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.
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 55m Yield 6 Number Of Ingredients 5 Steps:
Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Place chicken in pan. In small bowl, mix remaining ingredients; pour over chicken. Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).
Time 50m Yield 5 serving(s) Number Of Ingredients 8 Steps:
Heat oven to 350. In a shallow dish combine the flower and seasonings, plus salt and pepper to taste. Cut chicken into 1-inch pieces. Dip each piece of chicken in flour mixture and coat evenly. Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees. Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger. After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently. Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.
Time 18m Number Of Ingredients 11 Steps:
In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne). Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated. In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked. In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze. During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.
Time 45m Yield 4 servings Number Of Ingredients 11 Steps:
Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard’s spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting. On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer. Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables. Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat. Spoon over pan juices, garnish with scallions and serve with lemon wedges.
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 52m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat oven to 400˚F (200˚C) Season chicken thighs with salt and pepper. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.) Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce. Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low. Return chicken to the skillet. Coat the chicken in the sauce. Add green beans to skillet. Bake for 25 minutes or until chicken is cooked through. Enjoy!
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.
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!
Time 1h40m Number Of Ingredients 7 Steps:
Spray a 9 x 13 inch baking pan with non-stick cooking spray. Arrange chicken tenders in single layer in pan. In a medium-sized bowl, mix together honey, soy sauce, ginger, garlic, and dried onions. Pour mixture over chicken. Cover pan with plastic wrap and let marinate in fridge for about an hour (I let mine marinate for about 3 hours), turning chicken once, about half way through marinating time. Preheat oven to 425 degrees. Remove chicken from fridge, discard plastic wrap, and bake chicken for about 20 minutes. Remove chicken from oven, turn chicken pieces over, top with sliced green onions, and return to oven and bake for 10 more minutes (or until chicken is no longer pink and juices run clear).
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.
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.
