Baked Asian-Style Honey Chicken

Baked Asian-Style Honey Chicken

179
MARBALET 50

"A marinade of honey, ginger, soy sauce, onion and garlic give this chicken dish an authentic Asian flavor without a lot of fuss."
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Ingredients

servings 620 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 41.1 g
  • 63%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 51.3 g
  • 103%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. To Marinate: Arrange chicken pieces in a 9x3 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

179
  1. 236 Ratings

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Most helpful positive review

The first time I made this I pretty much followed the recipe directions and ingredients. The second time, I got a little more creative and we ended up liking it even more. In addition to the ing...

Most helpful critical review

This dish was okay, but I think the baking temp is too high. The sauce burned in the first round of baking and made a mess of the pan.

The first time I made this I pretty much followed the recipe directions and ingredients. The second time, I got a little more creative and we ended up liking it even more. In addition to the ing...

This is sooooo yummy! I tripled (at least) the sauce for marinade, and used ziplock bags to marinate overnight. I have baked and also grilled it on the gas grill in disposable baking pans - Eac...

the BEST recipe for honey soysauce chicken ever. It was so simple..marinated thighs/drumsticks/wings for 3 hours and made extra marinade for basting half way thru. Definitely use foil to line...

I made this for lunch last weekend because I had all ingredients on hand. I used boneless chicken breasts (because that's what I had in the freezer). Note:If you do this, it cooks in about 1/2 t...

This dish was okay, but I think the baking temp is too high. The sauce burned in the first round of baking and made a mess of the pan.

This recipe did not have enough marinade to use as a sauce after cooking. I simply doubled the sauce to spoon over my famous ginger rice.......YUM!!!!!!

I made it for my family and they loved it. They were surprised that a 13 year old could cook that good.

Had an excellent flavor. I used ginger from a jar in the fridge, and I think when using that type, less of it is required. Maybe half the amount.

I did not care for this.