As others have stated, this sauce is too runny: adding cornstarch & boiling on the stove until thickened before pouring over the chicken solves the problem. I made this a third time using large, bone-in, skin-on chicken breasts. I rubbed with salt, pepper and garlic powder on and under the skin and let them sit while I cooked the sauce. I added another minced garlic clove, upped the ketchup to 1/2 c., lowered the honey to 1/2 c., skipped the olive oil and added a dash of Frank's red hot sauce. I did not use cornstarch this time, but brought the mixture to boiling, reduced to simmer, then cooked, stirring frequently till the sauce thickened - approx. 10 minutes. I brushed the underside of the breasts & under the skin with the sauce, placed them in a 13x9 glass baking dish, then poured the remaining sauce over them. I baked them in at 375 for 45 minutes, starting to check for doneness at about 35 minutes. The meat was tender and delicious. I served it with baked vegetable kabobs bought in the grocery produce dept. I seasoned them with olive oil cooking spray, sea salt, freshly ground pepper and oregano, then baked them in a separate pan, along with the chicken for the last 15 minutes. I turned the kabobs after about 10 minutes. I left them in the oven for another 7 minutes after removing the chicken and letting it rest.
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As others have stated, this sauce is too runny: adding cornstarch & boiling on the stove until...