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Honey-Marinated Chicken

 Honey-Marinated Chicken
My family can't get enough of this finger-lickin'-good chicken, and I often double the recipe. The sauce can also be used when grilling chicken. —Harriet Lusch, Muncie, Indiana
8 ServingsPrep: 5 min. + marinating Bake: 1 hour


  • 2/3 cup soy sauce
  • 2/3 cup sherry or apple juice
  • 2/3 cup honey
  • 1/2 cup water
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up


  • In a large resealable plastic bag, combine the first seven
  • ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2
  • hours.
  • Drain and discard marinade. Place chicken in two greased 13-in. x
  • 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or
  • until juices run clear. Yield: 8 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.