- 8-10 bone-in, skin-on chicken thighs and/or legs*
- 1/3 cup honey
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons hot sauce**
- 1 tablespoon worcestershire sauce
- 1 tablespoon minced garlic
Add chicken to a large zip-top bag or resealable container. Combine remaining ingredients and mix well then pour over chicken. Marinate chicken for 6-10 hours (or overnight).
Heat a large cast iron skillet (see below for alternate preparation also) over medium heat. Add just enough vegetable oil to skillet to coat the bottom. Once oil and pan are hot, add chicken pieces, reserving marinade. The honey in the marinade can burn if you cook these too hot so be sure to have your temperature at medium – hot enough to bubble and sizzle but not hot enough to scorch the chicken. Cook chicken on all sides until browned. We’re not trying to cook the chicken through, just sear it.
Pour marinade into skillet. Place skillet, uncovered, in oven and bake at 325 degrees for 1 hour, basting chicken pieces 3-4 times during the hour.
If you don’t have a cast iron skillet or a frying pan big enough to fit all the chicken pieces, don’t worry! Just brown the chicken in batches in any sturdy skillet. Transfer browned chicken to a 13x9 baking dish, pour the reserved marinade into the dish and bake and baste per recipe.
*I wouldn't recommend boneless, skinless chicken or chicken breasts for this as I think they would surely dry out. If you try it anyway, reduce oven time to 35-45 minutes. But don’t fuss at me if it’s dry.
**I promise this doesn't make it spicy. I used hot sauce because it has vinegar in it and we needed a little acid to balance the sweetness of the honey.
all recipes adapted by www.southyourmouth.com