By danlynclark on November 16, 2003
Photo by kzbhansen
Photo by kzbhansen
"This is a quick and easy, but delicious meal. A sweet and tangy chicken. It can be done in the morning and placed in the oven when you get home from work. I definately recommend serving this with rice because the sauce is too good to pass up."
Serving Size: 1 (152 g)
Servings Per Recipe: 4
"This was a pretty good recipe. My family liked it a lot more than I did so I guess that's what counts. I did as Chef 786983 recommended and drained the sauce after the first 45 min of baking to thicken it on the stove top with cornstarch. I covered the chicken as much as I could with the thickened sauce with 15 min left to cook and it came out great. We will definitely cook this again as it's pretty easy and tasty."
"I made this recipe for lunch today. I read the other reviews and cut the honey down a bit and added a little more soy sauce and garlic. It was amazing! An instant hit and had everyone wanting more. I will definitely make this again. Thanks!"
"I really love this and have cooked it a couple of times, but it was too sweet the first time, so I cut the sugar and honey in half which brings the rest of the flavours out more, its gone into my book of favourite recipes!"
"Very good sauce. I used a minced garlic clove instead of the garlic salt and prepared mustard instead of dry. I also didn't add in any additional salt since there's already ketchup and soy sauce in this recipe. I cooked this sauce on the stovetop and served over baked chicken and brown rice. A real keeper, thanks!"
"This is a nice tasting recipy. I didn't have any dry mustard, so I used prepared, and I added about 1 tsp. of garlic powder. I thought the sauce could handle it. When the chicken was cooking, I found the sauce to be really liquidy. The chicken was almost braising. After the cooking time given, I put the chicken on a baking sheet and put it back in the oven to crisp up. I added about 11/2 Tbsp of cornstarch to the sauce and cooked it until it thickened a bit. I served it with rice and a salad. I think some hot sauce might be nice added to this recipy too. I can see how this would be good with chicken wings. Thanks for posting."
"Wonderful and easy. It was a bit of a whoopsie as I forgot the mustard power, but never missed it. Next time I'll consider draining the sauce and thickening. Or maybe not. Meets my criteria of easy, cheap, and time saving, as the prep time is minimal. Might try this with pork chops. Thanks for the recipe."
"I wouldn't call this a honey garlic chicken, however it was really good. This was more like a sweet and sour recipe. still very good."
"this was ok - sauce turned out really thin, and didn't permeate the chicken, tasted like a sweetened ketchup to me, didn't really taste the honey or garlic"
"Very nice and easy meal. I followed this exactly and was pleased with the results. There wasn't any leftovers so I know my family liked it. I will try some other combinations in the future, but this is a keeper, THANKS!!"
"Very tasty for both young and not so young...used chicken thighs and covered chicken when done in order to thicken the sauce for use on rice!! Made it in the morning and left in the fridge while enjoying Sunday football - very easy for a tasty meal! Will definitely make again."
"MMMMMM this chicken is very good. I thought about thickening the sauce but decided to try it the way posted the first time around. The sauce stayed way too runny so I took the chicken out and broiled it for the last 10 minutes while basting it with the sauce. Next time I will take a hint from Chef786983 and remove the sauce to a pan to thicken.....a very good recipe tho..Thanx danlyn."
"a bit like sweet n sour chinese but still very good. marinated the chicken in the morning and had it later for dinner. this came out better the second time around! my first try got burnt a bit including the sauce. i use a fan assisted oven, so i adjusted the setting the next time. 190C for the first 45 min (i covered my dish tightly with foil) Then i poured out the sauce in a pan, removed the foil and cooked my chicken for further 45 min on 165C. i added cornflour gradually -tsp at a time- to my sauce on med flame till it thickened the way i like it, which i later poured over my chicken. great with rice. thanks!"
"This was soooo good! My husband and kids loved it. Definitely a keeper...thank you"
"We really enjoyed this chicken even though I just marinated them in the sauce then grilled. The flavor still came through and it was really good, will make again! Thanks."
"I gave this 4 stars. My family loved this chicken. My 6 yrs old niece ate 2 good size thighs after saying how she didn't want chicken for dinner. I used 4 good size chicken thighs as that's what I had on hand. I will be making this for my family again for sure. Thanks for posting a yummy recipe. Christine (internetnut)"
"This was really really good! I ran out of honey so used some light corn syrup and added a bit more brown sugar. I used spicy brown mustard instead of the dry. I also added 3 minced garlic cloves and some minced fresh ginger. I baked it at 350 for 45 min covered, then took it out and removed all the chicken. I added some cornstarch and put the chicken back in. I baked it at 400 for another 25 minutes and it was a beautiful thick and glazy sauce that was perfect for spooning over the chicken and rice I served on the side. My family devoured the chicken, but I'm rating it a 4 because even after everyone used sauce for rice (there was 3 of us) there was still A LOT of sauce left that I had to dump out. Next time I will halve the sauce and enjoy just as much with less waste! Yummmmmy!"
"I really liked the tangy sauce, but it did not thicken on the chicken. I had to pour the sauce into a saucepan and cook it until it reduced to a thick glaze. Then I spooned the sauce over the chicken. Served with rice."
"Very nice recipe - I changed a few things I felt it needed more taste so I added cayanne pepper which went great with the honey! I think the ketchup made it a bit odd - next time I'll skip it or add a honey/brown sugar BBQ sauce instead... But it kept the chicken moist and it was very good, I also made a batch to freeze (raw chicken in the sauce) for future use"