GLAZED HONEY SOY CHICKEN THIGHS
Tired of boring old chicken breasts? Solve the dinner dilemma with a fast and fresh recipe for Glazed Honey Soy Chicken Thighs.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 9
Steps:
- In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and 1/4 teaspoon pepper. Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until it's well coated. Refrigerate the chicken for 1 hour.
- Preheat the oven to 350°F with the rack in the center. Line a baking sheet with parchment paper and place an oven-proof baking wrack on top.
- Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side up on the baking rack. Bake the chicken for 15 minutes. While the chicken is baking, make the glaze.
- Whisk together the cornstarch with 2 tablespoons water. Add the reserved marinade to a small saucepan set over medium-high heat. Bring the marinade to a boil then whisk in the cornstarch slurry and continue boiling, whisking intermittently, until the sauce thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.) Remove the glaze from the stove.
- Remove the chicken thighs from the oven and brush them generously with the glaze. Return them to the oven until they reach an internal temperature of 165°F and the juices run clear and not pink, an additional 15 to 20 minutes.
- Remove the chicken from the oven, brush it with additional glaze and serve.
Nutrition Facts : Calories 778 kcal, Carbohydrate 41 g, Protein 40 g, Fat 51 g, SaturatedFat 12 g, Cholesterol 221 mg, Sodium 1325 mg, Sugar 35 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 35 g, ServingSize 1 serving
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
HONEY-SOY-GINGER CHICKEN THIGHS
This recipe has been in our family for quite some time! My mom said that this was a Quick and simple recipe, so I now make it quite often! I double the sauce ingredients! I Love spooning extra Sauce over rice!
Provided by Denise Miles
Categories Chicken
Time 1h10m
Number Of Ingredients 4
Steps:
- 1. In a tall sided Nonstick Skillet., add Honey,Soy Sauce and Ginger. Take skin off thighs. **The sauce sticks better to thighs without their skins on** Turn burner to Medium high. Place Thighs in Skillet. Simmer in skillet.
- 2. Check chicken thighs Constantly!! Flip thighs with fork after 20 min. Continue to flip every 20 min. You'll notice chicken browning. When Juices run clear,you're ready to serve.
- 3. Serve over rice.
BAKED ASIAN-STYLE HONEY CHICKEN
A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss.
Provided by MARBALET
Categories World Cuisine Recipes Asian
Yield 5
Number Of Ingredients 7
Steps:
- To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
- Preheat oven to 425 degrees F (220 degrees C).
- Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 8.7 g, Cholesterol 204.3 mg, Fat 41.1 g, Fiber 0.3 g, Protein 51.3 g, SaturatedFat 11.7 g, Sodium 553.1 mg, Sugar 7.4 g
HONEY & SOY CHICKEN WITH SESAME BROCCOLI
Enjoy these sticky honey and soy chicken thighs as part of an easy midweek meal. This budget-friendly dinner is sure to be a family favourite
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
- When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.
Nutrition Facts : Calories 401 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 1.7 milligram of sodium
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