Baked Honey Soy Chicken

RECIPES ARE just suggestions. The list of ingredients does not have to be completely checked off and one doesn’t have to be pedantically strict in following the suggested portions. Maybe it’s just the lazy-ass in me talking, but I was able to bake this mean honey soy chicken armed with no less more than a “just wing it” attitude.

Curious? I mixed salt, pepper, soy sauce, honey, garlic powder and a little bit of paprika in a bowl. I put 11 chicken thighs into the bowl, realized that the best way to spread the marinade equally is to use a bag, so I transferred everything into a zip lock.

I then let the whole thing chill in the freezer (because I was too lazy to wait one whole day) and right when the oven was ready at 425F, I placed the chicken skin-side up onto the baking tray (I suggest to put a layer of tinfoil on the tray because cleaning off the char wasn’t fun). I turned the chicken thighs over after 30 minutes, turned them back again after 10 and waited about 5 more minutes then voila, bogchi time!

I also sprinkled a pinch of sesame seeds for aesthetic purposes (naks) but our dog Quinee munched three pieces of chicken thighs even before I could take a picture. We still ate the rest though and shette, I’m so proud of my noob skillz. 🙂