Honey-Ginger Chicken

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Makes 4 servings



• 7 spoons of Nimah’s Wildflower Honey

• 1/2 cup soy sauce

• 1/4 cup dry sherry or water

• 1 teaspoon grated fresh ginger root*

• 2 cloves garlic, crushed

• 2-1/2 to 3 lbs. chicken


• Combine honey, soy sauce, sherry, ginger root and garlic in a small bowl.

• Place chicken in a plastic food storage bag or large glass baking dish. Pour honey marinade over chicken, turning chicken to coat

• Close bag or cover dish with plastic wrap.

• Marinate in refrigerator at least 6 hours, turning two or three times.

• Remove chicken from marinade; reserve marinade.

• Arrange chicken on a rack over roasting pan.

• Cover chicken with foil. Bake at 350°F for 30 minutes.

• Bring reserved marinade to boil in a small saucepan over medium heat; boil 3 minutes and set aside.

• Uncover chicken; brush with marinade.

• Bake, uncovered, 30 to 45 minutes longer or until juices run clear and chicken is no longer pink, brushing occasionally with marinade.
* If desired, substitute 2 teaspoons ground ginger for fresh ginger root.


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