This chicken is so delicious. It’s simple, yet so flavorful.
Sticky & sweet. Salty & herbaceous. Like I said. Flavortown.
Honey is one of those ingredients that lends a unique earthy flavor and sweetness, but also serves as a sticky thickener as it cooks down. Two birds with one stone.
This was delicious for dinner alongside our garden-raised kale and rosemary-garlic potatoes. It would also be irresistible with the chicken chopped as a topping for some little toasts for a bruschetta-type appetizer.
Maybe topped with some super melty cheese. I mean….
Don’t cook without a digital thermometer.
I’ve said it before and I’ll say it again. If you don’t already have an awesome digital thermometer and you like to cook, you need one.
We use ours for everything from yogurt making (our go-to tutorial) to candy-making to checking the temperature of meat. One of the most necessary uses for it is in the meat-checking department. Cook your steak or burgers to the perfect doneness without guessing. Avoid dry and overcooked poultry and get that perfect flaky fish every time.
Most people think chicken and turkey are dry by nature. Not necessarily. Often, they are just overcooked. According to foodsafety.gov, chicken should be cooked to an internal temperature of 165ºF.
When you’re cooking your chicken, do you know when you’ve reached this temp? I’m willing to bet you don’t. Not unless you’ve got a super sweet thermometer like this one. Because of the risk of foodborne illnesses associated with undercooked poultry, most people follow the principle “better safe than sorry”.
Unfortunately, this almost always results in bone-dry meat. Cook your meat, poultry or fish to the perfect temp and you won’t have to be sorry. You also won’t have to ingest a brick-like chicken breast. Win-win, amirite?
[cooked-recipe id=”4284″]
