Recipe: I know Christmas is coming up and everyone is busy shopping still. Or in my case, shopping for the toys that Fedex Smartpost lost in between Fedex and the post office. I am so tired of Smartpost always scaring me. It takes them 4 days to make a 15 mile trip down the highway, and I think my packages are lost. Most of the time they aren’t – but this one was. And my son’s birthday is on Tuesday, too! Amazon was nice enough to re-order half of the order and send it 1 day shipping. The rest I have to buy on my own because it changed shipper/seller and therefore can’t be re-ordered.
Sooooo, the rest of us need something fast, easy and delicious. Everyone in our family gobbled this chicken up. Feel free to use it just on chicken breast, bone in chicken breast, bone in thighs, whatever is on sale.
Honey Ginger Chicken
serves 6
1 cup honey
3/4 cup soy sauce
1/4 cup minced garlic (8-12 cloves)
1/2 cup peeled and grated fresh ginger root
2 – (3 and 1/2 lb.) chickens, quartered and backs removed
or use 6 bone in chicken thighs, breasts, etc.
1. There are two ways to do the sauce: a. Combine the honey, soy sauce, garlic and ginger into a pot and heat on low until everything is melted and combined. OR b. Mix the honey, soy sauce, garlic and ginger in a large microwave safe bowl and heat until melted.
2. Place chicken (skin side DOWN) in a pan like a 9×13. Add your honey mixture over the chicken. Cover with foil and marinade in the fridge for 8 hours or overnight.
3. Preheat oven to 350 degrees. Throw the baking pan into the oven for 30 minutes. Take off the foil and bake at 375 degrees until the chicken is done cooking (165 degrees) – about 30 minutes.
Serve with rice and roasted carrots.
Recipe from Ina Garten/Barefoot Contessa
