HONEY-GARLIC CHICKEN THIGHS
Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.
Provided by ERIKIM21
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
HONEY MUSTARD CHICKEN THIGHS
These honey mustard chicken thighs are quick, easy, and taste a little bit sweet!
Provided by Kim
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon sauce over chicken thighs and serve.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 20.9 g, Cholesterol 71 mg, Fat 8.2 g, Fiber 1 g, Protein 20 g, SaturatedFat 2.3 g, Sodium 409.8 mg, Sugar 18 g
HONEY-MUSTARD AND CURRY CHICKEN THIGHS
Chicken thighs with honey, mustard, and curry. You will want to be home while this is cooking so that you can baste it occasionally. Produces a delicious sauce that goes well with rice.
Provided by Brad Istace
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Flatten chicken thighs and squeeze tightly into a square baking dish.
- Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
- Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and juices run clear, about 50 minutes, basting occasionally with the honey-mustard sauce. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 674.9 calories, Carbohydrate 53.6 g, Cholesterol 179 mg, Fat 32.5 g, Fiber 1.4 g, Protein 42.5 g, SaturatedFat 8.5 g, Sodium 879.2 mg, Sugar 34.9 g
SLOW COOKER HONEY MUSTARD CHICKEN THIGHS
Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it - and grown-ups, too
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 4h25m
Number Of Ingredients 8
Steps:
- Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
- Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.
Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium
HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
HONEY-DIJON CHICKEN THIGHS
I have a super yummy, simple weeknight meal to share with you! My honey-Dijon chicken thighs are packed with flavor.
Provided by Desiree
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h55m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk honey, olive oil, Dijon mustard, basil, oregano, salt, and pepper together in a bowl.
- Place chicken thighs into a plastic zip-top bag; pour marinade over. Seal the bag and massage marinade into thighs until completely covered. Refrigerate for at least 1 hour and up to 4 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Pour the chicken thighs and excess marinade into a baking dish and cover with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove from the oven, uncover, and flip chicken thighs.
- Return to the oven and continue to bake until thighs are no longer pink in the center and an instant-read thermometer inserted near the bones reads 165 degrees F (74 degrees C), about 20 minutes more. Remove from the oven.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil thighs in the preheated oven until crispy and golden, 2 to 5 minutes. Remove from the oven and serve.
Nutrition Facts : Calories 536.2 calories, Carbohydrate 28.3 g, Cholesterol 116.7 mg, Fat 33 g, Fiber 0.5 g, Protein 31.7 g, SaturatedFat 7.3 g, Sodium 876.2 mg, Sugar 25.9 g
HONEY-GARLIC CHICKEN THIGHS
This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.
Provided by Eric VanLandingham
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Yield 8
Number Of Ingredients 10
Steps:
- Season the chicken on both sides with salt and pepper.
- Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
- Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
- Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 37.9 g, Cholesterol 87.5 mg, Fat 13.4 g, Fiber 0.4 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 986.2 mg, Sugar 35.5 g
HOT HONEY, GARLIC AND PINEAPPLE CHICKEN THIGHS
I love chicken thighs because they cook so quickly and are very forgiving. This recipe has minimal ingredients, comes together in no time and makes for an incredibly low-fuss but satisfying weeknight dinner. Serve it with some rice and any side of your choosing!
Provided by Food Network
Categories main-dish
Time 50m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Arrange the chicken thighs on a baking sheet, evenly spaced, and pat the skin dry with a paper towel. Rub the chicken skin with the oil and season with salt and pepper. Roast until the skin is golden brown and crispy and the meat registers 165 degrees F when an instant-read thermometer is inserted into the thickest part of the meat, 35 to 40 minutes.
- To make the sauce, whisk together the pineapple juice, garlic, honey and hot sauce in a saucepan over medium-high heat. Cook, stirring occasionally, until reduced by half and slightly thickened, 10 to 15 minutes.
- Drizzle the sauce over the crispy chicken skin and serve warm with cooked rice. Sprinkle with cilantro if using.
SPICY HONEY-PEANUT BAKED CHICKEN THIGHS
Marinated in PB2® and hot honey, these chicken thighs will result in a sweet and spicy dish. Great served over rice, noodles, or even potatoes.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h45m
Yield 2
Number Of Ingredients 8
Steps:
- Season chicken thighs on both sides with salt and pepper.
- Mix peanut butter powder and water together in a large bowl until fully incorporated. Stir in hot honey, soy sauce, and garlic powder; mix until well combined. Add chicken thighs and turn in marinade, making sure both sides are well coated. Cover bowl and refrigerate 8 hours to overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Transfer chicken thighs to an oven-proof dish.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 470.2 calories, Carbohydrate 15.8 g, Cholesterol 141.8 mg, Fat 25.1 g, Fiber 1.6 g, Protein 44.5 g, SaturatedFat 6.6 g, Sodium 750.6 mg, Sugar 6.2 g
ROASTED HONEY-MUSTARD CHICKEN THIGHS WITH VEGETABLES
This roasted honey-Dijon chicken and vegetable recipe is perfect for a weeknight meal - change up the vegetables as desired.
Provided by Deb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine dijon mustard, honey, lemon juice, thyme, salt, and pepper in a large bowl. Add chicken thighs and mix to coat with marinade.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until carrots start to soften, 5 to 10 minutes. Use tongs to transfer carrots to a bowl and set aside. Add asparagus to steamer basket plus more boiling water if necessary. Steam asparagus until almost tender, 5 to 10 minutes, depending on the thickness of the asparagus. Add to the bowl with the carrots.
- Meanwhile, heat a large oven-safe skillet over medium heat. Add olive oil and butter and let butter melt. Add marinated chicken and cook until well browned, 6 to 8 minutes. Flip chicken and cook for an additional 4 minutes. Add steamed carrots and asparagus to chicken in the skillet.
- Transfer skillet to the preheated oven and roast until chicken thighs are no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 393.1 calories, Carbohydrate 24.4 g, Cholesterol 122.4 mg, Fat 18 g, Fiber 5.1 g, Protein 34.9 g, SaturatedFat 5.3 g, Sodium 404.5 mg, Sugar 14.6 g
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.
Nutrition Facts : Calories 514, Fat 27 grams, SaturatedFat 7.5 grams, Cholesterol 138 milligrams, Sodium 906 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 30 grams
BALSAMIC-HONEY CHICKEN THIGHS
I wanted to create something light with relatively few ingredients that didn't have vying tastes. This was perfect. Very simple but delicious. The measurements for the broth and balsamic vinegar are approximate. I served it with thin no-yolk egg noodles with a little bit of browned butter, black pepper, and chopped sun-dried tomatoes. Great side.
Provided by Robin Seidel
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Sprinkle thyme and black pepper over chicken thighs. Spray a nonstick pan with cooking spray and heat over medium-high heat. Cook chicken thighs on both sides until no longer pink in the center and the juices run clear, 10 to 15 minutes. Be careful not to overcook. Remove from pan and keep warm.
- Add mushrooms and shallots to the pan over medium heat. Add a splash of broth and cook until vegetables are slightly browned, 3 to 5 minutes. Add remaining broth, balsamic vinegar, and honey. Cook until slightly thickened, 1 to 2 minutes. Return chicken to pan and cook until warmed, 1 to 2 minutes.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 17.5 g, Cholesterol 70.1 mg, Fat 8 g, Fiber 1.2 g, Protein 22.5 g, SaturatedFat 2.1 g, Sodium 216.5 mg, Sugar 9.2 g
HONEY-GARLIC SLOW COOKER CHICKEN THIGHS
I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.
Provided by Myrna
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h10m
Yield 4
Number Of Ingredients 6
Steps:
- Lay chicken thighs into the bottom of a 4-quart slow cooker.
- Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 2203.7 mg, Sugar 30.6 g
GINGER SCENTED HONEY HOISIN CHICKEN THIGHS WITH SESAME
A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council.
Provided by Sharon123
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side.
- In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes.
- Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F Stir in sesame seeds.
- Place hot rice on serving platter, add chicken and sauce and garnish with scallions.
AIR FRYER HONEY-CAJUN CHICKEN THIGHS
I'm a wimp when it comes to heat, but this packs some heat without being overwhelming.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs and marinate for 30 minutes
- Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and dredge through flour mixture. Shake off excess flour.
- Preheat an air fryer to 360 degrees F (175 degrees C).
- Place chicken thighs into the air fryer basket and cook for about 15 minutes. Flip thighs over and cook until chicken thighs are no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer and drizzle each thigh with 1 teaspoon honey.
Nutrition Facts : Calories 247.9 calories, Carbohydrate 16.4 g, Cholesterol 64.7 mg, Fat 11.5 g, Fiber 0.3 g, Protein 19.1 g, SaturatedFat 3.2 g, Sodium 429.5 mg, Sugar 5.1 g
SPICY HONEY - GLAZED CHICKEN THIGHS
This chicken is wonderfully sweet and spicy..not too sweet..just right with the spices. It kind of reminds me of the Chinese chicken on a stick. My family loves it..kept asking when I would make it again. I used thighs, I am sure you could use breasts. I like thighs, because they are always moist and to me more flavorful. Also,...
Provided by Cassie *
Categories Chicken
Time 55m
Number Of Ingredients 11
Steps:
- 1. If only making 1/2 the amount of chicken, cut the amount of spices in half. In a large bowl; combine the first 6 ingredients.
- 2. Add chicken to bowl; toss to coat well. I left it sit in the spices for a good 2 hours.
- 3. Place chicken on a broiler pan coated with cooking spray. Broil chicken 15 - 20 minutes on each side.
- 4. Combine honey and vinegar in a small bowl, stirring well.
- 5. Remove chicken from oven; brush each thigh with the honey mixture, place back under the broiler for about 5 minutes or until starts to get a golden brown, making sure not to burn. Repeat on the other side. I then place on a platter and let it rest a few minutes, then if any glaze is left, brush each thigh again, right before serving.
- 6. They are delicious..Enjoy!
BAKED CHICKEN THIGHS AND RICE WITH HONEY MUSTARD SAUCE
Make and share this Baked Chicken Thighs and Rice With Honey Mustard Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Spread the rice in a lightly sprayed or oiled 2-quart casserole.
- Arrange the thighs on top and sprinkle them with salt and pepper.
- Pour the stock over.
- Bake, covered, for 40 minutes.
- In a medium bowl, whisk together the yogurt, honey, Dijon, soy sauce, and ginger.
- Spread the yogurt mixture over the chicken and rice.
- Bake, uncovered, until the rice is tender and the chicken is cooked through, about 10 minutes longer.
Nutrition Facts : Calories 482.9, Fat 7.7, SaturatedFat 2, Cholesterol 119.5, Sodium 938.2, Carbohydrate 63.8, Fiber 1, Sugar 23.3, Protein 37.8
HONEY-MUSTARD CHICKEN THIGHS
Honey-mustard chicken thighs require just minimal basting, giving you plenty of time to prepare the rest of dinner while they're in the oven.
Provided by sarah zajicek
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir Dijon, honey, vinegar, rosemary, salt, and pepper together in a bowl.
- Place chicken thighs on a large rimmed pan. Brush honey-mustard all over both sides of chicken.
- Cook in the preheated oven for 30 minutes, basting every 15 minutes with remaining honey-mustard. Increase oven temperature to 400 degrees F (200 degrees C) and cook until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 550.6 calories, Carbohydrate 20.7 g, Cholesterol 176.7 mg, Fat 29.4 g, Fiber 0.1 g, Protein 47.7 g, SaturatedFat 8.2 g, Sodium 681.1 mg, Sugar 17.4 g
BALSAMIC HONEY MUSTARD CHICKEN THIGHS
Make and share this Balsamic Honey Mustard Chicken Thighs recipe from Food.com.
Provided by meredithwoodruff1
Categories One Dish Meal
Time 1h20m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl whisk together the olive oil, balsamic vinegar, honey mustard, rosemary, garlic, salt and pepper.
- Add the chicken to a shallow dish and pour the marinade over mixing until the chicken is well coated and refrigerate for about an hour.
- Preheat grill to medium high.
- Grill the chicken, approximately 5-10 minutes on each side.
- Check to make sure the chicken is fully cooked, then serve.
Nutrition Facts : Calories 495.9, Fat 41.4, SaturatedFat 9, Cholesterol 127.4, Sodium 528.4, Carbohydrate 3, Fiber 0.1, Sugar 2.1, Protein 26.4
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