Serious Eats: Recipes

Honey Baked Chicken

[Photographs: Leela Punyaratabandhu]

You can bake the chicken according to the instructions laid out below, or you can follow J. Kenji López-Alt's preferred method of butterflying the bird first then baking it. Either way, I recommend adding some water to the pan to keep the bottom of the pan from scorching. Plus, you get delicious pan juice to drizzle over the finished chicken when you serve it.

This baked chicken is best served with steamed jasmine (or Thai sticky) rice and some Thai sweet chili sauce.

Note: It is best to prepare the marinade paste by pounding the dry ingredients in a granite mortar. But if you don't have one, use a mini-chopper or a small food processor in which case you should use ground white pepper instead of whole white peppercorns as it's difficult to grind up whole peppercorns in a chopper or food processor.

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

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