Ginger Me up Chicken! Low Fat Honey & Ginger Chicken Breasts

My family love this recipe and request it in the summer. Not wanting to fire the oven up in the summer I created a grilling alternative. I make the sauce put the chicken and the sauce together in a plastic zip lock bag, then I fire up the grill. When the coals are ready I shake off as much of the sauce as I can and give the breasts nice seared grill marks. Then place the breasts in a cast iron skillet, salt and pepper them and dump the remaining sauce from the bag on top. Snuff out the coals and put the skillet on the grill grate to finish cooking the chicken, turning a few times. Excellent, tender with a nice smoke flavor. Great with veggie kaboobs put on the grill with the chicken! Finish the meal with a nice pasta or fruit salad! Thanks for a great recipe :)

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This was an excellent dish! Easy, easy, easy! I used 2 medium sized chicken breasts and put them in a Pyrex baking dish for 30 minutes. I doubled everything except for the ginger. Thank you for a great, easy and delicious recipe! UPDATE: Made these yet again, and it's now a meal that we eat often. Healthy, light and delicious! I did not brown the chicken, just put it in the oven for 30 minutes, which is perfect. I did sprinkle some panko crumbs on the chicken before putting in the oven, just to give it a little crunch. I recommend putting the water at the bottom of the dish instead of mixing with the ingredients.

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Very easy recipe! Thoroughly enjoyed this dish - so did my family. We're quite the foodies (daughter in culinary school) and this recipe was fun and tasty. Thanks for the recipe!

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I really loved this chicken, and my 17 month old liked it too. I did it in the pan to get it done faster, and it turned out well. I didn't add the cayenne because of my little boy, but next time i will pull his out and then add it. I think the heat would be really good with the sweetness. I added a dash of lemon juice to make it a bit more acidic, and all the flavors really worked together. This will be a new regular on our rotating dinner menu.

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Well it was clean bones all round, I quartered a medium chicken and left the skins on and allowed an hour to cook but the thermometer was reading cooked at 50 so I turned the oven down to low to keep warm (as I also got a call from the DH that he would be about 15 minutes late (I hadn't started the steamed vegetables at this stage so decide to wait till he got home as they only take 10 minutes and turned the potatoes down to a burble so I knew they would be right for mashing by then), the DH thought is breast could have done with an extra few minutes but overall a good recipe, the sauce was sweet but tangy and with the bite of the 1/2 teaspoon of cayenne just right for all of us. Thank you French Tart a nice easy midweek recipe that I would be happy to recommend to anyone.

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Loved this. Healthy, filling, easy. What more do you want from a dish. I served this with Oven Fried Eggplant (Aubergine) TY French Tart

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Wonderful, my husband is already asking me to make this dish again. Very easy and low fat cant get much better for someone trying to watch their figure.

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This was incredible! Thank you for such an easy and delicious dinner.

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A wonderful chicken dish. I did use 4 cloves of garlic and found that to be a nice flavor. Thanks for a great recipe.

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Good recipe! I only used 1 tbsp of mustard and lots of minced ginger and added some minced garlic as well. I also let it marinate in the sauce for about 2hrs. I baked it but it tasted better when i threw into the pan afterwards. I just put some of the sauce in it and cooked til there was no sauce remaning. It tasted much better this way so next time, I might just pan fry it.

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Excellent. Lots of ginger, a little too much for the kids but us adults loved it!

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French Tart, Excellent, DH said, "please make this again"! I Used Keen's dry mustard had just run out of Dijon and instead of cayenne pepper used red pepper flakes. Absolutely delicious! Served with recipe #108323 over fresh herb infused fettuccine! I will serve the leftover chicken and sauce tomorrow over rice, thank you for sharing.

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I was afraid I would not like this at first, but wanted to use up some ginger root and try something new. The smell of it cooking was so lovely and the taste even better. My fiance and I now call this one of our favorites. Thanks so much for sharing... this recipe rocks!

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This recipe was a little bland and sweet for my family. I did like that it was easy to prepare and healthy. I think next time I will have to reduce the water and add something to make it a little more tangy. We ate it on a bed of brown rice with sauteed veggies.

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I like the combination of ingredients in this sauce! But hubby is not fond of ginger, so I can only use about 1/2-1 tsp of ground ginger.

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My family seemed to enjoy it but I found it to be very bitter. Although I did change the recipe quite a bit because I was stuck for what to serve it with. I made much more of the sauce and chopped up the chicken so I could serve it like a curry with rice. I don't see how that would change the overall flavour but maybe it did.

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MMMM!!! LOVED THIS! I went all the way on the cayenne and it was waaaay spicy. I doubled the sauce recipe though so we would have plenty to pour on our whole wheat pasta. Used fresh ginger (really the only way to go IMHO). Two thumbs up. Will be revisiting this one, I'm sure.

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I think this would have tasted better had I either grilled, broiled, or pan fried the chicken. I baked it and didn't care for the texture or taste. Sorry, I hate to leave a bad review and obviously so many others enjoyed it but it just didn't work for me =(

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I didn't have any honey. So I substituted for Karo light syrup, added some orange extract, and 1/4 tsp of soy sauce. YUM! It was so delicious. Can't wait to put it on shrimp & make more for summer dinner guests.

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Don't think I put the stars on my review.

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