Sunday, October 30, 2011


This was adapted by a recipe posted at Colie's Kitchen for Betty White's Chicken and it was a big hit and I have already been asked to make it again.  In my variation I used 1/2 cup of Worcestershire sauce is place of 1/2 cup of the soy sauce and 1/2 tsp of prepared mustard instead of dry mustard.
She described it a bit like Korean BBQ, but  my son described it as having more of a hint of heat and a mouthful of flavor.
  • 3 lbs. chicken (I used boneless breast meat, but you could use any kind)
  • 1/2 cup margarine or butter
  • 1/2 cup soy sauce
  • 1/2 cup Worcestershire Sauce
  • 1 cup brown sugar
  • 3/4 cup water
  • 1/2 teaspoon prepared mustard
  • 3/4 teaspoon garlic powder
  • Non-Stick spray coating

Heat butter, soy sauce, Worcestershire Sauce, sugar, water, mustard and garlic powder until water and sugar melt.  Allow to cool.

Spray pan with non-stick coating spray then arrange chicken in the pan.    Pour above mixture over chicken and put in the fridge to marinate for 2 hours, turning over each piece once for twice.

Pour off half of the marinade and bake at 375 degrees for 1 1/4 to 1 1/2 hours, turning the chicken occasionally.

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