Honey glazed chicken marinated with soy sauce and jam. With the New Year 2014 approaching and the big holidays wrapping up, I’m getting my kitchen and diet back to normal now. With all the tempting holiday food that seemed to hang around for a week or so, I’m embracing baking fresh, warm dinners again. Here is a perfect recipe that requires very little preparation and will make any house smell delightful. Simply mix it up and use any jam preservative and/or spice to give it a new fresh taste. Make this a warm meal and serve with rice and vegetables.
Glazed Chicken
Ingredients
- 1 pound (17.62 ounces) chicken, sliced
- 3 tablespoons dark soy sauce
- 4 tablespoons honey
- 1 tablespoon wine
- 4 tablespoons plum or apricot jam
Serve with
- 2 cups rice , cooked
Instructions
- In a medium saucepan, combine marinade ingredients and bring to a boil on stove top. Remove from heat once marinade reaches boiling point; set aside and allow to cool. Rinse chicken and clean off film, slice if desired (chicken should be thawed at this point). Place marinade and chicken in large ziplock bag and stir to combine. Refrigerate for at least 2 hours and/or overnight if need be. Marinated chicken may be combined and placed in a sealed bowl instead of ziplock if desired. Refrigerate for at least 2 hours and/or overnight.
- Preheat the oven to 375 degrees F. Separate chicken and liquid. Place chicken into oven safe dish; pour marinade into small bowl and set aside. Combine 2-3 tablespoons water and about 2 tablespoons marinate and mix. Add to the bottom of the chicken pan to keep from sticking. Bake for 25-30 minutes in oven. About half way through baking time, add the remaining marinade to chicken. Meanwhile, make rice to serve with chicken. Measure about 2 cups rice and follow instructions on back of rice package.
- Remove from oven and allow chicken to rest for about 7 minutes. Slice and place chicken back in marinade. Serve chicken on top of rice and drizzle with liquid glaze. To store, place in an air tight container for up to 4 days. Store rice separate. If thicker marinade is desired, heat on stove top until it thickens; a little flour may be added if needed.
Notes
Nutritional information is only an estimate and it's accuracy is not guaranteed to be exact.
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4 Responses
Is there another jelly or jam that could be used to make the glazed chicken? I am allergic to rock pit fruits (peaches, plums, nectarines,apricots and mangos) ugh it’s really sucks to up until I was 25 I could eat them.
Thanks so much
Hi there –
This recipe looks absolutely amazing. Do you think that I could substitute the soy sauce for balsamic vinegar? My husband is allergic to soy beans!
Ashley, yes you can use balsamic vinegar with a pinch of salt. You can also add a little Worcestershire sauce. Taste batch before adding to be sure you like it. Thanks
Thank you for the recipe it was absolutely delicious! I made it for dinner the night of and didn’t have enough time to marinade for two hours, so I cubed chicken and marinated for 30-45 minutes and it was still super flavorful. Also, could not find plum jam at my grocery store and opted for apricot preserves instead. I cannot say YUM! enough :).