Description
This Honey Soy Chicken Tray Bake is a flavorful and easy one-pan meal featuring tender chicken thighs marinated in a delicious honey soy sauce, roasted with red onions and broccolini. The dish offers a perfect balance of sweet, savory, and tangy flavors, finished with a sprinkle of sesame seeds, fresh chili, and coriander for a vibrant, aromatic touch.
Ingredients
Marinade and Sauce
- 1 tbsp cornflour (cornstarch)
- 2 tbsp water
- 1 tbsp freshly minced garlic
- 1 tsp freshly grated ginger
- 60 ml light soy sauce
- 1 tbsp dark soy sauce
- 90 g honey
- 1 tbsp rice wine vinegar
- ½ tsp freshly cracked black pepper
- 1 tbsp sesame oil
- 1 tbsp light olive oil or neutral oil of choice
Main Ingredients
- 6 boneless chicken thighs, skin on or off
- 2 red onions, sliced into thin wedges
- 1 large bunch broccolini (tenderstem broccoli), trimmed
To Garnish
- Sesame seeds
- Fresh chilli, finely sliced (optional)
- Coriander (cilantro) sprigs
Instructions
- Preheat the oven: Preheat your oven to 220°C (425°F) or 200°C (400°F) if using a fan-forced oven to ensure it’s hot enough for roasting.
- Make the sauce: In a large bowl, whisk together the cornflour and water until smooth. Add the minced garlic, grated ginger, light and dark soy sauces, honey, rice wine vinegar, black pepper, sesame oil, and olive oil. Stir well to combine. Add the chicken thighs and toss thoroughly to coat in the marinade. Set aside to allow the flavors to infuse.
- Assemble the tray: On a large non-stick baking tray, spread out the sliced red onions in an even layer. Arrange the marinated chicken thighs on top of the onions, placing them skin-side up if the skin is on. Pour any remaining marinade over the chicken and onions for extra flavor.
- Bake: Place the tray in the preheated oven and bake for 20 minutes. Remove the tray, then scatter the trimmed broccolini around the chicken, gently stirring to coat the broccolini in the sauce at the base. Return the tray to the oven and bake for another 8 minutes, or until the chicken is cooked through and edges begin to caramelize. Optionally, grill (broil) on high for 2 minutes to achieve extra caramelization on the chicken skin.
- Finish: Remove from the oven and sprinkle the chicken and vegetables with sesame seeds, freshly sliced chili if using, and fresh coriander sprigs for color and fragrance.
- Serve: Serve immediately, ideally heaped over steamed rice or alongside your preferred accompaniment to soak up the delicious sauce.
Notes
- Chicken thighs are preferred for juiciness; however, chicken breasts can be used but may require shorter cooking time.
- Ensure broccolini is trimmed to remove tough ends for even cooking.
- For added heat, increase fresh chili or add chili flakes to the sauce.
- Use a non-stick or well-oiled tray to prevent sticking and ease cleanup.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- This recipe can easily be doubled for larger groups with a larger baking tray or two trays.
