Honey Glazed Chicken

We liked this but we all thought it was a little bland. However, the chicken was very moist. I am going to try this again with thinner chciken breast so that there is a stronger flavor. Thanks!

I made as directed and used chicken thighs. Next time I might add fresh garlic but that is because we love garlic. Served with a green salad with Recipe#411562#411562 as the dressing and garlic bread with Recipe#386986#386986 for the butter and rice pilaf. Everyone totally enjoyed the recipe. This will be going into my book of favorites. Thank you. Made for SPRING PAC 2010.

This chicken had a lot of flavor! Of course I made a few changes.....first, I cut my chicken breasts into 3rds and second I used 3Tb of soy and only 2 Tb of lemon juice. I'm not a huge ginger fan so I only used a pinch of that. It still had great flavor. The sauce thickened as it cooled. Served this along side rice pilaf. Very tasty........thanks for posting!

this recipe is great, very little effort and very tasty. My very picky 5 year old said every time i make chicken to make this one! everyone agreed its a keeper. I used a nice dark local honey and for soy sauce i used Bragg's liquid aminos, came out wonderful

This is phenomenal!!!!!!!!!!!!! This creates a breading on the chicken as if it had been fried then it is drenched in the yummy, honey-ginger buttery sauce. We couldn't get enough of this, made ourselves too full !!!! I used chicken thighs and 100% whole wheat flour. These were perfectly moist and tender; the cooking time was spot on, came to a perfect 180 degrees after the 40 minutes. This chicken was like the chicken you get at Chinese restaurants that has been breaded and then been placed in a yummy sauce. I know they deep-fry that chicken at take-out restaurants so this was a real treat to get the same effect from baking!!!! Will DEFINITELY make this again!!!!!!!!!! Thanks for posting!!!!!!!!!!!