Sorry the photo isn’t great.
Taste sweet and tangy, great hot or old. Fantastic in sandwiches if you have any left.
This time I used skinless chicken but if even better with chicken with skin, the skin goes nice and crispy.
1 chickens, quartered, with skin or skinless
1/4 cup honey 2 tbls cup soy sauce
2 clove minced garlic
2 inch peeled and grated fresh ginger root
3 chillies ground
1 lime juice and rind
Cook the honey, soy sauce, garlic, lime, chilli and ginger root in a small saucepan over low heat until the honey is melted. Cool then Marinate overnight in the refrigerator.
Preheat the oven to 350 degrees F.
Place the roasting tin and cook until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.