EASY HONEY-GLAZED CHICKEN
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
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.
CLASSIC GLAZED CHICKEN
Try our Classic Glazed Chicken recipe, no fancy marinade required! Make the easy mixture for this glazed chicken with pantry ingredients you already have on-hand.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients except chicken and potatoes until blended; pour over chicken in shallow dish. Turn to evenly coat both sides of chicken breasts. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 7 min. on each side or until done (165ºF). Meanwhile, grill potatoes as directed on package.
- Serve chicken with potatoes.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 710 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SUNNY'S 5-STAR GLAZED CHICKEN
Steps:
- For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
- For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
- When ready to grill, preheat a grill pan or half of a grill to medium heat.
- Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.
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