These Baked Honey-Soy Chicken Thighs are tender and finger-licking. Perfect lunch or dinner option to wow your family and guests.
Jump to RecipePreparation & cooking:
Start by preheating your oven to 180°C and remove your chicken from the fridge for it to come to room temperature. You can do this on a try. Once the chicken thighs are at room temperature, pat dry with a kitchen towel.
In a small bowl, add minced garlic, honey, soy sauce, apple cider vinegar or lemon juice, oil and black pepper. Mix well till everything is well combined.
If using a non-glass baking dish, line with foil then baking paper on top to avoid the sauce from sticking at the bottom. Make sure the baking dish is neither too large as the sauce will dry out nor too small as the sauce won’t thicken enough. Spread the diced onion evenly on your baking dish then place the chicken thighs on top skin side down.
Pour the sauce on top of the thighs.
Bake the thighs for 25 minutes then turn the skin side up. Return in the oven and bake for another 25- 30 minutes. Allow to rest for about 5 minutes before serving. Garnish with cilantro (dania) leaves/parsley leaves/chives and sesame seeds.
Serve with any side of your choice. Remember to pour the thick sauce on top. Goes well with either some mukimo or creamy mashed potatoes or rice with some veggies.
Baked Honey-Soy Chicken Thighs
Ingredients
- 1.2 kg chicken thighs
- 1 large onion, diced
- 1 tsp minced garlic
- 2 tbsp honey
- 2 tbsp soy sauce
- ½ tbsp apple cider vinegar or lemon juice
- ½ tsp oil
- ¼ tsp black pepper
- 1 tbsp sesame seeds for garnish, (optional)
- 1 tbsp cilantro (dania) leaves/parsley leaves/chives for garnish, (optional)
Instructions
- Start by preheating your oven to 180°C and remove your chicken from the fridge for it to come to room temperature. You can do this on a try. Once the chicken thighs are at room temperature, pat dry with a kitchen towel.
- In a small bowl, add minced garlic, honey, soy sauce, apple cider vinegar or lemon juice, oil and black pepper. Mix well till everything is well combined.
- If using a non-glass baking dish, line with foil then baking paper on top to avoid the sauce from sticking at the bottom. Make sure the baking dish is neither too large as the sauce will dry out nor too small as the sauce won't thicken enough.
- Spread the diced onion evenly on your baking dish then place the chicken thighs on top skin side down. Pour the sauce on top of the thighs.
- Bake the thighs for 25 minutes then turn the skin side up. Return in the oven and bake for another 25-30 minutes.
- Allow to rest for about 5 minutes before serving. Garnish with cilantro (dania) leaves/parsley leaves/chives and sesame seeds.
Notes
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