Kelly Azuma

This is what I made for dinner tonight. It turned out brilliant and so tasty! Yasu was raving about it, had two serves, and was still licking his plate, then said he couldn’t wait for tomorrow’s lunch so he can have it again!

A definite winner. The chicken was so tender!

Honey Baked Chicken – Southern Style

Ingredients:

• I used 4 chicken thighs but you could use drumsticks, or breasts just as easily
• 2 tablespoons butter
• 2 tablespoons olive oil or Canola oil
• 1/2 cup flour
• 1 1/2 teaspoons Creole seasoning or a seasoned salt blend (I used chicken salt and it was yum!)
• 1/3 cup honey
• 1/4 cup brown sugar
• 4 tablespoons lemon juice
• 2 tablespoons soy sauce

Preparation:

Wash chicken and pat dry. Toss in a food storage bag with the flour and Creole seasoning.

Melt butter with olive oil; pour into a long baking dish.  Heat oven to 180°C.

Arrange chicken in the baking dish, turning to coat with the butter mixture. Bake for 30 minutes.

In a saucepan, heat honey with brown sugar, lemon juice, and soy sauce, stirring to blend.

If there is any butter mixture left in the pan, discard first, or change pieces into a new pan.

Pour the honey mixture over the chicken pieces and return to the oven. Bake for 30 to 40 minutes longer, turning the chicken pieces every 10 to 15 minutes.

* It may seem fiddly but it’s really not. The chicken can be turned over in the butter and oil every 15 minutes or so, I found, so it really only needs to be turned twice. Also once the sauce is on, it really only needs about 15 minutes or so to caramelize the brown sugar to a nice dark brown.

The lemon really shines through in this chicken and adds a really nice depth of flavour.

Honey Baked Chicken Thighs

My pictures are not fancy, they were just when I took the pan out of the oven, sorry about that, but you get the general idea. :)

Chicken Thighs hot out of the oven