I love the flavor profile of the sauce and how crispy the skin is.
This makes A LOT of chicken. I used 1 1/2 lbs chicken thighs and halved the sauce recipe…
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic
1/2 cup peeled, grated fresh ginger
2 chickens quartered with backs removed
Cook the honey, soy sauce, garlic and ginger root in a small saucepan over low heat until the honey melts.
Put the chicken in a shallow baking dish skin side down, pour the sauce over it, cover and refrigerate overnight.
Bake in 350 degree oven for 30 minutes covered, then uncover, turn the chicken skin side up and increase oven temperature to 375 degrees.
Bake for 30 more minutes, or until the juices run clear…
I’m going to try baking this for 30 minutes and then grilling to finish when I get the grill up and going this summer.
Pair with a glass or two of Pinot Noir and a simple green salad…
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