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Recipe: Honey Chicken (make ahead, Southern Living magazine, 1980's)

Main Dishes - Chicken, Poultry
HONEY CHICKEN

1/4 cup butter or margarine, melted
1/2 cup honey
1/4 cup prepared mustard
3 tablespoons lemon juice
1 1/2 teaspoons paprika
1 (2 1/2 to 3 pound) broiler-fryer, cut up and skin removed
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Combine butter, honey, mustard, lemon juice, and paprika, stirring well; set aside.

Lightly sprinkle chicken with salt and pepper, and place chicken, meaty side down, in a lightly greased 12x8x2-inch baking dish. Pour honey mixture over chicken; cover dish and refrigerate 3 to 4 hours.

WHEN READY TO COOK:
Remove chicken pieces from refrigerator

TO BAKE IN THE OVEN:
Bake, covered, in a preheated 325 degrees F for 30 minutes. Remove cover, and turn chicken pieces; bake an additional 30 minutes or until done, basting occasionally with pan drippings.

OR, TO COOK IN A MICROWAVE:
Remove chicken from refrigerator. Cover with heavy-duty plastic wrap; microwave at HIGH for 18 to 22 minutes or until chicken pieces are done, rotating dish a quarter-turn and basting with sauce every 5 minutes.

Makes 4 servings
Source: The Southern Living Cookbook, 1987
MsgID: 018479
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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