Directions
- 1Pat your chicken pieces dry.
- 2In a large bowl, whisk together the oils, soy sauce, Worcestershire sauce, lemon juice, honey, garlic, ginger, salt and pepper.
- 3Add in the chicken and toss to coat all.
- 4Cover and refrigerate for at least 2 hours or overnight.
- 5Preheat your oven to 450°F.
- 6Transfer your chicken to a 9x13" baking dish and pour over the marinade.
- 7Bake for about 30-35 minutes or until the internal temperature of the chicken reads 165°F.
- 8Baste the chicken pieces halfway through so that they wouldn't dry out.
- 9If your chicken needs more color, turn on the broiler for a few minutes to give them a crispy tan.
Ingredients
- 8 chicken thighs, bone in skin on
- 2 tbs olive oil
- 1 tbs sesame oil
- 0.25 cup low sodium soy sauce
- 1 tbs Worcestershire sauce
- 1 large lemon, juiced
- 5 tbs honey (or maple syrup)
- 7 cloves garlic, minced
- 1 tbs ginger
- 2 tsp salt
- 0.5 tsp black pepper
Equipment
large bowl9x13" baking dishoven
Tips
- Allow the chicken to marinate for at least 2 hours or overnight for best flavor.
- Baste the chicken pieces halfway through baking to prevent them from drying out.
- If the chicken needs more browning, turn on the broiler for a few minutes.
- This recipe can be adapted for boneless chicken breasts, cooking at 425F for 20-25 minutes.
- The chicken can also be grilled or pan-fried instead of baked.
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