Sweet and Spicy Herbed Chicken

"Just found this on the allrecipes.com website and am saving it here (with some variations) so I remember to try it. They recommend serving it over rice. I am planning to double the recipe, but only use 1 1/2 the amount of the sauce. Cooking time here includes an hour of marination."
 
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Ready In:
1hr 35mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
  • Place chicken in a medium baking dish, and coat with the olive oil mixture. Let marinate at least one hour, or even longer. Sprinkle with sesame seeds if desired.
  • Place chicken in a preheated 375F oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear.
  • Serve over the rice with remaining olive oil mixture.

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Reviews

  1. This was very tasty, and very easy. Made per the recipe. Froze the chicken and sauce separately, then combine right before cooking. (I was concerned that the vinegar in the sauce would make the chicken mushy if it was frozen together.) Served with smashed potatoes.
     
  2. This is a very tasty recipe. My daughter and I really enjoyed the combination of flavors. I prepared a batch ahead of time and froze it in smaller portions. The amount of sauce was just right for us to have over rice.
     
  3. Very good recipe. It has an interesting flavor that makes you wonder what it is. I served over rice with the sauce and we enjoyed it very much. I also agree, the sauce could be cut back and still have plenty of sauce.
     
  4. Made these for Freezer Tag 2008. All the family loved the flavour of this recipe and I thought the sauce amount was just right, I would not have liked it with less . I followed the recipe exactly as stated but made double and dumped into bags and put in the freezer. I tried two ways to serve - First lot I let thaw overnight and cooked in oven and it turned out perfectly. Second lot I had frozen in an oven-ready bag and took this straight from the freezer and put it in the crockpot on high, with the addition of a cup of water, this turned out great too.
     
  5. This was very flavourful and the chicken was very juicy and tender. I cut the chicken into chunks and mixed everything in with some brown rice and bean sprouts. There was more than plenty enough sauce, next time I'll cut it in half. A definite keeper, though.
     
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RECIPE SUBMITTED BY

<p>Sara Chana (z'l) was a beloved daughter, wife and mother. She was the wife of a Rabbi and entertained many people in their home, especially on the Sabbath and Jewish Holidays. She loved to cook and to share her recipes. She was a very active member of the Kosher &amp; Jewish Cooking Forum and was loved by many members here as well. She lost a valiant fight against cancer and we miss her very much. May her recipes continue to nourish many people, as she did during her life. <br /><br />If you have a question about one of her recipes, please post in the Kosher &amp; Jewish Cooking Forum <a href=http://www.food.com/bb/viewforum.zsp?f=29 target=_blank>http://www.food.com/bb/viewforum.zsp?f=29</a> and we will try our best to answer them.</p> <p>Saralaya</p>
 
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