Recipe by Sarah Chana
Just found this on the allrecipes.com website and am saving it here (with some variations) so I remember to try it. They recommend serving it over rice. I am planning to double the recipe, but only use 1 1/2 the amount of the sauce. Cooking time here includes an hour of marination.
Top Review by dianegrapegrower
This was very tasty, and very easy. Made per the recipe. Froze the chicken and sauce separately, then combine right before cooking. (I was concerned that the vinegar in the sauce would make the chicken mushy if it was frozen together.) Served with smashed potatoes.
- 6 tablespoons olive oil
- 6 tablespoons soy sauce
- 6 tablespoons honey
- 3 tablespoons distilled white vinegar or 3 tablespoons rice vinegar
- 1 1⁄2 teaspoons dried thyme
- 1 1⁄2 teaspoons ground paprika
- 1⁄2 teaspoon ground cayenne pepper (more or less to taste)
- 1⁄2 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 4 boneless skinless chicken breast halves (can be cut into strips if you prefer)
- sesame seeds (optional)
Directions See How It's Made
- In a medium bowl, blend the olive oil, soy sauce, honey, and vinegar. Mix in the thyme, paprika, cayenne pepper, allspice, and black pepper.
- Place chicken in a medium baking dish, and coat with the olive oil mixture. Let marinate at least one hour, or even longer. Sprinkle with sesame seeds if desired.
- Place chicken in a preheated 375F oven, and, basting occasionally with the olive oil mixture, cook 30 minutes, or until no longer pink and juices run clear.
- Serve over the rice with remaining olive oil mixture.