Honey Soy Baked Chicken Thighs #FoodieExtravaganza
Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month.
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For the month of September, I invited everyone to join me in celebrating National Honey Month! I love cooking and baking with Honey - the options are endless between sweet and savory meal or treat ideas. Honey adds that extra warmth and kiss of sweetness to marinades or sauces, makes for delicious no-bake granola bars, and also blends into bread batters to add a wonderful depth of flavor and a touch of sweet. It's incredibly versatile - and I can't wait to see what everyone is sharing today!
This recipe is absolutely DELICIOUS. Finger licking good - or fork licking as the case may be... Either way, we all really loved this one and I cannot wait to use it again the next time I pull out some chicken thighs to thaw! It's super easy, with all the ingredients hanging out in a tupperware or ziploc in the fridge for a bit, then the whole thing goes into a baking pan and you're pretty much done! Just a little bit of planning to allow time to marinate, and that's about all you have to do! This was wonderful served over some rice, which happily sopped up some of the extra juice I drizzled over top and some simple green beans. A wonderful meal, and the leftovers reheated really well too - which is always important in this house! I swear I have one shelf in my fridge that is always an assortment of odds and ends leftovers!
See all of our sweet honey recipes for the day!
Honey Soy Baked Chicken Thighs
1/3 cup honey
1/4 cup soy sauce
2 tablespoons vegetable oil
1 1/2 tablespoons garlic minced
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon black pepper
2 1/2 pounds chicken thighs (skinless, boneless)
- Combine all marinade ingredients and whisk together to blend. Pour over the chicken in a resealable container, or ziploc bag and allow chicken to marinate at least a few hours, or overnight.
- When ready to bake, preheat the oven to 425 degrees.
- Place chicken and all marinade in a baking dish, cover with foil and bake 25 minutes. Remove foil and bake another 10-15 minutes, or until slightly caramelized on the edges and internal temperature reaches 165 degrees.
- Serving suggestion: over rice with, drizzled with sauce, alongside steamed green beans.
Recipe from Cafe Delites