h1

A Great Chicken Dish

September 30, 2011

We love chicken, most people do or there wouldn’t be so many ways to prepare it.

I have a great honey soy recipe and when I saw this one I was on the fence.   My family loves honey, but the recipe, at first glance, seemed too similar to the one I use.  Then my friend Allison posted about it.  That’s when I knew that I had to make this dish.  Allison used chicken thighs, but since I’m not a fan of dark meat, I decided to use the whole chicken as the recipe suggests.  I was going to keep the chicken whole, but decided to quarter it instead.

We loved this dish.  It was simple, tasty, crunchy and not too sweet.  Any leftover chicken would be great in a pot pie or a salad.  I actually poured some of the honey mixture on to the chicken and used a brush to spread it that I didn’t allow in the mixture.  There was some extra of the honey mixture that I then served with the chicken as a dip.  If you do contaminate the honey mixture, you can follow the directions that Allison suggested on her post.

This is also a great recipe that translates well from the oven to the grill.  It’s a perfect all year dish.  It’s chicken after all.

Honey-Glazed Chicken

  • 1/3 C Honey
  • 1 T Balsamic vinegar
  • 2 t Dried Thyme
  • 1 1/2 t Course Salt (I used truffle salt)
  • 1/2 t Ground Pepper
  • 1 whole Chicken

Pre-heat oven to 475 degrees.  In a small bowl, whisk together honey, balsamic vinegar, thyme, salt, and pepper.  Place 1 whole chicken (about 3 1/2 lbs), cut into 8 pieces (or quartered), on a rimmed baking sheet lined with foil; brush with honey mixture.  Roast until chicken is deep brown and cooked through, 20 to 25 minutes, brushing twice with honey mixture (do not brush during last 5 minutes of cooking).

Serves 4

Advertisements

2 comments

  1. We love chicken in our house, too. I actually didn’t realize how much chicken we eat until I started organizing my blog posts. You’re right, though, there are just so many different ways to prepare it! This looks like it would be a favorite at our house. That glaze looks so good.


  2. Thanks, Karen…I love how you adapted the recipe. I hadn’t thought to use truffle salt as part of a glaze or marinade. Love it!! I will have to try that. Looking at your photos makes me want to grill this weekend and our weather is still warm enough for grilling.
    Allison



Thanks for stopping by! I love hearing feedback!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: