These sticky, salty, sweet chicken thighs are the weeknight staple you never knew you needed!
Make sure you have...
Oven, Sheet Tray, Aluminum foil
Preheat the oven to 425°F. Peel & mince the garlic.
Rinse & dry the cucumber. Use a peeler to slice the cucumber into long ribbons. Then, rinse & thinly slice the scallions.
In a medium-sized bowl, combine soy sauce, honey, 1/2 the garlic, salt, pepper & olive oil.
Add the chicken thighs to the the soy marinade. Toss to coat evenly. Set aside to let the chicken marinate.
In a bowl, add the cucumber ribbons, remaining garlic, sesame oil & sliced scallions. Mix it all together & refrigerate until serving time.
Line a sheet tray with foil. Remove the chicken from the marinade & arrange on the sheet tray. Roast in the oven for 25-30 min, or until the internal temp reaches 165°F. For extra crisp, turn on the broiler for the last 2 min of cooking.
Serve the chicken with a side of cucumber salad. Garnish with more sliced scallions. Try a sprinkle of sesame seeds for more flavor! Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Honey Soy Chicken & Cucumber Salad" contains 579 Energy, 41 g of Fat, 19 g of Carbohydrates, 34 g of Protein, 3 g of Fiber.