Here is a fantastic chicken recipe that will quickly become one of your favourites. The chicken is first coated in a delicious honey-garlic marinade made with your choice of Marsala, Madeira, sherry or wine, honey, garlic, soy sauce and seasonings and refrigerated for 2-4 hours. Then simply remove the chicken and either barbecue or roast. While the chicken is cooking, reduce the marinade to a nice thick sauce. Serve this flavourful chicken with a generous drizzle of the honey-garlic sauce and your favourite side of cooked veggies and rice.
4poundsbone-in, skin-on chicken pieceschicken thighs or legs work best
1½cupsMarsalaport, Madeira , dry sherry or red or white wine are good substitutes
½cuplow-sodium soy sauce
½cuphoneyliquid
4clovesgarlicpeeled and minced
1½teaspoonsground gingeror use 2 tablespoons of grated fresh ginger
1teaspoonred pepper chili flakes
1teaspooncoarsely ground black pepperor use ½ teaspoon of fine ground black pepper
4tablespoonsvegetable oil
Instructions
Marinate the chicken:
Cut two- three deep slashes into each chicken piece to allow the marinade to penetrate.
Whisk the Madeira, soy sauce, honey, garlic, ground ginger, chili flakes, ground pepper and vegetable oil in a medium bowl.
Add the marinade and chicken to a large Ziploc bag or reusable container. Toss to coat and refrigerate for 2-4 hours. Turn the chicken in the marinade, once or twice during this time.
To cook the chicken:
Take the chicken out of the fridge 30 minutes before cooking to allow it to come to room temperature.
Using a barbecue: Preheat the barbecue to medium-high (400° F). When the barbecue is at temperature, place the chicken on the grill. For the thighs, place skin side up.
Cook for 20 minutes, flip, and cook for another 15 minutes or until the internal temperature of the chicken is 165°F.
Using an oven: Preheat the oven to 400°F.
For best results cook on a wire rack set over a baking sheet. Cook for 20 minutes skin side up and then flip the chicken and cook for an additional 10-20 minutes. The chicken is cooked when the internal temperature is 165°F.
Reduce the marinade:
While the chicken is cooking, pour the marinade into a medium pot. Bring the marinade to a boil over high heat. Cook for 15-18 minutes or until the marinade is thickened.
To serve:
Let the chicken rest 10 minutes.
Pour half the marinade over the cooked chicken and serve with remaining marinade as a dipping sauce.