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Honey Chicken (Quick & Kosher)
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ra_mom




 
 
 
 

Post Tue, Jun 30 2009, 12:03 pm
curlytop wrote:
Can I sub teriyaki for soy sauce?

For sure!

sky wrote:
Was delicio. I left out the oil like you suggested and we didn't miss it at all. Thanks.

I am so glad that you, and everyone else, liked it as much as we did!

cookielady wrote:
It seems like a lot of honey. Is it very sweet?

Like Rosemarie said, it's really not sweet. The soy sauce really offsets the honey.
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curlytop




 
 
 
 

Post Tue, Jun 30 2009, 12:44 pm
Made it for supper last night.
It was a nice change from my regular chicken recipes.

Thanks Smile

BTW- the teriyaki was fine
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HAPPYMOMMY




 
 
 
 

Post Tue, Jun 30 2009, 10:22 pm
I made this for supper tonight. It has now become my favorite chicken! (I omitted the oil, but kept the skin on.)

Thanks ra_mom for posting the recipe and everyone else for the positive feedback!
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flowerpower




 
 
 
 

Post Tue, Jun 30 2009, 10:24 pm
Thanks, I might try it.
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cookielady




 
 
 
 

Post Wed, Jul 01 2009, 3:23 pm
I am going to make this for dinner tonight. I need something fast and easy. Now just have to decide on some fast side dishes or salads.
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drez




 
 
 
 

Post Wed, Jul 01 2009, 3:32 pm
Gonna try this for Shabbos... Can't wait Very Happy
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LuckyMum




 
 
 
 

Post Thu, Jul 02 2009, 2:02 pm
Thank you for the great recipe - we had it for supper tonight and it was finger lickin' good!!!
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TzipG




 
 
 
 

Post Thu, Jul 02 2009, 2:11 pm
do you think I can cut it down to 1/2 C honey and a little less soy sauce? honey is expensive

do you need so much sauce? maybe I can use the lesser amounts and marinate the chicken in it first to boost the flavor?
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cookielady




 
 
 
 

Post Sat, Jul 04 2009, 10:40 pm
In the end, I made this recipe for Shabbos. It was truly delicious and fast. I used a bit less honey, soy sauce, and much less oil. I baked it covered at 350 for an hour and uncovered for another half hour. Dh loved it.

Thanks for something so quick and good.
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realeez




 
 
 
 

Post Sat, Jul 04 2009, 10:41 pm
I made it also for the first time cutting out all of the oil and it was delicious!
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lizard8




 
 
 
 

Post Mon, Aug 24 2009, 3:32 pm
I made it tonight but added fried onions and garlic. I use a non-stick pan so I dont need to use a lot of oil. It was delicious!! My DH and I loved it!
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Sherri




 
 
 
 

Post Sun, Aug 30 2009, 5:58 am
Kay, guess I have tonight's supper!
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Sherri




 
 
 
 

Post Sun, Aug 30 2009, 2:01 pm
Sherri wrote:
Kay, guess I have tonight's supper!

I made it and even I, a chicken-disliker, really loved it!
Thanks!
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DefyGravity




 
 
 
 

Post Wed, Sep 16 2009, 1:35 pm
I'm so glad I remembered this recipe was posted here! I'm gonna make it for Rosh Hashanah, and I think I'll add some sauteed onions and garlic cloves. I made the recipe last Sukkos, but don't own the cookbook.
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mama-star




 
 
 
 

Post Wed, Sep 16 2009, 1:46 pm
thanks I will definitely try this for rosh hashana
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runninglate




 
 
 
 

Post Wed, Oct 05 2011, 1:52 pm
two questions about this recipe. Is it meant for eight chick bottoms? Meaning I shoul do half if im making only three peices? And is it reallly cooked after such a short time?
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ra_mom




 
 
 
 

Post Wed, Oct 05 2011, 7:57 pm
runninglate wrote:
two questions about this recipe. Is it meant for eight chick bottoms? Meaning I shoul do half if im making only three peices? And is it reallly cooked after such a short time?
The recipe is for 4 chicken bottoms, thighs and legs separated to make 8 pieces (but only 4 portions.)

Yes, if you bake it at the specific temperature, and uncovered the entire time, this recipes ends up perfectly baked and beautifully crisp on the outside, juicy on the inside.
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cookielady




 
 
 
 

Post Wed, Oct 05 2011, 8:00 pm
I made this for dinner tonight using a whole chicken. It was delicious.
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runninglate




 
 
 
 

Post Wed, Oct 05 2011, 8:11 pm
thanks ra mom. I made it, but baked it covered for much longer, and then uncovered for a bit. Its good, but not spectatcular. Maybe ill try it again and follow the directions this time! I usually bake my chickens for three hrs on three fifty, so I just cldnt wrap my head around the timing.
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pickle




 
 
 
 

Post Wed, Oct 05 2011, 9:47 pm
Are you supposed to leave the skin on the chicken or take it off?
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