Honey Soy Marinated Oven-Baked Chicken

Juicy, rosy, delicious — more tender than tender! Chicken marinated in soy sauce and honey in the oven turns out stunningly appetizing and aromatic! With such a dish, you are guaranteed the title of Queen of the Kitchen. Please your loved ones and guests with such an incredible delicacy!
cook time: 3h
Noah Merrick
Honey Soy Marinated Oven-Baked Chicken

Nutrition Facts (per serving)

253
Calories
18g
Fat
6g
Carbs
16g
Protein

Ingredients (6 portions)

Basic:

Chicken 1 pc

Marinade:

Garlic 2 clove
Honey 2 tbsp
Soy sauce 2 tbsp
Olive oil 2 tbsp
Ginger 20 g
Ground black pepper to taste

Recipe instructions

Step 1

Step 1
How to make chicken marinated in soy sauce and honey with garlic in the oven? First, prepare the necessary ingredients for the marinade. It is better to use liquid honey. It will combine with the rest of the ingredients faster. If your honey is already candied, first melt it over low heat or in the microwave and cool to room temperature. You can replace natural ginger root and garlic with corresponding powders. They need to take 1/2 tsp.

Step 2

Step 2
Peel the garlic and ginger root and grate on a fine grater. Instead of grating the garlic, you can pass it through a press. As a result, you should not have large pieces, as they will burn during baking. The more homogeneous the marinade, the better.

Step 3

Step 3
In a bowl, mix liquid honey, soy sauce, olive oil, ginger and garlic. Add freshly ground black pepper.

Step 4

Step 4
Stir the marinade thoroughly to distribute the olive oil throughout the sauce.

Step 5

Step 5
Wash the chicken and pat dry with paper towels.

Step 6

Step 6
Rub the marinade all over the bird, inside and out, using all the sauce.

Step 7

Step 7
Place the chicken to marinate in the refrigerator for 1-2 hours. If possible, it is better to leave it overnight. About half an hour before cooking, turn on the oven to 180 degrees.

Step 8

Step 8
Place the chicken in a baking dish or on a parchment-lined baking sheet, back side up. The article at the link at the end of the recipe will help you choose the form. I advise you to tie the legs of the chicken to make it easier to turn it over (step 9). Bake the chicken in an oven preheated to 180°C. Periodically baste the chicken with the juices from the bottom of the pan. This will ensure an even golden brown crust. If you see pieces of garlic and ginger burning, brush them off with a brush.

Step 9

Step 9
After 25-30 minutes, the back of the bird will be browned and covered with a golden crust. When this happens, turn the chicken over and bake for about 30 minutes until the breasts are browned. The exact baking time depends on the features of your oven. Read more about this in a separate article at the link at the end of the recipe.

Step 10

Step 10
Be sure to baste the chicken with the juices from the bottom of the pan. The more often you do this, the juicier the bird will be and the more beautiful the crust you will get. I baste the bird with juice every 10 minutes. It’s easy to check the bird’s readiness: you need to pierce it in several places with a knife and see what color the juice flows out. If it is transparent, then the chicken is ready. I served this chicken on a bed of baked potatoes and carrots. Bon appetit!

Additional rubrics

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