Salt-Baked Chicken

  • HeatherChicago Posted: 02/22/09
    Worthy of a Special Occasion

    Chicken stayed very moist but I didn't feel the marinate permeated the chicken as much as I would have liked. I would make it again but might let the marinade sit for 10 minutes or so before baking.

  • maddymair Posted: 02/10/09
    Worthy of a Special Occasion

    Delicious moist chicken. Some prep time involved but worth the effort for company.

  • sarahjlang Posted: 02/27/11
    Worthy of a Special Occasion

    Delicious! The chicken was cooked perfectly when I left it in for an hour and the flavors blended together amazingly!

  • LynnineB Posted: 10/12/11
    Worthy of a Special Occasion

    I used kosher salt instead of sea salt and fresh tangerine peel. It was great!

  • ginnysmith76 Posted: 01/10/12
    Worthy of a Special Occasion

    This is a truly amazing recipe. So simple, yet so so so so so tasty! I also used fresh tangerine peels, as I had tangerines on hand and wanted to use them up. Also, I couldn't find rice wine, so I used rice wine vinegar. Since vinegar is obviously much more pungent than wine, I used half the amount called for and doubled the honey. That seemed to be a good call because the final result was simply fantastic. The only problem was I couldn't stop eating it!

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