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Wednesday, November 20, 2013

Honey Soy Chicken

Picture from Table for Two
This honey soy chicken dish is to die for! I found the recipe on the great blog, Table for Two, and just made very minor adjustments like using chicken breasts instead of thighs, marinating my chicken in the sauce before cooking, and altering the ingredient amounts just a bit. And since I had, and you probably do too, all of the ingredients on hand, it makes for a quick and easy weekday meal that will leave you wishing you made more for leftovers. In fact the recipe sounded so good that I did double it just so that I would have some chicken to pack for my husbands lunches for the remainder of the week. And because it was such a success I didnt have to get creative and find ways to use it up, because it was half devoured the very first night! I have honestly never had chicken in the oven quite this tender. I marinated my chicken for about 6 hours before baking it and I believe it made a world of difference. The flavors really really penetrated the chicken and it was honestly as juicy and melt in your mouth as a good aged steak can be!

Honey Soy Chicken

4 boneless, skinless, chicken breasts

3 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon sesame oil
5 tablespoons honey
4 cloves garlic, minced
1 tablespoon fresh grated ginger
1 teaspoon pepper

Combine chicken and all of the ingredients into a large zip lock baggie. Give it a good swish around to mix all of the ingredients and completely cover the chicken. Place flat in your refrigerator for 6 hours and turn chicken half way through. Once ready to cook, preheat your oven to 425 degrees. Line a 8x8 pan with two layers of foil. Do not alter these last two instructions. An 8x8 pan is key, your chicken breasts will be snug yes but it will keep the sauce from evaporating and your chicken from drying out. Also be sure to double line your pan with tin foil. You will thank me after cooking the chicken when you can simply pull up the foil and have a clean pan instead of spending all night scrubbing your pan free of stuck on marinade. 
Cook chicken for 35-40 minutes or until internal temperature reaches 165 degrees. Plate and pour marinade juices over chicken. Enjoy!

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