SMOKEY HONEY GLAZED CHICKEN
I made this up as a special at a restaurant I used to work at. It was a pretty good seller. I made it for my husband the other night and he loved it too.
Provided by Chef Jean
Categories Chicken
Time 1h5m
Yield 2 half chickens, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken in half removing back bone. You will be working with two half chickens.
- Cut three TBSP of butter off the stick and cut those into a small dice.
- Pull back skin on chicken and rub the meat with salt, pepper, and the chopped garlic. Put the diced butter evenly under the skin and put the skin back in place. Season the top of the skin with salt and pepper.
- In a small sauce pan melt the remaining butter, honey, liquid smoke and red pepper.
- Place chicken in a roasting pan and pour half the butter mixture over the top.
- Roast at 375°F for 20 minutes then pour the rest of the butter mixture over the chicken.
- Continue cooking for about 30 more minutes, basting with the pan juices every 10 minutes.
- Make sure the chicken thigh has reached 180°F before removing the chicken from the oven.
Nutrition Facts : Calories 902.9, Fat 69.3, SaturatedFat 35.8, Cholesterol 229, Sodium 508.2, Carbohydrate 48.3, Fiber 0.3, Sugar 46.6, Protein 26.1
SMOKED JERK CHICKEN WINGS WITH SPICY HONEY-TAMARIND GLAZE
Provided by Bobby Flay | Bio & Top Recipes
Categories appetizer
Time 6h5m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Brine the chicken: Combine 2 quarts water, the salt and sugar in a medium saucepan; bring to a boil and cook until the salt and sugar dissolve, about 5 minutes. Remove from the heat and add the garlic, thyme, cinnamon, allspice, peppercorns and Scotch bonnet. Let the brine cool completely. Add the chicken wings to the brine, cover and refrigerate at least 4 hours and up to 8 hours. Remove the wings from the brine, rinse well with cold water and pat dry. Put the wings on a baking rack set over a baking sheet and put in the refrigerator to dry, at least 1 hour and up to 8 hours. Meanwhile, soak 2 cups pimento or apple wood chips in water at least 30 minutes.
- Make the glaze: Heat the oil in a small saucepan over medium-high heat. Add the ginger and cook until soft, about 2 minutes. Pour in the orange juice and 1/2 cup water and bring to a simmer. Add the tamarind, ketchup and honey and cook, stirring occasionally, 5 minutes. Remove from the heat, whisk in the vinegar and Sriracha, and season with salt and pepper. Let cool slightly. Heat your grill to medium for indirect grilling. Add the drained wood chips to the coals in a charcoal grill or put them in the smoker box of a gas grill. Close the grill cover and let smoke build, 10 minutes. Add the wings to the grill directly over the heat source, close the lid and grill until golden brown on both sides, 10 to 15 minutes per side. Transfer to the cooler side of the grill (indirect heat), cover the grill and continue cooking until the wings are cooked through, about 15 minutes. Put the wings in a large bowl. Add the honey-tamarind glaze and toss to coat. Season with salt, transfer to plates and garnish with scallions.
HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
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