Honey Baked Chicken

INGREDIENTS:

1/3 cup honey

1/4 cup low sodium soy sauce

1/4 cup finely chopped green onions

2 tablespoons cooking oil vegetable oil or canola oil

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

1 tablespoon white vinegar (apple cider or rice wine vinegar — OPTIONAL)

1 teaspoon sesame oil OPTIONAL

3/4 teaspoon fresh minced ginger

2 1/2 pounds (1.2 kg) chicken thighs (skinless, boneless)

Salt and pepper to season

Fresh chopped parsley to garnish

DIRECTIONS:

In a shallow bowl, combine honey, soy sauce, shallots, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.

Pat the chicken dry with paper towels. Trim off excess fat. Season with salt and pepper, then add the chicken to a bowl with the marinade.

If time permits (or overnight), cover the chicken and marinate for at least 30 minutes.

Preheat oven to 220°C.

Add chicken to cast iron skillet or casserole with marinade. Bake for 20-25 minutes, turning twice during baking to keep the chicken from drying out on top.

Fry over high heat for 5 minutes, until golden brown and slightly charred around the edges. The internal temperature of the chicken should be 165°F (or 70°C).

Garnish with parsley and optional sesame seeds.

Serve chicken and gravy over steamed rice, cauliflower rice, zucchini noodles, plain pasta, or mashed potatoes.