Honey Baked Chicken is a delectable dish that mixes honey’s sweetness with savory soy sauce and aromatic spices: Here’s how to make Honey Baked Chicken:

• a third of a cup of honey – a quarter of a cup of low sodium soy sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp cooking oil (vegetable or canola oil)
  1 1/2 tablespoons minced garlic (or 4 large cloves minced garlic)
• 1 tablespoon white vinegar (optional: apple cider or rice wine vinegar) – 1 teaspoon sesame oil
  – 3/4 teaspoon fresh minced ginger
• 2 1/2 pounds (1.2 kg) skinless, boneless chicken thighs
• Season with salt and pepperâ
  Instructions:

1. To make the marinade, combine the honey, soy sauce, green onions, cooking oil, minced garlic, white vinegar (if used), sesame oil (if using), and minced ginger in a mixing bowl.
2. Place the chicken thighs in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, making sure it is evenly coated. If you’re using a plastic bag, be sure it’s well sealed. Refrigerate the chicken for at least 30 minutes and up to overnight.
3. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
4. Remove the chicken thighs from the marinade, keeping the marinade. Season the chicken thighs in a baking dish with salt and pepper to taste.
5. Bake the chicken for 25-30 minutes in a preheated oven, or until cooked through and the glaze has caramelized. The chicken’s internal temperature should be 165°F (74°C).
6. Pour the reserved marinade into a small saucepan while the chicken bakes. Bring to a boil over medium-high heat, then lower to a low heat and simmer for 5 minutes, or until slightly thickened.
7. Remove the chicken from the oven and set it aside for a few minutes to rest. Drizzle the chicken with the thickened marinade.
   Serve with steaming rice or vegetables. If desired, garnish with more chopped green onions.

Enjoy your tasty Honey Baked Chicken!