Honey and Soy Baked Chicken Thighs Marinated Overnight

This post is about the remaining thighs from the family pack I bought the other day. The first half I prepared for Honey and Soy Baked Chicken Thighs. The other half I prepared simultaneously for tonight's dish, Honey and Soy Baked Chicken Thighs Marinated Overnight. If you will recall, I wasn't sure if marinating was necessary or not, so I did it both ways.  So here we have it:

Honey and Soy Baked Chicken Thighs Marinated Overnight

3 tbsp olive oil
3 tbsp soy sauce
5 tbsp honey
4 cloves of garlic; minced

1/2 tsp ground ginger

1/2 tsp fresh ground pepper
2.5 lbs chicken thighs

Combine oil, soy sauce, honey, garlic, ginger and pepper in a large bowl. Add the chicken to bowl, mixing well to coat each piece. (See last nights post, Honey and Soy Baked Chicken Thighs, for these informative photos).

Allow chicken to marinate overnight, covered, in a bowl, turning once.

Bring chicken and marinade out of refrigerator to come to room temperature.


Preheat oven to 425°F.

Place chicken, skin-side up, in a greased 7x11 baking dish.

This 7x11 was lubed with olive oil from a MISTO. The chicken thighs were then gently squeezed into the dish.

Once the oven was hot, the dish of chicken was placed in the oven for 30 minutes.


The chicken, not done yet, was returned to the oven without turning, for an additional 20 minutes.

Here is where you can yell at me for not following the recipe: I should've turned the chicken, baked for 10 minutes, turned the chicken again and baked an additional 10 minutes.

Drain fatty-juices from baking dish; let chicken stand, covered, for about 5-10 minutes before serving.



Flavor was good, but I can't say you gain a lot from marinating overnight.  However, know that you can should your Rodney say something like, "Baby, I'm takin' you out tonight, so get ready to go." You can say, "It's about time. Let me just throw this chicken in the 'fridge before I get gussied up in one of my few stain-free Hane's t-shirts and clean pair of Levi's." Twenty-four hours later, you can pick up where you left off.

Next time I make this, I swear on a pile of my healthy garbage-eating worms that I'll actually follow the recipe all the way through.  Maybe the appearance will be a little more appetizing.

And doing it in a baking dish is not difficult to clean (soak it awhile before you get to scrubbin' if you're a poor sap like me who doesn't have a dishwasher) plus you don't waste the foil and all the resources to produce said foil.

Cost: $1.08 for each of three two-thigh servings.     

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