Honeyed Chicken Teriyaki Recipe
Ingredients
| Clear honey | 2 Tablespoon | |
| 6 small chicken breasts, skinned and boned | ||
| MARINADE | ||
| 1 1/2 in. piece of fresh green ginger, peeled and chopped | ||
| Garlic | 1 Clove (5gm), crushed | |
| 1/2 cup sake or dry white wine | ||
| 1/2 cup soy sauce salt and pepper | ||
| 1/2 cup soy sauce salt and pepper | ||
Directions
Combine all the marinade ingredients in a large shallow dish and set aside.
Heat the honey in a small saucepan until it liquefies slightly.
Remove the pan from the heat and brush the honey mixture generously over the chicken breasts.
Arrange the chicken in the marinade and set aside at room temperature to marinate for 2 hours, basting occasionally.
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Line a deep-sided baking pan with foil and arrange the chicken breasts on the foil.
Pour over the marinade.
Put the pan into the oven and bake, basting frequently, for 30 to 35 minutes, or until the chicken is cooked through and tender.
Remove from the oven and, using a slotted spoon, transfer the chicken to a warmed serving dish.
Pour the cooking juices into a warmed serving bowl and serve with the chicken.
Heat the honey in a small saucepan until it liquefies slightly.
Remove the pan from the heat and brush the honey mixture generously over the chicken breasts.
Arrange the chicken in the marinade and set aside at room temperature to marinate for 2 hours, basting occasionally.
Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
Line a deep-sided baking pan with foil and arrange the chicken breasts on the foil.
Pour over the marinade.
Put the pan into the oven and bake, basting frequently, for 30 to 35 minutes, or until the chicken is cooked through and tender.
Remove from the oven and, using a slotted spoon, transfer the chicken to a warmed serving dish.
Pour the cooking juices into a warmed serving bowl and serve with the chicken.
Chef
