Categories: Food+DrinkRecipes

Home Grown Chef: Honey Soy-Glazed Chicken


photo by Carrie Minns


I AM IN LOVE WITH MY GAS BARBEQUE. I rely on it for large family gatherings as well as quick weeknight meals. Unfortunately, the incessant rain in the winter and spring months makes outdoor grilling less thrilling. So, what’s an Oregonian to do? Quite frankly, stay inside and make friends with her oven.

While this honey soy-glazed chicken can be cooked on your grill, it tastes equally delicious baked in the oven. As a bonus, the sweet aroma from the roasting chicken that fills your home will draw family and friends into your kitchen and away from digital screens of all kinds.

This dish is optimal with bone-in, skin-on chicken pieces. You can, however, make it with boneless, skinless breasts. If you do, reduce the cooking time by at least half. I’ve marinated this dish for as little as a couple of hours to more than a day. The longer you marinate, the more intense the soy flavor. I like to serve this dish with potatoes that can be roasted in the same oven as the chicken and a simple green salad.

Honey Soy-Glazed Chicken

photo by Carrie Minns

Serves: 6 | Prep time: 2 hours 15 minutes | Cook time: 40 minutes

4 pounds bone-in, skin-on chicken pieces

(breasts, thighs, drumsticks)

Salt and pepper ½ cup honey ¾ cup soy sauce

(or gluten-free tamari sauce)

2 teaspoons fresh ginger, peeled and minced

4 garlic cloves, peeled and minced

Rinse chicken pieces and pat dry with paper towels. Lightly salt and pepper all sides of the chicken pieces.

Whisk together honey, soy sauce, ginger and garlic cloves in a bowl. Place chicken in a Ziploc bag or marinating container. Pour sauce over the chicken. Make sure all sides are evenly covered with sauce. Marinate in the refrigerator for at least 2 hours and up to overnight, redistributing the sauce occasionally.

Preheat oven to 425˚F. Line a 9 x 13 baking dish with foil. Carefully pour chicken and marinate into baking dish. Make sure chicken is snug but in a single layer. Roast uncovered for 35-40 minutes or until a meat thermometer reads 160-165˚F. Serve with the warm sauce on the side.

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