Yield: 4 servings. 1 Tbsp. minced ginger 1 Tbsp. minced shallots 1/4 cup soy sauce (low sodium) 2 Tbsp. honey 1 tsp. chopped thyme 1 whole chicken (3 lbs.), cut into 8 pieces 1 cup chicken broth 2 Mexican Mangos (2 cups), seeded and large-diced Preheat oven to 375 ° F. In a large bowl, combine ginger, shallots, soy, honey and thyme. Mix together well. Pour half of the mixture in a separate container and set aside. Marinate chicken in the bowl, cover and refrigerate for about 2 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.