|Whole cut up chicken marinated and baked in a honey, orange and soy garlic ginger sauce.|
Baked Chicken with Honey Orange, Garlic and Ginger Glaze
This 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 and 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 The Cajun absolutely loves it. The best part? It's super easy 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 pouring into the bag too, 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.
Using a pair of tongs, transfer the chicken to a zippered 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.
When done, set the chicken aside to keep warm, pour the sauce in a skillet and reduce until slightly thickened.
Transfer to a platter, serve with rice or noodles and spoon some of the sauce over the top. Add a nice garden salad or green veggie and gobble it up!
Recipe: Baked Chicken with Honey Orange, Garlic and Ginger Glaze©From the Kitchen of Deep South Dish
Inactive time: 2 hours |Cook time: 45 min | Yield: About 4 to 6 servings
For the Marinade:
- 1 (3 to 4 pound) whole chicken, cut up
- 2 green onions, sliced, for garnish, optional
- 1 cup of honey
- Juice of 2 oranges, or about 1/2 cup
- 1/4 cup of low sodium soy sauce
- 1/2 tablespoon of hot sauce
- 2 toes (cloves) of garlic, minced
- 1 tablespoon of minced fresh ginger
- 1 tablespoon fresh parsley, chopped
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.
Cook's Notes: I like to use a sweeter hot sauce like Tiger Sauce with this recipe.
For the Slow Cooker: Remove skin from chicken and lightly season with salt and pepper. Brown in hot oil and transfer into a slow cooker. Whisk together the marinade, omitting the parsley, and pour over the chicken. Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours for mixed chicken or bone in dark meat. Cook boneless, skinless breasts on low and check at 4 hours. Remove chicken and keep warm and either transfer juices to a saucepan to thicken, or thicken juices in the slow cooker with a cornstarch slurry of 1 tablespoon of cornstarch with just enough water to dissolve. Stir in parsley, add slurry, bring to a boil, cover and let cook on high another 20 minutes, or until mixture thickens. Turn cooker off, return chicken to the pot, stir to coat and warm through.
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©Deep South Dish
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