92 Reviews of Ugly Naked Chicken

From: Lennie

On Nov 15, 2003

So, everything's on the table for dinner and my 20 yr old son walks into the room. "What's for dinner?" "Ugly naked chicken," I say. I get THAT LOOK. "Hey, I don't make these things up," I tell him. "You're all on crack," he announced...and then proceeds to demolish the dinner. He wolfed it down! (So did hubby and I, too.) So, despite the name giving him cause to wonder at the sanity of us all (LOL), dinner was a huge hit. I used skinless boneless breasts and so cut the oven time back. I only used 6 breasts, but kept the sauce amount the same (DH and I like lots of sauce, anyway). This was so easy to prepare, with simple ingredients. When the chicken was done, I poured all the sauce into a pan, brought it to a boil and then thickened it with a wee bit of cornstarch dissolved in cold water, then strained the sauce (to get out the chicken bits) into a gravy boat. Served it with rice and broccoli; there wasn't a speck of anything left. Thanks so much for posting this, Heather; I've found a new family favourite!

From: Bev

On Sep 15, 2002

This is truly a 5 star recipe with out a doubt! This chicken tastes exactly like the Jack Daniel's Chicken recipe used by TGI Friday's, which we do love! I used freshly ground pepper, the juice of one whole large lemon (about 1/3 cup) and used a small saucepan to combine the sauce and melt the butter. I left the skin on for the cooking process and removed it for serving. This chicken very well may be "UGLY", but it SURE IS DELICIOUS!! DO NOT DISCARD this sauce!! Save it to serve with the chicken in a small dipping bowl!! I've already been told to put this recipe at the top of my list to make again!! We enjoyed this so much, Heather! Thank you so very much for sharing this recipe!!

From: misfit

On Oct 1, 2002

I made this recipe using chicken leg quarters, and served them over rice. The sauce was very good, however a bit too sweet for me. Next time I will cut down on the honey. Regardless, the chicken was delicious, and the recipe easy to prepare.

From: HeatherFeather

On Dec 23, 2002

Thank you all for your very nice comments about my recipe! I have noticed that several folks have tried this with boneless chicken breasts instead of the bone-in parts called for in the recipe. You may certainly do so, if that is what you prefer, but please be aware that boneless chicken will cook in far less time than parts with bones. If using boneless breasts, I would start checking the chicken for doneness at 20 minutes and I imagine it would take no longer than 30 minutes to cook. Also - for those of you who enjoy a thicker sauce, I recommend pouring the remaining cooking liquid into a small saucepan and reducing it for a few minutes on medium-high heat - stirring and watching carefully so it does not burn. You could even add a few spoonfuls of cornstarch to some a small amount of cold water, then whisk that misture into the dripppings and reduce in a small saucepan if you prefer more of a gravy texture. I usually just set all of the chicken onto a serving platter and pour some of the cooking liquid over it. Enjoy!

From: LAURIE

On Sep 28, 2002

Ugly is a truthful statement here BUT so is DELICIOUS!!!!! I was cleaning out the freezer and used the chicken I had....boneless/skinless, boned/skinless and boned with skin. Used it all and it didnt matter a bit. Managed to save 1 piece for my lunch the next day but when I went to retrieve it, DD had eaten it on a salad as a late night homework snack! This will become a staple in our house for sure. TY Heather!!!!

From: Marie Nixon

On Sep 29, 2002

Very easy to make. I cooked it in a stainless steel casserole pan and when the chicken was done, removed it and then put the pan on the stove and thickened the sauce with a mixture of 1 tablespoon cornstarch and about 1/4 c. cold water. Then I put the chicken back in the sauce. Now, with a thicker sauce, it coated the chicken nicely. I used 3 bone-in skinless chicken breasts. Rice would make an excellent side dish.

From: Michelle S.

On Sep 8, 2003

I also didn't think this was ugly chicken, it was fantastic. I followed directions to a "tee" and served the leftover juices with rice. The sauce wasn't sticky though, very liquidy and delicious. I may thicken it with a bit of cornstarch next time. And the aroma while baking is delicious! I will make this again, thanks Heather!

From: EllaP

On Apr 15, 2007

Yum! The kids all had seconds. Next time I will use a bit less honey, maybe 3/4 cup. It was a bit too sweet for me. My kids called it naked honey chicken! I thickened the sauce with cornstarch and then poured it back over the chicken. It was a great dinner with rice and broccoli as sides.

From: Lubie

On Nov 7, 2002

Wow! Great chicken! I made this last night for my husband and I. We made it with boneless/skinless breasts but cut down on the time (by about half) since I was only using 2 breasts. The five stars are for flavor and for easy preparation. We served it over rice.

From: crawfish pie

On Nov 13, 2002

My word,this was delicious!!All that sticky yummyness.....My kids loved it,my husband loved it,I loved it..get my driftUgly?How can it be ugly if it tastes soooo good!!Cant wait to make it again!!Thanks for sharing!