Soy Roasted Chicken Recipes
HONEY SOY CHICKEN DRUMSTICKS
These Honey Soy Chicken drumsticks are oven baked in an amazing honey, soy and garlic sauce and thus transforming into a tender, fall-of-the-bone delicious dinner!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 3h3m
Number Of Ingredients 9
Steps:
- Prepare the chicken: In a 9x13-inch casserole dish, whisk all the ingredients together, excluding the chicken. Add chicken and toss making sure each piece is coated with the marinade. Next, cover with plastic wrap and marinate for a couple hours. I kept mine in the fridge overnight.
- Preheat the oven: To 375°F degrees.
- Bake the chicken: Remove the plastic wrap and transfer the dish to the oven. Bake the drumsticks for 45 minutes or until a meat thermometer registers 175°F. Make sure to turn them over half way through. This way they will get nice color all around.
- Garnish and serve: Aim for garnishing the chicken with parsley and serve with the additional sauce.
Nutrition Facts : Calories 365 kcal, Carbohydrate 16 g, Protein 27 g, Fat 21 g, SaturatedFat 5 g, Cholesterol 140 mg, Sodium 514 mg, Sugar 15 g, ServingSize 2 drumsticks, TransFat 1 g, Fiber 1 g
STICKY HONEY SOY CHICKEN - BAKED
Recipe video above. This is still the best, EASIEST sticky honey soy chicken recipe I have come across. And I've tried many over the years! Marginally adapted from this recipe by Sprinkles and Sprouts. The sauce is very thin when you put it together and gets even thinner while baking, but miraculously, it suddenly thickens into an incredible glaze to squidge the chicken in. It's salty and sweet with a lovely hit of sesame.Please do not double the recipe or sauce, this will prevent the sauce from reducing down to the sticky glaze you see pictured.
Provided by Nagi | RecipeTin Eats
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C/390°F (180°C fan).
- Line pan: Line a baking dish with foil then baking paper. The baking tray should fit the chicken comfortably, not too spaced apart (glaze will dry out), not too snug (glaze won't thicken enough). (Note 3)
- Glaze: Mix the Glaze ingredients together.
- Pour glaze over chicken: Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
- Bake 50 - 60 minutes: Bake for 25 minutes, then turn and bake for a further 25 to 35 minutes, until the chicken is browned and the glaze is sticky. If the glaze is not syrupy, remove the chicken to a plate and put the pan back in for a few minutes (it will reduce quickly).
- Squidge/coat chicken - Turn chicken and squidge in the glaze, then also spoon it over.
- Serve! Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.
Nutrition Facts : ServingSize 207 g, Calories 492 kcal, Carbohydrate 12 g, Protein 34 g, Fat 34 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 196 mg, Sodium 658 mg, Fiber 1 g, Sugar 10 g
SOY-GLAZED ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
- Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
- Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
- Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.
SOY-ROASTED CHICKEN
Provided by Molly O'Neill
Categories dinner, weekday, roasts, main course
Time 1h
Yield Four servings
Number Of Ingredients 9
Steps:
- In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
- Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.
SLOW-COOKED SOY-GLAZED CHICKEN
Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice
Provided by Tom Kerridge
Categories Dinner
Time 2h30m
Number Of Ingredients 17
Steps:
- Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
- Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
- Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
CHINESE ROASTED CHICKEN WITH SOY-LIME DIPPING SAUCE
This Chinese Roasted Chicken is amazing and extra easy. The skin is perfectly crisp and crackly, there's no basting, and it's served with a delicious soy-lime dipping sauce. Easy enough for a weeknight dinner!
Provided by Platings and Pairings
Categories Main Dish - Chicken
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Rinse your chicken with cold water inside and out and dry well with paper towels.
- Combine sesame oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
- Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
- Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 180 degrees.
- Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving.
- Meanwhile, make the soy-lime dipping sauce. Add all ingredients to a small bowl whisk until combined.
Nutrition Facts : Calories 556 kcal, Carbohydrate 8 g, Protein 42 g, Fat 38 g, SaturatedFat 10 g, Cholesterol 163 mg, Sodium 1836 mg, Sugar 6 g, ServingSize 1 serving
SOY SAUCE CHICKEN
A delicious, fast, and easy recipe for any week night dinner. The chicken comes out flavorful with a sweet and tangy glaze. Serve with rice and steamed snow peas for a complete meal.
Provided by Too Hot Tamale
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes.
- Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes.
- Place chicken on a platter and sprinkle with chopped green onions.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 29.6 g, Cholesterol 159.6 mg, Fat 28.1 g, Fiber 0.5 g, Protein 46.6 g, SaturatedFat 7.8 g, Sodium 1941.2 mg, Sugar 25.7 g
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SOY SAUCE CHICKEN, EASY BAKED RECIPE - HEALTHY RECIPES BLOG
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5/5
- Mix the marinade ingredients in a medium bowl. Pour into a large resealable plastic bag and add the chicken thighs. Place on a plate and marinate in the fridge for 1 hour, turning the bag midway.
- Preheat your oven to 350 degrees F. Remove the chicken thighs from the bag and arrange them in a baking dish large enough to accommodate them in a single layer. Pour the marinade on top and use your hands to massage it into the chicken thighs.
- Bake until well browned and cooked through, about 1 hour, basting the tops with the cooking liquids every 20 minutes. Rinse the basting brush with warm soapy water after each use.
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- Rinse chicken and pat dry with paper towels. Spray the bottom and sides of a 9×13 glass casserole or roasting pan with oil. Arrange the pieces skin-side up in the roasting pan and pour over the balsamic vinegar, soy sauce mixture.
- Allow pieces to marinate for 1/2-2 hours, turning several times. You may also marinate overnight for a stronger flavor, I recommend trying the recipe with a shorter marinade time and working up to the fuller flavor of the overnight marinade (if you would like to marinate overnight, place pieces in a large zip lock bag and pour in balsamic vinegar, soy sauce mixture into the bag, seal and turn to coat. Turn bag several times while marinating, before cooking dump entire bag into roasting pan and arrange chicken pieces skin side up) .
- Cook chicken skin side up for 30 minutes at 400°F. Then lower the heat to 350°F and cook for 10-30 minutes more until juices run clear. While cooking you should occasionally (2 or 3 times) use a spoon or turkey baster to pour some of the marinade from the bottom of the pan over the chicken pieces.
HONEY SOY BAKED CHICKEN THIGHS - CAFE DELITES
From cafedelites.com
- In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil and ginger. Mix well and set aside.
- Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinade chicken for at least 30 minutes if time allows (or overnight).
- Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20-25 minutes, flipping twice while baking to ensure the chicken doesn't dry out on top.
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- Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper.
- In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes.
- Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes.
- Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round.
GINGER-SOY ROASTED CHICKEN RECIPE - YUMMY.PH
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- Combine ginger, garlic, brown sugar, soy sauce, canola oil, and pepper in a bowl. Pour mixture over chicken, cover, and refrigerate for at least 4 hours.
- Trim stalks of leeks and separate the leaves. Place leeks on a baking pan, making a bed. Drizzle with extra canola oil.
- Place chicken on top of leeks. Roast, uncovered, for 40 to 50 minutes or until cooked through. (You can cover the chicken with foil during the last 8 to 10 minutes of cooking to prevent the skin from burning.)
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