Bill Knapp Honey Ginger Chicken Recipes

Steps:

• Mix together all marinade ingredients in a blender.
• Pour into plastic zip-top bag with chicken; seal and let chicken marinate overnight in refrigerator.
• Let marinade drip off before cooking.
• Cook on grill, bake in oven or cook over medium-high heat in skillet on stove top. (Cooking time will vary on type of chicken parts and cooking method used.).

Steps:

• In a medium bowl, whisk together the honey, lime juice and zest, tamari, sesame oil, ginger, garlic, scallions, 1/4 teaspoon salt and 1/4 teaspoon pepper. Reserve 3/4 cup of the marinade for later use. Pour the remaining marinade into a 2-gallon ziptop bag. Add the chicken and seal the bag, pressing out as much air as possible; massage to distribute the marinade. Marinate, refrigerated, for at least 6 hours, preferably overnight.
• Remove the chicken wings from the refrigerator and let sit at room temperature for about 30 minutes.
• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the wings skin-side down on the baking sheet and spoon the marinade from the bag over the wings. Cook for 20 minutes, then flip the wings, baste with the pan drippings, rotate the pan and cook until the honey has caramelized and the skin is a dark amber, an additional 20 to 25 minutes.
• Pour the reserved 3/4 cup marinade into a small saucepan and bring to a boil over medium-high heat. Cook until the liquid is thick and syrupy and turns into a glaze, about 4 minutes. Coat the wings with the thickened marinade. Transfer to a serving platter and garnish with lime zest.

Steps:

• Mix all ingredients together in a blender and let chicken set overnight in refrigerator. You may want to grill or bake chicken. To grill, heat pan to medium high heat with a little oil. To bake, set chicken in a baking dish and bake at 350 degrees for 15-20 minutes or until done.