HONEY GLAZED CHICKEN
I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.
Provided by jbrink1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g
HONEY FRIED CHICKEN BITES
The combo of honey and pickle brine (sweet, sour and salty) makes for the perfect sauce to toss with chunks of fried chicken. We use thigh meat because it stays juicer, and add a little buttermilk to our dredging flour; it helps make it shaggy, which makes the chicken crunchier.
Provided by Food Network Kitchen
Categories appetizer
Time 2h25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine 1/2 cup buttermilk, 1/3 cup pickle juice, 2 tablespoons hot sauce, 1/2 teaspoon salt and several grinds of pepper in a large resealable plastic bag. Add the chicken thighs, seal the bag and shake to evenly disperse. Refrigerate and let marinate for at least 2 hours or up to overnight.
- Whisk together the honey, chopped pickles and the remaining 2 tablespoons each pickle juice and hot sauce in a large bowl until well combined.
- Whisk together the flour, paprika, mustard, 1/2 teaspoon salt and 3/4 teaspoon pepper in a large bowl. Pour in the remaining 1/4 cup of buttermilk and use your fingers to work it in, making the flour shaggy.
- Fill a large, wide Dutch oven or pot with about 2 1/2 inches of oil, then add the shortening. Attach a deep-fat fry thermometer to the side of the pot and bring to 350 degrees F over medium heat. Line a large baking sheet with paper towels and a wire rack if desired and set aside.
- Drain the chicken in a colander but do not pat dry. Transfer the chicken to the flour mixture, making sure to press the pieces into the flour to fully coat. Set on a plate. (If you notice the chicken getting soggy in any spots as it sits, dredge it in the flour mixture again.)
- When the oil is at 350 degrees F, very carefully slide the breaded chicken into the oil and fry until deep golden brown with an internal temperature of about 170 degrees F, about 4 minutes. Remove to the lined baking sheet and sprinkle with a little salt.
- Put the chicken in the bowl with the honey mixture and toss to coat. Serve in paper cones with toothpicks for skewering the chicken bites.
HONEY-MUSTARD GLAZED CHICKEN AND BACON BITES
Provided by The Peach Kitchen
Number Of Ingredients 5
Steps:
- In a small bowl combine honey, mustard and calamondin juice. Mix well. Set aside.
- Cut chicken breast fillet or thighs into strips. I used chicken breast but they were a bit dry for my taste so I suggest you use chicken thighs fillets.
- Wrap each fillet with bacon and put them in a baking pan
- Brush each chicken bite with honey-mustard mixture. {photo below}
- Roast in the over at 200°C for 10-15 minutes
- Take the tray out of the oven, flip each chicken bite and brush with the leftover marinade.
- Put the tray back in the oven and roast for another 10-15 minutes
- Serve with Pesto Pasta Salad.
HONEY GLAZED CHICKEN AND BACON BITES
Make and share this Honey Glazed Chicken and Bacon Bites recipe from Food.com.
Provided by Barenakedchef
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken breasts-or fillets, as we call them here-in thin strips. Not too thin, the bacon has to brown and if the chicken is too thin it'll get dry before the bacon gets crispy.
- Grab a bowl and combine 3 tbsp honey with 2 tsp coarse mustard.
- Squeeze in some lemon juice. Not too much, about a tbsp or so. I think orange juice will be great, too.
- wrap the bacon around the chicken strips.
- Place them in a roasting tray or on a cookie sheet. If you're afraid of cleaning up, line the tray or sheet with some tin-foil first.
- Brush the chicken bites with half the marinade.
- Bake them in a preheated oven at 425F (225C) for 10 to 13 minutes. Until the bacon is crispy.
- As soon as one side is done, take the tray out of the oven.
- Flip them over and brush them with the remaining marinade.
- Put them back in the oven for another 10 to 13 minutes, until the other side is crispy as well. Keep an eye on them.
Nutrition Facts : Calories 213.6, Fat 14.3, SaturatedFat 4.5, Cholesterol 49.9, Sodium 202.7, Carbohydrate 6.8, Sugar 6.5, Protein 14.2
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- In a bowl, combine 3 tbl. honey with 2 tsp. coarse mustard. Squeeze in about 1 tb. lemon juice. Wrap the bacon around the chicken strips. Place them in a roasting tray lined with foil or on a cookie sheet.
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