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55 minutes
6 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
soy sauce (regular)
kid friendly
has meat
(?)
Has meat from:
chicken breast
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
chicken breast
honey
vegetarian
(?)
Not vegetarian due to:
chicken breast
pescetarian
paleo
(?)
Not paleo due to:
vegetable oil
honey
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 109% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 22.5% of RDA
• Carbs: 3.1% of RDA
• Fat (total lipid): 20.7% of RDA
• Fiber: 1.8% of RDA
• Fructose: 9.4% of RDA
• Protein: 62.9% of RDA
• Sodium: 109% of RDA
• Sugar: 20.2% of RDA
• Vitamin A (IU): 3.0% of RDA
• Vitamin B6: 126% of RDA
• Vitamin C: 0.7% of RDA
• Iron: 0.0% of RDA
• Magnesium: 27.8% of RDA
• Manganese: 7.6% of RDA
• Niacin: 166% of RDA
• Potassium: 31.4% of RDA
• Zinc: 14.9% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
8.58
g
Calories
449
 
Fiber
0.494
g
Iron
0
mg
Protein
70.7
g
Sodium
1477
mg
Sugars
6.31
g
Fat (total lipid)
12.7
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
Substitutions
4
lbs
+
-
 
bone in, skin on.
 
1/2
cups
+
-
 
1/2
cups
+
-
 
 
2
tbsp
+
-
 
 
2
tbsp
+
-
 
 
2
leaves
+
-
 
 
1
tbsp
+
-
 
minced.
 
1
tbsp
+
-
 
 
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PREPARATION
1.
Arrange the chicken pieces in a large pot in one layer. Remove the skin if desired.
2.
Combine the rest of the ingredients (soy sauce, vinegar, honey, oil, garlic, bay leaves, peppercorns) in a bowl and whisk until the honey is dissolved. Partially crush the peppercorns if desired. Pour the marinade over the chicken. Cover and refrigerate for a few hours or over night.
3.
When you’re ready to make the chicken, add just enough water so that the liquid comes just up to the top of the chicken (about ½ cup).
4.
Cover the pot with a lid, place the pot over a high flame, and bring it up to a rolling boil. When it reaches a boil, reduce the heat to medium/low and let simmer for 30 minutes.
5.
Preheat your broiler on high. Remove the chicken from the pot and place it on a broiler pan (or a sheet pan with wire cooling racks placed on top). Place the chicken under the broiler until it is brown and crispy on top (5-10 minutes), depending on your broiler).
6.
While the chicken is broiling, turn pot with the soy/vinegar liquid up to high and bring up to a rapid boil.
7.
Allow the liquid to boil heavily until it is reduced in volume by approximately one half. You may need to boil it for 5-10 minutes longer than the chicken is in the oven to get it to this point.
8.
Use a soft brush to baste a few layers of the reduced soy/vinegar liquid onto the browned chicken. Serve over rice or noodles and spoon more of the reduced liquid over top.
NOTES, TIPS, TRICKS, HINTS, ETC:
Add in a few hours or over night to the prep time for this chicken to marinate.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free soy sauce for soy sauce (regular).
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 449
Protein 70.7 g
Carbohydrates 8.58 g
Iron 0 mg
Fiber 0.49 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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