Recipe for chicken fillet with garlic sauce
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Garlic Roasted Gingerbread is a super-fast and easy five-ingredient recipe made with chicken legs. You can grill it or bake it in a butcher’s oven to taste with sweet and savoury sauces.
This recipe can be made with chicken breast or chicken thighs if you prefer. Chicken breasts don’t take as long to cook because white meat cooks faster than dark meat. Just use your trusty instant-read meat thermometer to make sure the chicken is cooked to an internal temperature of 165°F.
You can add a little herbs or spices to this recipe for a little more flavor. Add some dried thyme, basil or oregano, or add some cooked chili powder. Some honey mustard or Dijon mustard would also be in this glaze.
This recipe can be doubled if you’re serving a crowd. Just make sure to be careful with the ribbing, so they don’t burn or look burnt, especially as the baking time comes to an end. And you can double or triple the marinade and serve the chicken in sauce. Try the marinade cooked for at least 2 minutes after making the supplement.
Serve these tender, sweet and savory crustaceans with a green salad, fruit salad, roasted potatoes or fries, and plenty of beer or soda. For dessert, the perfect finishing touch would be a chocolate chip cookie or some sealed brownies.
What you’ll need
8 chicken breasts 1/4 cup butter 1/4 cup honey 2 tablespoons soy sauce 4 cloves garlic, minced 1/2 teaspoon salt 1/8 teaspoon pepper
How to make it
Preheat oven to 400°F. Line half a cookie sheet with foil and place crusts on foil.
In a small bowl, combine the butter, honey, soy sauce, garlic, salt and pepper and scrape out about half of the mixture.
Bake the chicken for 20 minutes, then carefully turn the drumsticks into the remaining butter mixture with a pasty brush. Cook 15-20 minutes longer or until a meat thermometer registers 165°F.
When testing a drumstick with a thermometer, make sure the test probe does not touch the bone, which could give you a skewed reading.
To grill, pull the drumsticks forward, prepare and preheat an outdoor gas or electric grill for indirect cooking . Grill the crusts for 15 minutes, covered, then turn, cover and grill for another 15 minutes.
Calculate chicken and brush with sauce frequently, grill until golden brown, about 10-15 minutes longer, until a thermometer registers 165° F. Discard remaining cassette.
Nutrition Facts (per serving) Calories 1737 Total fat 101 g Saturated fat 31 g Saturated fat 39 g Cholesterol 578 mg Sodium 848 mg Carbohydrates 20 g Fiber 1 g Protein 177 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
