Cajun Honey Glazed Chicken Recipe 45 Food

HONEY GLAZED CHICKEN

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.

CAJUN HONEY GLAZED CHICKEN RECIPE - (4/5)

Steps:

• 1. Trim chicken of fat, and slice into strips to resemble chicken tenders. 2. Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. 3. Squish the bag around a bit to make sure all the chicken pieces are coated in the marinade. 4. Place bag in refrigerator up to 8 hours. 5. Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. 6. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze. 7. The last 5 minutes or so, add in the sliced bell pepper, jalapeno and orange slices and let them cook in the glaze. 8. Remove chicken, veggies and oranges to a plate. 9. Serve over rice. 10. Garnish with sliced green onions, minced parsley, and a lime wedge.

CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

HONEY-GLAZED CHICKEN WINGS

Steps:

• Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.
• Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.
• When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

CAJUN CHICKEN STRIPS

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add chicken, half at a time, and shake to coat. In a large skillet, cook chicken in butter for 8-10 minutes or until the juices run clear. Garnish with parsley and peppers if desired.

HONEY GLAZED CHICKEN

Steps:

• Mix all ingredients for glaze, stirring well.
• Grill chicken, skin side down, over medium coals for about 1 hour.
• Turn often.
• Baste with sauce the last 20 minutes of grilling.

MEAL PREP- CAJUN HONEY CHICKEN

Steps:

• 1. Trim chicken breasts of fat, and slice into strips to resemble chicken tenders.
• Add marinade ingredients to a zip-top plastic bag and whisk to combine. Add chicken to bag, and seal, pressing out any excess air. Smoosh the bag around a bit to make sure all the chicken pieces are coated in the marinade. Place bag on a plate and refrigerate up to 8 hours.
• Pour entire contents of the bag into a large skillet and heat over MED-HIGH heat until the mixture comes to a bubble. Reduce heat to MED-LOW and simmer, uncovered, for about 25-30 minutes, until most of the liquid cooks off, leaving a loose glaze.
• The last 5 minutes or so, add in the sliced bell pepper, jalapeño and orange slices and let them cook in the glaze.
• Remove chicken, veggies and oranges to a plate. Serve over rice, quinoa, or as is for a low carb option. If desired, garnish with sliced green onions, minced parsley, and a lime wedge.

HONEY GLAZED CHICKEN

Steps:

• In a bowl, mix flour, salt and cayenne pepper.
• Add chicken pieces and shake around until coated.
• Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat.
• Bake at 350 F for 30 minutes.
• Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
• Pour over chicken.
• Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.

CAJUN CHICKEN ONE-POT

Steps:

• Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
• Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
• Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.

HONEY GLAZED CHICKEN

Steps:

• Mix flour, garlic salt and pepper.
• Coat chicken thoroughly with flour mixture.
• Place chicken in a shallow, buttered baking dish, bake at 350 degrees for 20 minutes.
• Mix sauce of melted butter, honey, lemon juice, soy sauce and ginger, pour over.
• Continue baking, brushing occasionally with sauce for another 20 minutes, until chicken is tender.

PEPPER GLAZED CAJUN CHICKEN

Steps:

• Sprinkle Cajun seasoning over chicken. Heat oil in large nonstick skillet over medium-.
• high heat. Add chicken; cook about 10 minutes or until chicken is brown, turning.
• occasionally. Remove chicken and set aside. Add onions to drippings in skillet; cook and.
• stir 2 minutes. Add jelly, broth and vinegar; cook and stir until jelly melts.
• Return chicken to pan; spoon glaze over chicken. Cover and cook over medium-low heat.
• about 5 minutes or until chicken is fork-tender, turning occasionally.
• Remove chicken to serving platter. Increase heat to medium-high and cook until glaze thickens slightly. Spoon glaze over chicken.

HONEY GLAZED CHICKEN

Steps:

• Put 2 chicken breasts, skin side up in a small baking dish and season.
• Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
• Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
• Serve with salad and potatoes roasted with herbs and garlic.