Honey Soy Chicken

Ingredients :

1 1/2 – 2 pounds boneless, skinless, chicken thighs (most of the fat cut and discarded)

3 tbsp. vegetable oil

3 tbsp. low sodium soy sauce

1 tsp. sesame oil

5 tbsp. honey

4 cloves of garlic, minced

1/2 tsp. ground ginger

1/2 tsp. ground black pepper

Instructions :

Preheat oven to 425 degrees Fahrenheit. Line a 8×8″ oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
Immediately after plating chicken, pour sauce over top of chicken. It’s delicious so you want all the sauce you can get!Sprinkle rosemary on top before serving.
Serve with white or brown rice and some steamed veggies.
Notes: You may use chicken breasts if you prefer it. I would reduce cooking time by 10-15 minutes if you’re using chicken breasts as they dry out faster. I wouldn’t use thick chicken breasts – use thin ones. Butterfly/cut them in half if you need to. Also, everyone’s oven temperature varies slightly. Mine cooked perfectly after 40 minutes. Yours may cook faster or slower. Keep an eye on it. Check up on it every 20 minutes or so!