1 1/2 - 2lbs boneless, skinless, chicken thighs (most of the fat discarded)
3 TBSP Vegetable Oil
3 TBSP. Soy Sauce
1 tsp. Sesame Oil
5 TBSP. Honey
4 Cloves of garlic, Minced
1/2 tsp. ground ginger
1/2 tsp. ground black pepper
Instructions:
1) Preheat the oven to 425 degrees. Line a 8x8 oven proof pan / dish with 2 layers of tin foil. (Trust me this is a great step , easy cleanup)
2) In a small bowl, whisk together vegetable oil, soy sauce, sesame oil, honey, garlic, ground ginger and ground pepper.
3) Place the chicken thighs in the foil layered pan then pour the mixture on top. Turn the chicken to coat it all in the sauce.
4) Bake, uncovered for about 40 -45 minutes, checking occasionally to make sure tops are not browning too quickly. (Cover with foil if they are)
5) Remove the chicken from the over and let sit for 5 minutes before plating. Don't throw away the liquid.
6) After plating the chicken, pour sauce over top of the chicken. You'll definitely want to do this because the sauce is delicious.
7) Serve with white rice or any sides you choose.
I highly recommend using the foil. There was no cleanup afterwards and it makes it so much easier too.. This dish can also be made with chicken breast is you choose. Just adjust the cooking time.
