Save to your scrapbook
Chicken with a soy, orange and honey glaze
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Easy to make and creates its own sauce as it cooks.
To make this dish lower in fat, remove the skin
from the chicken before marinading. To check
your chicken is cooked through, make a small
incision and ensure there is no pink meat and the
juices run clear.
Rustenberg Chardonnay, Stellenbosch, South Africa, brings brilliant apricot and orange peel aromas supported by fantastic body and brilliant balance.
Typical values per serving:
This recipe was first published in December 2010.
Average user rating