Glazed Chicken With Lemon Relish Recipes

BAKED CHICKEN WITH BACON-TOMATO RELISH

Steps:

• Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

BREADED CHICKEN BALLS WITH LEMON GLAZE

Steps:

• Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.
• Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
• For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
• Heat 2 cups vegetable oil in a wok to 350 degrees F.
• Using clean hands completely coat/toss the chicken with the cornstarch batter.
• Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.
• For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices.
• Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce).
• Drizzle the glaze over the chicken.
• Place fresh lemon slices on top if desired.
• Serve with cooked rice.

ROASTED CHICKEN WITH LEMON-GLAZED RHUBARB

Steps:

• In a small bowl, combine salt, ground coriander, lemon zest, ginger, pepper and garlic. Rub it all over chicken, including inside the cavity and under the skin. Stuff thyme sprigs into cavity.
• Place chicken on a rimmed baking sheet, and marinate, uncovered, in the refrigerator for at least 1 hour or preferably overnight.
• Prepare the rhubarb: Bring a small pot of salted water to a boil. Thinly slice the lemon into 1/8-inch rounds. Remove any seeds. Quarter lemon rounds into triangles. Blanch lemon pieces in boiling water for 2 minutes, then drain.
• In a 9-by-9-inch baking dish or a pie pan, toss together blanched lemons, rhubarb, sugar, ginger, coriander seeds, a pinch of salt and thyme sprigs. Let fruit macerate at room temperature for 30 minutes to 1 hour. (You can do this while the chicken is marinating.)
• When ready to roast, arrange an oven rack in the center of oven and another one below. Heat oven to 425 degrees. Toss onions in medium mixing bowl with a drizzle of olive oil and a pinch of salt, and set aside.
• Generously drizzle olive oil over chicken. Roast chicken on the center rack and rhubarb below for 20 to 25 minutes, until rhubarb is glazed and syrupy.
• Remove rhubarb and lower oven temperature to 400 degrees. Brush or spoon some of the rhubarb syrup all over chicken. Scatter red onion pieces around chicken on baking sheet, then continue to roast until skin is golden and cooked through and onions are browned, about 25 to 35 minutes longer.
• Let chicken rest for 10 minutes. Carve and serve with onions, rhubarb and more thyme for garnish.

LEMON GLAZED CHICKEN BREASTS

Steps:

• POund chicken breasts to 1/2 inch thickness. Mix flour and pepper together. Dredge chicken in mixture. Lay flat on cookie sheet, cover with plastic wrap and flash freeze for 1 hour. Mix together butter, lemon juice, honey, and soy sauce. Place in a 1 quart size freezer bag. Freeze glaze. Place frozen chicken breasts in a separate bag and freeze.
• On cooking day allow chicken and glaze to thaw in the refrigerator. Place chicken in baking dish and pour glaze over. Bake at 350 F for 1 hour. Glaze will thicken as it cooks.