Recipe by MARBALET
"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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1 (3 pound)
whole chicken, cut into pieces
minced fresh ginger root
chopped green onions
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 ingredients written, I added 3 Tbls. of vinegar and 1 Tbls. of dijon mustard, which I blended in my food processor. After marinating the chicken, I broiled each chicken piece ten minutes on each side. I then placed the meat in the oven and continued to baste with the sauce. The broiling gave the chicken a nice crispy top and the vinegar and mustard additions added a nice flavor. Great recipe Holly!
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 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 - Each way was super good! I've passed this recipe on to others and they love it too!
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 the pan though. Also added a sprinkle of sesame seeds on top..we couldn't get enough of this.
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 the time. The flavor was good, but it was kind of salty. I'll definitely make again since it's so easy & pretty flavorful, but I'll try low-sodium soy next time and the (bone-in) chicken pieces as suggested.
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!!!!!!
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 made it for my family and they loved it. They were surprised that a 13 year old could cook that good.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Asian-Style Honey Chicken
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 369
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