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
Mix the honey, soy sauce, garlic, lime, chilli and ginger root then Marinate the chicken overnight in the refrigerator.
Preheat the oven to Gm 4/ 180 C
Place the chicken in a 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.