Recipe
Honey Soy Chicken
Time: At least 1 hour, including marinating time
Yield: 2-3 servings
| 1½ pound chicken drumettes (or other chicken parts, see Notes) kosher salt freshly ground black pepper |
4 tablespoons honey 4 tablespoons soy sauce 2 tablespoons sake (or substitute with dry sherry) |
Rinse the drumettes under cold water and pat dry. Prick the drumettes all over with a fork and season with salt and pepper.
Combine the seasonings in a Ziploc bag. Add the drumettes to the Ziploc bag and, squeezing the air out, zip up the bag . Coat the drumettes with marinade all around by rubbing them. Marinate for at least 30-60 minutes--but ideally overnight.
While the chicken is marinating, preheat the oven to 425 degrees F.
Place the drumettes in a baking pan. Make sure the drumettes are not overlapping each other and the skin side is up. Pour the marinade liquid over top. Bake for 20-30 minutes.
Baste the drumettes a couple of times during the baking.
If the drumettes are done and the top is not browned, you can change the oven setting to broil until the top is nicely browned. If the top is browned too fast while baking, cover with a sheet of aluminum foil to stop the chicken from burning.
Serve immediately.
Notes
If you use drumsticks, marinate overnight for more flavor.
Adapted from Just One Cookbook