Marinade
1 cup of honey
Juice of 2 oranges, or about 1/2 cup
1/4 cup of soy sauce
1/2 tablespoon of Tiger Sauce
2 cloves of garlic, minced
1 tablespoon of fresh ginger, minced
1 tablespoon fresh parsley, chopped
1 whole chicken cut up
2 green onions, sliced (for garnish, optional)
Combine the marinade ingredients and whisk together; set aside. Place the chicken pieces in a zipper bag and pour the marinade over the top, turning to coat the chicken well. Place bag into the refrigerator for 2 hours, turning occasionally.
Preheat the oven to 350 degrees. Place the chicken in a foil lined baking pan and pour the marinade over the top. Bake for 45 minutes to an hour depending on the size of the pieces until chicken is cooked through, basting and turning pan occasionally. Remove from the oven when the breast has reached 165 degrees and the thighs about 170 degrees on an instant read thermometer; keep warm.
Pour the pan drippings into a skillet and bring to a boil. Reduce heat to medium and cook until reduced and slightly thickened, about 15 minutes. Drizzle some of the pan sauce over the individual serving pieces and sprinkle with sliced green onion if desired. Serve additional sauce on the side.
