresh Ginger (grated)
• 2 stalks Green Onion (chopped, divided)
• 0.25 tsp Chili Flakes (adjust to heat preference)
• 1 tbsp Cornstarch (for slurry, mixed with water)
• 0.25 cup Water (for sauce and slurry)
• 0.5 cup Cucumber (thinly sliced for garnish)
• 1 tsp Sesame Seeds (toasted)
• 1 tbsp Olive Oil (to oil tray)

Instructions

1. Prepare Marinade

   In a mixing bowl whisk together soy sauce, honey, sesame oil, rice wine vinegar, minced garlic, grated ginger, chopped green onion, and chili flakes until the honey is fully dissolved.

   Time: PT10M

2. Marinate Chicken

   Place the chicken thighs in a zip‑top bag or shallow dish, pour half of the prepared marinade over them, toss to coat, seal, and refrigerate for at least 30 minutes.

   Time: PT30M

3. Preheat Oven

   Set the oven to 400°F (200°C) and allow it to preheat while the chicken marinates.

   Time: PT5M

   Temperature: 400°F

4. Oil Baking Tray

   Line the oven‑safe tray with parchment paper or lightly brush it with olive oil to prevent sticking.

   Time: PT5M

5. Arrange Chicken and Remaining Marinade

   Lay the marinated chicken thighs in a single layer on the tray, then drizzle the reserved half‑marinade over the pieces.

   Time: PT5M

6. Bake Chicken

   Bake for 30 minutes, flipping the thighs halfway through (at the 15‑minute mark) so both sides caramelize.

   Time: PT30M

   Temperature: 400°F

7. Make Sauce

   While the chicken bakes, pour the remaining sauce into a small saucepan, bring to a gentle boil, then stir in a slurry made from cornstarch and 1 tbsp water until thickened, about 2‑3 minutes.

   Time: PT5M

8. Prepare Garnish

   Slice the cucumber thinly, chop remaining green onions, and toast sesame seeds in a dry skillet for 1‑2 minutes until fragrant.

   Time: PT5M

9. Plate and Serve

   Arrange baked chicken on a serving plate, drizzle the thickened sauce over each piece, and garnish with cucumber ribbons, chopped green onions, and toasted sesame seeds. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

20g

Carbohydrates

15g

Fat

10g

Fiber

1g