A weekend favorite, we call this 'sticky' chicken at our house, since the roasted spices and honey form a sticky, sweet and spicy coating during roasting. Wonderful when paired with a fresh green salad!
This chicken was so tasty! I made it in the slow cooker because I was going to be away all day and added 1/2 a can of low-sodium chicken broth. Wonderful taste and so very moist I will be making this again FOR sure!
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The end product was good but the directions need tweaking. In the first 20 minutes the drippings began burning in the roasting pan. I removed what I could of the burnt and added 1 1/2 cups chicken broth to prevent further problems. After the first 30 minutes I basted on the half hour for one hour and the bird was finished with an internal temperature in excess of 180 degrees. However the skin was blackened. Temperatures need to be adjusted.
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This chicken was so tasty! I made it in the slow cooker because I was going to be away all day and added 1/2 a can of low-sodium chicken broth. Wonderful taste and so very moist I will be making this again FOR sure!
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The end product was good but the directions need tweaking. In the first 20 minutes the drippings began burning in the roasting pan. I removed what I could of the burnt and added 1 1/2 cups chicken broth to prevent further problems. After the first 30 minutes I basted on the half hour for one hour and the bird was finished with an internal temperature in excess of 180 degrees. However the skin was blackened. Temperatures need to be adjusted.
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I actually used this with chicken breasts cut into cubes. I added herbs, honey and butter in saucepan and heated until butter melted, then poured over chicken and baked. I cut back a little on the chili powder, cumin and cayenne. It was delicious!! I'll definitely be making it again!
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EXCELLENT! I could not find my cumin so I did have to omit that. Also I had an orange on it's last leg so I added the zest to the honey mixture cut it into quarters and stuffed it inside the bird along with a quartered onion and about 4 cloves of cracked garlic. This smelled wonderful while it was cooking but my only complaint was that the skin sort of burned so next time I'll keep a close eye and cover it w/ foil before it gets to that point. We all really REALLY enjoyed this and I will definately be making it again! Thanks for sharing.:)
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This was amazing! I used chicken breast and marinated them in the sauce over night reserving some for basting. I then grilled it on our smoker/grill. I will be making this again!
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I don't know what happened with Kevin's chicken but I just made one and it was SUPER DELICIOUS!! I had no problem with burning. It made lots of juice. I did exactly as recipe was written. I basted every 15. minutes.
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I make a lot of coatings like this.....especially on ribs. The trick is when using honey, you have to do one of 2 things. Keep it covered and uncover the last 20 min of baking to crisp up or use all the other ingredients in a rub and brush with honey the last 20 min of baking. For those of you who said the chicken had no taste, throw a cut up onion, fruit, garlic, herbs in the cavity of the chicken and it will permeate the meat and give it nice flavor. I really have to post some of my recipes on here!!!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This chicken was so tasty! I made it in the slow cooker because I was going to be away all day and added 1/2 a can of low-sodium chicken broth. Wonderful taste and so very moist I will be making this again FOR sure!
The end product was good but the directions need tweaking. In the first 20 minutes the drippings began burning in the roasting pan. I removed what I could of the burnt and added 1 1/2 cups chicken broth to prevent further problems. After the first 30 minutes I basted on the half hour for one hour and the bird was finished with an internal temperature in excess of 180 degrees. However the skin was blackened. Temperatures need to be adjusted.
I actually used this with chicken breasts cut into cubes. I added herbs, honey and butter in saucepan and heated until butter melted, then poured over chicken and baked. I cut back a little on the chili powder, cumin and cayenne. It was delicious!! I'll definitely be making it again!
EXCELLENT! I could not find my cumin so I did have to omit that. Also I had an orange on it's last leg so I added the zest to the honey mixture cut it into quarters and stuffed it inside the bird along with a quartered onion and about 4 cloves of cracked garlic. This smelled wonderful while it was cooking but my only complaint was that the skin sort of burned so next time I'll keep a close eye and cover it w/ foil before it gets to that point. We all really REALLY enjoyed this and I will definately be making it again! Thanks for sharing.:)
This was amazing! I used chicken breast and marinated them in the sauce over night reserving some for basting. I then grilled it on our smoker/grill. I will be making this again!
I don't know what happened with Kevin's chicken but I just made one and it was SUPER DELICIOUS!! I had no problem with burning. It made lots of juice. I did exactly as recipe was written. I basted every 15. minutes.
I make a lot of coatings like this.....especially on ribs. The trick is when using honey, you have to do one of 2 things. Keep it covered and uncover the last 20 min of baking to crisp up or use all the other ingredients in a rub and brush with honey the last 20 min of baking. For those of you who said the chicken had no taste, throw a cut up onion, fruit, garlic, herbs in the cavity of the chicken and it will permeate the meat and give it nice flavor. I really have to post some of my recipes on here!!!
