Honey Glazed Bbq Chicken Food

HONEY GLAZED GRILLED CHICKEN BREAST

Steps:

• Start with skinless boneless chicken breasts-trim nicely. If you have time, brine in 2 cups water and 1 tablespoon salt for an hour or two. Be sure to rinse well after brining.
• Mix the glaze of 2 tablespoons each of honey, soy sauce, lemon juice, and olive oil. Add 1/2 teaspoon garlic powder. Mix well. Reserve 3/4 of the mixture for later.
• Give each breast a little salt (if not brined) and pepper to taste, then brush the glaze on both sides of the chicken. Don't forget to reserve 3/4 of the glaze for brushing during grilling.
• Allow the chicken to rest at room temperature for 15 minutes (maximum) while cleaning, oiling, and preheating the grill to a surface temperature of about 450°-500°-medium-high on most grills.
• Place over direct heat. Be sure the grates are well oiled.
• After about 5-6 minutes, flip the chicken and brush with glaze. Continue to flip every 5-6 minutes and brush until an internal temperature of 165°-about 25 minutes. But your time may vary-cook to the final internal temperature of 165° in the thickest area.
• Allow to rest for 5 minutes before serving.

HONEY BBQ CHICKEN

Steps:

• In a medium saucepan over medium-high heat, warm the vegetable oil. Add the garlic and cook for 1 minute.
• Add the remaining sauce ingredients and bring to a boil.
• Reduce heat and simmer about 15 minutes. Set aside. Pour 1/2 of the sauce in a small bowl for basting the chicken.
• I like to pound the chicken a little before I grill it so it cooks evenly. Grill the chicken on medium high heat, you want to cook it 7 to 10 minutes on each side. It tastes best if you only turn it once.
• Baste generously with the small bowl of sauce every 3 or 4 minutes. Serve with the remaining sauce on the side for dipping.

SUNNY'S 5-STAR GLAZED CHICKEN

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

HONEY BOURBON CHICKEN POPS

Steps:

• Preheat a grill or smoker to 375 degrees F. (If using wood, I love cherry or apple wood.)
• Lop off about 1/4 inch from the top of a drumstick, and from the tip of the handle of the drumstick, using dry hands and a dry knife. (This way, you can stand them up straight, and it makes pulling the meat up easier.) About an inch up from end of the handle, where the bulb meets the handle, make a sharp cut that goes all the way around the handle (a 360-degree cut), making sure to cut through the skin, muscle and tendons. Push the meat up to the more bulbous end of the leg and remove the little bit of meat on the handle end. Repeat with the remaining drumsticks.
• Place the rub in a small sheet pan or flat dish and roll each drumstick in the rub. Place the drumsticks directly on the grill and cook, rotating a couple times throughout, until the internal temperature registers 165 degrees F, 20 to 30 minutes.
• Dunk each drumstick into the Glaze and stand up on the grill until the sauce is caramelized and set, another 10 to 12 minutes.
• Combine in the bourbon, ketchup, vinegar, honey, mustard and brown sugar in a small saucepot and simmer for 10 minutes.

SMOKED WHOLE CHICKEN WITH HONEY BBQ SAUCE

Steps:

• For the BBQ seasoning: Combine the brown sugar, salt, pepper, smoked paprika, garlic powder, onion powder, ground mustard and cayenne in a small bowl.
• Preheat your smoker or grill to 275 degrees F.
• If using a charcoal or gas grill, prepare for two-zone cooking with heat or coals on one side of the grill and none on the other. If using a gas grill, prepare your smoking pouches by tearing off 2 large pieces of heavy-duty aluminum foil and layering them flat on your work surface. Place two cups of dry wood chips on the center of your foil. Fold up each long side and crimp to secure. Then roll up the ends to make a sealed wood chip pouch. Poke holes in the top of your pouch to allow the heat from the fire to singe the wood chips inside the pouch and make some gorgeous smoke that will be released through the holes and add a delicious smoke flavor to your food. Repeat this process so you have a total of 3 pouches.
• Combine the softened butter and the BBQ seasoning in a small bowl. Use your fingers to loosen the skin of the chicken and spread the seasoned butter up under the skin. Spread any remaining butter on top of the chicken skin.
• Use butcher twine to tie the legs together and tuck the wing tips behind the shoulder joint. Place your chicken directly on the grill grates over indirect heat on your smoker or grill. Add the wood of your choice; I recommend apple, cherry, maple, or pecan. If using a grill, place the smoking pouch on the direct heat. Close the lid and smoke for 2 1/2 to 3 hours, replacing the smoking pouch as necessary. Breasts should be about 160 to 165 degrees F. The thighs should be about 170 to 175 degrees F. If needed, rotate the chicken once during smoking.
• While your chicken is smoking, prepare your BBQ sauce. Combine the ketchup, brown sugar, vinegar, honey, salt, smoked paprika, garlic powder, onion powder and black pepper in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and allow to cool.
• Baste the chicken with the honey BBQ sauce during the last 30 minutes of cooking (this is optional). Once the chicken has reached the correct internal temperature, remove it from the grill, rest for 10 minutes, slice, and serve.

EASY BBQ GLAZED CHICKEN

Steps:

• Heat grill to medium heat.
• Pour 1/4 cup dressing over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 10 min.
• Meanwhile, mix barbecue sauce, marmalade and remaining dressing.
• Remove chicken from dressing; discard dressing. Grill chicken 5 to 7 min. on each side or until done (165°F), brushing occasionally with barbecue sauce mixture for the last few minutes.

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.

HONEY BBQ CHICKEN

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

HONEY GLAZED BBQ CHICKEN

Steps:

• Place large sheet heavy-duty foil over half of the grill grate; heat grill to medium heat.
• Mix first 3 ingredients; press onto chicken.
• Grill chicken, skin sides down, on uncovered side of grill 5 to 6 min. or until lightly grill-marked; brush with half the barbecue sauce. Turn, then place on foil-covered grate. Brush with remaining barbecue sauce.
• Grill 16 to 18 min. or until chicken is done (165ºF).

HONEY ORANGE BBQ CHICKEN

Steps:

• Mix the orange juice, olive oil, hot sauce, mustard, and orange zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator.
• Prepare the grill to medium direct heat. Let chicken come to room temperature before grilling.
• Drain the chicken from the marinade and pat dry. Grill on each side for 5 minutes, then turn the heat to medium-low and cover the lid of the grill. Continue cooking the chicken until it's cooked through, about 25 minutes more.
• While the chicken is grilling, melt the butter in a small saucepan on the grill. Whisk in the honey, orange juice, BBQ sauce, zest, mustard and allspice. Reserve some of the glaze in a small ramekin for serving.
• Brush the chicken pieces with glaze, then flip the chicken, glaze side down, and cook for 2 minutes. Brush second side of the chicken with glaze and flip again. Continue cooking for 3 more minutes. Remove the chicken from grill to a platter and serve with reserved glaze.

HONEY-GLAZED CHICKEN

Steps:

• Put the honey, soy sauce, lemon, oil, and ginger in a bowl and "melt" in microwave for ~1 minute.
• Put flour, garlic powder, and salt & pepper in plastic bag and add chicken. Shake to coat chicken w/flour mixture.
• Take a baking dish just big enough for the chicken, coat with cooking spray. Add chicken and bake at 350 for 10 minutes.
• Add the glaze to the chicken and cook for 5 minutes.
• Turn chicken in glaze and cook for another 5 minutes. Serve.
• Cooking times may need to be longer if you have a really big, thick, breast. I use the Perdue frozen tenders (defrosted) so that they will cook evenly. I have used the equivalent of 2 chicken breasts for the same amount of glaze, but this doubles easily.

HONEY BBQ CHICKEN

Steps:

• Spray a 9x13 pan with cooking spray.
• Lay the chicken in the pan,.
• Blend the remaining ingredients, pour over the chicken pieces.
• Bake covered at 350 for 30 min's.
• Turn chicken over, bake uncovered for another 30- 40 min's until done.

HONEY-GLAZED GRILLED CHICKEN

Steps:

• Prepare your grill.
• Combine all ingredients except the chicken, stirring well. Set sauce aside.
• Grill the chicken, skin side down, over medium coals for 50 to 60 minutes or until done, turning every 10 minutes. Baste with the sauce during the last 20 minutes of grilling time.

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.

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.