|Under the Number 7 |
Elevated Train in
Woodside, Queens, NYC
One of the dishes that Marc and I consistently order is a whole chicken roasted with honey and soy. They cook the birds on a busy bank of rotisseries. This is our copycat version. We don't have a rotisserie (and, hey, you probably don't, either), so we adapted it for the oven; and we used chicken parts so you can easily adjust the recipe amounts up or down, depending on how many people you're serving.
Because this is also the week of Rosh Hashanah, the Jewish celebration that uses honey and apples to symbolize a sweet New Year, we swapped in some delicious raw apple cider vinegar for the usual Shaoxing wine. (You can also use rice vinegar.)
By the way, we love using raw, local honey, and we recommend you try a local brand, as well. The difference between good-quality raw honey and processed is huge. Raw honey is ambrosia, and a fantastic start to a delectable recipe, as well as a sweet New Year!
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Honey Soy Chicken
Marc and I love this sweet and tangy honey-soy glazed chicken, inspired by a little take-out Chinese/Thai joint where we live in Queens, New York. It makes an impressive presentation yet it's very easy to make. Just marinate, pop it in the oven, and... eat with honey-sweet joy!
To download this recipe in a PDF document that you can print, save, or share, click here.
4 pounds fresh chicken drumsticks, thighs, and/or wings divided (do not use skinless)
4 Tablespoons olive oil
4 Tablespoons soy sauce
7 Tablespoons honey (try raw, local honey; it's fantastic)
6 cloves garlic, minced
2 Tablespoon apple cider vinegar*
1 teaspoons ground ginger
1 teaspoon sea salt, ground fine
1 teaspoon black pepper, ground fine
1 Tablespoon cornstarch**
**The cornstarch helps to thicken the glaze during cooking, but the recipe will work fine without it. The sauce in the pan will be slightly thinner.
*For Rosh Hashanah, we've swapped the usual acid in the marinade for apple cider vinegar. We use the raw, unfiltered apple cider vinegar and use the Bragg brand all the time. You can also substitute rice vinegar or Shaoxing wine.
Step 1—Prep the Chicken: Wash your chicken parts, pat them very dry with a paper towel, and set them aside.
In a plastic container with a lid, measure out the olive oil, soy sauce, honey, minced garlic, ginger, apple cider vinegar, salt, pepper, and cornstarch. Whisk well (or seal the container’s lid and vigorously shake) until the ingredients are thoroughly combined. Add the chicken to the mix, one piece at a time, making sure to coat each piece with the marinade (see photo).
Step 2—Cook the Chicken: Preheat your oven to 450° F. Line a shallow baking or roasting pan with aluminum foil and coat with non-stick spray. Place the marinated chicken pieces in your prepared pan, skin side up, pour any remaining marinade over the meat.
Cook for about 1 hour (an extra 10 to 15 minutes may be needed, depending on your oven). YOU MUST TURN THE CHICKEN TWICE: 30 minutes into cooking, flip each piece so the skin side is down. In the last 10 minutes of cooking, flip the chicken once more, turning the skin-side back up. This 2nd flip will allow your chicken tops to caramelize beautifully.
Eat with joy!
~ Cleo Coyle
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