Astoundingly tender. Sweet like warm honey, yet dangerous like an addiction.
I can’t even describe it. I just can’t. I can’t even. I have lost the ability to can.
If you have chicken thighs in the freezer, thaw them now. Break out the honey left over from the No-Oven Honey Roasted Almonds. If you don’t have soy sauce, go buy some right now. If you’re going to try one main dish from anything on this blog, let this be it. Seriously.
This is insanity. Delicious, sweet, dangerous insanity.
Baked Honey & Soy Sauce Chicken Thighs
Sweet honey, balanced with savory soy sauce and aromatic garlic. This recipe doesn’t involve any oil and is completely baked and awesomely healthy. Also, these things are amazingly tender—so tender that I doubted their doneness for quite a few minutes. The perfect light lunch dish or so-good dinner entrée. I freaking love chickin’.
- 6 skinless boneless chicken thighs
- 1/2 cup soy sauce
- 5 cloves garlic, chopped
- 1/8 cup honey
- for the sauce:
- pan juices from the chicken
- 1/8 cup honey
- 1/8 cup sugar
- 1 tbsp soy sauce
- 1 tbsp vinegar
- dash of salt
Marinate the chicken in soy sauce anywhere from 30 minutes to overnight. I personally prefer overnight, but marinating isn’t an exact science and I’m not going to tell you how to live right now.
When you’re ready
come and get it nah nah nah nah preheat the oven to 400°F. Add the garlic and drizzle the honey over the chicken.
Now pop it in the oven for 35 minutes, turning halfway through.
Now for the sauce! Pour the pan juices from the baking dish into a skillet, and mix in the other sauce ingredients. Heat on Medium High until it’s thickened to a nice sauce-y consistency. (You can also add 1/2 tsp cornstarch to help make it thicker without having to evaporate off all the water.)
If you’re feeling awesome, serve with some rice and veggies…
And if you’re feeling hungry, forget veggies and just pair with your favorite carb.
But I like veggies.