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Nutrition Facts
Serving Size 1 (325g) Recipe makes 4 servings
Calories 647
Calories from Fat 312		(48%)
Amount Per Serving		%DV
	Total Fat 34.7g	53%
	Saturated Fat 9.9g	49%
	Monounsaturated Fat 14.4g
	Polyunsaturated Fat 7.5g
	Trans Fat 0.0g
Cholesterol 172mg		57%
Sodium 2174mg		90%
Potassium 541mg		15%
Total Carbohydrate 37.5g		12%
	Dietary Fiber 0.4g	1%
	Sugars 35.4g
Protein 46.8g		93%
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Soy Honey Chicken

Recipe #379996 | 1½ hours | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #1195365
Jul 2, 2009

I found this recipe in a 365 ways to cook chicken book...Only 360 more recipes until I'm done!! I like to add more honey and the dry sherry..i like the sweetness of the chicken.

SERVES 4 (change servings and units)

Ingredients

1/2 cup honey
1/2 cup soy sauce
1/4 cup water or dry sherry
1 teaspoon grated fresh gingerroot (substitute 2 teaspoons of ground ginger for fresh gingerroot)
2 medium garlic cloves, crushed
1 broiler-fryer chicken, cut into pieces (2.5 to 3 pounds, 2 chicken legs-thighs can be used instead of a broiler-fryer chickens)

Directions

1
Combine honey, soy sauce, sherry,gingerroot and garlic in a small bowl. Place chicken in plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat.Close bag or cover dish with plastic wrap. Marinate in refrigerator at least 6 hours, turning 2 or 3 times.
2
Remove chicken from marinade; reserve marinade. Arrange chicken on rack over roasting pan. Cover chicken with foil. Bake at 350 F 30 minutes. Bring reserved marinade to a boil in small saucepan over medium heat; boil 3 minutes and set aside.
3
Uncover chicken; brush with marinade. Bake uncovered, 30-45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.