Honey Soy Chicken Breasts

Sunday, January 6, 201329comments

Easy Honey Soy Chicken Breasts
Easy Honey Soy Chicken Breasts
We are all about great easy workday dinners here at Rock Recipes and this one takes just a few minutes to prepare a 5 ingredient marinade in the morning or the previous evening to have this chicken ready to pop into the oven when you arrive home from work. Only about 45 minutes open roasting time is all these golden sticky chicken chicken breasts need; more than enough time to throw together a great salad, steam rice or prepare your favorite noodles. If serving with noodles or rice, I recommend doubling the marinade/sauce recipe.

For more outstanding chicken recipes browse Our Top Ten Chicken Dinner Recipes!

Honey Soy Chicken Breasts

Recipe by Barry C. Parsons
One of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny deliciously glazed perfection.
Prep time: 10 minutes
Cook time: 45-60 minutes
Total time: Approximately 3 hours including marinating time.
Yield: 4 servings
  • 1/4 cup honey
  • 1/3 cup light soy sauce
  • 1/2 tsp freshly ground black pepper
  • 4 cloves minced garlic
  • 1 tbsp finely grated fresh ginger root
  • 4 large chicken breasts (not boneless skinless)
Cooking Directions
  1. Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
  2. Add the chicken breasts and marinate in the fridge for a couple of hours or overnight.
  3. Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
  4. Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks. 
Easy Honey Soy Chicken Breasts

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+ comments + 29 comments

November 17, 2012 at 8:40 PM

This chicken looks super easy and tasty! I'll have to give it a try. :)

November 29, 2012 at 2:07 PM

anyone ever tried this with drumsticks?

November 30, 2012 at 4:01 PM

Yup! I'm a drumstick person too.

December 24, 2012 at 3:22 PM

No salt? Pls urgent answer want to cook it tomorrow. Thank you.

December 24, 2012 at 4:18 PM

No salt. There's plenty of salt in the soy sauce. Merry Christmas! Barry.

December 25, 2012 at 2:21 AM

OK. Thank you very much for fast answer Barry :) Merry christmas to you too.

December 25, 2012 at 3:56 AM

Very nice recipe. Chicken was really tasty. Thanks :)

January 1, 2013 at 6:23 PM

This looks good so I'm making it tonight! However, isn't it bad to reuse marinade and brush it on while it cooks??

January 2, 2013 at 7:55 AM

Not when the marinade is boiled and then glazed onto the chicken. Perfectly safe.

January 6, 2013 at 3:27 PM

If you don't havr ginger root, can you subsitute ground ginger? Powdered ginger? And if so how much? I cannot wait to try this!!! So yummy sounding! Thanks for all the great recipes!

January 6, 2013 at 3:34 PM

Can you substitute ground /powered ginger for ginger root if that's what you have on hand? And if so how much? Thanks so much for all the great recipes!

January 6, 2013 at 4:01 PM

I'd use only a half tsp of powdered ginger but why not use fresh? It is readily available in any supermarket.

January 6, 2013 at 8:21 PM

My six year old just said this is the best chicken he's ever tasted and hugged me for making it. It will become a regular at our house for sure.

January 13, 2013 at 12:56 AM

Great chicken and a great simple recipe. The marinade gets under the skin so it's flavorful throughout. Stuck it under the broiler the last 5 minutes to candy the skin some more.

And there are times when you can't just run to the store to get ginger. Or they are fresh out at your local store (true story). I have used ground ginger as substitute before and things turned out just fine. You just have to use less than fresh ginger. When I remember to, I keep ginger peeled and ready to grate in the freezer to use as needed.

January 15, 2013 at 3:58 PM

This looks awesome, Im trying it tonight. But, am I supposed to use bone in breasts? I allready have boneless, think I could use those?

January 15, 2013 at 4:20 PM

I think skin on is best to maintain the moisture but you can try them. The cooking time will be shorter. Use a meat thermometer to gauge the time.

February 22, 2013 at 1:26 PM

could you cook this in the crock pot?

February 22, 2013 at 2:01 PM

Not crock pot friendly. This needs to be baked for the glazing to work.

February 27, 2013 at 12:46 AM

This recipe is fantastic and perfect just the way it is! I made it last night and it was delicious - the chicken was moist and baked to perfection and the sauce was delightful, but not overwhelming. Thank you!

March 11, 2013 at 3:43 PM

Thank you! Going to try this tonight!!:-)

April 11, 2013 at 10:25 AM

Can you make it with boneless chicken?

April 11, 2013 at 2:21 PM

Never made them without the skin on but worth a try.

May 10, 2013 at 12:07 PM

Making this tonight for sure. I love anything with those ingredients. Great reason to stock back up on soy and honey. Siding it with fried rice and veggies, cant wait. I'll get back about the results. Thanks a bunch!

May 11, 2013 at 6:16 PM

Can I do this with pork steaks?

May 17, 2013 at 12:01 PM

I made this recipe using boneless, skinless chicken breasts. Dropping the cooking time to 25 mins, it came out PERFECTLY cooked and juicy. Probably the best chicken I've made. I'm keeping this recipe on my regular dinner rotation.

May 28, 2013 at 4:24 PM

My chicken is marinating now, but I have to say that I used three split chicken breasts & there is barely enough to marinate them in. Certainly no extra to use during cooking. I would recommend using less/smaller breasts or double the recipe. It looks great though. I can't wait to try it. And I think the same sauce would be great with soba noodles & veggies. Yumm.

June 20, 2013 at 12:58 AM

Made this tonight and it was a huge hit! I changed 2 things: used boneless, skinless thighs (family preference), and I baked the chicken and the marinade together in a cast iron skillet for 45 min. Delish! Going into regular rotation. My family thanks you!

June 27, 2013 at 6:46 PM

This looks tasty! I have been looking for new marinade for grilling chicken during the summer months. Has anyone tried this on the grill?

March 23, 2014 at 7:41 PM

Making this tonight with boneless, skinless change chicken breasts and can't wait. The grill is a good idea too. It probably tastes bomb so I can't wait to try that also.

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