4-6 servings

I got my inspiration for this from Ina Garten’s “The Barefoot Contessa’s Cookbook”. I have tweaked it some here and there. If you make chicken with the skin on- you deserve a little crispiness on the outside. Her recipe- as i followed it- didn’t produce that. I tried different methods for getting the crisp factor and what works best for me was to have a large non-stick skillet pan  heated up to medium high right as the chicken comes out of the oven and give the pieces a quick sear skin side down- for a minute or less. I found that if i tried doing this before it went in the oven the sugars in the marinade blackened it too much and it didn’t maintain the crisp factor.

6 chicken breasts or thighs or mixed- bone in skin on

1/2 cup honey

1/2 cup soy sauce

2 T minced garlic

2 T minced ginger root

In a small saucepan cook the honey, soy,ginger, and garlic, until the honey is melted- a couple of minutes or so. Arrange the chicken in a large baking dish- skin side down and pour the sauce over. I usually  move the chicken around some making sure the top and bottom of the chicken gets a coating of sauce.

Cover the pan tightly- i usually double up because the fridge will smell highly of garlic- and marinade for up to 24 hours or if in a pinch as little as three hours in the fridge.

When ready to cook preheat the oven to 350 degrees. Place the pan in the oven with the lid on and bake for about 30 minutes. Remove the foil and continue baking for another 15 minutes or until the chicken is done and the juices run clear- it will depend on the thickness of your chicken.

At this point you could crisp up the skin in a skillet to add that extra crunch- never under estimate the importance of crunch!

Arrange the chicken on a serving platter and drizzle any leftover juices from the pan over the chicken.   back to home