Key Lime Honey Chicken from Kermit’s Kitchen
This recipe serves 6 and is easily doubled
11/2 pounds of boneless and skinless chicken thighs, breasts, or pieces
4 ounces (1/2 jar) Kermit’s Key West Key Lime Honey
1 Tablespoon curry powder
1/2-teaspoon ground ginger
1/4 teaspoon Cayenne pepper
Flour or cornstarch for thickening the gravy
Preheat oven to 400 degrees Fahrenheit
Rinse chicken with clear water. Pat dry.
Arrange chicken in a single layer in a baking pan (The baking pan should have an edge on all sides to retain the liquid and be suitable for making gravy).
Bake for 10 minutes.
Combine remaining ingredients in a small bowl and mix until blended well.
Spoon half of the Key Lime honey mixture over the chicken pieces.
Bake an additional 10 minutes.
Turn chicken pieces and spoon remaining Key Lime honey mixture over the chicken.
Bake until done, approximately 10 more minutes.
Note: depending on the size (thickness) the chicken pieces may require a shorter cooking time.
Remove chicken pieces to a platter and keep warm.
Making the gravy:
While the chicken is cooking, make a thick mixture (paste) of flour or cornstarch and water. This will be used as a thickener for the essence and seasoning remaining in the baking pan, after the chicken is removed.
Once the chicken is removed, place the baking pan on a stovetop burner on medium heat.
Stirring constantly, slowly add the thickener to the liquid remaining in the baking pan, while bringing the gravy to a gentle boil.
Cook the gravy until the desired thickness is obtained.
Serve the chicken with the gravy and enjoy.
This tasty dish is a bit spicy. Serve with potato salad, green beans, and corn bread. Alternatively, serve the chicken and gravy over rice, with green beans and a side salad.