Ingredients
Ingredients
4 chicken thighs or breasts (bone-in or boneless)
3 tablespoons honey
2 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon fresh ginger, grated (or ½ teaspoon ground ginger)
2 cloves garlic, minced
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon olive oil
½ teaspoon chili flakes (optional, for heat)
Salt and pepper, to taste
1 teaspoon cornstarch + 1 tablespoon water (optional, to thicken glaze)
Sesame seeds or chopped green onions (optional, for garnish)
Instructions
Make the marinade:
In a bowl, whisk together the honey, lemon juice, grated ginger, minced garlic, soy sauce, olive oil, chili flakes (if using), salt, and pepper.Marinate the chicken:
Place the chicken in a zip-top bag or shallow dish. Pour the marinade over the chicken, making sure it’s well coated. Cover and refrigerate for at least 30 minutes (or up to overnight for the best flavor).Prepare to cook:
If baking, preheat your oven to 400°F (200°C). If pan-searing, heat a bit of oil in a skillet over medium heat. If grilling, preheat the grill to medium heat.Cook the chicken:
Oven: Arrange chicken on a baking sheet lined with parchment. Bake for 25–30 minutes, basting with marinade halfway through.
Pan-seared: Sear chicken in a hot skillet for 5–7 minutes per side. Pour in the marinade, lower the heat, and simmer until the sauce thickens.
Grilled: Grill chicken for about 6–7 minutes per side, brushing with marinade as it cooks.
Thicken the glaze (optional):
For a thicker glaze, stir together cornstarch and water. Add it to the leftover marinade in a small pan, simmer for 2–3 minutes until glossy, then drizzle over the chicken.Garnish and serve:
Sprinkle with sesame seeds or chopped green onions, if desired. Serve with your favorite sides and enjoy!
Nutrition
- Serving Size: 1 chicken thigh or breast
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Carbohydrates: 15 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 90 mg