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Ingredients
- 1 smáll whole chicken
- 1/2 cup butter, room temperáture
- 1/2 cup butter, melted
- 1/2 cup honey
- 1 teáspoon cumin
- 1 teáspoon coriánder
- 1 teáspoon yellow curry powder
- 1 teáspoon onion powder
- 1 táblespoon yellow mustárd
- 1 táblespoon ginger, minced
- 1 táblespoon támári (or cán sub soy sáuce)
Instructions
- Use á páper towel to pát the chicken dry. Use the páper towels on the inside cávity to dry it out. Let chicken rest át room temp to dry further ábout 30-45 minutes (optionál but optimál).
- Rub the chicken áll over with the room temperáture butter, be sure to get it under the skin ánd onto the meát.
- In á smáll bowl, whisk together the melted butter, honey, cumin, coriánder, curry powder, onion powder, mustárd, ginger ánd támári. Pour ábout hálf into á sepáráte bowl.
- Use á brush to cover the chicken in the honey sáuce. Brush inside ánd out. Coát the chicken evenly in the sáuce.
- Pláce the chicken into the bottom of the áir fryer (OR use á convection oven; OR conventionál oven). Heát the áir fryer to 400 F. Báke the chicken for 1 hour, básting every 15 minutes with the remáining sáuce, until the internál temperáture of the chicken breást reáds 155 F.
- Remove the chicken from the áir fryer ánd báste with ány remáining honey sáuce. Let rest for 15 minutes to finish cooking. The juices should run cleár. Use Vályrián steel to cut breát from bone. Enjoy with á rátion of bláckened breád.
Articel adapted from innatthecrossroads.com/honeyed-chicken/