Sunday, May 4, 2008

Honey Baked Chicken

This is a fairly new recipe to me, but it will probably be put on the rotation for sure. There is some curry in it, which gives it a delicately sweet Indian flavor (and I am no expert on Indian cuisine; in fact, I'm embarrassed to admit that I've only had it twice - please don't hold it against me!)

I served it this time with boneless skinless thighs, which were on sale, but the breasts also work great, especially if you cut up each one into 2-3 pieces. It is best served drizzled with the sauce over rice and a nice healthy green side like my sauteed red chard spiked with fresh garlic.

I know some of you may not appreciate the amount of honey and butter, but really, if you keep your drizzling to a minimum, its not THAT bad for you. I bet you could also play with the amounts to give it an acceptable level of health for your diet. Trust me when I say that this is worth a try and super easy to boot.

Honey Baked Chicken

2-3 lbs boneless skinless chicken parts
1/2 cup honey
1/4 cup melted butter
1/4 cup brown mustard
1 tsp. curry powder
1/2 tsp. salt
1 tsp minced garlic

Mix ingredients in your baking dish (save a bowl) and add the chicken parts. Poke holes in the chicken with a fork and move around so they are coated with sauce. Let sit for about an hour in the fridge. Pop into a 350 oven, covered in foil for 30 minutes. Remove foil and bake for another 30 minutes, basting with the sauce every so often.

5 comments:

LouAnne said...

Dee, I know you are squirrely about thoroughly cooking your chicken, but cooking little bonless thighs for an hour is definitely overkill! ;-)

deanna said...

Yeah, you are probably right! Indeed, the original recipe called for cut up chicken parts with bones in, which would take longer, I suppose.

Cathy said...

This recipe is ripe for the crockpot. Let it cook all day in one and the chicken will remain nice and moist!

Deanna S. said...

Cathy - not even sure you will read this, but I tried this same recipe in the crock. I got up in the morning and it was burnt to a crisp (8 hours on low). Like seriously, it was beyond recognition. Maybe it was the high sugar content?

LouAnne said...

I find the newer crockpots run much hotter than the old ones (I actually hate my new one). My guess is that you just cooked it too long. Bone-in chicken is better for all day crocking. Next time check it after 4 hours.

LouAnne