Honey is a wonderful addition to sauces and glazes especially for pork and chicken. This sweet and spicy marinade will light up your taste buds — and make your house smell divine. Serve with a scoop of wild rice.
Recipe adapted from Taste of Honey by Marie Simmons.
- 3⁄4 cup honey (try a local orange blossom or wildflower varietal)
- 1⁄2 cup crushed tomatoes
- 2 tsp. curry powder
- 1/2 tsp. ground cumin
- 1/4 tsp. ground cayenne, more or less according to your taste preference
- 1 Tbsp. apple cider vinegar
- 4 boneless, skinless chicken breasts (2-3 pounds)
- Combine honey, tomatoes and spices in food processor and puree until smooth. Transfer to a saucepan and bring to a boil. Boil gently, over medium-low heat, stirring occasionally, for 10 minutes. Remove from heat and cool to room temperature. Stir in vinegar.
- Arrange chicken breasts in 9×13 glass dish. Once marinade has cooled, pour it over the breasts. Cover dish and refrigerate. Flip breasts to opposite side and reapply marinade several times over course of day or overnight.
- When ready to cook the chicken, preheat oven to 400°F. Place breasts on baking or roasting pan. Bake for 10 minutes, flipping chicken after 5 minutes so it browns on both sides. Test to make sure chicken is cooked through.
- While chicken is cooking, pour remaining marinade from the glass dish into a small saucepan. Bring to a boil, then reduce heat to low and boil gently 10-15 minutes.
- Plate the chicken and drizzle the marinade on top. Serve warm.