HONEY SOY CHICKEN THIGHS FROM SHE WEARS MANY HATS

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.8
  • Total Fat: 13.2 g
  • Cholesterol: 57.3 mg
  • Sodium: 492.2 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 0.2 g
  • Protein: 14.6 g

View full nutritional breakdown of HONEY SOY CHICKEN THIGHS FROM SHE WEARS MANY HATS calories by ingredient


Introduction

EASY TO MAKE AND EQUALLY DELICIOUS
1.If you donft follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way itfs written above.
2.If you do not use the right equipment it will likely not turn out either. 8~8 pan means 8~8 pan. 2 layers of foil means 2 layers of foil. Why? 8~8 pan will keep the sauce together and compact and wonft cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and youfll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, itfll keep the sauce from burning on the scalding hot pan.
3.Yes, it really is cooked at 425 degrees. Ifm not going to lie to you. Yes, itfs high but it also works (proof: above pictures!)
4.If youfre using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or youfll end up with dry chicken.
 EASY TO MAKE AND EQUALLY DELICIOUS
1.If you donft follow directions and want to improvise, that is definitely ok! But please do not come back to yell at me for a failed dish. The instructions are laid out completely above because I have tested it myself and it works the way itfs written above.
2.If you do not use the right equipment it will likely not turn out either. 8~8 pan means 8~8 pan. 2 layers of foil means 2 layers of foil. Why? 8~8 pan will keep the sauce together and compact and wonft cause it to spread out over a large surface area. If you put it in a larger pan, it will spread, therefore, causing the sauce to get cooked off and youfll end up with dry chicken and little to no sauce. Double layering the foil insulates the sauces and the chicken, itfll keep the sauce from burning on the scalding hot pan.
3.Yes, it really is cooked at 425 degrees. Ifm not going to lie to you. Yes, itfs high but it also works (proof: above pictures!)
4.If youfre using (thin cut) chicken breasts, reduce cooking time by 10-15 minutes or youfll end up with dry chicken.
Number of Servings: 4

Ingredients

    4 thigh, bone and skin removed Chicken Thigh
    3 tbsp Crisco Pure Vegetable Oil
    3 tbsp Kikkoman Low Sodium Soy Sauce
    1 tsp seasame oil (by RAMBERT)
    5 tbsp Honey
    4 clove Garlic
    .5 tsp Ginger, ground
    .5 tsp Pepper, white

Tips

USING A LARGER PAN CUT DOWN ON THE COOK TIME. CAN BE COOKED WITH BABY CARROTS. I USED 3 THIGHS AND 1/2 A BAG OF BABY CARROTS AND COOKED IT FOR 3O MINUTES AND THE CARROTS WERE CRISP TENDER AND THE THIGH WERE JUICEY


Directions

1.Preheat oven to 425 degrees Fahrenheit. Line a 8x8" oven-proof pan with 2 layers of tin foil. I HIGHLY advise using foil in this dish because soy sauce & honey are STICKY and tend to adhere heavily on glass dishes when cooked at high temperatures. Unless you want to be scrubbing forever, use the foil!
2.In small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger, and pepper.
3.Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
4.Bake, uncovered, for 40 minutes, checking occasionally to make sure the tops are not browning too quickly. If they are, cover with foil and resume baking until chicken is done.
5.Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
6.Immediately after plating chicken, pour sauce over top of chicken. It's delicious so you want all the sauce you can get!
7.Serve with white or brown rice and some steamed veggies.


Serving Size: 1 THIGH

Number of Servings: 4

Recipe submitted by SparkPeople user PALMTREE54.