INGREDIENTS

INSTRUCTIONS

I found this recipe in a booklet I had sent away for I'm not telling how
many years ago from Domino Brownulated Sugar (Brown sugar that is processed
to be the consistency of regular granulated sugar). I think it's still
available in the stores, but I didn't get it specifically...I used regular
brown sugar. However, I did finally get around to trying this (with, of
course, since I can't leave well enough alone, some minor adjustments
listed at the end, and a bit of a different cooking method), and it was
VERY good. Another keeper. I grilled the chicken on the outside grill, but
it can be baked and broiled too (I ususally do that...bake my chicken
first, and then put it under the broiler, baste and glaze it like that).
Anyway, it's good and different...this is not a tomato-based sauce. And for
the person looking for a honey roasted chicken...see my notes on my
additions at the end. I did add some honey (and marsala wine), and if you
were to add more honey to taste, you'd have a really rich, wonderfully
flavored honey chicken.
In a shallow dish, combine all ingredients except cornstarch & chicken. Add
chicken and toss well to coat. Marinate in refrigerator for several hours
or overnight. When ready to cook, remove chicken from marinade. Pour into
saucepan and blend in cornstarch. Cook, stirring, until thickened and
smooth. Place chicken in broiler or on grill about 4 inches from heat.
Broil 10 minutes, turning once. Baste wtih sauce, turning every 5 minutes
and basting frequently until chicken is done. Serve with any remaining
sauce. Makes 4 servings.
My notes:
I don't like to reuse marinade the chicken sat in...and I did this whole
thing a bit differently. So here's my version.
I doubled the sauce recipe, and made it as is (did not go as far as the
cooking step). I took about 1/3 of what I ended up with (including some of
the lemon slices) , and put the chicken and sauce into a plastic bag (2
really, because the bags I have are small :)). I put the closed bag into a
bowl in the fridge, and turned it every so often while it was marinating.
It's a lot easier this way, and MUCH easier to clean!
While it was marinating, I took the remaining 2/3 of the sauce I had, and
put that in a saucepan, along with about 3 tablespoons of honey, and 3
tablespoons of marsala wine. I then blended the cornstarch into this (a bit
more than a tablespoon because of the added amount) and brought it to a
boil, stirring constantly, and let it boil for a few seconds. I shut the
heat off, and let this whole thing cool until I was ready to use it.
About one hour before I was ready to barbeque the chicken, I took it out of
the fridge, and covered the bottom of a baking dish with aluminum foil. I
dumped the contents of the plastic bag onto this, and covered the whole
thing tightly with more aluminum foil, and then baked it in a 350 oven for
about 40 minutes. I took this out of the oven, took the cover off, and let
it cool until I could handle it and was ready to barbeque.
I barbequed the chicken on the grill, using the thickened sauce with the
added honey and marsala to baste it, turning often. Just before serving, I
basted quickly again. Posted to TNT - Prodigy's Recipe Exchange Newsletter
by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997

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