Yep Its Spicy Glazed Chicken Recipes

Steps:

• In a shallow dish add the bread crumbs, garlic, salt, pepper and blend together. Dredge both sides of the chicken in the crumb mixture.
• In a small bowl, combine the lemon juice, honey, and Tabasco. Set aside.
• In a large non-stick pan, heat the olive oil over medium heat. Add the chicken, cover, and sauté until browned on both sides and cooked through, about 10-12 minutes. Remove the chicken from the pan.
• Add the lemon-honey glaze to the pan. Cook for about 30 seconds until syrupy. Return cooked chicken to pan, flipping the chicken once to coat with the glaze.
• Remove from pan and serve.

Steps:

• For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
• Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
• Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
• Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
• For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
• Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
• Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
• Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

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:

• 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:

• 1. Preheat oven to 350 degrees.
• 2. Place previously cooked chicken, in an oven proof dish.
• 3. Combine the honey with the sherry in pan, on low and heat for 2 - 3 minutes.
• 4. Next add the lemon juice, soya sauce and Mirin to the honey mixture and blend well.
• 5. Now add the chives, garlic, shallot, ginger, salt, pepper flakes and potato flour to the honey and sherry, stirring until mixture boils and starts to thicken.
• 6. Pour the glaze over the chicken and bake uncovered in a 350 degree oven for 30 - 35 minutes.
• 7. Serve on a bed of rice.

Steps:

• Combine the first five ingredients; rub over chicken. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly., Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 165°.

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:

• 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.

Steps:

• Heat grill.
• In small saucepan, combine chili sauce, brown sugar, lime juice, hot pepper sauce, allspice and ginger.
• Bring to a boil, stirring occasionally.
• Remove from heat.
• Place chicken on grill, skin side down, over low heat.
• Cook 45 to 60 minutes or until chicken is fork tender and juices run clear, turning once and brushing frequently with glaze during last 15 minutes of cooking.
• Bring any remaining glaze to a boil; serve as a sauce with chicken.