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Actually, I call them Honey Garlic Chicken Nuggets because that’s what they remind me of eating. These nuggets are so full of flavor you will never look at chicken nuggets the same way again.
It’s really a simple recipe, I take boneless, skinless, chicken breast, cut it into 2 inch chunks, seasoning it well, and pan fry the chicken battered in cornstarch.
Make sure you fry the chicken in batches, if you overcrowd the pan the chicken will steam and not give us that crispy crust we’re looking for.
Lastly, once all the chicken is fried to perfection, add it all back to the pot and pour the honey garlic sauce over it. And there are things I have to smuggle back across the border that we can’t get down here in the South. Combine honey, garlic, soy sauce, ketchup and red pepper flakes in a medium-sized bowl and whisk until all ingredients are thoroughly incorporated. Pour honey mixture over chicken pieces then cook, covered, on high for 3-4 hours (or low for 5-6 hours) or until chicken is cooked through and tender. Spatchcock chicken takes far less cooking time than a regular whole roast chicken so don’t be alarmed!
Place the chicken breast-side down on a chopping board and using a good pair of scissors cut along each side of the backbone to remove it, cutting through the ribs as you go. Use the tip of a small sharp knife to put enough slits all over the breast and legs as there are garlic slices and then push the garlic slices into them. Meanwhile, mix the mustard, honey, chilli powder and thyme leaves together in a small bowl and set aside.

Meanwhile, for the sweet potato and mint mash, boil the sweet potatoes for about eight minutes or so (depending on the size of the chunks), or until the potatoes are just tender but not too soft.
To check that the chicken is cooked, insert a sharp knife into the thickest part of the leg, then press the knife down a bit. For the gravy, holding the roasting tin with an oven cloth, tip it up until all the fat and juices run to one corner. Carve the chicken, arrange the slices on a large serving platter and garnish with fresh thyme sprigs.
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Its summer time and everyone is looking for something totally new, fun, delicious and exciting to do with their ribs besides the same old, predictably, typical and conventional slathered in BBQ sauce and tossed on the grill.
Check this out and you are absolutely guaranteed to blow the mind, taste buds and socks right off of all of your guests, who will enthusiastically be talking with a smile on their face about this particular meal for years and even decades to come! Set the ribs in a large pot with water and add the thyme, oregano, garlic powder, salt and pepper. Gourmet Coffee Much Better & Healthier Than Energy DrinksScientific Studies Show Some Impressive Health Benefits From Eating Pork! We serve it with fish, shrimp, sausage, over rice or just loaded with everything that’s tasty!
If you are a little bit squeamish about opening up a chicken this way then get your butcher to do it for you, who I am sure will happily oblige. Drizzle with the oil, season well with salt and pepper and then pop into the oven for 30 minutes to get some colour on the skin.

To help cool the oven down quickly, you can open the oven door and once the thermostat’s red light comes back on shut it. A couple of minutes before they are ready, melt the butter in a small frying pan on a medium heat and cook the spring onions for two minutes, stirring until softened. Once cooked, lift the chicken out of the tray and place on a warmed platter or board and cover with aluminium foil to keep warm.
Preheat the oven to 210°C, and leave the plaited dough to rise again for a further 30 minutes. Once the temperature is correct, pop the chicken back into the oven for a further 15 minutes. Add the wine and stock a little at a time, stirring all the time so that it does not go lumpy. Once all the liquid is added, bring the mixture to the boil and cook for 2-3 minutes, or until thickened, stirring regularly. Return to the oven for 4-5 minutes until your kitchen smells suitably of garlic, and serve immediately.

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