Baked Asian-Style Honey Chicken

Baked Asian-Style Honey Chicken

179
MARBALET 45

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

Ingredients {{adjustedServings}} servings 620 cals

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  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.
Tips & Tricks
Baked Teriyaki Chicken

This top-rated recipe for baked chicken thighs boasts a tangy, tasty marinade.

Baked Split Chicken Breast

See how to make easy, juicy baked chicken with a delicious, crispy skin.

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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 179

  1. 234 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
LINDA MCLEAN
8/26/2003

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!

Renee' D.
11/25/2006

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!

dianamtu
6/3/2006

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.