Honey Basted Chicken

Main Course

Recipe courtesy of National Honey Board

Serves 4

Ingredients: 
  • 1 cup honey 
  • 1/2 cup red wine vinegar 
  • 1/4 cup olive oil 
  • 1/4 cup lemon juice 
  • 2 cloves garlic, minced 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • 1/2 teaspoon dried thyme leaves 
  • 2 teaspoons salt 
  • 2 teaspoons pepper 
  • 4 skinless, boneless chicken breasts

 Honey Basted Chicken

Honey Basted Chicken

Click image to enlarge
Method: 

Preheat oven to 375ºF. Whisk together honey, vinegar, oil, lemon juice, garlic, oregano, basil, thyme, salt, and pepper. Toss with chicken and marinate for 4 to 12 hours in the refrigerator. Drain.
Place on baking sheet and cook for 30 to 35 minutes, until golden brown. Baste while cooking.

Serve with lemon garnish.

Similar Recipes by course
Chef Paul's Blackened Fish Filets Steak and Greens Pecan and Herb-Crusted Pork Chops Cheese-Stuffed Shrimp Wrapped in Bacon Shrimp and Ham Stuffed Mirliton Huevos Rancheros
Chef Paul Prudhomme's Stuffed Bell Peppers, Stuffed Bell Peppers Colossal BBQ Shrimp with Crab Cake Stuffing, Smokin' Sliders with 647 Secret Sauce, Smokin' Slider: How-to Linguine with Bacon and Onions New Southern Chicken and Dumplings Jumbo Lumb Gulf Crab Au Gratin

Louisiana Recipes Weekly



 

Every Thursday you'll receive new recipes, events & festivals and more. See archive