My family can't get enough of this finger-lickin'-good chicken, and I often double the recipe. The sauce can also be used when grilling chicken. --Harriet Lusch, Muncie, Indiana

Allrecipes Member

Recipe Summary test

prep:
5 mins
cook:
1 hr
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. Place chicken and marinade in two greased 13-in. x 9-in. x 2-in. baking dishes. Bake, uncovered, at 350 degrees F for 1 hour or until juices run clear. Drain marinade and serve with chicken.

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Nutrition Facts

853 calories; protein 64.9g; carbohydrates 29.1g; fat 51.3g; cholesterol 255.4mg; sodium 1562.6mg. Full Nutrition
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Reviews (31)

Rating: 5 stars
01/16/2008
This chicken was phenomenal! I didn't have soy sauce so I used teriyaki. I didn't have ginger so I used cinnamon. I didn't have enough honey so I used what I had. And it still turned out fabulous! I did add a little cornstarch to thicken the sauce. Definitely adding this one to my recipe box! Read More
(17)
Rating: 5 stars
11/10/2008
Great recipe. The chicken stayed nice and moist. I used two chicken breasts and halved the recipe. It was perfect. Read More
(11)
Rating: 5 stars
09/14/2008
Yum! I haven't eaten so much chicken in one sitting in a long time! My husband and 3-yr old love it too. I did not have an onion on hand so I used some chives instead. In the middle of baking the chicken I added some corn starch to thicken up the glaze so that it stayed on the chicken instead of running off of it while trying to baste it. I served this over rice. 5 stars for taste and for how easy it is! Read More
(11)
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Rating: 5 stars
09/21/2010
This chicken was soooo good. My husband and I loved it. I followed another person's suggestion and added corn starch at the end to thicken the sauce. I served it with rice. Next time I'll serve it with stir fry veggies as well. The chicken is sweet and moist! Probably the best recipe I've gotten from the site! Read More
(5)
Rating: 4 stars
01/22/2012
I really enjoyed this, but will probably add some brown sugar next time to step up the sweetness. I made with thinly sliced chicken breast and made some additions! I added corn, broccoli, and day old rice and turned this into a stir fry. It was great! Didn't have time to leave in the oven. It was still good and very tender! Read More
(4)
Rating: 3 stars
03/18/2011
Ingredients, meaning honey & sherry, are too expensive to make an only average dish. Honey isn't predominant - only sweetness with soy & ginger. I'll stick with a brown sugar based recipe. Read More
(4)
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Rating: 5 stars
10/13/2008
I also cooked this in a crock pot but I didn't have any apple juice so I used apple sauce, I also added more water to the recipe. It was moist and I used some of the sauce to make gravy for mashed potatoes and it was excellent. Read More
(4)
Rating: 4 stars
08/18/2009
This was a very very good recipe. Being a beginner cook, I can say that it was very easy. I actually used boneless chicken tenderloins and marinated them with about half of the mixture, for only about 20 minutes. I used a grilling pan to cook them. I then sliced them up and put it on a bed of lettuce on a tortilla wrap. I added a little extra honey and a little bit of the left over marinade. I wrapped it up, threw on the grill pan for another 2 min or so and it was GREAT! A quick and easy lunch that really beat going out to eat. Read More
(3)
Rating: 4 stars
10/01/2008
Great flazor and very moist, I made it for Rosh Hoshanah. I cooked it in the crock pot for 6 hours, I was so worried that it was going to be dried out, but it was perfect. Served over brown rice. Read More
(3)