Honey Soy Chicken Breasts
Honey Soy Chicken Breasts. Only 6 ingredients & so easy to prepare! It's one of the most popular chicken dishes ever on Rock Recipes. These chicken breasts bake up to shiny, deliciously honey soy glazed perfection.
Originally published January 2013.
Update, this recipe has now been updated with a demo video and nutritional information with the recipe. Originally published January 2013.
We are all about great easy workday dinners here at Rock Recipes and this honey & soy glazed chicken is a perfect example.
I've used bone in chicken breasts here but you can use any chicken parts you like. I often break down a whole chicken for recipes like these.
It takes just a few minutes to prepare a 5 ingredient marinade in the morning or the previous evening to have this chicken ready to pop into the oven when you arrive home from work.
Only about 45 minutes open roasting time is all these golden sticky chicken chicken breasts need; more than enough time to throw together a great salad, steam rice or prepare your favourite noodles.
If serving with noodles or rice, I recommend doubling the marinade/sauce recipe.
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Honey Soy Chicken Breasts
Honey Soy Chicken Breasts - one of the most popular chicken dishes ever on Rock Recipes, these breasts bake up to shiny, deliciously honey soy glazed perfection.
Ingredients
- ¼ cup honey
- ⅓ cup low sodium soy sauce
- ½ teaspoon black pepper
- 4 cloves garlic
- 1 tablespoon fresh ginger root
- 24 ounces chicken breast
Instructions
- Stir together all the ingredients except the chicken breasts and pour into a large Ziploc bag.
- Add the chicken breasts and marinate in the fridge for a couple of hours or overnight.
- Place the marinaded chicken breasts on an aluminum foil lined cookie sheet and bake at 375 degrees F, uncovered, for about 45 minutes or until the chicken is fully cooked. I use a meat thermometer to make sure the internal temperature is between 170 and 180 degrees F.
- Do not throw out the marinade. While the chicken is cooking simmer it over low heat and brush it on the chicken about every 10 minutes as it cooks.
Notes
The total prep time reflects the marinating time as well. The cook time will vary from 45-60 minutes depending on the actual size of your chicken breasts,. Use a meat thermometer to be sure they are completely cooked.
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Nutrition Information
Yield
4Serving Size
gAmount Per Serving Calories 364Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 145mgSodium 885mgCarbohydrates 20gFiber 0gSugar 18gProtein 55g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
This chicken looks super easy and tasty! I'll have to give it a try. 🙂
anyone ever tried this with drumsticks?
Yup! I'm a drumstick person too.
No salt? Pls urgent answer want to cook it tomorrow. Thank you.
No salt. There's plenty of salt in the soy sauce. Merry Christmas! Barry.
OK. Thank you very much for fast answer Barry 🙂 Merry christmas to you too.
Very nice recipe. Chicken was really tasty. Thanks 🙂
This looks good so I'm making it tonight! However, isn't it bad to reuse marinade and brush it on while it cooks??
Not when the marinade is boiled and then glazed onto the chicken. Perfectly safe.
If you don't havr ginger root, can you subsitute ground ginger? Powdered ginger? And if so how much? I cannot wait to try this!!! So yummy sounding! Thanks for all the great recipes!
Can you substitute ground /powered ginger for ginger root if that's what you have on hand? And if so how much? Thanks so much for all the great recipes!
I'd use only a half tsp of powdered ginger but why not use fresh? It is readily available in any supermarket.
My six year old just said this is the best chicken he's ever tasted and hugged me for making it. It will become a regular at our house for sure.
Great chicken and a great simple recipe. The marinade gets under the skin so it's flavorful throughout. Stuck it under the broiler the last 5 minutes to candy the skin some more.
And there are times when you can't just run to the store to get ginger. Or they are fresh out at your local store (true story). I have used ground ginger as substitute before and things turned out just fine. You just have to use less than fresh ginger. When I remember to, I keep ginger peeled and ready to grate in the freezer to use as needed.
This looks awesome, Im trying it tonight. But, am I supposed to use bone in breasts? I allready have boneless, think I could use those?