Lime Honey Glazed Chicken Recipes

HONEY LIME GLAZED CHICKEN

Steps:

• Heat oven to 375°F Arrange chicken, skin side-up, in cingle layer in shallow casserole dish or 11x7-inch baking dish.
• Combine remaining ingredients except noodles in small bowl; mix well. Brush 1/3 of honey mixture over chicken; bake 15 minutes.
• Brush remaining honey mixture over chicken; bake 10 - 15 minutes more, or until juices run clear. Transfer to serving platter. Serve with noodles.

HONEY LIME GLAZED CHICKEN

Steps:

• Combine all marinade ingredients, mixing well.
• Remove the giblets from the fryer.
• Rinse the fryer, inside and out, under cold running water.
• Pat dry with paper towels.
• Using a sharp cleaver or poultry shears split the fryer in half.
• Place the split fryer in a large zippered bag and pour marinade over meat.
• Press the air out of the bag and seal.
• Place the bag in the refrigerator for a minimum of 3 hours, turning occasionally.
• Remove the bag from the refrigerator and take the halves out and discard the marinade.
• Season the halves well with Tony Chacherie seasoning.
• Preheat gas grill on high.
• Turn fire down to low and sear skin-side of chicken over low direct heat.
• After seared turn one burner to high and turn the fire off completely on other burner.
• Place halves on the burner with no heat and cook on indirect high heat for 1 1/2 hours (350-375 degrees).

LIME, PAPRIKA AND HONEY GLAZED CHICKEN

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.

EASY HONEY & LIME ROAST CHICKEN

Steps:

• Preheat your oven to 200°C/400°F/Gas 6.
• Rinse your chicken well, inside and out and dry thoroughly with a paper towel.
• Stuff the cavity with the quartered lime, onion and the garlic.
• Rub the olive oil all over the chicken and season with salt and pepper.
• Place the chicken in a roasting tin and place in the middle of your preheated oven.
• Roasting time depends on size of chicken.
• Roast for 20 mins per lb plus an extra 20 minutes for the whole chicken (example: 4 lb chicken: 4x20+20=1hr40mins).
• Using the juices from the roasting tin, baste the chicken every 30 mins to stop it from drying out.
• While the chicken is roasting mix the lime juice, honey and parika in a small bowl.
• 30 mins before your chicken will be done take it out of the oven and brush with the lime& honey glaze.
• Return to the oven to finish roasting, at the end of the roasting time make sure all juices run clear by inserting a skewer into the thickest part of the thigh.