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.