Honey Glazed Hickory Chicken Recipes

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HONEY GLAZED CHICKEN



Honey Glazed Chicken image

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

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

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

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

An easy and delicious twist to classic roast chicken

Provided by Good Food team

Categories     Dinner, Lunch, Main course

Time 35m

Number Of Ingredients 4

2 chicken breasts
half a lemon
1 tbsp honey
1 tbsp dark soy sauce

Steps:

  • Put 2 chicken breasts, skin side up in a small baking dish and season.
  • Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
  • Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
  • Serve with salad and potatoes roasted with herbs and garlic.

HONEY-GLAZED CHICKEN



Honey-Glazed Chicken image

I received this recipe as a shower gift - my co-workers collected recipes and gave me them in a recipe box (that I still have 20 years later). This recipe quickly became a staple in my "30 minutes or less to supper" list. DH loves it - he calls it "candy chicken". The kids like it too.

Provided by WorkingMom2three

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 boneless skinless chicken breast
1/4 cup honey
3 tablespoons soy sauce
2 tablespoons lemon concentrate (Real Lemon)
1 teaspoon vegetable oil
1/2 teaspoon ginger
1 teaspoon garlic powder
1/4 cup flour
salt & pepper
cooking spray

Steps:

  • Put the honey, soy sauce, lemon, oil, and ginger in a bowl and "melt" in microwave for ~1 minute.
  • Put flour, garlic powder, and salt & pepper in plastic bag and add chicken. Shake to coat chicken w/flour mixture.
  • Take a baking dish just big enough for the chicken, coat with cooking spray. Add chicken and bake at 350 for 10 minutes.
  • Add the glaze to the chicken and cook for 5 minutes.
  • Turn chicken in glaze and cook for another 5 minutes. Serve.
  • Cooking times may need to be longer if you have a really big, thick, breast. I use the Perdue frozen tenders (defrosted) so that they will cook evenly. I have used the equivalent of 2 chicken breasts for the same amount of glaze, but this doubles easily.

HONEY GLAZED HICKORY CHICKEN



Honey Glazed Hickory Chicken image

Make and share this Honey Glazed Hickory Chicken recipe from Food.com.

Provided by MizEmerilLagasse

Categories     One Dish Meal

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

1 whole chicken, cut into pieces (legs, thighs, breast, wings)
1 1/2 cups hickory chips
1/4 cup honey
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Soak the wood chips in cool water for atleast 30 minutes and then place them in a shallow foil pan.
  • Place the pan in the center of your grill while it is preheating.
  • Meanwhile, in a large bowl mix together the honey, lemon juice, salt, and pepper.
  • Add the chicken pieces and toss to evenly coat.
  • Place chicken on grill and cook until no longer pink on the inside, the time may vary depending on how big your chicken was (Chef's note: I normally put the chicken breasts on the grill about 7 minutes before everything else because they take longer to cook).

TANGERINE & HONEY GLAZED CHICKEN



Tangerine & Honey Glazed Chicken image

This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

Provided by spicytunaroll

Categories     Chicken

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 5

3 tangerines or 3 oranges
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, crushed
3 lbs chicken, cut into 8 serving pieces

Steps:

  • Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
  • Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
  • Drain marinade into saucepan; boil 3 minutes or until reduced by half.
  • Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.

LIME, PAPRIKA AND HONEY GLAZED CHICKEN



Lime, Paprika and Honey Glazed Chicken image

This delicious sweet aromatic chicken has a hint of citrus sharpness and is served with rice and Asian greens.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons plain flour
2 teaspoons paprika
8 chicken legs
2 red onions, cut into wedges
2 tablespoons olive oil
2 teaspoons gingerroot, grated, fresh
1 garlic clove, finely chopped
2 tablespoons honey
1/2 cup chicken stock
1 lime, cut into thin wedges
steamed rice
asian steamed baby greens
cilantro leaf

Steps:

  • Preheat the oven to 425°F
  • Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
  • Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
  • Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
  • Serve with steamed rice, greens and lots of cilantro leaves.

Nutrition Facts : Calories 773.7, Fat 47.9, SaturatedFat 12.5, Cholesterol 278.1, Sodium 310, Carbohydrate 20.9, Fiber 1.8, Sugar 11.9, Protein 62.6

SMOKEY HONEY GLAZED CHICKEN



Smokey Honey Glazed Chicken image

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

1 roasting chicken
3 garlic cloves, chopped
1/2 cup butter
1/3 cup honey
2 tablespoons liquid smoke
1 teaspoon crushed red pepper flakes
salt and pepper

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

HONEY-GLAZED CHICKEN



Honey-Glazed Chicken image

Adapted from recipe found at: http://mykitchencafe.blogspot.com. Haven't tried this one yet, but am eager to! It is nice that it just involves baking the chicken in the oven, instead of having to tend a hot skillet with a toddler underfoot.

Provided by lawmama

Categories     Chicken Breast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs chicken breasts
1/3 cup flour
1/2 teaspoon garlic powder
4 tablespoons butter
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger

Steps:

  • Heat oven to 350. In a shallow dish combine the flower and seasonings, plus salt and pepper to taste. Cut chicken into 1-inch pieces. Dip each piece of chicken in flour mixture and coat evenly.
  • Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
  • Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
  • After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
  • Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Nutrition Facts : Calories 483.6, Fat 26.1, SaturatedFat 10.7, Cholesterol 140.7, Sodium 598.9, Carbohydrate 21.7, Fiber 0.4, Sugar 14.3, Protein 39.7

HONEY-GLAZED PEPPER CHICKEN



Honey-Glazed Pepper Chicken image

A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.

Provided by Brad Leone

Categories     Bon Appétit     Dinner     Grill/Barbecue     Grill     Meat     Poultry     Chicken     Pepper     Honey     Vinegar     Chile Pepper     Summer     Brine     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

2 Tbsp. black peppercorns
4 Tbsp. pink peppercorns, divided
6 tsp. Diamond Crystal or 3¼ tsp. Morton kosher salt, divided
1 (3½-4-lb.) whole chicken
1 Tbsp. vegetable oil, plus more for grill
2 medium Fresno chiles, thinly sliced
½ cup fermented garlic honey, honey, or pure maple syrup
3 Tbsp. Champagne vinegar or white wine vinegar
Special Equipment: A spice mill or mortar and pestle

Steps:

  • Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
  • Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken-you should hear the breastbone crack. Using a chef's knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
  • Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10-12 minutes. Stir in pink pepper and set aside.
  • Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°-130°F, 15-20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2-3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175°F and 155°F in the thickest part of breast, 10-15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

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