Saturday, November 2, 2013

Honey Garlic Roasted Chicken

See the Recipe Below
Photo Credit

2 chicken leg quarters
1/4 cup ketchup
1/2 cup honey
1/4 cup red wine vinegar
1/4 cup soy sauce
1/2 cup packed brown sugar
4 cloves garlic, pressed
1 rounded teaspoon ginger

Combine all ingredients in a Ziploc bag, seal, and give it a good shake to mix. It’s best to mush it around with your fingers a little to make sure the honey and ketchup get combined right.
Add the chicken, and marinate for at least an hour.

After marination (I don’t think that’s a word), place the chicken on the rack of a roasting pan and roast uncovered at 350 for about 45 minutes or until juices run clear.

Just one more thing to do, and you can go one of two ways with this: you can pour the marinade into a small saucepan, or if raw chicken freaks you out, you can mix up another batch of the marinade. Either way, pour it into a small saucepan and bring it to a boil. After one minute of boiling, let it simmer for a few minutes ( about 5).

Use this mixture to baste the chicken 3-4 times before it’s done. Whatever’s left can be served as a dipping sauce.

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