Time 29m Yield 4 Number Of Ingredients 9 Steps:
Combine the honey, orange juice concentrate, orange zest, garlic, salt, and crushed red pepper flakes in a small bowl and mix well. Set aside. Season the chicken with salt as desired. Heat the butter and oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4 minutes. Turn the chicken over and cook for 4-6 more minutes, or until it is cooked through (time will depend on thickness of the chicken breasts). Pour the reserved honey mixture over the chicken and cook for 2 minutes, turning to coat the chicken in the glaze several times. Place the chicken breasts on individual dinner plates and drizzle with the glaze. Serve immediately.
Time 25m Yield 1 serving. Number Of Ingredients 8 Steps:
Combine flour, salt if desired and pepper; coat chicken breast. In a skillet, heat oil on medium; brown chicken. Spread marmalade on top of chicken; sprinkle with nutmeg. Add orange juice and simmer for 10-15 minutes or until juices run clear.
Time 30m Yield 4 servings Number Of Ingredients 18 Steps:
For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F. In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge. In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps. Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn’t drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray. For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes. To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken, cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 min. Serve chicken breasts with honey-orange glaze spooned over the top.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Whisk orange juice, vegetable oil, orange zest, paprika, mustard, and salt in a bowl. Arrange chicken breast halves in a baking dish; pour orange juice mixture over chicken. Bake chicken breasts until no longer pink in the center and juices run clear, 30 to 45 minutes, basting with orange glaze every 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Time 25m Yield 2 servings. Number Of Ingredients 8 Steps:
For glaze, whisk together first 4 ingredients in a microwave-safe bowl; stir in marmalade. Microwave, covered, on high until thickened, 2-1/2 to 3 minutes, stirring occasionally., Pound chicken breasts to 1/2-in. thickness; sprinkle with garlic salt. In a large skillet, heat oil over medium heat; cook chicken until a thermometer reads 165°, 5-6 minutes per side. Top with glaze.
Time 1h45m Yield 6 Number Of Ingredients 15 Steps:
Whisk orange juice, brown sugar, rice vinegar, fish sauce, soy sauce, ginger, and crushed red pepper flakes in a large bowl. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour. Remove chicken from refrigerator and drain thoroughly in colander, reserving marinade. Heat a large non-stick skillet over high heat. Cook and stir chicken for 2 minutes; spoon out any excess liquid. Continue to cook and stir until chicken caramelizes, 6 to 7 minutes. Stir in white portions of green onions, garlic, and orange zest; cook and stir 2 to 3 minutes. Pour in half of reserved marinade. Simmer until reduced and thickened, 3 to 4 minutes. Stir in jalapeno pepper, bell pepper, and sugar snap peas; cook and stir until vegetables are warmed, about 2 minutes. Stir in green portions of green onions; cook and stir 1 minute. Remove from heat. Garnish with cilantro and serve.
Time 20m Yield 4 Number Of Ingredients 5 Steps:
Whisk honey, soy sauce, and red pepper flakes in a bowl. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Time 35m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Melt butter in a large saucepan over high heat. Brown chicken breast quickly, then turn the heat down to medium and cook until juices run free of pink (about 20 minutes). Turning the chicken often to prevent burning. Mix cornstarch, mustard, orange juice and soy sauce in a small bowl. When chicken is fully cooked, place on a heated platter or in a low oven to keep warm. Discard the oil left in the saucepan. Add the orange mixture to the saucepan and heat to boiling over medium heat, stirring constantly, and boil through until thickened. Pour over chicken breasts.
Yield 8 servings Number Of Ingredients 14 Steps:
In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed. Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated. Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight. Heat the oil to about 325°F (160°C) in a large cast-iron skillet. Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it’ll burn while frying. Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off. Drizzle the chicken with honey, then serve. Enjoy!
Time 3h20m Yield 8 Number Of Ingredients 9 Steps:
Sprinkle chicken with salt and place in a large glass or plastic bowl. Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight. Preheat oven to 350 degrees F (175 degrees C). Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken. Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).
Time 25m Yield 4 serving(s) Number Of Ingredients 14 Steps:
In small bowl, combine honey with juice concentrate, orange zest, garlic, and the red pepper flakes. Set aside. Pound chicken to approximately 1/4 " thickness. Cut into bite size pieces. In a plastic bag mix together the flour, garlic powder, salt and pepper. Toss chicken pieces to lightly coat with flour mixture. In a large non-stick skillet, heat butter and oil over medium-high heat. Add chicken and stirfry until just cooked through. Pour honey mixture over chicken and cook, stirring to coat all chicken pieces with spicy honey-orange glaze. Sprinkle with parsley and green onion. Tip: As stated above, you can leave the chicken breasts whole. Pour the glaze over chicken that has been cooked through, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Garnish with parsley and green onions.
Time 20m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In small bowl, combine honey with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook another 4 minutes until just cooked through. Pour honey mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with honey-orange glaze spooned over the top. Sprinkle with parsley and green onion.
Time 1h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess. Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don’t hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate. Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet. Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table. Variations: Apple-Maple Glazed Chicken Breasts. Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey. Pineapple-Brown Sugar Glazed Chicken Breasts. Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.
