HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
HONEY-SOY GLAZED CHICKEN
Honey, soy sauce, and a splash of water make a simple sticky glaze. Lining the pan with aluminum foil eases after-dinner clean-up. Serve these lightly sweetened drumsticks with our Warm Potato-Veggie Salad for a delicious family-friendly meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
- Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.
Nutrition Facts : Calories 423 g, Fat 10 g, Protein 48 g
HOISIN-GLAZED CHICKEN THIGHS
The Chinese, who know a thing or two about roasting sweet glazed meats and poultry, were the inspiration for this recipe's five-spice rub and glossy glaze.
Provided by debbie
Categories World Cuisine Recipes Asian
Time 30m
Yield 16
Number Of Ingredients 14
Steps:
- Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
- Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 11 g, Cholesterol 70.8 mg, Fat 10.6 g, Fiber 0.6 g, Protein 20.2 g, SaturatedFat 2.6 g, Sodium 1267.5 mg, Sugar 6.6 g
HONEY-GARLIC CHICKEN THIGHS
Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.
Provided by ERIKIM21
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g
SOY-GLAZED CHICKEN BREASTS WITH PICKLED CUCUMBERS
The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you're back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.
Provided by Dawn Perry
Categories dinner, weekday, poultry, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, toss to combine the cucumber, shallot, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper; set aside while you make the chicken.
- In a shallow dish, stir soy sauce and honey together; add chicken and turn to coat.
- In a large skillet, heat oil over medium-high. Add garlic and coriander and stir to coat. Add chicken breasts (reserve the marinade) and cook until browned on both sides, about 3 minutes per side. (Browning happens a little faster than usual here because of the honey and soy; if the marinade is getting too dark, lower the heat slightly.)
- Add reserved marinade and 1/4 cup water to the skillet. Bring to a simmer, reduce heat to medium-low and cook, covered, until cooked through, 4 to 5 minutes more per side.
- Uncover the skillet, increase heat to medium-high and cook, turning chicken occasionally, until liquid is reduced and chicken is glazed, about 5 minutes. Serve chicken drizzled with any leftover glaze over rice with cucumber salad and cilantro.
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- Preheat Convection oven to 400F, or standard oven to 425F. Cover a sheet pan with a layer of aluminum foil.
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- In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and 1/4 teaspoon pepper. Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until it’s well coated. Refrigerate the chicken for 1 hour.
- Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side down on the baking sheet. Bake the chicken for about 45 minutes or until they are cooked through and reach an internal temperature of 165°F.
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