Both of my daughter’s love honey chicken, especially with boneless chicken.
The original recipe called for bone-in chicken, but I find it works just as well with boneless. Just be sure to bake the chicken accordingly.
Chicken pieces, skinless
1/2 cup olive oil
1 Tbsp. dried thyme
salt & pepper
Crushed saltine crackers (about a sleeve for 1 chicken)
1/2 cup – 1 cup honey
Combine the olive oil, thyme, salt and pepper in a shallow bow.
Place the crushed saltines in another shallow bowl. Just crush the crackers with your hands, the pieces do not need to be even.
Choose a baking pan large enough to accommodate your chicken without crowding. Line with parchment paper or foil and lightly grease. Lining the pan makes clean up easier but is not necessary.
Dip the chicken first in oil, then in crackers and place in pan or baking sheet. Bake.
15 minutes before the chicken is done, very generously pour honey on each piece. I never measure the honey, I just pour it on. Return to oven and finish baking.
For my Morgan who will have to learn to cook soon, here are some guidelines for baking times & temps.
Boneless breast – 425F, 20-30 minutes
Boneless thighs – 350F, 45 minutes
Bone-in dark meat – 350F, 1 hour to 1 1/4 hours
Check with a meat thermometer – breast meat should be 160F, Dark meat 185F.