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| 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.
Originally published on Nov 6, 2012.
Stir together:
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
To a large Ziploc bag add:
4 large chicken breasts, (not boneless, skinless)
Pour the marinade over the chicken and store in the fridge for a couple of hours or overnight.
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.
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.
+ comments + 26 comments
This chicken looks super easy and tasty! I'll have to give it a try. :)
anyone ever tried this with drumsticks?
Yup! I'm a drumstick person too.
No salt? Pls urgent answer want to cook it tomorrow. Thank you.
No salt. There's plenty of salt in the soy sauce. Merry Christmas! Barry.
OK. Thank you very much for fast answer Barry :) Merry christmas to you too.
Very nice recipe. Chicken was really tasty. Thanks :)
This looks good so I'm making it tonight! However, isn't it bad to reuse marinade and brush it on while it cooks??
Not when the marinade is boiled and then glazed onto the chicken. Perfectly safe.
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!
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!
I'd use only a half tsp of powdered ginger but why not use fresh? It is readily available in any supermarket.
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.
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.
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?
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.
could you cook this in the crock pot?
Not crock pot friendly. This needs to be baked for the glazing to work.
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!
Thank you! Going to try this tonight!!:-)
Can you make it with boneless chicken?
Never made them without the skin on but worth a try.
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!
Can I do this with pork steaks?
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.
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.