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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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • To Marinate: Arrange chicken pieces in a 9x13 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.

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  • Preheat oven to 425 degrees F (220 degrees C).

  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

620 calories; 41.1 g total fat; 204 mg cholesterol; 553 mg sodium. 8.7 g carbohydrates; 51.3 g protein; Full Nutrition

Reviews (189)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/26/2003
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! Read More
(171)

Most helpful critical review

Rating: 3 stars
05/13/2003
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. Read More
(41)
251 Ratings
  • 5 star values: 125
  • 4 star values: 89
  • 3 star values: 24
  • 2 star values: 9
  • 1 star values: 4
Rating: 4 stars
08/26/2003
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! Read More
(171)
Rating: 4 stars
08/26/2003
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! Read More
(171)
Rating: 5 stars
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! Read More
(105)
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Rating: 5 stars
06/03/2006
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. Read More
(81)
Rating: 4 stars
11/10/2005
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. Read More
(50)
Rating: 3 stars
05/13/2003
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. Read More
(41)
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Rating: 5 stars
06/25/2003
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!!!!!! Read More
(35)
Rating: 4 stars
06/25/2003
I made it for my family and they loved it. They were surprised that a 13 year old could cook that good. Read More
(35)
Rating: 4 stars
04/03/2003
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. Read More
(27)
Rating: 1 stars
05/17/2011
I did not care for this. Read More
(25)