Teriyaki Honey Chicken

Makes 4 servings

  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup sherry wine
  • 1 teaspoon grated fresh ginger root
  • 2 cloves garlic, crushed
  • 1 (3 lbs.) broiler-fryer chicken, cut-up

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; reserve marinade. Arrange on rack over foil-lined broiler pan. Cover chicken with foil. Bake at 350°F 30 minutes. Uncover; brush with marinade. Bake, uncovered, 30-45 minutes, or until done, brushing occasionally with marinade. *Substitute 2 teaspoons ground ginger.

Recipe courtesy of the National Honey Board.

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