SPICY APRICOT-GLAZED CHICKEN
Save yourself a trip to the store and check the fridge first. Chicken turns sweet and hot when you pull out the chili sauce, mustard and apricot preserves. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 209 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 476mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 0 fiber), Protein 23g protein.
SPICY HONEY GLAZED CHICKEN
This is a simple worknight dish that will totally surprise you with flavor. It's great because every cook I know has all of these ingredients in their cupboards already! I got this recipe from a Cooking Light magazine and I serve it with pan fried broccoli and sweet hawaiian rolls. You can either use chicken breasts, or chicken thighs, and I recommend using boneless and skinless! This has only a medium spicy level, so just increase or decrease red pepper flakes to your taste... and enjoy!
Provided by MelvinsWifey
Categories Chicken Breast
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 10
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.
SPICY APPLE CIDER-GLAZED CHICKEN THIGHS
This easy, stovetop main dish uses apple cider to simmer boneless, skinless chicken thighs and onions. Add some sambal oelek or some Sriracha sauce for a bit of heat, or omit for tender palates. Serve over cooked rice, or cauli "rice", if you prefer.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Pat chicken thighs dry with a paper towel and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
- Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
- Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 10.5 g, Cholesterol 70.7 mg, Fat 14.4 g, Fiber 0.3 g, Protein 19.3 g, SaturatedFat 3.8 g, Sodium 118.2 mg, Sugar 7.7 g
SPICY BALSAMIC-GLAZED CHICKEN WINGS
I'm a huge fan of Buffalo wings but was wanting to try something different for a change. These wings are tangy, spicy, sticky, and just a little bit sweet. Have plenty of napkins ready before you dig in!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Place wings on the baking sheet and sprinkle with 1/2 teaspoon salt.
- Bake in the preheated oven for 15 minutes. Using tongs, flip the wings over and sprinkle remaining salt over the top. Bake for 15 minutes more.
- Meanwhile, bring water, vinegar, sweet chili sauce, and Sriracha to a boil in a medium saucepan. Reduce heat and simmer until sauce thickens, about 5 minutes.
- Transfer wings to a large bowl and pour sauce over the top. Toss to coat.
- Set an oven rack about 6 inches from the heat source and turn broiler on high. Place a wire cooling rack on the baking sheet and arrange wings on top.
- Broil wings for until crispy, about 5 minutes. Garnish with chopped green onion.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 6.1 g, Cholesterol 47.7 mg, Fat 11.1 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 3.1 g, Sodium 831.2 mg, Sugar 4.8 g
SPICY GLAZED CHICKEN BREASTS
This one-skillet chicken has a spicy, pleasantly tart and punchy glaze that's built on frying a little tomato paste in garlic- and almond-infused oil, then deglazing with lemon juice. It tastes like you sun-dried lots of tomatoes for weeks. (But you don't need to do that.) The final flourish is the crunchy fried almonds and garlic. You could skip them, but they add a special touch that belies how fast the dish comes together. Besides chicken, the dish also can be made with any other ingredient that browns well, like tofu or even broccoli.
Provided by Ali Slagle
Categories poultry, main course
Time 20m
Yield 4 servings
Number Of Ingredients 8
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.
SPICY HONEY GLAZED CHICKEN RECIPE
Sweet meets spicy in this delicious recipe!
Provided by Camille Beckstrand
Categories Main Course
Time 18m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 209 kcal, Carbohydrate 19 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS
These grilled chicken wings are marinated in tamarind purée, fish sauce, brown sugar, red pepper flakes, and cumin, with more brushed on as they grill.
Provided by Rachel Gurjar
Categories Chicken Tamarind Cumin Onion Cilantro Summer Wheat/Gluten-Free Tree Nut Free Grill/Barbecue snack Appetizer Side Lunch Dinner Backyard BBQ Picnic Peanut Free Dairy Free Quick & Easy
Yield 4 servings
Number Of Ingredients 9
Steps:
- Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
- Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
- Meanwhile, place onion in a bowl of ice water and set aside.
- Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
- Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
- Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.
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SPICY HONEY-GLAZED CHICKEN - RASA MALAYSIA
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4.7/5 (27)Total Time 20 minsCategory American RecipesCalories 554 per serving
- 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.
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