This is a great recipe that I've done 4 or 5 times and it has always been great. Give it a try.
Roast Chicken with Honey Curry Glaze
Estimated Times:
Preparation Time: 10 mins
Cook Time: 25 mins
Servings: 4
Ingredients
3 tablespoons honey
2 tablespoons lemon juice
2 teaspoons curry powder
2 teaspoons soy sauce
1 clove garlic peeled and minced
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
4 (4-6 oz.) boneless chicken breasts preferably skin-on
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions
Preheat oven to 450°F.
In a small bowl, combine honey, lemon juice, curry, soy sauce, garlic, oil and cumin. Mix well and set aside.
Trim chicken of visible fat and excess flabby skin, leaving most of the skin on. With a sharp knife, cut three crosswise slits, about ½-inch deep, through the skin and into the meat of each breast. Season lightly with salt.
Place breasts, skin-side up, on a baking sheet. Brush all over with honey mixture. Refrigerate for 20 minutes to absorb marinade.
Roast chicken for 15 minutes. Brush with more marinade and continue roasting until done,* 10 to 12 minutes. Transfer to a serving platter and sprinkle with cilantro. Serve with peach or mango chutney alongside.
Roast Chicken with Honey Curry Glaze
Estimated Times:
Preparation Time: 10 mins
Cook Time: 25 mins
Servings: 4
Ingredients
3 tablespoons honey
2 tablespoons lemon juice
2 teaspoons curry powder
2 teaspoons soy sauce
1 clove garlic peeled and minced
1 teaspoon vegetable oil
1/2 teaspoon ground cumin
4 (4-6 oz.) boneless chicken breasts preferably skin-on
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
Directions
Preheat oven to 450°F.
In a small bowl, combine honey, lemon juice, curry, soy sauce, garlic, oil and cumin. Mix well and set aside.
Trim chicken of visible fat and excess flabby skin, leaving most of the skin on. With a sharp knife, cut three crosswise slits, about ½-inch deep, through the skin and into the meat of each breast. Season lightly with salt.
Place breasts, skin-side up, on a baking sheet. Brush all over with honey mixture. Refrigerate for 20 minutes to absorb marinade.
Roast chicken for 15 minutes. Brush with more marinade and continue roasting until done,* 10 to 12 minutes. Transfer to a serving platter and sprinkle with cilantro. Serve with peach or mango chutney alongside.
