Asian Delight Baked Marinated Chicken Breast
Try this Asian Delight Baked Marinated Chicken Breast recipe, or contribute your own.
Try this Asian Delight Baked Marinated Chicken Breast recipe, or contribute your own.
- 2 tbsp olive oil
- 1 tbsp worcestershire sauce
- 1 tbsp sesame oil
- 1/2 tsp freshly ground black pepper
- 1 tbsp dark soy sauce
- 2 tbsp lemon or lime juice
- 2 tsp kosher salt (plus more to taste)
- 4 skin-on, bone-in or boneless chicken breasts
- 3 tbsp low sodium soy sauce
- 5 tbsp honey
- 6 cloves of garlic minced
- 1 tbsp fresh ginger finely grated
- 2 thai chiles de-seeded and finely chopped (optional
- Carbohydrate 15.5385373820995 g
- Cholesterol 0 mg
- Fat 5.11755750761514 g
- Fiber 0.376561873624902 g
- Protein 1.77330956476797 g
- Saturated Fat 0.723285001080768 g
- Serving Size 1 1 Serving (55g)
- Sodium 755.638976275 mg
- Sugar 15.1619755084746 g
- Trans Fat 0.208515000334119 g
- Calories 108 calories
Step-by-step
- 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.
Working with a single oven rack and limited counter space requires a dish that delivers maximum depth without demanding multiple pans or constant stovetop attention. Marinades featuring high sugar contents, such as the honey and soy combination used here, caramelize rapidly when exposed to dry oven heat. Managing this requires strict adherence to temperature thresholds, particularly when shifting from a moderate 375°F oven bake to a high broil.
Strategic Side Dish Pairings
Balancing the intense sweetness of honey and the sharp salinity of dark soy sauce demands starches capable of absorbing excess liquids without competing for flavor. Steamed jasmine rice or plain brown rice acts as a neutral sponge for the pan juices left in the baking dish. Quick-pickled cucumbers or smashed raw Persian cucumbers tossed in rice vinegar provide a necessary acidic crunch that cuts through the rich glaze.Temperature Control and Basting Physics
Pulling the chicken at an internal temperature of 160°F prevents the meat from drying out during the required five-minute resting period, where residual heat completes the cooking process. Basting the poultry every ten minutes redistributes rendered fats and prevents the exposed honey from burning before the protein cooks through. Utilizing a heavy glass or ceramic baking dish rather than a thin metal sheet pan ensures the bottom surface heats more evenly without scorching the garlic bits.Make-Ahead and Storage Logistics
Soaking the poultry in the liquid mixture for a full 24 hours deepens the seasoning profile throughout the entire muscle fiber. Leftovers keep safely in an airtight container inside the refrigerator for up to four days, though reheating requires gentle microwave intervals or a low-temperature oven warm to avoid toughening the exterior proteins.
