So I got a phone call
Beloved: *unbelievably cheerful* Sparky! Hurry home, I miss you!
Sparky: *suspicious look at phone* what did you do?
Beloved: What? Can’t I just…
Sparky:No. What did you do?
Beloved: Look, before you get mad…
Sparky: I’m saving time, I’m already mad.
Beloved: But listen, listen, listen, because this is actually good ( Read more... )
1) Preheat the oven to around 315F. No more than 350, no lower than 300; depends on how fast you want to cook vs. how gently.
2) Mix 2-4 tablespoons soy sauce with 2-4 tablespoons honey and 1 tablespoon olive oil, in a little bowl; microwave or otherwise heat to make sure the honey actually mixes in properly. (You can scale the honey and soy according to how sweet or salty you want the combo to be; I tend to make it slightly more honey than soy.)
3) Thoroughly brush down skinless (and ideally but not necessarily boneless) chicken pieces--I prefer thighs or other dark meat--with the sauce, and lay them out in Pyrex casserole dish or the like. Pour leftover sauce into the dish.
4) Bake for however long it takes for the meat thermometer to say it's safe. It'll depend on your chicken cuts and chosen temperature, but at low temps this often clocks in around an hour.
5) Let sit a few minutes after cooking; not so long that it gets cold, but past the initial scalding point. (For some reason the sauce tastes better the longer you give it to breathe a little afterward.) Serve (sliced or whole) over rice or baby spinach--and I often use the remaining sauce in the pan for salad dressing or rice topping for however long it lasts.
It's pretty much a four-ingredient recipe, plus whatever you serve it over, which is part of why I like it.
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