Ingredients
Chicken
- 2 pounds boneless skinless chicken breast tenders
Marinade
- ⅓ cup honey
- ¼ cup soy sauce
- 1 teaspoon ground ginger
- 1 teaspoon minced garlic
- 2 tablespoons dried minced onions
Toppings
- 4 green onions, sliced
Instructions
- Prepare baking pan: Spray a 9 x 13 inch baking pan with non-stick cooking spray to prevent sticking during baking.
- Arrange chicken: Place the chicken tenders in a single layer in the prepared baking pan to ensure even cooking.
- Make marinade and marinate chicken: In a medium bowl, whisk together honey, soy sauce, ground ginger, minced garlic, and dried minced onions until well combined. Pour this marinade over the chicken in the baking pan, cover the pan with plastic wrap, and refrigerate for about 1 hour, turning the tenders halfway through to marinate evenly. For more flavor, marinate up to 3 hours.
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the chicken.
- Bake first side: Remove the marinated chicken from the refrigerator and discard the plastic wrap. Bake the chicken for approximately 20 minutes, allowing the marinade to caramelize and the chicken to cook through.
- Flip and add toppings: Take the chicken out of the oven, carefully turn the pieces over, sprinkle sliced green onions on top, then return the pan to the oven to bake for an additional 10 minutes or until chicken is fully cooked with no pink inside and juices run clear.
Notes
- For best results, marinate the chicken for at least 1 hour, but up to 3 hours for deeper flavor.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- You can substitute low sodium soy sauce to reduce salt content.
- Use fresh ginger instead of ground ginger for a brighter flavor if preferred.
- Serve with steamed rice or a fresh salad for a complete meal.
- Prep Time: 1 hour 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
