One of my parents’ favorite things to eat for dinner is chicken. It’s a nice, lean protein(because you know everyone’s always on a diet until the weekend) and it takes on flavors wonderfully. We like to keep things simple here, so a marinade is perfect; you just throw the chicken and sauce together in a bag in the morning and it’s ready to bake that night—no fuss!
This has a fun, savory flavor that’s not too abrasive but definitely not boring. It pairs perfectly with seasoned rice or steamed vegetables.
Hot Honey Asian Chicken Marinade
- 1lb skinned and deboned chicken
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 3 tablespoons water
- 3/4 teaspoon salt
- 1 teaspoon chili powder
- 1/4 teaspoon black pepper
In a large Ziploc bag, combine the sesame oil, soy sauce, honey, vinegar, water, salt, chili powder, and black pepper. Add in the chicken and shake it so that the liquid mixture covers everything. Put the chicken and marinade in the refrigerator for at least 3 hours to rest.
Preheat an oven to 350 degrees. Bake the chicken for 45 minutes in the sauce until it has cooked through.
I love it when a recipe has extra sauce so that you can pour it all over your sides and make it feel like a complete dish. This makes plenty of extra, so pour it on thick and dig in.