• 4 skinless chicken breasts or legs (1 1/2 lb/750g)
• 3 cloves garlic, minced
• 2 tbsp liquid honey
• 2 tbsp soy sauce
• 2 tsp chili paste

Place chicken in single layer in shallow dish. Make a few shallow cuts on meaty side. Combine garlic, honey, soy sauce and chili paste; spread over chicken. Cover and refrigerate for at least 6 hours. Place chicken on baking sheet; bake at 375˚F (190˚C), turning once and basting occasionally with juices, for 30 to 40 minutes or until breasts are no longer pink in centre or juices run clear when legs are pierced. Strain juices through fine sieve and serve with chicken. Makes 4 servings.