Yes, please, and thank you. I’ll have them all!
When I was a child, we would always go to eat at my Aunt Sally’s house after church for Sunday dinner.
The smells of food would waft through air before my family could even get through the front door.
Usually, she made a chicken dish complete with all the fixings.
Aunt Sally was notorious for sweetening things up, like her honey baked chicken thighs.
She would smother the meat in honey from her very own beehive that she had in the backyard.
Aunt Sally and Uncle Hank were bee farmers, and as scared as I was of those bees back then, I certainly didn’t mind the honey they made!
Boy oh boy, did this chicken taste great! You guys are really going to love this recipe!
Check out what my friends at Good Home Recipes have to say about these fabulous honey baked chicken thighs:
I don’t think I’ve ever looked at a chicken dish and wanted to eat it more than I do right now. You could actually eat this by itself and still have a good meal…it’s that tasty.
So tasty in fact that you might not make chicken any other way after making this. Even though this recipedoesn’t call for it you can marinate this for an hour or so and it makes the meat even tastier…but that is totally your call.
1½-2 pounds boneless, skinless chicken thighs
3 Tbsp vegetable oil
3 Tbsp Kikkoman low-sodium soy sauce
1 tsp. sesame oil
5 Tbsp honey
4 cloves of garlic, minced
½ tsp ground ginger
½ tsp ground black pepper
Preheat oven to 425 degrees. Line an 8×8 pan with a double layer of aluminum foil.
Whisk together all the sauce ingredients. Place the chicken thighs in the pan and pour the sauce on top of it. Make sure you coat all the chicken.
Bake uncovered for 40 minutes, keeping an eye on the chicken so that it won’t burn on the surface. If they’re browning too quickly, cover them with foil.
When the chicken is done, remove from oven and let sit for 5 minutes before serving.
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Quick Tip: Use Kikkoman soy sauce or anything high-quality sauce for best results.
Thank you to Good Home Recipes for this meal idea.