Aside from being delicious and questionably the healthy, I decided to title this chicken recipe as “Sinfully Sweet” because the last time I made it, I was using local, pasture raised chicken and smothering it with processed things that were probably GMO, like Soy Sauce and Vegetable Oil. I felt guilty, even sinful putting these delicious yet “unnatural” things on my local, free-range chicken. Of course, the place I bought the meat from sources from farmers with sustainable and organic practices, but they are not all certified organic. So I don’t know that this chicken hadn’t eaten something GMO, either accidentally (through contamination) or intentionally.
While the honey is natural and local, it still is a form of sugar, and it also wasn’t labeled or tested or GMO. If the bees are feeding on wildflowers like the label says, then the farmers or bee keepers can’t promise they didn’t get pollen from something genetically modified or contaminated by genetically modified food.
The point? The local goodies may have already had GMO contamination before I smothered them in soy sauce.
- 1/2 cup of honey
- 1/2 cup of soy sauce
- 1/4 cup vegetable oil
- 1 clove garlic, diced
- 2 strips of bell pepper, diced (optional)
- 1/2 to 1lb of chicken
- Mix honey, soy sauce and oil in a glass container with a lid
- Stirr in garlic and peppers
- Place chicken in the mixture and cover both sides of it. Put the lid on the container and shake.
- Put it in the fridge and let it marinade for at least an hour. The longer you let it marinade, the stronger the flavor.
- Preheat the oven to 425.
- Put the chicken and glass dish (with no lid) in while it preheats. Flip the chicken when the oven reaches temperature. Flip every fifteen minutes until the chicken is fully cooked. Check it with a meat thermometer. When it reaches the right temp, take it out, let it rest a couple minutes then serve.