Email this Recipe  My Thai  Honey Baked Chicken  Honey Baked
Chicken  [Photographs: Leela Punyaratabandhu]  You can bake the
chicken according to the instructions laid out below, or you can
follow J. Kenji López-Alt's preferred method of butterflying the
bird first then baking it. Either way, I recommend adding some
water to the pan to keep the bottom of the pan from scorching.
Plus, you get delicious pan juice to drizzle over the finished
chicken when you serve it.  This baked chicken is best served
with steamed jasmine (or Thai sticky) rice and some Thai sweet
chili sauce.  Note: It is best to prepare the marinade paste by
pounding the dry ingredients in a granite mortar. But if you
don't have one, use a mini-chopper or a small food processor in
which case you should use ground white pepper instead of whole
white peppercorns as it's difficult to grind up whole
peppercorns in a chopper or food processor.   Honey Baked
Chicken  Loading text goes here What's This? OK  About This
Recipe  Yield:serves 4 Active t