Post by Darlene on Aug 30, 2010 18:36:56 GMT -5
10 pieces chicken leg or thighs (or a mix), pull the skin off
Garlic Powder
Onion Powder
Salt
Black Pepper
Sauce
8 ounces Honey (1 cup)
2 Tablespoons Soy Sauce
2 Tablespoons Worchestershire Sauce
2 Tablespoons Lemon Juice
1/2 teaspoon crushed red pepper flakes
1/4 cup butter (1/2 a stick)
Thickener
1/4 cup COLD water
1 Tablespoon Cornstarch
1. Heat oven to 350 degrees.
2. Sprinkle both sides of the thaw, skinned chicken with garlic, onion powder, salt and pepper to taste (we go light on the salt and not too heavy on the pepper). Place meaty side down in 9x13 pan sprayed with cooking spray.
3. Bake UNCOVERED for 40 minutes.
4. While chicken is baking put sauce ingredients into a microwave safe bowl and heat until butter melts and mixes together well.
5. When chicken has baked for 40 minutes, pour the sauce over the chicken pieces. Bake for 10 more minutes, then turn all the pieces and bake an additional 10 minutes.
6. (Optional step) When chicken is all done, remove pieces from the baking dish onto a separate plate. Dissolve cornstarch in the cold water. Pour remaining juices from the chicken pan into a small saucepan and bring back to a boil. Add the cornstarch mixture, stirring alot, and cook until it's nice and bubbly. You can use this as a dipping sauce or to drizzle over rice.
We generally have this with white rice and a green vegetable. I think it would be awesome to have with steamed brocolli with some of that sauce on it, but we haven't tried it yet.
Garlic Powder
Onion Powder
Salt
Black Pepper
Sauce
8 ounces Honey (1 cup)
2 Tablespoons Soy Sauce
2 Tablespoons Worchestershire Sauce
2 Tablespoons Lemon Juice
1/2 teaspoon crushed red pepper flakes
1/4 cup butter (1/2 a stick)
Thickener
1/4 cup COLD water
1 Tablespoon Cornstarch
1. Heat oven to 350 degrees.
2. Sprinkle both sides of the thaw, skinned chicken with garlic, onion powder, salt and pepper to taste (we go light on the salt and not too heavy on the pepper). Place meaty side down in 9x13 pan sprayed with cooking spray.
3. Bake UNCOVERED for 40 minutes.
4. While chicken is baking put sauce ingredients into a microwave safe bowl and heat until butter melts and mixes together well.
5. When chicken has baked for 40 minutes, pour the sauce over the chicken pieces. Bake for 10 more minutes, then turn all the pieces and bake an additional 10 minutes.
6. (Optional step) When chicken is all done, remove pieces from the baking dish onto a separate plate. Dissolve cornstarch in the cold water. Pour remaining juices from the chicken pan into a small saucepan and bring back to a boil. Add the cornstarch mixture, stirring alot, and cook until it's nice and bubbly. You can use this as a dipping sauce or to drizzle over rice.
We generally have this with white rice and a green vegetable. I think it would be awesome to have with steamed brocolli with some of that sauce on it, but we haven't tried it yet.