Mahogany Glazed Chicken Recipes

Steps:

• In a 2 cup glass measure combine rice wine, tea, juice, soy sauce and honey.
• Set aside.
• In a small bowl combine cinnamon, ginger, pepper and salt.
• rub spices on both sides of chicken breasts.
• In a large skillet heat 1/2 T. oil over medium high head.
• Add chicken.
• Reduce heat to medium and cook until golden outside and no long pink inside, 3-5 minutes per side.
• Transfer to a plate and set aside.
• Add remaining 1/2 T. oil to the skillet.
• Add bell pepper, scallions and garlic.
• Saute for 30 seconds.
• Increase heat to high.
• Add reserved rice wine-tea mixture.
• Bring to a boil, scraping up browned bits.
• Cook until liquid is reduced by half.
• Reduce heat to low and return chicken and it's juice to skillet.
• Simmer gently until heated thru, about 1 minute.
• Slice chicken into thin diagonal slices and fan onto plates.
• Spoon sauce and vegetables over chicken.

Steps:

• Place chicken in a shallow, medium dish.
• In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
• Preheat oven to 375 degrees F (190 degrees C).
• In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.

Steps:

• Method: Preheat oven to 450oF. If using bone-on chicken, place chicken pieces bone side down in pan. Otherwise, arrange in a baking dish. In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended. Pour broth around chicken in the pan. Brush one-third of glaze over chicken pieces. Sprinkle with salt and freshly ground black pepper. Roast chicken pieces 10 minutes, then brush with half of remaining glaze. Repeat every 10 minutes glazing pieces until thermometer inserted into meat (without touching bone) reaches 165oF. Remove chicken pieces to a plate and let stand at least 5 minutes so juices can redistribute. While chicken is resting, stir pan drippings over stove to thicken and reduce. You can add a little cornstarch to cold water and add to drippings if they are not thickening. When sauce is consistency that you want, add about 2 handfuls of oranges (optional). Pour over chicken and serve

Steps:

• In a small bowl, whisk together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.
• Pat the chicken dry and season with freshly ground black pepper.
• In a large nonstick skillet over moderate heat, heat the oil until hot but not smoking. Add the chicken skin side down, and cook until the skin is crisp and deep golden brown, 15 to 20 minutes. Flip and continue cooking until the other side is browned and the meat is thoroughly cooked, about 10 minutes. Transfer the chicken to a plate and drain the fat from the pan.
• Add the soy sauce mixture to the skillet and bring to a simmer. Return the chicken to the skillet and turn to coat in the sauce. Simmer the chicken, skin side up, until the sauce is thick and glossy, 4 to 5 minutes. Transfer the chicken to a platter, spoon the sauce over the top, sprinkle with the sliced onions, and serve.

Steps:

• Mix ingredients well. Reserve half to serve as a sauce with the cooked roast.
• Use remainder to baste roast every 30 minutes.

Steps:

• Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
• Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
• Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
• Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.

Steps:

• Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
• With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
• Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
• Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
• After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
• Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.

Steps:

• Prep chicken wings. Rinse in cold water, pat dry with paper towel, and trim tips. If you desire split wings into drum and wing, to extend portions.
• Mix all ingredients, except the chicken, together to prepare marinade.
• Add chicken to marinade and stir until evenly coated.
• Let chicken marinade in mixture at least one hour but for best flavor marinade over night or up to 48 hours. Place in refrigerator while marinading.
• Place chicken in roasting pan spooning a little of the marinade over the wings, there should only be about 1/8 of an inch of liquid in the bottom of the pan. Not too much liquid or the wings will fall apart.
• Cook in 375°F oven for 1 hour.
• flip wings and cook an additional 30 minutes.
• Let cool a bit before eating.
• *You can do this recipe in advance and when done cooking put in a crock pot to be re-heated later. Great for BBQ's and Pot-Lucks.

Steps:

• Place chicken in a shallow baking dish, arranging in a single layer.
• In a separate bowl, mix the soy sauce, honey, molasses, chili sauce, ground ginger and garlic.
• Pour the mixture over the chicken.
• Cover and refrigerate approximately 1 hour, turning occasionally.
• Preheat oven to 375°F.
• Bake in the preheated oven approximately 50 minutes, or until the chicken is no longer pink and juices run clear.
• Turn the chicken once.
• Brush chicken with remaining mixture during the cooking time if desired.