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Nutrition Facts
Serving Size 1 (253g) Recipe makes 4 servings
Calories 451
Calories from Fat 73		(16%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 746mg		31%
Potassium 470mg		13%
Total Carbohydrate 69.5g		23%
	Dietary Fiber 0.2g	0%
	Sugars 68.2g
Protein 26.7g		53%
detailed view... how is this calculated?

Honey Garlic Chicken

Recipe #76645 | 1¾ hours | 15 min prep | add private note

⁽⁵³⁾ RATE IT NOW Print Recipe

By: danlynclark
Nov 16, 2003

This is a quick and easy, but delicious meal. A sweet and tangy chicken. It can be done in the morning and placed in the oven when you get home from work. I definately recommend serving this with rice because the sauce is too good to pass up.

SERVES 4 -6 (change servings and units)

Ingredients

1 teaspoon garlic salt
1/2 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
2 teaspoons soy sauce
1/2 cup vinegar
1/2 cup honey
1/2 cup ketchup
4 chicken legs-thighs (legs and thighs)

Directions

1
Mix all ingredients together.
2
Cut hindquarters into seperate legs and thighs.
3
You should have 8 pieces of chicken now.
4
Place in baking dish and pour sauce over top to coat chicken.
5
This can be done ahead of time and refrigerated.
6
Bake at 350 for 3/4 hour with lid on, and 3/4 hour with lid off.
7
Serve chicken and sauce with hot cooked rice.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive
Occasion > Everyday

Featured Reviews for This Recipe

From: Spitkyng

On Aug 27, 2009

Absolutely Delicious!

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From: KCarrJ

On Jul 30, 2009

I made this recipe for lunch today. I read the other reviews and cut the honey down a bit and added a little more soy sauce and garlic. It was amazing! An instant hit and had everyone wanting more. I will definitely make this again. Thanks!

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From: Miss Louise

On Jan 5, 2005

My husband made this recipe tonight, and it was delicious. I can't believe how easy it was to make something so good. We will be having this alot in the future. The sauce is excellent over rice. (He substituted 1 t prepared mustard for the dry, he used minced garlic instead of garlic salt, and red wine vinegar instead of regular.)

12 people found this review helpful

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From: Luv4food

On Feb 9, 2004

This is a nice tasting recipy. I didn't have any dry mustard, so I used prepared, and I added about 1 tsp. of garlic powder. I thought the sauce could handle it. When the chicken was cooking, I found the sauce to be really liquidy. The chicken was almost braising. After the cooking time given, I put the chicken on a baking sheet and put it back in the oven to crisp up. I added about 11/2 Tbsp of cornstarch to the sauce and cooked it until it thickened a bit. I served it with rice and a salad. I think some hot sauce might be nice added to this recipy too. I can see how this would be good with chicken wings. Thanks for posting.

12 people found this review helpful

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