adapted from the Barefoot Contessa
1/2 cup honey
1/3 cup soy sauce
4-5 cloves garlic, minced
1/4 cup peeled and grated fresh ginger root
4 chicken breasts (I use boneless, skinless)
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in a shallow baking pan and pour on the sauce. Cover the pan with foil and marinate overnight in the fridge.
Preheat the oven to 350 degrees. Place the baking pan in the oven and bake until juices run clear (turning chicken over halfway through cooking time - or if it starts to brown too much).
note: I'm not sure of the cooking time right now. The recipe says to cook for 1 hour, but she uses larger pieces of chicken, with the bones in - so that makes a difference.
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2 comments:
andy have you made this indonesian chicken recipe again? i keep looking at it in my BC coookbook but keep thinking, "isn't this just terriyaki chicken". what say you?
I think I just made it that once and it was basically a terriyaki chicken. I did love the addition of the ginger tnough.
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