Directions: |
Directions:
Add chicken to a large zip-top bag or resealable container. Combine remaining ingredients and mix
well then pour over chicken. Marinate chicken for 6-10 hours (or overnight).
Heat a large cast iron skillet (see below for alternate preparation also) over medium heat. Add just
enough vegetable oil to skillet to coat the bottom. Once oil and pan are hot, add chicken pieces,
reserving marinade. The honey in the marinade can burn if you cook these too hot so be sure to have
your temperature at medium – hot enough to bubble and sizzle but not hot enough to scorch the
chicken. Cook chicken on all sides until browned. We’re not trying to cook the chicken through, just
sear it.
Pour marinade into skillet. Place skillet, uncovered, in oven and bake at 325 degrees for 1 hour,
basting chicken pieces 3-4 times during the hour.
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Personal
Notes: |
Personal
Notes: Alternate Preparation:
If you don’t have a cast iron skillet or a frying pan big enough to fit all the chicken pieces, don’t worry!Just brow the chicken in batches in any sturdy skillet. Transfer browned chicken to a 13x9 baking dish, pour the reserved marinade into the dish and bake and baste per recipe.
I wouldn't recommend boneless, skinless chicken or chicken breasts for this. They will be too dry.
The hot sauce has s little acid to balance the sweetness of the honey. It doesn't make it spicy.
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This recipe for Sticky Chicken is from