Chicken in Parchment

Updated: Jun 9

Inspired by The Honey Cookbook

A simple recipe that packs a lot of flavor will be sure to wow your significant other this Valentine’s Day. In my own experience, I found that the addition of the parchment keeps the chicken moist while it is cooking, and the subtle sweetness of the marinade compliments the texture of the chicken.


I served it with portobello mushrooms and Brussels sprouts because smaller portions of simple, flavorful food is playful and perfect for the season.



  • 2 lb. chicken thighs, skinless and boneless, cut into small bit-sized pieces.

Marinating recipe:

  • 4 tablespoons soy sauce

  • 1 1/2 tablespoons honey

  • 1.5 ounces whiskey

  • 2 tablespoons plum puree

  • 1 clove garlic, minced

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

Yields: serving for 4

Prep Time: 3 hours and 10 minutes

Cook Time: 45 minutes

  1. Marinate the chicken for 3 hours or overnight.

  2. When ready to cook, preheat the oven to 350°F.

  3. Remove from the marinade and place in the middle of a 12 x 12-inch sheet of parchment paper.

  4. Fold the paper in half over the chicken.

  5. Bring the edges of the paper together and fold closed.

  6. Place the parchment packet on a baking sheet.

  7. Cook for 45 minutes.

  8. Remove from the paper and serve with dipping sauce.



Red sauce dip:

  • 1 tablespoon chili powder

  • 1 teaspoon cinnamon

  • 1 teaspoon ground cloves

  • 1/4 teaspoon pepper

  • 1/8 teaspoon anise seeds

  • 1/8 teaspoon fennel seeds

  • 1/3 cup water

  • 1 clove garlic

  • 1 cup plum puree


  1. Add all the ingredients to a food processor and pulse until the sauce is formed into a thick, but smooth paste.

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