Honey Ginger Chicken - Three Ways!

I like each of these recipes, and have never tried them at the same time, or even on consecutive days, so I am not sure if I have a favourite.  They are the same and yet different!  Sticky Chicky comes from Eat, Shrink and Be Merry and is certainly popular with the kids.  Indonesian Ginger Chicken comes from The Barefoot Contessa Cookbook and is prepared the night before and left to marinade in the refrigerator.  Honey Ginger Glazed Chicken comes from Sheila Lukins' All Around the World Cookbook.  I have made some minor variations to the recipes.  Enjoy!

Sticky Chicky (serves 8)


3 pounds boneless, skinless chicken thighs
1/2 c BBQ sauce
1/4 c reduced sodium soy sauce
1/4 c red wine vinegar
1/4 c honey or maple syrup
1 tbsp each chili powder, dijon mustard and grated ginger root
2 cloves garlic, minced
1 tsp cumin
1 tbsp cornstarch

Preheat oven to 400 degrees.  Spray a 9 x 13 inch pan with cooking spray and arrange thighs in a single layer.  Combine all remaining ingredients except cornstarch.  Pour over chicken, turn to coat and bake uncovered for around 40 minutes.  Remove chicken from pan and keep warm.  Pour sauce into a saucepan and bring to a boil.  Combine cornstarch with an equal part water and stir until smooth.  Add to boiling sauce and cook until thickened, about 1 minute.  Pour over chicken and serve.

Indonesian Ginger Chicken (serves 4-6)


3 pounds chicken pieces, bone in and skin on
1/2 c honey
3/8 c soy sauce
4-6 cloves garlic, minced
1/4 c peeled and grated ginger root

Cook sauce ingredients in a small saucepan until honey melts.  Arrange chicken in a shallow baking pan with the skin side down.  Pour sauce over chicken, cover tightly with aluminum foil and marinade in refrigerator overnight.
Preheat oven to 350 degrees.  Bake chicken for 1/2 hour, covered.  Uncover, turn the chicken skin side up and increase the oven temperature to 375 degrees.  Continue baking for another 1/2 hour, until chicken is done.  Serve with sauce.

Honey Ginger Glazed Chicken (serves 3-4)


1 1/2 pounds chicken pieces, bone in and skin on
1/2 c honey
1/4 c freshly squeezed orange juice
1/8 c low sodium soy sauce
1/8 c freshly squeezed lemon juice
2 cloves garlic, minced
1/2 inch piece of fresh ginger root, peeled and grated
1 tbsp fresh cilantro, chopped

Mix together all ingredients except chicken in a large bowl.  Add chicken and toss to make sure there is sauce all over the chicken.  Let stand at room temperature for 2 hours.
Preheat oven to 350 degrees.  Place chicken in a single layer in a large pan and pour over 1 cup of the sauce.  Bake for 45 minutes to one hour, until done, basting every 10 minutes with the remaining sauce.  Remove chicken to a serving platter and keep warm.  Pour sauce from cooking pan into a sauce pan, bring to a boil and reduce by half.  Pour over chicken to serve.