Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.
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.
Yield Makes 4 servings Number Of Ingredients 18 Steps:
For glaze: Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles. For chicken: Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately. *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.
Time 35m Number Of Ingredients 4 Steps:
Put 2 chicken breasts, skin side up in a small baking dish and season. Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken). Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it’s still a bit soft, give it a bit longer. Serve with salad and potatoes roasted with herbs and garlic.
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 1h5m Yield 6 servings. Number Of Ingredients 5 Steps:
In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,
Time 1h25m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
In a bowl, mix flour, salt and cayenne pepper. Add chicken pieces and shake around until coated. Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat. Bake at 350 F for 30 minutes. Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter. Pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.
Time 38m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Either keep chicken whole or cut into pieces and place in an oven proof dish. Combine honey and wine in a pan, stir over heat until honey becomes liquid. Blend lemon juice, soy sauce and cornflour together. Add chives, garlic, ginger and cornflour mixture to honey and wine. Stir over heat until mixture boils and thickens slightly. Pour over chicken, bake uncovered in a moderate (180c) oven for 30 minutes. I served mine over a nice mixed salad, but serve with whatever you want it is summer here hence the salad. It would be nice with veg and potato if it was colder.
Time 1h30m Yield 6 servings. Number Of Ingredients 10 Steps:
Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.
Time 40m Yield 4 servings Number Of Ingredients 10 Steps:
Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside. Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes. Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more. Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
More about “chicken with honey glaze recipes”
Yield 4 servings Number Of Ingredients 15 Steps:
In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours. In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash. Add flour to bowl and set aside. Remove chicken from brine, place in bowl and season. Transfer chicken to egg wash then the flour, coating evenly. Fry chicken in a large cast-iron pan for 10-15 minutes on each side. Place chicken on drying rack and let cool for 5 minutes. Mix honey and water together and lightly brush each piece of chicken. Enjoy!
