HONEY GLAZED CHICKEN MEAL PREP

Prep

10 Mins + marinating

Cook

40-45 Mins

Serves

Macros per serving

Calories

605

Protein

49g

Carbs

31g

Fat

32g

Ingredients

together, add chicken, and marinate for at least 3–4 hours (longer = deeper flavor). minutes using a pellet grill, regular grill, or oven until mostly cooked through, then remove from heat. medium-low heat, add garlic until fragrant, then stir in honey, soy sauce, rice vinegar, reserved marinade, and sriracha if using; simmer until slightly thickened. partially cooked chicken.
10–15 minutes until sticky and caramelized;
optionally broil on high for 5 minutes at the end for extra crisp edges. completely and portion into containers for meal prep.
For the Marinade:
2 lbs chicken thighs
¼ cup low-sodium soy sauce
3 tbsp honey
1 tbsp rice vinegar (cuts sweetness)
1 tbsp freshly grated garlic
1 tsp freshly grated ginger (or
½ tsp ground)
1½ tsp smoked paprika
1 tsp black pepper
Optional: ½ tsp chili flakes
For the Glaze:
2 tbsp butter
3 cloves garlic, minced
⅓ cup honey
2 tbsp soy sauce
2 tbsp rice vinegar Reserved leftover marinade
1 tsp sriracha (optional)

6 steps

1Marinate the Chicken: Whisk all marinade ingredients together, add chicken, and marinate for at least 3–4 hours (longer = deeper flavor).
2Initial Cook: Cook chicken at 375°F for about 30 minutes using a pellet grill, regular grill, or oven until mostly cooked through, then remove from heat.
3Make the Glaze: Melt butter in a saucepan over medium-low heat, add garlic until fragrant, then stir in honey, soy sauce, rice vinegar, reserved marinade, and sriracha if using; simmer until slightly thickened.
4Glaze the Chicken: Brush glaze generously over the partially cooked chicken.
5Finish Cooking: Return chicken to heat at 400°F for 10–15 minutes until sticky and caramelized; optionally broil on high for 5 minutes at the end for extra crisp edges.
6Serve: Enjoy hot with your favorite sides, or let cool completely and portion into containers for meal prep. For the Marinade: 2 lbs chicken thighs ¼ cup low-sodium soy sauce 3 tbsp honey 1 tbsp rice vinegar (cuts sweetness) 1 tbsp freshly grated garlic 1 tsp freshly grated ginger (or ½ tsp ground) 1½ tsp smoked paprika 1 tsp black pepper Optional: ½ tsp chili flakes For the Glaze: 2 tbsp butter 3 cloves garlic, minced ⅓ cup honey 2 tbsp soy sauce 2 tbsp rice vinegar Reserved leftover marinade 1 tsp sriracha (optional)