I serve this juicy dish with white rice, sautéed green beans and cucumber salad. The colors are beautiful together and the sweet and salty flavors complement each other.
Ingredients
1 cup honey
¾ cup light soy sauce
4 cloves garlic, flattened with the broadside of a knife
½ cup fresh ginger, peeled and grated
2 chickens, 3 ½ pounds each, cut in quarters
Chopped fresh flat-leaf parsley
Preparation
- In large glass measuring cup, microwave honey, soy sauce, garlic and ginger for one minute. Mix to be sure the honey is melted. Allow the sauce to cool.
- Arrange the chickens in a large, shallow baking pan, skin side down, and coat with sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350° F.
- Remove chicken from the refrigerator 15 minutes before placing in the oven.
- Place the baking pan in the oven and bake for 30 minutes. Uncover pan, turn chicken skin side up and raise the temperature to 375° F. Continue baking for 45 minutes, or until the juices run clear and the sauce, and the chicken, are a rich, dark brown.
- Sprinkle chopped parsley over the chicken and serve with pan juices over white rice.
Yield: 6
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