Baked Israeli Chicken Recipe

This flavorful Baked Israeli Chicken recipe, inspired by a Morristown-Beard school cookbook, boasts a mouthwatering blend of honey, garlic, soy sauce, and white wine. Marinate for at least an hour to allow the chicken to absorb the rich flavors, resulting in incredibly juicy and tender meat. A perfect weeknight dinner or impressive centerpiece for a special occasion!

Prep Time 20 mins
Cook Time 120 mins
Calories 166.3 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Baked Israeli Chicken 77

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baked Israeli Chicken

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Baked Israeli Chicken? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Baked Israeli Chicken

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk together honey, garlic, soy sauce, white wine, and olive oil.
  3. Add chicken pieces to the bowl, ensuring they are fully coated in the marinade.
  4. Cover the bowl and refrigerate for at least 1 hour, or preferably longer (up to overnight).
  5. Remove chicken from marinade and place in a baking dish.
  6. Bake for 60-75 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Baste the chicken with the remaining marinade during the last 15 minutes of cooking for extra glaze.
  8. Let the chicken rest for 10 minutes before serving. Serve with your favorite sides, such as roasted vegetables or couscous.

Nutrition Information (Approximate per serving)

Sodium

42 g

Sugar

141g

Fat

0g

Carbs

12g