Zesty Honey Baked Chicken Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts into a 9x13-inch baking dish. Whisk butter, honey, mustard, salt, and curry powder together in a bowl until smooth; pour sauce evenly over chicken.
• Bake in the preheated oven until sauce is bubbling and chicken is no longer pink inside, 30 to 45 minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 375°. Combine first six ingredients; rub over chicken. Transfer to a greased 15x10x1-in. baking pan., Bake 25-30 minutes or until a thermometer reads 165° and juices run clear. Combine honey and vinegar; baste over chicken during the last 10 minutes of cooking. Save three chicken breast halves for Chicken Chimichangas (recipe also in Recipe Finder) or save for another use.

Steps:

• In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Steps:

• 1. Place chicken in a glass baking dish.
• 2. In a medium bowl, mix together lemon juice, lime juice, grated lime peel, olive oil, ¼ cup honey, garlic and green onion.
• 3. Reserve ¼ cup marinade and pour remainder over chicken.
• 4. Cover and marinate for 1 hour, then place in an ungreased, baking dish.
• 5. In a small bowl, mix ¼ cup reserved marinade and remaining 3 tablespoons honey. Spoon over chicken.
• 6. Bake at 350 for 30 minutes or until juices run clear.

Steps:

• 1. Mix together with a whisk the honey, dressing and 57.
• 2. Now...if you're going to bake this in the oven, preheat to 350 degrees. Pierce chicken several times and pour mixture over chicken. Cover and bake for one hour.
• 3. If you're going to grill this, pierce chicken and place in gallon Ziploc bag. Pour marinade over and seal. Let sit over night. Grill over medium coals using left over marinade as a basting fluid until 10 mins before chicken is done.
• 4. If placing in a rotisserie, do the same way as preparing it to grill. Use the marinade to baste until 10 mins before meat is done.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
• In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
• Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
• Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

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:

• Grill chicken until cooked through (12 to 15 minutes for breasts, 25 to 35 minutes for thighs)brushing with sauce the last 5 minutes.
• For sauce, combine 57 Sauce and remaining ingredients.
• Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time.
• Serve chicken with remaining sauce for dipping. Makes about 1 1/2 cups of sauce.

Steps:

• Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
• Preheat the grill for medium heat.
• Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.