No story to go along with the recipe. Well, I will say it is a hit with the family. Oh! And the marinade will work with any cut of chicken. No finished photo. When the food is good it goes fast.
1/3 cup honey
1/4 cup low sodium soy sauce
1/4 cup finely chopped green onions
2 tablespoons cooking oil vegetable oil or canola oil
1 1/2 tablespoons garlic minced (or 4 large cloves garlic, minced)
1 tablespoon apple cider vinegar vinegar
1 teaspoon sesame oil or 1 tablespoon of sesame seeds
3/4 teaspoon fresh minced ginger
2 1/2 pounds (1.2 kg) chicken thighs
Salt and pepper to season
Fresh chopped parsley to garnish
In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows.
Preheat the oven to 425°F (220°C).
Transfer chicken along with the marinade to a baking dish. Bake for 35 – 40 minutes, flipping twice while baking to ensure the chicken doesn’t dry out on top.
Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Chicken should have an internal temp of 165°F (or 70°C).
Garnish with parsley
Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles or mashed potatoes.