Chicken in a marinade of soy sauce and honey in the oven

Step-by-step cooking

1. Step 1:

   

   How to make chicken in a marinade of soy sauce and honey in the oven? Prepare all the necessary ingredients for the marinade. Honey is better to use liquid. It will combine faster with the rest of the ingredients. If your honey is already candied, 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 take 1/2 tsp .

2. Step 2:

   

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

3. Step 3:

   

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

4. Step 4:

   

   Mix the marinade well so that the olive oil spreads over the sauce.

5. Step 5:

   

   Wash the chicken and pat dry with paper towels.

7. Step 6:

   

   Rub the marinade on the outside and inside of the bird, using all the sauce.

8. Step 7:

   

   Put the chicken to marinate in the refrigerator for 1-2 hours. If possible, it is better to leave it overnight.

9. Step 8:

   

   Put the chicken in a baking dish or on a parchment-lined baking sheet with the 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 a preheated 180 ° C oven. Periodically pour the chicken juice from the bottom of the mold. This will ensure a uniform golden crust. If you see that the pieces of garlic and ginger are burning, brush them off with a brush.

10. Step 9:

    

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

11. Step 10:

    

    Be sure to pour the chicken 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 get. 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 transparent, then the chicken is ready. I served this chicken on a pillow of baked potatoes and carrots. Bon appetit!