This is a great honey balsamic chicken recipe. You can make these as an appetizer or serve it as a main dish with some rice. I used small 5 inch or so bamboo skewers. Feel free to use soy sauce if you have it, instead of the Worcestershire...just decrease the salt amount. After the chicken was cooked through, I basted the chicken with extra honey to caramelize it even more. This is totally optional...you can skip this step if you like. I just like the extra sweetness.
17646 people marked it a Favorite, 14902 people marked it a TryYield: 6 Servings Ready in 2 hours
savannahchase , 1 years agoGreat and easy. I doubled the honey and it came out even more tasty. Served with noodles and veggies.
hnymom99 , 1 years agoIt was ok. Easy to make. Will brush with honey before cooking if I make again
sevenall , 1 years agoWe made this and loved it, and with all other recipes with Honey that we've made, we've found that using the thick, creamed Honey, makes it stick to the chicken the best. The cheap liquid Honey usually causes all the 'sauce just runs off the chicken' complaints. We also cooked the marinade in a stove pot for about 8 minutes to reduce the mixture slightly before adding to chicken. Only other adjustments we made were that we never marinated at all, and added approx 1-2 tbsp of brown sugar to the marinade and basted the chicken regularly every 8-10 minutes as we baked it in the oven for a total of 40 minutes at 400C
kassidyhardee , 1 years agoI made this last night and it was really good. I changed it up a bit, but kept most of the original recipe. When it called for oil in the marinade, I used sesame oil just to keep it "asian". I also cooked the chicken in a wok instead of on skewers. Once the chicken was pretty much cooked, I added green beans to make it more of a stir fry dish. Put it over rice and the kids loved it! I think the marinade was really good. I may try it with soy sauce instead of worcestershire next time! Thanks for sharing!
courtneye , 1 years agoVery tender and flavorful, but the sauce ran right off instead of glazing the chicken. Next time I will cook the sauce down until it's thick, then re-coat the chicken and bake it.