First, arrange all the ingredients on your counter. Having everything in one place makes it easier to mix and marinate your chicken. Trust me. This is like laying the groundwork for a great structure.

In a bowl, combine the soy sauce, honey, minced garlic, grated ginger, rice vinegar, and oil. I like to mix these well until the honey dissolves. The key here is to balance the sweet and salty elements—test it! Add salt and pepper as needed. This marinade will anchor your dish, infusing it with flavor.

Place your chicken pieces in a large resealable plastic bag or a glass dish. Pour the marinade over the chicken, ensuring every piece is evenly coated. Seal the bag (removing excess air) or cover the dish and refrigerate. Aim for at least 30 minutes. If you can give it a couple of hours, that would be even better!

If you're baking, preheat your oven to 400°F (200°C). If grilling, heat it to medium-high. The goal is to get that lovely char and caramelization on your chicken, making it delectable!

Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper. If grilling, oil the grates to prevent sticking, and arrange the chicken pieces there.

If baking, cook for about 35-40 minutes, flipping halfway through for even cooking. For the grill, transfer them after about 5-6 minutes on each side. The internal temperature should hit 165°F (74°C) for safety.

For those last few minutes of cooking, spoon some of that flavorful marinade over the chicken as it cooks. This deepens the flavor and creates a nice glaze.

Once the chicken is cooked through, remove it from heat. Allow it to rest for about five minutes. This lets the juices redistribute, leaving you with succulent bites. Serve immediately with your favorite sides.