Spicy Cherry Glazed Chicken Recipes
CHICKEN IN BALSAMIC CHERRY SAUCE
YUMMMM! This one is a winner in our book too. I was a little unsure cherries and balsamic would mix. I was pleasantly surprised. The flavors complemented one another wonderfully.
Provided by G F
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Pat dry chicken and season with salt.
- 2. In a heavy skillet heat olive oil. Sauté seasoned chicken until browned, 12-15 minutes. Remove chicken. Add onions to skillet and sauté until tender, 5-6 minutes. Add vinegar and reduce to just a couple of tablespoons.
- 3. Add broth, bring heat to high and reduce by half.
- 4. Add cherry preserves and cook for an additional 5 minutes until the sauce is thick.
- 5. Return chicken to pan to heat through while spooning sauce over chicken. Serve hot.
CHERRY-GLAZED CHICKEN WITH TOASTED PECANS
What started out as a way to use up some leftover preserves and cheese turned out to be a family winner dinner that I now make time and again. -Keri Cotton, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 375°. Place chicken in an ungreased 11x7-in. baking dish. Top with preserves; sprinkle with onion powder. Bake, uncovered, 18-22 minutes or until a thermometer reads 165°. , Top with cheese; bake 5 minutes longer or until cheese is melted. Sprinkle with pecans.
Nutrition Facts : Calories 354 calories, Fat 10g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 168mg sodium, Carbohydrate 40g carbohydrate (37g sugars, Fiber 0 fiber), Protein 27g protein.
GRILLED CHERRY-GLAZED CHICKEN WINGS
When I take these grilled wings to events, there are never any leftovers! Friends and family love them. -Ashley Gable, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.
Nutrition Facts : Calories 214 calories, Fat 12g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 867mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0g fiber), Protein 12g protein.
CHERRY-BALSAMIC GLAZED CHICKEN BREASTS
Make and share this Cherry-balsamic Glazed Chicken Breasts recipe from Food.com.
Provided by Kim127
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat grill.
- In a medium saucepan, heat the olive oil over medium heat until hot.
- Add the shallots and saute until softened- about 3-4 minutes.
- Add the cherry preserves, balsamic vinegar, Italian seasonings, and the pepper.
- Reduce heat to medium low and cook until the mixture is reduced by one-fourth.
- About 6-8 minutes.
- Reserve 6 tbsp of glaze in small bowl.
- Lightly season chicken breasts with salt.
- Place chicken on grill.
- Cook, covered for 4 minutes per side.
- Brush one side with glaze.
- Let set for 1 minutes then flip and brush other side with glaze.
- Repeat until chicken is cooked through.
Nutrition Facts : Calories 393.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 92.8, Sodium 301, Carbohydrate 30.2, Fiber 0.5, Sugar 21, Protein 30.6
SPICY CHERRY GLAZED CHICKEN
Make and share this Spicy Cherry Glazed Chicken recipe from Food.com.
Provided by Ron Joyce Ripple S
Categories Chicken Thigh & Leg
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place oil in bottom of 13x9" baking pan; spread to coat bottom.
- Arrange chicken in pan; set aside. In small saucepan, combine apple cherry juice concentrate, honey, salt, cinnamon, red pepper and all spice; mix well.
- Bring just to a boil over medium-high heat. Remove 1/2 cup sauce from pan; set aside. Pour remaining sauce evenly over chicken in baking pan.
- Bake at 350 for 40 to 50 minutes, or until chicken is cooked through, turning once. Remove chicken to serving dish; keep warm.
- Pour pan drippings into reserved sauce; stir in dried cherries, water and cornstarch.
- Bring to a boil over medium-high heat; cook 1 to 2 minutes, or until sauce is thickened, stirring frequently.
- To serve, pour sauce evenly over chicken.
Nutrition Facts : Calories 116.4, Fat 3.9, SaturatedFat 0.7, Cholesterol 34, Sodium 424.2, Carbohydrate 12.8, Fiber 0.2, Sugar 11.6, Protein 8.1
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
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- In a medium sized skillet add the butter and allow to melt over medium high heat. Add the chicken thighs to the skillet and salt and pepper. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.
- In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning. Pour it on top of the chicken and cook for a few minutes to allow the garlic to cook and for the sauce to reduce and thicken.
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- Add all ingredients EXCEPT the honey to a small saucepan and bring to a simmer. Simmer for 15 minutes, then transfer to a food processor or blender to pulse and get smooth. Return to the pan and add honey. Simmer 15 more minutes to reduce. Set aside.
SPICY HONEY-GLAZED CHICKEN - RASA MALAYSIA
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Estimated Reading Time 2 mins
- Season the chicken with salt and pepper. Heat up a skillet and pan-fry the chicken thighs, skin side down first. Flip the chicken over and pan-fry until both sides are nicely browned and crispy. Keep turning and cooking the chicken to make sure they are completely cooked through. Remove from the skillet and discard the chicken fat.
- Heat up the Glaze in the skillet on low heat, reduce a little before adding the chicken thighs back in. Simmer on low heat until the glaze nicely coats both sides of the chicken. Check the inside of the chicken for doneness. Serve immediately.
SMOKIN' SWEET CHICKEN WINGS WITH CHERRY BARBECUE GLAZE RECIPE
From foodandwine.com
4/5 (3.1K)Category Comfort Food Recipes, BBQ, BBQ WingsServings 4Total Time 40 mins
- In a medium saucepan, melt the butter. Add the chopped sweet onion and cook over moderate heat, stirring occasionally, until the onion is softened and lightly browned, about 5 minutes. Add three-fourths of the minced habanero chile and cook for 1 minute, just until softened. Scrape the onion and habanero into a blender, add the cherry preserves and lime juice and puree until smooth. Return the cherry glaze to the saucepan and bring it to a boil over moderately high heat. Stir in the remaining minced habanero chile and season the glaze with salt and black pepper. Transfer the glaze to a small bowl.
- Light a grill or preheat a broiler and position a rack 8 inches from the heat source. Season the chicken wings all over with salt and black pepper and grill over moderately high heat, turning occasionally, until lightly charred and crispy, about 20 minutes. Alternatively, broil the wings for about 20 minutes, turning occasionally, until they are crispy.
- Transfer the chicken wings to a large bowl and toss with one-third of the cherry glaze. Return the wings to the grill or broiler and cook, turning once, just until sticky and caramelized, about 2 minutes. Return the chicken wings to the bowl and toss with another one-third of the cherry glaze. Transfer the glazed chicken wings to a serving platter and serve with the remaining glaze on the side.
EASY SPICY-AND-SWEET GLAZED CHICKEN - AVERIE COOKS
From averiecooks.com
Estimated Reading Time 5 mins
- To a large oven-proof skillet, add the oil and chicken with the skin down (or the side down where the skin would have been if you're using skinless), and evenly season with salt and pepper. Cook over medium-high heat until the chicken is golden browned, about 7 minutes.
- While chicken is cooking, to a small bowl, add the honey, sriracha, garlic, optional cayenne, and stir to combine.
- Flip chicken over and evenly spoon the honey mixture over the browned side of all chicken pieces.
GRILLED CHICKEN WITH SPICY CHERRY SAUCE RECIPE | MYRECIPES
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- Lightly crush cherries in a small saucepan. Add the wine or water and next 6 ingredients (through preserves). Bring the mixture to a boil; reduce heat, and simmer, stirring occasionally, 10 minutes.
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- Put the ketchup, Cherry Coke, brown sugar, worcestershire sauce, lime juice, kosher salt, pepper, and crushed red pepper flakes in a saucepan. Bring to a boil and reduce the heat to simmer 12 to 15 minutes, stirring a few times.Note: Watch carefully as this comes to a boil, if it bubbles up remove from heat for a moment.
- Coat the chicken with olive oil and season both sides with kosher salt, pepper, and crushed red pepper flakes.
- Grill the chicken for 4 to 6 minutes per side, brushing with some of the Cherry Coke glaze throughout.
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- Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
- Put the chicken breasts on a rimmed baking sheet. Using a sharp knife, make 2 deep slashes in each breast. Season the breasts with salt and black pepper, then brush most of the honey glaze all over them. Bake for 15 minutes. Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
- Remove the chicken breasts from the oven and preheat the broiler. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp. Serve the glazed chicken right away.
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