Glazed Raspberry Ginger Chicken Recipes

GRILLED RASPBERRY-GLAZED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Mix raspberry jam and mustard.
• Cover and grill chicken 4 to 5 inches from medium heat 20 to 25 minutes, brushing occasionally with jam mixture and turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard remaining jam mixture. Serve chicken topped with raspberries.

RASPBERRY GLAZED CHICKEN RECIPE - (4.3/5)

Steps:

• 1. In a medium bowl, combine the sauce ingredients. 2. Heat oil in a large skillet over medium heat. Add chicken and brown on both sides (2-3 minutes per side). 3. Turn heat to low and add the sauce to the pan. Cover and cook until chicken is cooked through, about 20 minutes. 4. Spoon extra sauce over chicken and serve. navywifecook.com

RASPBERRY-GLAZED ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, stir together crushed rosemary, sage, and oregano.
• Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken.
• Bake in preheated oven for 20 minutes.
• Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary.
• Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.

STICKY GINGER SOY GLAZED CHICKEN

Steps:

• Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill), and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinate for at least 30 minutes or up to a day (refrigerated).
• When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add half of the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch.
• Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come up to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze*. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired.

RASPBERRY BALSAMIC CHICKEN

Steps:

• Heat oil in a large nonstick skillet over med-high heat, add onion and saute 5 minutes.
• Sprinkle thyme and 1/4 tsp salt over chicken.
• Add chicken to pan; saute 6 minutes on each side.
• Remove chicken from pan and keep warm.
• Reduce heat to medium, add 1/4 tsp salt, preserves, vinegar, and pepper to pan, stirring until preserves melt.
• To Serve:.
• Spoon sauce over chicken and serve immediately. OR Return chicken to pan and coat chicken evenly, serve immediately.

DELICIOUS RASPBERRY GLAZED GRILLED CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat gas or charcoal grill. (I've also cooked these in a pan. that also works!)
• Mix jam and mustard together in a small bowl. Refrigerate.
• Place chicken on grill or pan. Cover. Cook over medium heat for 15-20 minutes, occasionally brushing with jam mixture and turning once.
• Use extra jam mixture as more glaze if you prefer.
• Serve chicken topped with raspberries.
• Bon Apetite!

SWEET AND SPICY GLAZED HAM

Steps:

• Preheat the oven to 325°F. Pour the ginger ale and orange juice into a large roasting pan. Add the cinnamon stick, cloves and smashed ginger.
• Place the ham, skin side down on a rack in the pan and tent the entire pan with heavy-duty aluminum foil, crimping the edges to make a tight seal.
• Bake for 12 to 15 minutes per pound of ham until the internal temperature reaches 120°F.

GLAZED RASPBERRY-GINGER CHICKEN

Steps:

• In a small bowl, whisk together the glaze ingredients. Set aside.
• Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Put the chicken in the skillet and reduce the heat to medium. Cook for 4 minutes. Turn the chicken over. Top each piece with 1 tablespoon glaze, reserving the remaining glaze. Cook for 2 to 4 minutes, or until the chicken is no longer pink in the center. Transfer to a large plate.
• Meanwhile, in a large saucepan, steam the potato slices for 10 to 12 minutes, or until tender. Drain well. Arrange on a serving plate, leaving space for the chicken in the center. Cover to keep warm.
• Add the remaining glaze to the skillet. Bring to a boil over high heat. Boil for 2 minutes, or until the mixture begins to thicken slightly, scraping the skillet frequently.
• Return the chicken to the skillet and cook for about 2 minutes, or until richly glazed and beginning to darken intensely, turning constantly. Transfer the chicken to the center of the plate with the potatoes.
• In another small bowl, stir together the sugar and cinnamon. Sprinkle over the potatoes.
• (Per serving)
• Calories: 303
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 66mg
• Sodium: 281mg
• Carbohydrates: 42g
• Fiber: 4g
• Sugars: 24g
• Protein: 28g
• Calcium: 32mg
• Potassium: 683mg
• 1 1/2 starch
• 1 1/2 other carbohydrate
• 3 very lean meat