Honey Glazed Pepper Chicken Food

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

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 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.

EASY HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 475. Line a rimmed baking sheet with foil. In a small bowl (or glass measuring cup), whisk together honey, vinegar, thyme, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
• Place chicken pieces on prepared pan; brush with honey glaze to coat. Roast, brushing twice with glaze (do not baste during last 5 minutes of cooking), until chicken is deep brown on the outside and opaque throughout, 20 to 25 minutes.

SPICY HONEY-GLAZED HAM

Steps:

• Position an oven rack in the lowest position; preheat to 350 degrees F. Trim off any skin from the ham, leaving a 1/4-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1 1/2 hours.
• Meanwhile, make the glaze: Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove 3/4 cup of the glaze to a separate bowl and set aside for serving. Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze. Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish-brown and a thermometer inserted into the center registers 140 degrees F, 1 to 1 1/2 more hours. (Add 1/2 cup water to the pan if the juices dry out.)
• Transfer the ham to a cutting board and let rest 20 minutes before slicing. Serve with the reserved glaze.

HONEY-GLAZED PEPPER CHICKEN

Steps:

• Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
• Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken-you should hear the breastbone crack. Using a chef's knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
• Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10-12 minutes. Stir in pink pepper and set aside.
• Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°-130°F, 15-20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2-3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175°F and 155°F in the thickest part of breast, 10-15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.

EASY HONEY GARLIC GLAZED CHICKEN (+VIDEO)

Steps:

• Cook popcorn chicken according to package directions.
• Prepare the glaze while chicken is cooking. Over medium heat sauté the garlic in butter for about a minute in a large skillet. Stir in soy sauce, brown sugar, honey, and red chili pepper flakes, ginger powder and water.
• Bring to a boil, whisking regularly. Reduce heat and let simmer for about 5 minutes until glaze thickens slightly. Toss cooked popcorn chicken in glaze. This is easiest to do right in the skillet.
• Serve glazed chicken over rice (optional) and garnish with sliced green onion.

GRILLED CHIPOTLE HONEY-GLAZED CHICKEN NACHOS WITH MONTEREY JACK CHEESE SAUCE, AVOCADO RELISH AND CHARRED JALAPENOS

Steps:

• For the chicken and marinade: Place the chicken thighs in a bowl. Whisk together the lime juice, olive oil, ancho chili powder, Worcestershire sauce, cumin, garlic and black pepper in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.
• For the chipotle honey sauce: Whisk together the honey, canola oil, ancho chile powder, chipotles, mustard, ground coriander, ground cumin and Spanish paprika. Season with salt and pepper and set aside.
• Preheat the grill to medium-high heat. Sprinkle the chicken well with salt and pepper and place the chicken thighs on the grill at a 45-degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Start brushing the thighs with the chipotle honey sauce every few minutes. Once the internal temperature reaches 165 degrees F, or its juices run clear, about 8 minutes. Remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. Slice the chicken.
• Layer the tortilla chips, top with sauce, chicken, relish and jalapenos.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in 2 cups of the warm milk, increase the heat, bring to a boil and continue whisking until the sauce thickens and the flour taste has been cooked out, about 5 minutes.
• Remove the sauce from the heat and slowly whisk in the cheese a handful at a time. Continue whisking until smooth. Season with salt and pepper and nutmeg. Set aside.
• Combine the avocados, serrano, onions, lime juice, oil, honey and salt and pepper to taste in a medium bowl. Fold in the cilantro until combined.
• Brush the jalapenos with oil and season with salt and pepper. Grill until charred all over, about 6 minutes.

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

HONEY PEPPER CHICKEN MAC AND CHEESE

Steps:

• Bake or deep fry chicken strips according to package directions (you can also make your own), set aside.
• Cook pasta according to package directions.
• Meanwhile in medium saucepan mix all your Honey Pepper sauce ingredients and bring to a boil, reduce heat and simmer for about 15 minutes, stirring often remove from heat and let cool slightly to thicken.
• To make your cheese sauce melt your butter and cream together in a large pan.
• Once melted add in your cheese one at a time, stirring after each addition then and garlic and stir until incorporated and everything in melted.
• Add salt and pepper to taste.
• Add pasta to pan with sauce and stir to combine, add in your bacon and stir until incorporated.
• Dip each of your chicken strips into the honey pepper sauce until coated and set aside.
• When ready to serve, dish up your pasta and top with chicken strips and sprinkle with basil and additional bacon if desired.

GLAZED LEMON PEPPER CHICKEN

Steps:

• Slash each chicken breast two or three times with a sharp knife. In a shallow dish mix the honey, lemon zest and juice, garlic, mustard and black pepper.
• Add the chicken and turn to coat. Leave to marinate in the fridge for half an hour, or even better, overnight.
• Preheat oven to 220 gas or 200 fan. Arrange the potatoes and chicken in a single layer in a shallow roasting tin, pouring the marinade over the top. Roast for about half and hour or until the potatoes are tender and the chicken cooked. Serve with broccoli and pan juices
• Per serving 339 kcals, protein 38g, carbs 44g, fat 3G, saturated fat 1g, fibre 2g, added sugar 11g, salt 0.55g