This is one of my most favorite chicken recipes especially during the warmer months. The sauce is sweet and tangy with a bit of basil adding a little herb flavor that makes it unique and delicicous.
This marinated chicken is great for the freezer. Place chicken and marinade in a gallon sized ziplock bag. Squeeze out any excess air. Lay flat on a cookie sheet and place in freezer. Once frozen, remove from cookie and sheet and freeze for up to 3 months. When you are ready to use just pull it out of the freezer the day before and let thaw naturally in the fridge overnight. It will thaw and marinate itself all at the same time.
Honey Basil Chicken
6 boneless, skinless chicken breasts
1/2 cup ketchup
1/2 cup soy sauce
1/3 cup honey
1/4 cup vegetable oil
1 tsp. garlic, chopped
1 tsp. dried basil
salt and pepper to taste
In a small bowl, mix together the ketchup, soy sauce, honey, oil, garlic and basil.
Place chicken breasts into a 1 gallon sized ziplock bag. Pour ketchup mixture into the bag. Zip bag closed and gently mix contents to cover all of the chicken with the sauce.
Place in fridge and let marinate at least 4 hours.
Remove chicken from bag and place in a 9x13 baking dish. Discard marinade.
Preheat oven to 350*F. When heated, place chicken in oven and bake for 30 minutes or until no longer pink in the center.
*Note: this chicken can also be cooked on the grill. Grill as you would for any boneless chicken breast, basting occasionally with leftover marinade.
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I love cooking with real food, knitting with good yarn, sleeping in (when the kids let me), staying up late to finish that last chapter, DIY projects, and most of all enjoying life.
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