2 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves, cut into bite-size pieces. Finally, I added a little cornstarch mixed w/cold water to thicken it. This recipe was very easy and had everything already in the house. I honestly haven’t experimented with anything else so it is difficult to make a recommendation without testing first. Finish glaze: Add accumulated chicken juices to glaze. https://www.delish.com/.../a45708/baked-honey-garlic-chicken-recipe Bake at 350 degrees ... Baste occasionally. It was wonderful that I did that. So glad I found your website. Thank you for sharing your great review, Juanita! I do not have Orange Juice but I do have Pineapple hoping it turns out just as good this time around! Hi Nikki, I think that would work fine. This kind of glaze is flavorful as a result of concentrating the rich flavor of the chicken stock from which it originates, rather than by the addition of sugar or other seasonings. In a saucepan, saute the chicken breasts in the butter until browned. , These drumsticks with some basmati rice…. Indeed, chicken stock is the easiest stock you can make yourself. We are working on adding a feature to all of our recipes where you will be able to scale the ingredients based on how many servings you want and the whole recipe ingredients list (not the instructions because that would be too complicated to do), scales down when you hover over the serving size. Pretty much anything will work. Would you know if the taste would still be the same? Wash, clean and cut chicken into joints, set aside. For the Baked Honey Glazed Chicken recipe , do u brush the heated sauce onto the chicken while it is baking or after it is done? The paper is just used to prevent ALOT of scrubbing. Information is not currently available for this nutrient. I’ll be trying that recipe on Saturday! In a medium sized skillet add the butter and allow to melt over medium high heat. Continue to simmer glaze until thick and syrupy, about 1 minute… In that case, I would do half of the marinade ingredients and just cut the rest of the recipe in half to keep it easier. If you experiment, let me know how you liked the recipe. Make sure you line that pan or you'll be scrubbing the caramelized honey from the pan. . You can try injecting the marinade into the meat. I’m happy to hear the recipe is a HIT! Michelle, it will tastes good after 2 hours of marinating but the marinate won’t penetrate all the way. Remove chicken from the baking tray and place in a hotel pan. Season chicken with chicken seasoning, soy sauce, blended seasonings, salt, black pepper, paprika and browning. Eileen, I add the sauce after chicken drumsticks are done baking. These sticky honey glazed chicken drumsticks are finger-lickin’ good!! So happy to have found her blog. You can explore this feature on our most recent 35 posts. It is one post at a time so it takes some to time and we haven’t gotten to this one yet. In a sauce pot add Grace Tropical Rhythms, ginger and sugar, bring to a boil. Dear Natasha, skillet whisk together brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic and lime juice. I hope you love this recipe. Garnish with sesame seeds and chopped chives if desired. Ha! Hi Deloris, I haven’t tried this with chicken breast. Whisk cornstarch and vinegar together until smooth, then whisk into glaze. Refrigerate 6 hours or overnight, turning the bag a few times while marinating to disperse the marinade for best flavor. You’re welcome! My family requests this one often. We LOVE chicken drumsticks in our house – chicken legs are inexpensive and easily feed a crowd. Place chicken on a baking tray, skin side up, and bake until clear juices run from the joints of the chicken. Place rack in center of oven. Nice quick dinner when you don't want to run to the store after work. Baked Chicken smothered in a Grace Guava Glaze. 2. The recipe should still work without it but it’s nice if you can get it . You’re welcome Julie! I would recommend skin-on chicken thighs. I’m so happy to hear that! Also we are only 2 people I need to cut the recipe to 2lbs the most and it is always hard to calculate the right amounts of ingredients. I added some minced garlic to the sauce...and also before frying the chicken I dredged it with flour (and a little bit of salt and pepper)...after adding the sauce I brought it to rapid simmer and let it reduce so it would glaze over also the flour from the chicken helped the process taste very similar to what you'd get at a Chinese take put place but half the cost!