This chicken can be made the day before or in the
morning. 5 ingredients, and one pan.
Easy and yummy. This dish is great with sticky Japanese rice and snap peas, or Toasted
Coconut Rice.
Serves 6
1 cup of honey
¾ cup soy sauce
¼ cup minced garlic (8-12 cloves)
Fresh ground pepper
½ cup peeled and grated fresh ginger root
2 (3 ½ pound) chickens with backs removed, or 6 chicken breasts with ribs
In a 9x13 baking pan, add honey, soy sauce, garlic, pepper, and ginger and mix well with a whisk to melt honey into soy sauce. Add chicken and toss to coat all sides. Arrange skin side down. Cover the pan tightly with foil. Marinate overnight or several hours in the refrigerator.
Remove chicken from refrigerator and place on counter for 30 minutes.
Preheat oven to 350 degrees.
Place baking pan in oven and bake for 30 minutes. Remove foil and turn the chicken skin side up. Raise the temperature to 375 degrees. Continue baking for 30 minutes or until the juices run clear and the sauce is a rich, dark brown.