Teriyaki Honey Chicken
1 cut up fryer chicken
1/2 cup honey
1/2 cup soy sauce
1/4 cup dry sherry or water
1 tsp. grated fresh ginger
2 medium garlic cloves, crushed
Place chicken in plastic food storage bag or large glass baking dish. Combine remaining ingredients in small bowl and pour over chicken, turning to coat. Close bag or cover dish with plastic wrap. Marinate in refrigerator for at least 6 hours, turning two or three times.
Remove chicken from marinade; reserving marinade. Arrange on a rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350F for 30 min. Uncover brush with marinade. Bake, uncovered, 30-45 minutes, or until done, brushing occasionally with marinade. Makes 4 servings.
Chicken Dipping Sauce: Combine equal parts honey and spicy brown mustard
Source: Cooking Light mag. Jan. 1995
1 cut up fryer chicken
1/2 cup honey
1/2 cup soy sauce
1/4 cup dry sherry or water
1 tsp. grated fresh ginger
2 medium garlic cloves, crushed
Place chicken in plastic food storage bag or large glass baking dish. Combine remaining ingredients in small bowl and pour over chicken, turning to coat. Close bag or cover dish with plastic wrap. Marinate in refrigerator for at least 6 hours, turning two or three times.
Remove chicken from marinade; reserving marinade. Arrange on a rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350F for 30 min. Uncover brush with marinade. Bake, uncovered, 30-45 minutes, or until done, brushing occasionally with marinade. Makes 4 servings.
Chicken Dipping Sauce: Combine equal parts honey and spicy brown mustard
Source: Cooking Light mag. Jan. 1995