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Mar 15, 2010

HONEY CHICKEN

HONEY CHICKEN




1/4 cup butter or margarine, melted

1/2 cup honey

1/4 cup prepared mustard

3 tablespoons lemon juice

1 1/2 teaspoons paprika

1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed

1/8 teaspoon salt

1/8 teaspoon ground black pepper



Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.



Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.



WHEN READY TO COOK:

Remove chicken pieces from refrigerator



TO BAKE IN THE OVEN:

Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.



OR, TO COOK IN A MICROWAVE:

Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.