Glazed Herb Chicken 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.

SUNNY'S HERBED LEMON PEPPER CHICKEN GLAZE

Steps:

• Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
• In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
• Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.

SOY HERB GLAZED CHICKEN SATAY

Steps:

• Combine all of the liquids with the sugar and jalapeno in a food processor or blender and pulse to combine. Add the fresh herbs: cilantro, basil, mint and parsley, then pulse to combine.
• Cook's Note: To pulse, the blender should be turned on to reach high speed, then turned off and on 10 to 12 times.
• Finally, add the garlic and pulse, as above, 3 more times. Remove the sauce from the mixer to a serving bowl. Cover and let rest in the refrigerator for 24 hours before using, if possible.
• Heat a grill to medium heat.
• To make the satays, lay the chicken flat and skewer, in a weaving pattern, then coat with 1/2 of the soy herb glaze. Grill for 5 minutes per side. Remove the chicken from the grill to a serving platter and serve with remaining sauce.

GLAZED HERB CHICKEN

Steps:

• In a bowl, combine the first nine ingredients.
• Remove 1 cup for sauce; cover and refrigerate.
• Place the chicken in a large resealable plastic bag; add the remaining marinade. Seal bag and turn to coat; refrigerate for 2-8 hours, turning occasionally.
• Drain and discard marinade.
• Grill chicken, uncovered, over medium heat for 4 minutes on each side or until juices run clear.
• Meanwhile, in a saucepan, combine the cornstarch and reserved marinade until smooth.
• Stir in the honey.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Serve chicken with orange sections over rice; spoon sauce over top.
• Sprinkle with chives.
• Yield: 4 servings.

ROASTED GARLIC-GLAZED CHICKEN WITH LEMON-HERB SAUCE

Steps:

• For the Roasted Garlic Glaze:.
• Preheat the oven to 325 degrees F.
• Cut off the top third of each head of garlic.
• Put them on a parchment or foil-lined baking sheet, drizzle 2 tablespoons of the oil over the tops, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
• Turn the garlic cut side down and roast until the cloves are soft and golden brown, about 1 hour.
• Remove from the oven and let sit until cool enough to handle.
• Into a food processor squeeze each head of garlic gently to release the flesh.
• Add the egg yolks, lemon juice, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and puree on high speed.
• Add the remaining 1/2 cup of oil in a slow, steady stream and process until the glaze is thick and smooth.
• Transfer to an airtight container and refrigerate until ready to use.
• (The glaze can be made up to 1 day in advance).
• For the Chicken:.
• Preheat the oven to 375 degrees F.
• Separate the legs& thighs.
• Season the chicken on both sides with the Essence.
• Heat 1 tablespoon of the oil in each of 2 large ovenproof skillets over medium-high heat.
• Place the chicken pieces skin side down in the hot pans and sear for 6 minutes.
• Remove from the heat.
• Add 2 tablespoons of the butter and 2 sprigs of thyme to each pan, and place in the oven.
• Roast for 16 minutes.
• Remove from the oven and carefully turn the chicken halves with tongs.
• Brush the skin side of each chicken with the garlic glaze and roast skin side up until the skin is crisp, about 10 minutes longer.
• For the Lemon Herb Sauce:.
• In a small saucepan, bring the chicken stock to a simmer.
• Transfer to a blender or food processor.
• Add the mustard and process on high speed.
• With the motor running, add the lemon juice, olive oil, and herbs, and process until smooth.
• Serve immediately.

MUSTARD HERB GLAZED CHICKEN

Steps:

• Preheat oven to 400F (200C).
• Pat dry chicken breasts and season with salt and pepper.
• In a large skillet, heat olive oil.
• Add chicken breasts and brown on both sides.
• Place in baking dish, skin side up.
• Mix together, remaining ingredients and spread over chicken breasts.
• Place in oven and bake 20 minutes, or until cooked.

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.

GARLIC-HERB ROASTED CHICKEN

Steps:

• With fingers, carefully loosen skin around the chicken breast, leg and thigh. Combine minced parsley, rosemary, sage, thyme, salt and pepper; rub half under skin. Place sliced garlic cloves under skin. Squeeze half of the lemon into the cavity and place the squeezed half in the cavity. , Remove papery outer skin from whole garlic bulb (do not peel or separate cloves). Cut top off garlic bulb. Place garlic bulb and herb sprigs in the cavity. Skewer chicken openings; tie drumsticks together with kitchen string., Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon half over chicken; rub remaining herb mixture over chicken., Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 1-3/4 hours (cover loosely with foil if chicken browns too quickly). If desired, baste with pan drippings. , Cover and let stand for 15 minutes. Remove and discard garlic, lemon and herbs from cavity before carving.

HERB & APRICOT GLAZED CHICKEN WINGS

Steps:

• In a large non-stick skillet, brown the wings in the oil in 2 batches. Sprinkle one half of the dry spices and herbs over each batch as it is browning. This will take about 12 minutes for each batch.
• After all wings are browned, place them in your crockpot and turn on high. Place lime juice and soy sauce in skillet, and stir with a spatula to remove browned bits. Scrape pan juices into crockpot.
• Mix mustard, jam, cornstarch and hot sauce in a small bowl with a whisk. Add this to the wings in the crockpot. Stir to mix sauce and wings, then cook on high in crockpot until drummies are tender, but not falling off the bone. Or, cook longer on low.