Easy Baked Chicken with Asian Marinade
A simple and delicious baked chicken recipe featuring a sweet and savory Asian marinade. Juicy, tender, and packed with flavor every time!
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon red pepper flakes optional
- For Garnish: Toasted sesame seeds sliced green onions
Instructions
- In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, minced garlic, grated ginger, and optional red pepper flakes until smooth.
- Place the chicken breasts in a large zip-top bag or a shallow baking dish. Pour the marinade over the chicken, ensuring it's fully coated.
- Seal or cover and refrigerate for at least 30 minutes, or up to 8 hours.
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken in a single layer in a baking dish. Discard the marinade the chicken was sitting in.
- Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center (internal temperature of 165°F or 74°C).
- Let the chicken rest for 5 minutes before slicing. Garnish with sesame seeds and green onions before serving.
Notes
- Marinating Time: For the best flavor, marinate the chicken for at least 30 minutes. For even better results, marinate for 2-4 hours. Do not marinate for more than 8-10 hours.
- Sauce Tip: Don't throw away the extra marinade from the dish! Pour it into a small saucepan and bring it to a rolling boil for 1-2 minutes to create a safe and delicious sauce to serve with the chicken.
- Storage: Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days.