Honey Chicken

By Marian Burros

Honey Chicken
Andrew Scrivani for The New York Times
Total Time
45 minutes, plus refrigeration
Rating
4(809)
Comments
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In this classic recipe, a flavorful marinade of sherry, cinnamon, honey and lime elevates the standard weeknight roast chicken. It's not a bad idea to make two chickens worth; you can freeze one in the marinade and defrost the pieces as you need it.

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Ingredients

Yield:4 servings
  • ½cup dry sherry
  • 2½teaspoons cinnamon
  • ⅓cup honey
  • 2tablespoons lime juice
  • 1small clove garlic, crushed
  • Salt and freshly ground black pepper to taste
  • 3 to 3½pound chicken, cut in serving pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

908 calories; 56 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 12 grams polyunsaturated fat; 28 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 69 grams protein; 979 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Mix together sherry, cinnamon, honey, lime juice, garlic, salt and pepper.

  2. Step 2

    Pour mixture over chicken pieces, turning pieces to coat well.

  3. Step 3

    Refrigerate chicken up to two days or freeze for longer in portions suitable for family's use.

  4. Step 4

    If frozen, defrost; remove from marinade and bake at 350 degrees for 40 to 50 minutes, depending on size of chicken pieces. Baste frequently with marinade and pan juices.

Ratings

4 out of 5
809 user ratings
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Comments

MSH

I have some questions about this recipe--the details are a bit scant. What time of dish do you bake the chicken in? Ceramic or a roasting pan? Do you leave all the marinade in with it, and roast it? Or drain it (as is recommended when it's frozen) before cooking? Thanks.

Barb

You cannot baste w marinade that raw chicken has been sitting in.

Val

I think the author intends that you baste with the marinade that is in your roasting pan cooking along with the chicken, not will stuff you drained off the chicken and left behind before cooking.

Lin

Skip the cinnamon

Margie C

Made 2x the sauce per other notes. I did not use cinnamon. When serving I used 1&1/2 amount of sauce as gravy. Someone else recommended serving with coconut rice and that was spot on. A delicious combination. The skin crisped up nicely.

Maureen

This was just okay, rather bland, and others noted, too much cinnamon. Not sure we’d try it again.

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