Monday, December 10, 2012

Honey Ginger Chicken

Honey Ginger Chicken
Serves 8
I started making this recipe for many Sunday dinners when we lived in Bellingham, Washington.  The recipe comes from our well-used copy of San Juan Classics Cookbook, a collection of recipes from Bed and Breakfast owners throughout the San Juan Islands, off the coast of Washington State (now out of print).
This one is from a gal on Orcas Island where we often took the ferry for fun trips.

1 C soy sauce
¼ C Honey
¼ C Worcestershire sauce
¼ C + 2 TBL dry sherry* (optional)
4 to 6 TBL fresh ginger, grated or finely minced
10-12 cloves garlic, finely minced
6-7 lb Chicken breast halves, cut in halves or thirds (or 2 3-pound broiler chickens cut into serving pieces)

1.     In a large bowl, combine all ingredients except chicken.  Add chicken pieces and toss to coat.  Marinate approx. 1 ½ to 2  hours (I usually do 1 hour).  Turn chicken pieces occasionally.
2.     Remove chicken pieces from marinade and place in a foil-lined baking dish.   Broil for 3-4 min. per side, depending on thickness of chicken, until juices run clear when pierced with a fork.  Remove from pan and serve with rice.

Note:  I like barbequing this chicken.  You can also bake it in a greased 9x13 baking dish for 50 minutes or until juices run clear when pierced with a fork.

*I don't cook with alcohol, but I kept the recipe "as is" for those who do.

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