kelly said

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26 July 2006

Honey-Baked Chicken with Ginger and Soy (Cooks Illustrated)

Honey-Baked Chicken with Ginger and Soy

Serves 4 to 6

Because different cuts of chicken cook at different rates, we recommend one of the following options: Use only one cut of chicken (such as all breasts or all thighs) or be prepared to remove the various different cuts from the oven as soon as they reach their appropriate temperature for doneness.

4 pounds bone-in, skin-on chicken pieces (whole breasts, split breasts, whole legs, thighs, and/or drumsticks), trimmed
3 tablespoons unsalted butter , softened, plus 2 tablespoons, melted
1 tablespoon soy sauce
1 tablespoon grated ginger
1 clove garlic , minced
1/4 teaspoon ground black pepper
2 tablespoons honey
1 tablespoon sesame seeds

1. Adjust an oven rack to the upper-middle position and heat the oven to 450 degrees. Line a broiler-pan bottom with foil and lay the slotted broiler pan on top.

2. Pat the chicken dry with paper towels and arrange, skin-side up, on the broiler-pan top. Mix softened butter, soy sauce, ginger, garlic, and pepper. Rub the butter underneath the skin of the chicken. Brush the skin with the melted butter and season with salt and pepper to taste.

3. Roast until the breasts register 160 degrees or the legs, thighs, or drumsticks register 175 degrees on an instant-read thermometer, 30 to 50 minutes. During the last 10 minutes of cooking, brush the chicken with the honey, then sprinkle with sesame seeds. Transfer the chicken to a cutting board and let rest for 5 minutes before serving.