Asian Baked Chicken
This Asian Baked Chicken is the perfect combination of sweet and tangy. It is quick and easy to make and packed full of flavor. Eat it on its own, or with your favorite Asian dishes.
Servings: 8 4 oz servings
- 2 lbs chicken breast
- 1/3 cup rice vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup sesame oil
- 1 tablespoon Asian chili garlic sauce
- 6 garlic cloves garlic pressed
In a medium bowl, whisk together the vinegar, honey, soy sauce, oil, chili sauce, and garlic until honey is dissolved and everything is combined.
Trim the chicken breast, then cut each chicken breast in half so that it is half the thickness. Place the chicken flat, in a large baking dish, and cover with 1/2 cup of the sauce. Refrigerate for 30 minutes, turning the chicken 1-2 times.
While the chicken is marinating, pour the remaining sauce into a small sauce pan over medium high heat and bring to a boil. Continue to boil, stirring regularly, for 5-8 minutes or until the sauce has reduced to a thicker consistency. Remove from heat and allow to cool.
Remove the chicken from the fridge and drain the marinade. Brush each side of the chicken with the thickened sauce. Then bake at 400˚F for 20 minutes, then baste the top side of the chicken with another coat of the sauce and cook an additional 5-15 minutes or until the chicken reaches an internal temp of 165˚F.
Remove from oven and let rest for 5 minutes, then slice the chicken and serve hot! Enjoy!
Nutrition facts are provided as a courtesy and based on my best estimation for the recipe. They may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.
©2018 The Pinning Mama- Recipe found at: https://www.thepinningmama.com/baked-asian-chicken/
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- You can use other cuts of chicken such as tenderloins, wings, or thighs if preferred. Cooking time may vary based on cut.
- Reduce or increase the spice by adding less or more chili sauce.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Serving: 4oz | Calories: 212kcal | Carbohydrates: 10g | Protein: 33g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 836mg | Sugar: 9g