Makes 4 servings
- 1/2 cup Savannah Bee Company Honey
- 1/2 cup soy sauce
- 1/4 cup dry sherry or water
- 1 teaspoon grated fresh ginger root*
- 2 cloves garlic, crushed
- 2-1/2 to 3 lbs. chicken
Combine honey, soy sauce, sherry, ginger root and garlic in small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat. Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning two or three times. Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350°F for 30 minutes. Bring reserved marinade to boil in small saucepan over medium hear; boil 3 minutes and set aside. Uncover chicken; brush with marinade. Bake, uncovered, 30 to 45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade. * If desired, substitute 2 teaspoons ground ginger for fresh ginger root.
Recipe courtesy of the National Honey Board.