Asian-Style Honey Chicken

This Asian-style honey chicken uses an extraordinary marinade to give this dish delicious flavor without a lot of fuss.

Servings: 4

Ingredients:

8 chicken thighs (or a mix of thighs and drumsticks)
2 tablespoons low sodium soy sauce
2 tablespoons sweet chili sauce
3 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons salt
½ - 1 teaspoon ground black pepper
1 teaspoon Renate Moore Ayurveda Chef’s Blend Seasoning (optional)
1 tablespoon minced fresh ginger root
3 tablespoons medium diced onion (yellow or white)
2 teaspoons minced garlic
¼ cup chopped green onions, extra 1 tablespoon for garnish
1 tablespoon sesame seeds, for garnish

Instructions:

1. Arrange chicken pieces in a 9x13-inch baking dish and sprinkle with Ayurveda Chef’s Blend, if using.

2. In a small bowl, combine soy sauce, honey, sweet chili sauce, rice vinegar, Dijon mustard, salt, black pepper, minced ginger root, onion, and minced garlic. Whisk the mixture well, then spoon it over the chicken. Cover the dish and refrigerate it to marinate overnight, flipping the chicken once to marinate the other side.

3. 30 minutes before cooking, bring the chicken to room temperature.

4. Preheat the oven to 400 degrees F.

5. Place the chicken with marinade in the preheated oven and bake for 30 minutes. Turn chicken over and top with 2 tablespoons green onions.

6. Return pan to the oven and continue baking until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

7. Take the chicken out of the oven and reposition the oven rack to be nearer to the broiler element. Adjust the oven to the broil setting. Put the chicken beneath the broiler for about 1-2 minutes to achieve a golden-brown finish. Keep a close eye as this happens quickly.

8. Remove the pan from the oven, sprinkle with sesame seeds, and remaining green onions.

9. Serve and enjoy!