Ginger-Soy Chicken
A honey-ginger soy marinade bakes into a glossy sauce for tender chicken that’s easy to pair with rice, noodles, or crisp green vegetables.
Prep 10 min · Cook 55 min · Total 9 hr 5 min · Makes 4 servings
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, optional
- 4 boneless, skinless chicken breasts
Directions
- Combine the honey, soy sauce, sesame oil, vinegar, ginger, garlic, and fish sauce, if you’re including it, in a sturdy zip-top freezer bag. Add the thighs, press out most of the air, and close the bag. Rub the marinade all around the chicken, tuck it into the refrigerator overnight, and turn the bag a few times so every side gets coated.
- Set the oven to 350ºF (180ºC).
- Put the thighs into a baking dish in an even layer, with the skin facing down, then pour the marinade over the top. Cover the dish snugly with foil, or use its lid, and bake for 30 minutes.
- Take off the cover, increase the oven heat to 375ºF (190ºC), and turn the thighs so the skin faces up. Keep baking, uncovered, for 20-30 minutes more, until the sauce has reduced to a glossy, pourable thickness like warm maple syrup. Serve the thighs with steamed rice, vegetables such as broccoli, broccolini, snow peas, or green beans, or buckwheat noodles hot or cold, with sliced scallions on top if you like.