Teriyaki Honey Chicken Recipe - Cooking Index
Teriyaki Honey Chicken Recipe - Cooking Index
| 1 | Fryer - cut-up | |
| 1/2 cup | 118ml | Honey |
| 1/2 cup | 118ml | Soy sauce |
| 1/4 cup | 59ml | Sherry - dry |
| 1 teaspoon | 5ml | Ginger - fresh, grated |
| 2 teaspoons | 10ml | Ground - ginger, if you must) |
| 2 | Garlic cloves - crushed (medium) |
Place chicken in plastic bag. Combine remaining ingredients in small bowl ad pour over chicken in bag, turning to coat. Close bag and marinate in refrigerator for at least 6 hours, turning 2 or 3 times. Remove chicken from marinade; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350 degrees for 30 minutes. Uncover; brush with marinade. Bake, uncovered, 30-45 minutes or until done, brushing occasionally with marinade.
[Note: When I try this, I think I'll do this on the gas grill and will probably make double the amount of sauce so that, when I refrigerate the leftovers for other meals, there will still be plenty of sauce and it won't be dry.] Allison Cozzi
Source:
Lynne M. Underhill
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