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Question… I want to make this tomorrow, but my cast iron pan is under the weather and I don’t have access to a grill or grill pan. Can I bake this covered for the beginning then uncovered for the last 10 minutes or so to give it that bubbly, sticky exterior?
Yes, you can bake this chicken covered until it registers 165 degrees F on an instant-read thermometer, and then bake it uncovered at a high temp to get the glaze sticky and lacquered. You can even try sliding it under the broiler for a minute ro so, but watch carefully! High-sugar glazes burn fast.
This is a favorite around our house!
Question: It’s my turn for providing Sunday lunch at our parish and I want to bring this chicken. Would it be good chilled and sliced? Or should I make grill it that morning and try to keep it hot during church somehow (maybe in my biggest slow cooker on the “keep warm” setting)?
HI, Sherri! So glad you like this! We prefer it warm, but you could certainly try cold. If you do keep it warm, I think keeping it in the slow cooker on the warm setting would probably work. Let us know how it goes!
Can this recipe be used on white fish?
Hi, Tami! Sure, I think this would be a great marinade for white fish! The grilling time would be different, of course, but otherwise, I think the recipe should work just fine. Let us know how it turns out!
I made this in the oven following the oven directions within the recipe. Regardless, this is delicious but after my move, I am not using the grill any more, and the BBQ taste was missing for me…my bad tho
I made these and they were sooo delicious. Thanks for sharing the recipe.
” If you don’t have a grill…” Would have been nice if you included this paragraph in the “Print Recipe”.
Good thought! I’ve added it to the print-the-recipe section.