Spicy Garlic Chicken With Lemon Glaze Recipes

ROASTED CHICKEN WITH SPICY LEMON GLAZE

Steps:

• 1. Place chicken in resealable bag or shallow bowl. Slice 2 lemons and add to the bag. Zest 1 tbsp of lemon peel and set aside.
• 2. Squeeze out 1/2 cup plus 1 tbsp lemon juice. Set the 3 tbsp lemon juice aside. Mix the 1/2 cup lemon juice, the olive oil with the minced garlic, salt and pepper. Pour over the chicken and marinate 8 to 12 hours.
• 3. Preheat oven 400 degrees. Place the chicken in roasting pan covering it with the lemon slices and any remaining lemons halved tucked around the chicken. Roast 1 hour.
• 4. Meanwhile in a small sauce pan mix the honey, lemon zest, 3 tbsp lemon juice and hot sauce. Bring to a boil and remove from heat. Brush the chicken with the honey mixture and continue to roast another hour brushing the chicken every 15 minutes. Once the chicken is done discard the lemons and let the chicken sit for 30 minutes brushing with remaining glaze. Carve and serve

SPICY GARLIC CHICKEN WITH LEMON GLAZE

Steps:

• Season chicken with salt and pepper. Stir together panko, garlic and oregano; place in a shallow dish. Dredge both sides of chicken in panko mixture.
• Combine lemon juice, honey, tabasco, and zest for glaze in a small bowl, set aside.
• Heat oil in a nonstick skillet over medium heat. Add chicken; saute' until browned on both sides and cooked through, about 12 minutes. Remove chicken from the skillet.
• Add lemon-honey glaze to the skillet; reduce until syrupy, less than a minute. Return chicken to the skillet, flipping the pieces once to coat them with glaze.
• Serve.

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.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

HOT & SPICY GARLIC CHICKEN

Steps:

• Marinade the chicken with all the marinade ingredients, and set aside for 30 minute.
• Heat 4 Tbsp oil in a wok and stir fry the chicken for 10 min over a medium heat.
• Drain and set aside.
• In the same oil add garlic and red chilli powder.
• Fry for 3 minutes and add tomato puree, bell pepper, onion and spring onion.
• Stir fry for 3 minutes on high heat.
• Add fried chicken.
• Stir-fry and add salt, sugar and chicken stock.
• Mix the cornflour in 1/4 cup water and add to chicken slowly, stirring continuously to thicken the sauce.
• Finish with the vinegar.
• Serve with fried rice or noodles.