Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/3 cup honey
- 1/4 cup soy sauce (use tamari for gluten-free)
- 4 garlic cloves, minced
- 2 tbsp apple cider vinegar or rice vinegar
- 1 tbsp sesame oil
- 1/2 tsp ground ginger (or 1 tsp fresh grated ginger)
- 1/4 tsp red pepper flakes (optional, for a hint of heat)
- Salt and pepper to taste
Instructions
- Prepare the marinade:
- In a mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, sesame oil, ginger, red pepper flakes (if using), salt, and pepper.
- Marinate the chicken:
- Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated.
- Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
- Cook the chicken:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange the marinated chicken breasts on the baking sheet, reserving the marinade for later.
- Bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Create the glaze:
- While the chicken is baking, pour the reserved marinade into a small saucepan.
- Bring to a boil over medium heat, then reduce to a simmer for 5-7 minutes until the sauce thickens into a glossy glaze.
- Finish and serve:
- During the last 5 minutes of baking, brush the chicken with the thickened glaze.
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve with roasted vegetables, rice, or a fresh salad, drizzled with extra glaze if desired.
Notes
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: ~320 kcal per serving
Servings: 4
