Whole cut up chicken marinated and baked in a honey, orange and soy garlic ginger sauce.
Baked Chicken with Honey Orange, Garlic and Ginger Glaze
This chicken offers a fantastic contrast between the tang of the hot sauce with the sweet orange and honey against the traditional flavors of soy and ginger in this dish and is a pleasant surprise from more typical honey and soy combination for chicken.
Frequent basting produces a pretty glazed surface and pulls double duty as a very tasty side sauce as well. Just delicious and The Cajun absolutely loves it. The best part?
It's super easy to put together.
Combine all of the marinade ingredients into a bowl or container. I find that a Pyrex measuring cup works great and makes an easy job of pouring into the bag too, so I squeeze the juice right into the cup on top of the honey, add the soy sauce, and the rest of the ingredients go in as I chop.
Using a pair of tongs, transfer the chicken to a zippered storage bag and pour the marinade over the top. Notice how I've folded over the top zipper part? That helps to keep it clean so that it seals nice and tight.
Seal the bag and squish the chicken around to coat it well all over.
Lay the bag flat in the refrigerator and let it marinade for 2 hours. Every once in awhile pick it up, squish it around and turn it over.
Dump the whole thing out into a foil lined baking pan and arrange the chicken so that the largest parts are facing toward the outside of the pan. Bake in a preheated 350 degree oven for about 45 minutes to 1 hour, depending on the size of your pieces, basting several times.
When done, set the chicken aside to keep warm, pour the sauce in a skillet and reduce until slightly thickened.
Transfer to a platter, serve with rice or noodles and spoon some of the sauce over the top. Add a nice garden salad or green veggie and gobble it up!
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