Recipe by Lisa Wilk, TasteCookSip.com
A kiss of sweet heat makes my Oven-Baked Honey Serrano Chicken irresistible! Like things spicy? Add 1-2 extra serrano peppers to achieve your desired heat level. Cook chicken breasts to juicy perfection with my tried and true method!
Pro tip: I make extra and keep the leftover chicken in sealed foil pouches in a covered dish or zip-top bag for easy reheating during the week. Enjoy juicy and tender chicken, even when reheated in the oven! Oven-Baked Honey Serrano Chicken is yummy right out of the fridge when sliced on sandwiches, in a wrap or a salad.
- 2 Pounds- Bone in Chicken breasts (Can use thighs, adjust cooking time accordingly)
- 1 Tablespoon-Olive Oil
- 1/2 Tablespoon-Ginger-peeled and grated over microplane
- 3 Cloves-Garlic-grated over microplane
- 3 Serrano Peppers-2 halved with seeds, 1 sliced into strips
- 1/4 Cup Honey for Good Raw & Unfiltered Palmetto Honey
- 1/4 Cup- Rice Wine Vinegar (unseasoned)
- 1 Tablespoon Tamari (or Soy Sauce)
- 2 Tablespoons Brown Sugar
- 3 Tablespoons-Unsalted Butter
- Multipurpose herb seasoning
- To Taste-Kosher Salt/Black Pepper
- Preheat oven to 375 degrees, line a baking sheet with aluminum foil. Tear off additional foil to use for each chicken breast. (I had 3) Spray each foil sheet with olive oil.
- Pat chicken dry, lightly season all sides with multi-herb seasoning, salt and pepper. Place one breast on each sheet and loosely wrap each breast leaving the top open a bit for steam to escape.
- Place sheet tray in oven and roast for 35 minutes.
While Chicken breasts are baking make sauce.
- Heat oil in a small saucepan or skillet over medium heat. Add ginger and garlic to warm through until fragrant. Add all serrano pepper.
- Season with salt/pepper and cook stirring frequently until peppers begin to soften, 1-2 minutes.
- Add Honey to pan, stirring to incorporate. Heat to a gentle bubble.
- Add Rice Wine Vinegar,Tamari, brown sugar and butter, stir to combine.
- Heat over medium heat to a simmer or until glaze thickens slightly. Remove from heat and allow to cool for about 5 minutes.
- Open each foil pouch gently allowing any steam to escape. Lightly crunch down foil around the sides of the chicken breast to leave foil pouch open. Brush glaze over the chicken breast. Return sheet pan to oven for 5-7 minutes until glaze has set and started to caramelize.
- Lightly brush on a second coating of glaze, taking care not to disrupt the first coat. Return sheet pan to oven 5 minutes until glaze is caramelized and until the internal temperature is 165 degrees. Remove from oven. If desired, brush more glaze over chicken breast, or garnish serving plate with a drizzle of glaze and cooked sliced serrano pepper. Serve with a sprinkle of fresh cilantro, oven-roasted potatoes and summer vegetable succotash.
- Reserve any leftover glaze to use with extra chicken.
To reheat: Preheat oven to 375, place sealed foil pouch with glazed chicken and juices on sheet pan and bake for 25 minutes. (If juice has leaked out, add a splash of chicken stock or water prior to reheating.) Open each foil pouch gently allowing any steam to escape. Lightly crunch down foil around the sides of the chicken breast to leave foil pouch open. Brush additional glaze over the chicken breast as desired. Return sheet pan to oven for 5-7 minutes until glaze has set and started to caramelize.
(GF) if made with Tamari
A Spoon Full of Hope Winning Recipe
The Oven-Baked Honey Serrano Chicken recipe submitted by Lisa Wilk won our first A Spoon Full of Hope contest.
The recipe was judged on taste, presentation and easy of implementation. Second Harvest Food Bank's culinary student, Greg, did a great job of bringing it to life. Below are some photos of him creating the dish in the Darden Foundation Community Kitchen at Second Harvest Food Bank of Central Florida during the fall of 2019.