Chicken in soy sauce marinade and honey in the oven

6 servings
3 hours

How do you make chicken in a marinade out of soy sauce and honey in the oven? Prepare all the necessary ingredients for the marinade. Honey is better to use liquid. It will connect faster with the rest of the ingredients. If your honey has already been saccharized, then pre-melt it over low heat or in the microwave and cool to room temperature. Natural ginger root and garlic can be replaced with appropriate powders. They need to be taken 1/2 tsp.

Peel and grate garlic and ginger root. Instead of grating, garlic can be passed through the press. As a result, you should not have large pieces, as they will burn during baking. The more uniform the marinade is, the better.

In a bowl, combine the liquid honey, soy sauce, olive oil, ginger and garlic. Add the freshly ground black pepper.

Mix the marinade well to spread the olive oil across the sauce.

Wash the chicken and dry with paper towels.

Grate the bird with marinade outside and inside, using all the sauce.

Put the chicken to marinate in the fridge for 1-2 hours. If possible, then it is better to leave for the night.

Place the chicken in a baking tin or on a parchment-lined baking sheet with your back up. I advise you to tie the chicken legs so that it is more convenient to turn it over (step 9). Bake the chicken in the oven preheated to 180 ° C. Periodically water the chicken with juice from the bottom of the tin. This will provide an even golden crust. If you see chunks of garlic and ginger burning, brush them off.

After 25-30 minutes, the back of the bird will brown and cover with a golden crust. When this happens, turn the chicken over and bake for about 30 more minutes until the breast is browned. The exact timing of the roasting depends on the specifics of your oven.

Be sure to water the chicken with juice from the bottom of the mold. The more often you do this, the juicier the bird will be and the more beautiful the crust you will succeed. I water the bird with juice every 10 minutes. The readiness of the bird is easy to check: you need to pierce it in several places with a knife and see what color the juice flows out. If clear, then the chicken is ready. I served this chicken on a pillow of baked potatoes and carrots. Enjoy your meal!