I have a great honey soy recipe and when I saw this one I was on the fence. My family loves honey, but the recipe, at first glance, seemed too similar to the one I use. Then my friend Allison posted about it. That’s when I knew that I had to make this dish. Allison used chicken thighs, but since I’m not a fan of dark meat, I decided to use the whole chicken as the recipe suggests. I was going to keep the chicken whole, but decided to quarter it instead.
We loved this dish. It was simple, tasty, crunchy and not too sweet. Any leftover chicken would be great in a pot pie or a salad. I actually poured some of the honey mixture on to the chicken and used a brush to spread it that I didn’t allow in the mixture. There was some extra of the honey mixture that I then served with the chicken as a dip. If you do contaminate the honey mixture, you can follow the directions that Allison suggested on her post.
This is also a great recipe that translates well from the oven to the grill. It’s a perfect all year dish. It’s chicken after all.
- 1/3 C Honey
- 1 T Balsamic vinegar
- 2 t Dried Thyme
- 1 1/2 t Course Salt (I used truffle salt)
- 1/2 t Ground Pepper
- 1 whole Chicken
Pre-heat oven to 475 degrees. In a small bowl, whisk together honey, balsamic vinegar, thyme, salt, and pepper. Place 1 whole chicken (about 3 1/2 lbs), cut into 8 pieces (or quartered), on a rimmed baking sheet lined with foil; brush with honey mixture. Roast until chicken is deep brown and cooked through, 20 to 25 minutes, brushing twice with honey mixture (do not brush during last 5 minutes of cooking).