1 (10 pound) whole chicken, cut into 1 inch pieces
1 cup honey
3 tablespoons butter
1 teaspoon dried marjoram
1 teaspoon dried basil leaves
1 teaspoon paprika
2 tablespoons garlic powder
1 teaspoon dried oregano
1/2 teaspoon parsley pepper
Place chicken pieces in a colander and mix with honey and butter. Mash well. Cook over high heat until pieces are almost dry. Remove chicken pieces and set aside.
Melt butter over low heat in a deep skillet or in a shallow dish in a large saucepan. Pour honey mixture over chicken. Cover with aluminum foil and refrigerate for 1 hour. Meanwhile, bring a small amount olive oil to a large saute pan over medium heat. Pour olive oil into skillet and add chicken; heat together.
In a separate large bowl, whisk together lemon-lime juice, orange juice, margarine, garlic powder, oregano and parsley. put mixture into skillet and cook, stirring, until lightly browned, about 10 minutes. Remove chicken and toss with the chicken mixture.
In one cup of liquid, add chicken broth. Dissolve marinade in soy sauce.
Pour sauce over chicken and reduce heat to medium. Cook chicken pieces until no longer pink and juices running clear. Remove from marinade. Serve chicken with tortilla chips, salsa, lettuce and salsa.
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