6 chicken breast halves
5 chicken thighs
5 chicken legs
Salt and pepper to taste
Juice of 2 lemons
1/4 lb. butter
1 piece ginger - 1/2 inch thick, peeled and minced
Several dashes Tabasco sauce
1 c. honey
1 c. Dijon mustard
1 tbsp. soy sauce
1 tsp. minced garlic

1. Preheat oven.

2. Dry chicken pieces. Toss in large bowl with salt, pepper, lemon juice. Put chicken skin side up in single layer in 2 shallow baking dishes.

3. Melt butter in skillet with garlic and ginger. Cook until limp but not brown. Stir in Tabasco, honey, mustard and soy sauce.

4. Pour mixture over chicken. Bake, basting occasionally with sauce until chicken is done and glaze (45-50 minutes).

5. Serve with rice. NOTE: Sauce thickens and is better when reheated the 2nd day. Serves 8.