Spicy Glazed Chicken Breasts Recipes

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.

Steps:

• Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with salt and pepper. Reserve 1/2 cup.
• Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking until done, an additional 4 to 5 minutes.
• Place the peach halves cut side down on the grill and grill for 2 minutes. Turn over, brush with the reserved 1/2 cup of peach glaze and grill until the peaches are soft, 3 to 4 more minutes.

Steps:

• Heat broiler, with rack set 4 inches from heat. In a small bowl, stir together jam and red-pepper flakes; set glaze aside.
• Place chicken on an aluminum-foil-lined baking sheet; season with salt and pepper. Broil until chicken begins to turn opaque, 5 to 6 minutes.
• Brush glaze on chicken. Broil until glaze is browned and an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 4 to 5 minutes more.

Steps:

• In a large bowl, mix together first 7 ingredients (all the dry spices.).
• Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix.
• Line a baking pan with foil and place coated chicken pieces on it with space between each piece.
• In a small bowl, mix honey and vinegar with a whisk and set aside.
• Put chicken under the broiler for 5 minutes.
• Turn chicken pieces once, and cook for another 5 minutes.
• Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes.
• Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

Steps:

• Preheat grill to medium hot. In a medium mixing bowl, combine preserves, garlic, olive oil, soy sauce, dry mustard, cayenne pepper, salt, and black pepper, and mix well to combine.
• Sprinkle chicken breasts with additional salt and pepper, and place, skin side down, on the grill. Cook the chicken about 10 minutes on each side before brushing the upturned side with glaze. Continue cooking chicken for another 10 to 12 minutes, turning it every 3 to 5 minutes and brushing each upturned side with glaze every time, until the chicken is cooked through. Move chicken to the oven or a cooler part of grill if it gets too dark before it is cooked through.
• Place peach halves on the grill, cut side down, and grill 2 minutes. Turn, and brush the tops with glaze. Grill 3 to 4 minutes more, until the peaches are soft and the cavities fill with juices. Transfer the cooked chicken and peaches to a serving platter.

Steps:

• In a small bowl, combine the first six ingredients; stir in 1/8 teaspoon salt. Reserve half of the glaze for serving., Sprinkle chicken with remaining salt; place on greased grill rack. Grill, covered, over medium heat 5 minutes. Turn; grill until a thermometer reads 165°, 7-9 minutes longer, brushing tops occasionally with remaining glaze. Serve with reserved glaze.

Steps:

• Combine the soysauce along with the next 5 ingredients through and including the garlic cloves in a bowl, and mix together.
• Place the chicken in a large zip-loc bag, and add the soy sauce mixture to the bag.
• Marinate in refridgerator for 1 hour.
• Preheat grill to medium-high heat.
• Remove chicken from bag, and place marinade in a large saucepan, and bring to a boil, turndown heat and cook an additional 4 minutes.
• Sprinkle chicken with salt, and place on a grill rack coated with cooking spray.
• Baste with half of the sauce, and grill for 5 minutes.
• Turn chicken over , and baste with remaining sauce, and grill for 5 minutes or until done.

Steps:

• In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
• Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
• In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
• In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
• During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

Steps:

• In 9-inch pie plate, mix brown sugar, salt, coriander, allspice, cinnamon, cumin and red pepper; set aside.
• Place chicken between pieces of plastic wrap or waxed paper. Use flat side of a meat mallet, pounder or rolling pin to gently pound each chicken piece to 1/4-inch thickness.
• Drizzle oil over chicken and work it in with your hands. Place one piece of chicken in spice mixture and turn over to make sure all surfaces are coated with thin layer of spices. Place chicken on plate. Repeat with remaining chicken.
• In 1-quart saucepan, heat all glaze ingredients to boiling over medium heat. Cook uncovered about 10 minutes, stirring occasionally, until thickened and syrupy and reduced to 1/2 cup. Remove from heat. Remove 2 tablespoons glaze to brush over chicken.
• Spray grill rack with cooking spray or brush with oil. Heat coals or gas grill for medium-high heat. (To test heat for cooking, place your hand, palm side down, about 1 inch from grill rack. Count "one-one thousand, two-one thousand, three-one thousand." When you have to remove your hand at "three," you have reached medium-high heat and are ready to cook.) Grill chicken uncovered 4 to 5 minutes per side or until juice of chicken is clear when center of thickest part is cut (170°F).
• When chicken is almost cooked through, brush with the reserved 2 tablespoons glaze. Grill 1 minute longer. Remove chicken from grill and drizzle with the remaining glaze.

Steps:

• Preheat broiler. In a small saucepan, combine the first five ingredients; cook and stir over medium heat until heated through., Place chicken in a 15x10x1-in. baking pan coated with cooking spray. Broil 3-4 in. from heat until a thermometer reads 165°, 6-8 minutes on each side. Brush occasionally with preserves mixture during the last 5 minutes of cooking.