Honey Basted Chicken

Main Course

Recipe courtesy of National Honey Board

Serves 4

  • 1 cup honey 
  • 1/2 cup red wine vinegar 
  • 1/4 cup olive oil 
  • 1/4 cup lemon juice 
  • 2 cloves garlic, minced 
  • 1/2 teaspoon dried oregano 
  • 1/2 teaspoon dried basil 
  • 1/2 teaspoon dried thyme leaves 
  • 2 teaspoons salt 
  • 2 teaspoons pepper 
  • 4 skinless, boneless chicken breasts

 Honey Basted Chicken

Honey Basted Chicken

Click image to enlarge


Preheat oven to 375ºF. Whisk together honey, vinegar, oil, lemon juice, garlic, oregano, basil, thyme, salt, and pepper. Toss with chicken and marinate for 4 to 12 hours in the refrigerator. Drain.
Place on baking sheet and cook for 30 to 35 minutes, until golden brown. Baste while cooking.

Serve with lemon garnish.

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