This Honey and Orange Glazed Chicken offers a fantastic contrast between the tang of the hot sauce with the sweet orange and honey against the traditional flavors of soy and ginger in this dish is a pleasant surprise from more typical honey and soy combination for chicken. Frequent basting produces a pretty glazed surface and pulls double duty as a very tasty side sauce as well. Just delicious and my husband absolutely loves it. The best part? It really is just a breeze to put together.
Combine all of the marinade ingredients into a bowl or container. I find that a Pyrex measuring cup works great and makes an easy job of pourin', so I squeeze the juice right into the cup on top of the honey, add the soy sauce, and the rest of the ingredients go in as I chop.
Rinse and pat dry the chicken and using a pair of tongs, transfer the raw chicken into a zipper storage bag and pour the marinade over the top. Notice how I've folded over the top zipper part? That helps to keep it clean so that it seals nice and tight.
Seal the bag and squish the chicken around to coat it well all over.
Lay the bag flat in the refrigerator and let it marinade for 2 hours. Every once in awhile pick it up, squish it around and turn it over.
Dump the whole thing out into a foil lined baking pan and arrange the chicken so that the largest parts are facing toward the outside of the pan. Bake in a preheated 350 degree oven for 45 minutes to one hour, depending on the size of your pieces, basting several times.
When done, set the chicken aside to keep warm, pour the sauce in a skillet and reduce until slightly thickened.
Baked Chicken with Honey Orange and Ginger Glaze
From the Kitchen of Deep South Dish
1 cup of honey
Juice of 2 oranges, or about 1/2 cup
1/4 cup of soy sauce
1/2 tablespoon of Tiger Sauce
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
1 tablespoon fresh parsley, chopped
1 whole chicken cut up
2 green onions, sliced (for garnish, optional)
Combine the marinade ingredients and whisk together; set aside. Place the chicken pieces in a zipper bag and pour the marinade over the top, turning to coat the chicken well. Place bag into the refrigerator for 2 hours, turning occasionally.
Preheat the oven to 350 degrees. Place the chicken in a foil lined baking pan and pour the marinade over the top. Bake for 45 minutes to an hour depending on the size of the pieces until chicken is cooked through, basting and turning pan occasionally. Remove from the oven when the breast has reached 165 degrees and the thighs about 170 degrees on an instant read thermometer; keep warm.
Pour the pan drippings into a skillet and bring to a boil. Reduce heat to medium and cook until reduced and slightly thickened, about 15 minutes. Drizzle some of the pan sauce over the individual serving pieces and sprinkle with sliced green onion if desired. Serve additional sauce on the side.
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