This is an easy recipe but does take some time to make with marinating and cooking. But it’s worth it as this chicken was juicy and full of flavor. It was sweet, salty and a little bit of heat from the hot pepper sauce! This is the kind of recipe my family really enjoys. I served this with a salad and dinner was done!
INGREDIENTS
8-10 bone-in, skin on chicken thighs and or legs
1/3 cup honey
1/4 cup ketchup
2 Tablespoons low sodium soy sauce
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
DIRECTIONS
Add chicken to a large Ziploc bag or resealable container. Combine remaining ingredients and mix well. Pour over the chicken and let marinade 6-10 or overnight. Heat a large cast iron skillet (see note if you don’t have a cast iron pan or a large frying pan) over medium heat. Add just enough vegetable oil to skillet to coat the bottom of the pan. Once oil and pan are hot, add the chicken pieces, reserving the marinade. The honey can burn if you cook these too hot so be sure to have your temperature at medium. Cook chicken on all sides until browned, it will not be cooked all the way through at this point, just looking for the brown. Pour the marinade into the skillet, place uncovered in a 325 degree heated oven and bake for one hour, basting chicken pieces 3-4 times through the hour. When the chicken is cooked through, remove from oven and serve warm.
NOTE:
If you don’t have a cast iron skillet or frying pan large enough to fit all the chicken just brown the chicken in batches using whatever skillet you have and transfer the browned chicken into a 13 x 9 baking dish. Pour the reserved marinade into the baking dish, bake and baste as directed above.
Enjoy!
This recipe comes from www.southyourmouth.com
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