Rating: 4 stars
13 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 2
  • 4 star values: 5
  • 5 star values: 5

These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

David Bonom
Recipe by Cooking Light March 2003

Gallery

Credit: Lee Harrelson; Styling: Jan Gautro, Laura Zapalowski

Recipe Summary

Yield:
12 servings (serving size: about 1 1/2 ounces)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally.

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  • Preheat oven to 425°.

  • Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray. Sprinkle chicken with salt and pepper. Bake at 425° for 20 minutes, stirring once.

  • While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl.

  • Preheat broiler.

  • Add chicken to glaze; toss well to coat. Place chicken mixture on a jelly roll pan; broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Nutrition Facts

179 calories; calories from fat 22%; fat 4.4g; saturated fat 1g; mono fat 1.4g; poly fat 1.2g; protein 18.2g; carbohydrates 17g; fiber 0.1g; cholesterol 76mg; iron 1.1mg; sodium 430mg; calcium 14mg.
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