Ingredients
5 lbs chicken thighs (bone-in, skin on or off)
Salt & pepper to taste
¾ cup honey
½ cup soy sauce
4 tbsp peanut oil (or vegetable oil)
4 tbsp rice vinegar (or white wine vinegar)
1 tsp ground ginger
3 garlic cloves, minced
1 lemon, sliced (optional)
2 baby bok choi, halved
2 tbsp green onions, chopped
1 tbsp toasted sesame seeds
Instructions
Preheat oven to 425°F. Line or spray a large sheet pan.
Season chicken, then place in two plastic bags.
Whisk honey, soy sauce, oil, vinegar, ginger, and garlic. Reserve ⅓ for later.
Divide remaining marinade between bags. Shake to coat. Let sit 15–30 mins.
Place chicken (and lemon slices, if using) on sheet pan. Add ½ cup water around chicken.
Bake 25 mins.
Brush bok choi with reserved marinade, season with salt & pepper. Add to pan.
Bake another 8–10 mins. Optional: broil for 2 mins to brown the skin.
Top with green onions, sesame seeds, and more sauce before serving!
- Prep Time: 10 mins
- Cook Time: 35 minutes
Nutrition
- Calories: Calories: 338 per serving
- Fat: 12g per serving
- Carbohydrates: 25g per serving
- Protein: 30g per serving