Agave Glazed Chicken Recipes

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AGAVE-GLAZED TURKEY BREAST WITH SHERRY GRAVY



Agave-Glazed Turkey Breast with Sherry Gravy image

Provided by Kemp Minifie

Categories     Onion     Poultry     turkey     Roast     Thanksgiving     Dinner     Fortified Wine     Sherry     Fall     Gourmet

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 19

Turkey breast:
1 (5- to 6-pound) turkey breast with skin and bones
Fine sea salt
Freshly ground black pepper
1 medium onion, sliced
1 cup water
Glaze:
3 tablespoons agave nectar
1/3 cup sherry vinegar
Gravy:
1 cup dry or medium-dry sherry
3 cups brown turkey stock, chicken stock, or reduced-sodium broth
1/2 cup water
1/3 cup all-purpose flour
1 to 3 tablespoons sherry vinegar
Salt
Freshly ground black pepper
Special Equipment
A roasting pan fitted with a V-shaped rack; an instant-read thermometer

Steps:

  • For turkey breast:
  • Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
  • Let turkey stand at room temperature 1 hour.
  • Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
  • Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
  • For glaze:
  • While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
  • Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
  • Transfer turkey breast to a platter and let stand 15 minutes.
  • For gravy:
  • While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
  • Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
  • Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
  • Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
  • Season gravy with salt and pepper and additional vinegar, if desired.
  • Slice turkey breast and serve with gravy.

AGAVE-GLAZED SHRIMP



Agave-Glazed Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chicken broth
2 tablespoons agave
2 tablespoons fresh clementine juice
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
Zest and juice of 1 lime
Kosher salt
1 pound 16/20 shrimp (extra jumbo)
Vegetable oil, for the grill plate
Steamed brown rice, for serving, optional
Rice wine vinegar, for seasoning rice, optional

Steps:

  • Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
  • Preheat an indoor grill plate over high heat.
  • Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
  • Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
  • Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

AGAVE-LIME GLAZED CHICKEN



Agave-Lime Glazed Chicken image

Number Of Ingredients 7

1/2 cup agave
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon soy sauce
2 teaspoons minced, seeded jalapeño peppers
1-1/2 teaspoons minced garlic
6 boneless skinless chicken breast halves (3 pounds)

Steps:

  • Combine all ingredients except chicken in small bowl mix until well blended. Place chicken in shallow baking dish pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve and refrigerate remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.

Nutrition Facts : Nutritional Facts Serves

AGAVE GLAZED CHICKEN



Agave Glazed Chicken image

Number Of Ingredients 8

1/2 cup soy sauce
2 tablespoons finely chopped onions
3 cloves garlic, minced
1 tablespoon vegetable oil
1/2 teaspoon fresh grated ginger root
4 to 5 pounds roasting chicken, whole
1/4 cup agave
2 tablespoons soy sauce

Steps:

  • Stir together 1/2 cup soy sauce, onion, garlic, oil and ginger root. Place chicken in plastic bag and place in a bowl. Pour soy sauce over chicken and close bag. Chill for 3 hours, turning chicken occasionally to distribute marinade. Drain. Skewer chicken neck skin to back. Tie legs to tail twist wing tips under back. Place chicken breast side up on rack in shallow roasting pan. Roast in 375°F oven for 1-1/2 hours or until drumstick moves easily. Mix 1/4 cup agave with 2 tablespoons soy sauce. Baste chicken with agave-soy mixture during last 15 minutes roasting time.

Nutrition Facts : Nutritional Facts Serves

CHIPOTLE AGAVE CHICKEN WINGS



Chipotle Agave Chicken Wings image

Another delicious take on baked chicken wings! Recipe is from a PBS cooking series - Pati's Mexican Table

Provided by DailyInspiration

Categories     Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 25

2 cups buttermilk
3 garlic cloves, minced (or pressed)
2 chipotle chiles, seeded and minced (canned chipotle chiles in adobo sauce)
1 tablespoon adobo sauce
1 orange, zested
1/4 cup orange juice
1 tablespoon kosher salt (or less to taste)
1 teaspoon fresh ground black pepper
3 lbs chicken wings (tips trimmed and divided into flat portion and drumettes)
4 tablespoons agave syrup (or maple syrup)
1 garlic clove, minced
1 teaspoon Tabasco sauce
2 tablespoons adobo sauce
1 1/2 teaspoons apple cider vinegar
3 tablespoons olive oil
1/4 teaspoon kosher salt (or to taste)
1 cup Mexican crema (creme fraiche or sour cream)
1/2 cup queso fresco, crumbled (or a mild feta cheese)
2 tablespoons freshly squeezed lime juice
2 tablespoons cilantro leaves, chopped
2 tablespoons chives, chopped
kosher salt
fresh ground black pepper
carrot sticks
celery rib

Steps:

  • In a large bowl or baking dish, add all the ingredients for the wing marinade and mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple of hours or overnight.
  • Peheat oven to 450 degrees F. Place a cooling rack onto a lined (with aluminum foil) rimmed backing sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.
  • While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the wing sauce; and bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.
  • In a small bowl, combine the dipping sauce ingredients; stir well and set aside.
  • Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more ; then pour over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

Nutrition Facts : Calories 623.1, Fat 43.9, SaturatedFat 11.6, Cholesterol 178.1, Sodium 1518.4, Carbohydrate 10.3, Fiber 1, Sugar 7.8, Protein 45.1

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