Honey Marinated 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 CHICKEN

Steps:

• To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9x13 inch baking dish.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• For the marinade: Combine the honey, Dijon mustard, whole-grain mustard and 1/2 teaspoon salt in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Transfer the chicken from the bag to a 9-by-13-inch baking dish and cover with foil. Roast in a 425-degree F oven for 10 minutes. Uncover and continue cooking until cooked through and an instant-read thermometer registers 165 degrees F, 10 to 15 minutes more.

BAKED HONEY GARLIC CHICKEN BREAST

Steps:

• Cut chicken breasts in half lengthwise to make thinner cutlets. More sauce will coat more chicken this way.
• Grate 2 garlic cloves and mince the other one. More flavor this way.
• In a large bowl, add chicken, honey, soy sauce, lemon juice and garlic. Stir with tongs and let marinate while oven is preheating.
• Preheat oven to 450 degrees F and line large rimmed baking sheet with silicone baking mat or unbleached parchment paper.
• Arrange chicken in a single layer and bake for 20 minutes on the lowest rack, turning once.
• While chicken is baking, pour marinade into a small pot. Don't discard it - we will make delicious sauce. Place on a stove to bring to a boil.
• In a small bowl, whisk cold water with cornstarch. When marinade is boiling, add slurry to it and cook until sauce has thickened, about 3-4 minutes.
• Remove chicken from the oven and transfer onto a serving platter. Drizzle with sauce and sprinkle with green onion and sesame seeds.
• Serve honey garlic chicken with Instant Pot brown rice or Instant Pot quinoa or healthy broccoli salad.

HONEY AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS

Steps:

• 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
• 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
• 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
• 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.

HONEY-BALSAMIC CHICKEN

Steps:

• Beat balsamic vinegar, olive oil, honey, thyme, and rosemary together in a bowl until smooth; pour marinade into a resealable plastic bag.
• Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Pour chicken and marinade into a baking dish.
• Bake chicken in preheated oven until no longer pink at the bone and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

HONEY LIME MARINADE FOR GRILLED CHICKEN

Steps:

• Add soy sauce, lime juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
• Place chicken in a large Ziploc bag and pour the marinade inches Marinate in the refrigerator for at least 30 minutes. Preferred time is 1-4 hours.
• After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
• Additional marinade can be made and then reduced down to serve over rice as a complimentary side to the grilled chicken.

HONEY MUSTARD MARINATED CHICKEN

Steps:

• Combine Worcestershire sauce, bay leaf, thyme, rosemary, garlic and oil.
• Add chicken and marinate overnight in a 9x13.
• In a bowl, mix together mustard, honey and sour cream.
• Add clarified butter.
• Glaze chicken (without draining).
• Bake 30-45 minutes until brown at 375°F.
• Serve over rice.

HONEY-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear.

HONEY MUSTARD CHICKEN MARINADE

Steps:

• Add all ingredients (mustard, honey, apple cider vinegar, garlic powder, paprika, salt, pepper, cayenne pepper) into a small bowl and mix well.
• Place the chicken and marinade into a ziploc plastic storage bag, then squeeze out all of the air and seal securely.
• Massage the marinade into the chicken for a minute or two.
• For best results allow the chicken and marinate in the refrigerator for at least 4 hours. Freeze for up to 3 months.

STICKY SOY HONEY BAKED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 220°C/430°F.
• Whisk together the soy sauce, Hoisin, honey, lemon juice, crushed garlic and chilli flakes. Taste and adjust the seasoning by adding more soy, honey or lemon juice.
• Place the chicken in a suitable marinating dish and pour over the marinade. Make sure the chicken is completely covered.
• Cover with plastic wrap and allow to marinade for at least 30 minutes but up to 24 hours in the fridge.
• Transfer the chicken to a sheet pan and spoon over one third of the marinade. Place in the oven and bake for 15-20 minutes until cooked through.
• Pour the remaining marinade into a saucepan and reduce until thick and sticky (the consistency of honey is good).
• Remove the chicken from the oven and switch on the oven's broiler.
• Glaze the chicken then place back in the oven and allow to caramelize for a few minutes. Repeat this a few more times until the chicken is sticky and caramelized.
• Remove from the oven and scatter over sesame seeds and spring onion then serve.

HARISSA-HONEY MARINADE

Steps:

• Combine the rose harissa, olive oil, garlic clove and honey. Season with salt.