Asian Baked Marinated Chicken Breast

By RoketJSquerl

Ingredients

• 4 skin-on, bone-in or boneless chicken breasts
• 2 Tbsp olive oil
• 1 Tbsp sesame oil
• 3 Tbsp low sodium soy sauce
• 1 Tbsp dark soy sauce
• 1 Tbsp Worcestershire sauce
• 2 Tbsp lemon or lime juice
• 5 Tbsp honey
• 6 cloves of garlic, minced
• 1 Tbsp fresh ginger, finely grated
• 1/2 tsp freshly ground black pepper
• 2 tsp kosher salt (plus more to taste)
• 2 Thai chiles, de-seeded and finely chopped (optional)

Details

Servings 4
Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Instructions
Mix all ingredients for the marinade together in a bowl or a Ziploc bag. Add the chicken breasts and cover with the marinade. Marinate in a fridge for at least 30 minutes and up 24 hours. The longer the better.
Preheat oven to 375F.
Place the chicken breasts together with the marinade in a baking dish. Bake at 375F for about 35 minutes, until the internal temperature reaches 160°F. Baste the chicken with the marinade and the juices a couple of times during the bake to prevent tops from drying out.
If you want the tops nicely crisped up and browned, turn on the broiler on high for a couple of minutes at the end of the bake, just before the chicken breasts hit 160F internal temperature. Make sure to keep a close eye on the chicken during broiling to prevent burning.
Remove the baked chicken breasts from the oven and let rest for 5 minutes before serving.