Julian Child's HIT Sauce (Honey-Indian-Thai)

I never thought I'd get to that point, but oven-roasted chicken breasts got boring. Don't get me wrong: I still eat regular roasted chicken a couple of times a week. The recipe makes about 3/4 cup for marinade. (If you want to make it into BBQ sauce, heat over medium-low to medium and stir constantly until it thickens.)

The marinade:

1/2 cup tamari (gluten-free soy sauce)
2 tbsp cup extra virgin olive oil
1 tbsp white vinegar
1/2 tsp turmeric
1/2 tsp cardamom
1.5 tsp sweet curry
1/4 tsp cayenne/hot red pepper
4 tbsp honey
6 tbsp sriracha
1 tsp Dijon mustard
1/2 tsp smoked sea salt
2 tbsp lemon juice
1/2 tsp fresh, microplaned ginger

Whisk it together in a 2 cup measure until combined.

Julian Child's HIT Breasts--Roasted:

1. Rinse, dry, and debone 4 chicken breasts with the skin on (and reserve the bones in the freezer for stock).
2. Place in a baking dish that just holds the chicken and put enough sauce to almost cover. Turn the chicken over until covered in the marinade. The skin-side should end facing up.
3. Marinate in the refrigerator for at least 2 hours.
4. Reserve the rest of the marinade.
5. Preheat the oven to 400-425 degrees.
6. Bring chicken to room temperature by letting it sit on the counter for about 20 minutes, then put it in the oven.
7. After about 25 minutes, you can spoon out some of the marinade from the baking dish and add it to the reserved marinade. Use a fat separator if you like.
8. Cook the chicken for another 10 minutes or until the chicken registers an internal temperature of 155 degrees. Let it rest for 10-15 minutes.
9. Meanwhile, heat the reserved marinade (and juices--if you're into that) in a saucepan over medium-low to medium heat (stirring constantly with a silicone spatula) until it thickens into a sauce consistency.
10. To serve, pour a little sauce on top of the chicken breasts and have more available while you eat.

Julian Child's HIT Wings:

1. Rinse, dry, and separate 20-25 chicken wings.
2. Marinate the wings in the HIT sauce for at least 2 hours.
3. Place everything in a baking dish (preferably an enamel cast iron roaster).
4. Cook in a 350 degree oven for about 1 hour, turning over the wings twice.
5. Remove the wings and pour the juice from the pan into a fat separator.
6. Raise the temperature of the oven to 425 degrees and place the wings back into the oven in the pan for 15-20 minutes.
7. Meanwhile, pour the juices and into a saucepan and discard of the fat that separates.
8. Heat sauce on medium to medium high until it reduces by half.
9. Remove the wings and let the sauce and wings cool for 10-15 minutes.
10. Coat the wings in the sauce and enjoy!

Enjoy!

Pictured with Roasted Broccoli & Sweet Onion. Cut bite-sized florets then slice 1/4" thick stems of broccoli. Place with commiserate amount of chopped sweet onions and 1-2 cloves of minced garlic. Cover with 1-2 tbsp. of olive oil. Add pepper and less salt than usual (1/2 - 1 tsp each). Roast in an oven from 350-425 until florets begin to brown. Finish with the juice of half a lemon and black truffle salt (or black truffle oil). If you're missing the truffle salt or oil, just don't cook this. This is by far the best vegetable side that you can serve. Period. It's the star of the meal.