Baked bbq chicken breast

Honey Soy Baked Chicken is a good one for busy weeknights and lazy Sundays. Just mix up a simple honey-soy-garlic sauce, pour it over chicken and bake in the oven. Quick-to-prepare baked chicken recipes like Balsamic Chicken, Honey Mustard Chicken and this sticky soy chicken are great back pocket recipes because they’baked bbq chicken breast just made with pantry staples.

This recipe is the baked version that’s effortless, with completely hands-off cooking. It’s ever-so slightly adapted from this Baked Sticky Honey Soy Sesame Chicken by Claire from Sprinkles and Sprouts, a fellow Australian food blogger. And it’s because the glaze has such great flavour that you don’t even need to marinate the chicken. It can also be made with drumsticks and chicken marylands without altering the recipe. For boneless thighs and breasts, the chicken will be in the oven for substantially less time so I’d give the sauce a head start in the oven first to start reducing before adding the chicken.

This is cut into wedges and used as the bed on which the chicken is baked. The onion adds an extra element of flavour into the sauce, much like the way so many savoury recipes start by sautéing onion. This is the sweetness in the sauce which makes it a glaze that coats the chicken. This is the salt in the sauce. The recipe calls for all purpose soy sauce, but light soy sauce can be used too. See here for more on different soy sauces, and when you can interchange. Essential to balance out the sweet and savoury.

Anything else you need to know? This is a jammy glaze we have here, and if you just use baking paper, you’ll be suffering through a serious scrubbing session like I did! Then spread the onion out in the pan. Turn the chicken and spoon the pan juices over the chicken. Bake for a further 25 to 35 minutes until the chicken is nicely browned.

Hopefully, the sauce will be reduced down to a syrup and require no adjustment, but sometimes it will still be too thin. If it’s too thin, it’s an easy fix: remove chicken to a plate, pop pan back into oven. Turn the chicken over and squidge the chicken skin into the syrupy sauce. If you want to raise the bar, try it with a side of flavoured rice! Fluffy coconut rice in a white bowl, ready to be served. Coconut Cilantro Lime Rice in a bowl with a spoon, ready to be served. This Lemon Rice Pilaf is so delicious, it can be eaten plain!