Honey Glazed Dump Chicken Recipes

HONEY GLAZED "DUMP" CHICKEN

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear. Be sure to watch carefullly or these will burn!

HONEY GLAZED CHICKEN

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.

HONEY GLAZED "DUMP" CHICKEN

Steps:

• Place all ingredients in a 1-gallon freezer bag.
• To Thaw & cook:.
• Take the bag out of the freezer the night before, thaw in refrigerator over night.
• Preheat oven to 350 degrees.
• Empty chicken and marinade into baking dish that has been sprayed with cooking spray.
• Bake for 20-30 minutes or until juices run clear.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

HONEY GLAZED CHICKEN

Steps:

• Mix flour, garlic salt and pepper.
• Coat chicken thoroughly with flour mixture.
• Place chicken in a shallow, buttered baking dish, bake at 350 degrees for 20 minutes.
• Mix sauce of melted butter, honey, lemon juice, soy sauce and ginger, pour over.
• Continue baking, brushing occasionally with sauce for another 20 minutes, until chicken is tender.

SLOW-COOKER BALSAMIC HONEY-GLAZED CHICKEN AND VEGETABLES

Steps:

• Spray 5-quart slow cooker with cooking spray. Place carrots, potatoes and onion in slow cooker. Season with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Season chicken thighs with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. In 10-inch skillet, heat oil over medium-high heat. Place chicken skin side down in skillet. Cook chicken 3 to 5 minutes, turning once, until browned on both sides. Transfer chicken to slow cooker.
• In small bowl, beat balsamic vinegar and honey with whisk. Pour over chicken in slow cooker. Place thyme sprigs around chicken. Cover; cook on High heat setting 3 1/2 to 4 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender.
• Remove thyme sprigs, and transfer chicken and vegetables to serving platter; cover and keep warm. Pour cooking liquid into 1-quart saucepan. Cook over medium-high heat 10 to 13 minutes or until the liquid is slightly thickened and reduced to about half. Drizzle over chicken and vegetables, and serve.