I found this on Martha Stewart's site here. Since I'm pregnant and haven't been feeling much like cooking, the prep time and flavors seemed to collide for me and this was a hit in my book. I served it over rice and it was just right for someone needing a quick and mild dinner. For those of you looking for more flavor, I'd opt to make Michelle's Teriyaki Chicken instead. Either that or add some garlic to the recipe :-).Ingredients
1/2 cup honey
2 tablespoons soy sauce
8 skinless chicken drumsticks (about 3 pounds total) (I used 3 boneless skinless chicken breasts cut into large pieces, because it's all I had on hand)
coarse salt and ground pepper
Directions
- Preheat oven to 475 degrees. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to 9-by-13-inch baking dish.
- Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
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