Honey Soy Baked Chicken

Oh Mondays, you're always full of surprises. Today was a bit of a crazy day, so I didn't have time to go to the grocery store as planned. I realized I had chicken thighs and scoured the Internet until I found a recipe in which I had all of the ingredients (or most of them anyway). I made a few slight changes - less honey (1/4 cup) and I substituted chopped yellow onion for the green onion since I was out of those. The below recipe is the original version. I served this with some sautéed zucchini, onion, and carrots with a slash of soy sauce and some garlic powder (totally eyeballed those). Enjoy!

Ingredients: 1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup finely chopped green onions

2 tb vegetable oil

1 1/2 tb garlic, minced (or 4 large cloves)

1 tb rice wine vinegar

1 tsp sesame oil

3/4 tsp fresh ginger, minced or in paste form

2-2.5 pounds chicken thighs, skinless and boneless

salt and pepper, to season

chopped parsley, for garnish (optional)

toasted sesame seeds, for garnish (optional)

Directions:

In a shallow bowl, combine the first 8 ingredients. Mix well and set aside. Pat the chicken dry with a paper towel. Season with salt and pepper and then transfer the chicken and the marinade to a large plastic bag (or in a bowl). Cover and refrigerate for at least 30 minutes, or overnight if time allows.

Preaheat the oven to 425 degrees. Transfer the chicken and the marinade into a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while backing to ensure it doesn't dry out on the top.

Broil for 5 minutes at high heat until golden brown and slightly charred on the edges. Serve with your side of choice, topped with the sauce, parsley, and sesame seeds (if using).