Honey Ginger Marinade Chicken

Honey Ginger Marinade Chicken at The Little Shop of Olive Oils

My Dad would have reached for pineapple.

He loved that sweet and savory combination — something bright with something bold. And honestly? Pineapple would be delicious here. But this Honey Ginger version… it’s something special.

The warmth of fresh ginger, the softness of raw honey, and our Honey Ginger White Balsamic create this beautifully balanced glaze that coats the chicken without overpowering it. It’s gently sweet, a little savory from the soy sauce, and finished with just enough garlic to round everything out.

It’s one of those recipes that feels comforting but still fresh. Simple enough for a weeknight. Good enough to serve when company’s coming.

I love serving it over rice so the extra sauce soaks in. Add a side of roasted vegetables or a crisp green salad and dinner is done.

And that drizzle of reserved sauce at the end? Don’t skip it. That’s where the magic is.

Sweet. Savory. A little nostalgic.
Just the way food should be.

— Tracey 💚

Honey Ginger Marinade Chicken

The Little Shop of Olive Oils

Servings

Serves 6-8

Prep Time

15 minutes

Cook Time

30 minutes

Category

Main Courses

Tender baked chicken breast marinated in raw honey, fresh ginger, soy sauce, and Honey Ginger White Balsamic Vinegar for a sweet and savory glaze that’s simple, comforting, and full of flavor.

Honey Ginger Marinade Chicken

Ingredients

  • 5 pounds chicken breast

  • 1 Tbsp grated fresh ginger (add more if desired)

  • ½ cup Franklin Raw Honey (or any raw honey)

  • ¼ cup low-sodium soy sauce

  • 3 garlic cloves, minced

  • ⅓ cup Honey Ginger White Balsamic Vinegar

  • 2 Tbsp Garlic Premium Olive Oil

  • Chives, chopped (optional garnish)

  • Sesame seeds (optional garnish)

Directions

  1. In a mixing bowl, whisk together honey, soy sauce, minced garlic, grated ginger, Honey Ginger White Balsamic Vinegar, and Garlic Olive Oil until fully blended.

  2. Pour ¾ of the sauce into a large Ziploc bag. Reserve the remaining sauce for serving.

  3. Trim chicken breasts and place them into the bag. Seal securely and massage gently to coat.

  4. Marinate in the refrigerator for at least 20 minutes.

  5. Preheat oven to 375°F.

  6. Place marinated chicken onto a baking sheet lightly sprayed or brushed with EVOO.

  7. Bake for approximately 30 minutes, or until chicken is cooked through and reaches an internal temperature of 165°F.

  8. Remove from oven and sprinkle with chopped chives and sesame seeds if desired.

  9. Serve over rice and/or vegetables, drizzling with the reserved sauce before serving.

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