Honey Baked Chicken (Photo courtesy National Honey Board)
Honey Baked Chicken is a recipe to file away for busy weeknight meals. Add a fresh green salad and call everyone to the table.
Honey Baked Chicken
Yield: 6-8 servings
2 1/2 – 3-pounds skin-on, bone-in chicken thighs and drumsticks
1 cup all-purpose flour
2 large eggs
1 1/2 cups panko breadcrumbs
1 1/2 cups plain breadcrumbs
1/4 cup avocado oil
Coarse salt and freshly ground black pepper to taste
For the glaze:
1 cup local honey
3/4 cup freshly squeezed orange juice
1/4 cup low-sodium soy sauce
2 garlic cloves, finely minced
2 teaspoons hot sauce, or to taste
Coarse salt and freshly ground black pepper to taste
Fresh parsley for garnish
1. Heat oven to 400F.
2. Set up a breading station with 3 shallow bowls, filling one with the flour, one with the eggs and the last with the panko, plain breadcrumbs and avocado oil. Season each with salt and pepper. Mixing together to combine. The texture of the breadcrumbs should feel and look like wet sand.
3. Rinse and pat dry the chicken, season generously on both sides with salt and pepper. Starting with the flour, dredge on both sides, move on to the egg to coat even and then cover with breadcrumbs. Transfer to a 9-by-13-inch baking pan. Repeat with remaining pieces of chicken. Bake the chicken for 25 minutes.
4. While the chicken is baking, in a medium saucepan combine the honey, orange juice, soy sauce, minced garlic, hot sauce, pepper and salt. Bring to a boil and reduce down slightly.
5. After 25 minutes, remove the chicken from the oven, using tongs turn oven and lower the temperature to 350F. Pour over the glaze, leaving about a quarter of the mixture in the saucepan. Return the chicken to the oven and continue to bake for another 10 minutes.
6. Place the saucepan with the remaining glaze back on the burner, bring to a boil and continue to reduce until it is a nice thick syrup.
7. Once the chicken has finished cooking, transfer to a serving platter and pour the cooked down glaze over the top. Sprinkle chopped parsley over the top and serve.
SOURCE: National Honey Board
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