Honeyglazedlemonchicken Recipes

HONEY GLAZED LEMON CHICKEN

Honey Glazed Lemon Chicken image

Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!

Provided by RuPei

Categories Chicken

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

Ingredients

7 chicken thighs
1 tablespoon low sodium salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1/3 cup water
3 tablespoons honey
1/2 cup cilantro, chopped, use parsley if prefer
1/2 lemon, sliced for garnish

Steps:

Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
Serve immediately.

HONEY LEMON GINGER GLAZED CHICKEN

Honey Lemon Ginger Glazed Chicken image

Tender pieces of chicken glazed in a thick, sweet, sour, and tangy sauce. Perfectly moist and juicy, Honey Lemon Ginger Glazed Chicken is a dish that's sure to get everyone to the dinner table. Asian-inspired dishes like this are not complicated and so much better than take out!

Provided by Lord Byron's Kitchen

Categories Main Course

Time 40m

Number Of Ingredients 15

Ingredients

4 whole chicken breasts, (skinless and boneless (cut into 1 inch pieces))
5 cloves garlic, (minced)
1 tablespoon fresh ginger, (grated)
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon low sodium soy sauce
1 tablespoon vinegar
1 tablespoon corn starch
2/3 cup honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
2 tablespoons parsley, (fresh, chopped for garnish (optional))
1 teaspoon sesame seeds, (for garnish (optional))
1-2 whole Thai red chilies, (thinly sliced, for garnish (optional))

Steps:

In a large skillet, over medium heat, add a little olive oil and saute the chicken until cooked through. Keeping the chicken pieces in a single layer and not overcrowding the pan is a great way to cook the chicken quickly and evenly. This should take about 5-7 minutes total. Season with salt and pepper.
While the chicken is cooking, whisk together all other ingredients until well combined.
Remove the cooked chicken from the skillet and set aside.
Pour the sauce mixture into the skillet, turn the heat to high, and whisk sauce while cooking until thickened. (The sauce should thicken to the consistency of cold maple syrup.)
Add the chicken back to the skillet and stir to combine and coat with the sauce. Keeping the heat high, and the chicken in a single layer - at least as much as possible - stir the chicken, cooking on all sides. The sauce will stick to the chicken and caramelize. This will take about 3-4 minutes.
Remove from skillet to serving plate. Garnish with sesame seeds, and freshly sliced Thai chilies. (Optional) Serve immediately.

Nutrition Facts : Calories 228 kcal, Carbohydrate 51 g, Protein 1 g, Fat 3 g, Sodium 402 mg, Sugar 46 g, ServingSize 1 serving

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

Ingredients

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

EASY HONEY-GLAZED CHICKEN

Easy Honey-Glazed Chicken image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 30m

Number Of Ingredients 5

Ingredients

1/3 cup honey
1 tablespoon balsamic vinegar
2 teaspoons dried thyme
Coarse salt and ground pepper
1 chicken, cut into 8 pieces (about 3 pounds)

Steps:

Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

HONEY-GLAZED LEMON CHICKEN

Honey-Glazed Lemon Chicken image

Categories Chicken Marinate Roast Passover Lemon Kosher Honey Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

2 6 1/2- to 7-pound roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/2 cup honey, heated until pourable

Steps:

Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.

LEMON GLAZED CHICKEN BREASTS

Lemon Glazed Chicken Breasts image

Just double or triple to make more servings or meals. Source: Don't Panic - Dinner's in the Freezer

Provided by Brookelynne26

Categories Chicken Breast

Time 1h10m

Yield 3 serving(s)

Number Of Ingredients 7

Ingredients

3 boneless skinless chicken breasts
1/2 cup flour
1/2 teaspoon pepper
1/4 cup butter, melted
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

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.

Nutrition Facts : Calories 436.7, Fat 17, SaturatedFat 10.1, Cholesterol 109.1, Sodium 522.7, Carbohydrate 41.5, Fiber 0.8, Sugar 23.9, Protein 30.4

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