- 1/3 cup soy sauce
- 1/4 cup honey
- 3cm piece fresh ginger, peeled, finely grated
- 2 garlic cloves, crushed
- 1 teaspoon sesame seeds
- 4 (340g each) chicken maryland pieces
- Baby Asian salad greens, to serve
2 Hours and 10 Minutes
Combine soy sauce, honey, ginger, garlic and sesame seeds in a glass or ceramic dish. Add chicken. Toss to coat. Cover. Refrigerate for 2 hours, if time permits.
Preheat oven to 180°C/160°C fan-forced. Arrange chicken and marinade in a large baking dish.
Bake for 50 minutes to 1 hour or until chicken is golden and cooked through, turning halfway during cooking. Serve with salad greens.