Tonight's invite to our friends Chris and Teresa's meant I dusted off an old favourite recipe I'd adapted from one given to me by my dietitian a good twelve or so years ago. This chicken recipe is always a popular item to have as entree or part of the buffet and I'm guaranteed a visit by my bestie if I let her know it's on the menu.When I take this dish to a dinner party, I usually serve it warm as finger food and carry it between locations in a glass jar.
Instructions
For between one and two kilograms of chicken nibbles make a marinade using:- 2 teaspoons of minced garlic
- 2 teaspoons of crushed ginger
- 1 tablespoon of honey
- 1 tablespoon of soy sauce
- 2 tablespoons of orange marmalade
You can choose to soak the nibbles in the marinade for a few hours in the fridge but I tend to simply stir the marinade through before I put the chicken in the oven.
Pre-heat the oven to 180 degrees Celcius. Stir the marinade through the chicken until the nibbles are well coated before baking in the middle of the oven. I usually turn the chicken at twenty, thirty and then forty minute mark. On fan bake the chicken is usually cooked through at this point but I will leave it in, turning frequently until the moisture is gone and the glaze is sticky and golden/caramel.
Allow to rest before serving.
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