HONEY-GLAZED GRILLED CHICKEN
This recipe calls for a whole chicken cut up, but feel free to use your favorite pieces. I like using the whole chicken because it gives everyone a choice. If you like your chicken saltier or spicy, add some seasoned salt before starting the grilling process. I find the soy sauce adds enough salt for me. Prep time does not include the time needed for your grill to get hot.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
- Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
- Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
- Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
- For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
- Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
- Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
- Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.
GRILLED CHIPOTLE LIME HONEY GLAZED CHICKEN WINGS
i made this for my family and they loved them, since i am a vegetarian, i just basted some of this glaze onto a piece of veggie grilled chicken, and it was delicious... add more chipotle puree if you want them to bee spicier, or less for milder and sweeter wings. if possible, do not leave out the grated panela, it adds a complexity of flavor that cannot be duplicated with other ingredients.
Provided by Ntune2food
Categories Chicken
Time 1h5m
Yield 12 wings, 2-3 serving(s)
Number Of Ingredients 10
Steps:
- thoroughly wash chicken wings, and add to plastic ziplock bag. to the bag add 2 tbsp chile powder, salt and pepper, lime zest and 2-3 tbsp of lime juice, and 1 tbsp of grated panela. seal bag and marinate for at least an hour or longer if time permits.
- for a basting sauce mix the remaining lime juice, 1 to 1 1/2 tbsp of grated panela, and about a tablespoon of chile powder in a bowl and set aside.
- for glaze add apple cider vinegar, honey, remaining grated panela to a small sauce pan, and reduce till glaze is thick and coats a spoon. then add chipotle puree one tablespoon at a time, to get to desired spiciness and then add some lime zest to the glaze, and set aside or over low fire to keep warm.
- start a charcoal fire in your grill (or start a gas grill) and let heat to a medium high to high heat. add wings to the grill and let brown on one side, flip wings and baste with chili lime juice mixture. when wings are done, and basted. add some glaze to one side of wings and flip over, grill for 2-3 minutes, then glaze the other side of the wings and flip again, and grill for another 2-3 minutes -- remove from the grill and add the remaining glaze to the wings.
Nutrition Facts : Calories 1032.5, Fat 48.4, SaturatedFat 13.4, Cholesterol 226.4, Sodium 298.3, Carbohydrate 96, Fiber 3.5, Sugar 87.2, Protein 55.4
HONEY-BALSAMIC GLAZED GRILLED CHICKEN W/ ASPARAGUS
This is a super simple recipe that tastes like it came from a 5-star restaurant. Add some grilled asparagus and you've got a gourmet meal that a beginner can make.
Provided by ChefCO Mom
Categories Chicken Breast
Time 25m
Yield 4 meals, 4 serving(s)
Number Of Ingredients 7
Steps:
- Get the glaze started --
- * 1 cup quality balsamic vinegar.
- * 1 T quality honey.
- * 2 T butter.
- Simmer balsamic vinegar until it has reduced by 2/3rds. Add honey, stir until thoroughly mixed. Then add butter, 1 T at a time, and mix until dissolved and velvety before adding the next tablespoon of butter.
- While you are making the sauce. Grill the chicken and asparagus . I use a cast iron grill on my stove top. Could definitely use your outdoor grill too.
- Spray chicken with a garlic olive oil and top with a sprinkle of Herbs de Provence on each piece. Grill until cooked thoroughly.
- Grill the asparagus. Also spray with the garlic olive oil and sprinkle with Herbs de Provence. I also added a tiny bit of salt and pepper to both the chicken and the asparagus. This doesn't take long -- about 4-5 minutes.
- To plate the dish --
- Drizzle about a tablespoon of sauce on the plate. Top with chicken and asparagus. Drizzle the top the dish with extra sauce. Add cracked pepper.
- Serves 4.
Nutrition Facts : Calories 458.4, Fat 26.2, SaturatedFat 8.5, Cholesterol 108.1, Sodium 173.8, Carbohydrate 20.1, Fiber 2.4, Sugar 15.4, Protein 33.5
GRILLED SOY-HONEY GLAZED CHICKEN BREASTS
This is a recipe I do after work during the summer when I'm trying to keep the kitchen cool. I prepare it in the morning and let the chicken marinate in the fridge all day. Prep time does not include marinating time.
Provided by Hey Jude
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine scallions, garlic, honey, sherry, ginger and soy sauce.
- Place chicken in a resealable plastic bag and pour the sauce over the chicken.
- Close the bag and marinate at room temperature for 30 minutes to 1 hour.
- Or, refrigerate it overnight.
- Turn occasionally to keep sauce distributed evenly on the chicken.
- Remove chicken from bag and pour sauce into a small saucepan.
- Bring sauce to a boil and let boil for one full minute.
- Grill chicken over hot coals, turning as needed to prevent charring and to cook evenly.
- Grill until just done, about 25 minutes.
- Brush with sauce as needed to keep moist.
- Serve chicken with remaining sauce and hot cooked rice.
Nutrition Facts : Calories 323.1, Fat 13.5, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2105.8, Carbohydrate 8.5, Fiber 0.5, Sugar 5.4, Protein 34.3
GRILLED HONEY GLAZED CHICKEN WITH GREEN PEA AND MINT SAUCE
Steps:
- Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over.
- Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning.
- Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.
HONEY-LEMON GLAZED GRILLED CHICKEN WINGS
Make and share this Honey-Lemon Glazed Grilled Chicken Wings recipe from Food.com.
Provided by Bob Juen
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- GRILL 2 lbs of wings:
- Season liberally with 'Old Bay' seafood seasoning and
- grill over medium heat turning frequently for 30 to 40 minutes.
- making sure they're cooked through and starting to get crispy.
- SAUCE:.
- Wisk all sauce ingredients together, except corn starch, in a saucepan and bring to a slow simmer for 10 minute.
- Thicken slightly with 1 tbs corn starch dissolved in 2 tbls water:.
- Add thickening a little at a time while bringing the mixture up
- to a full boil. When it is thick like pancake syrup it's done, thicken no more.
- Turn off heat and let rest, it will thicken more as it cools.
- SERVE:.
- Toss grilled wings in a large bowl pouring Honey-lemon glaze over and serve.
Nutrition Facts : Calories 609.6, Fat 36.4, SaturatedFat 10.2, Cholesterol 174.8, Sodium 170.2, Carbohydrate 27.8, Fiber 0.3, Sugar 24.6, Protein 42
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 GRILLED CHICKEN THIGHS
This was great. We all loved it & will make again. We used skin on thighs but I did debone them. A little extra work but well worth it. The cook time..well I make sure the chicken is done.
Provided by Debra Harrelson
Categories Chicken
Time 35m
Number Of Ingredients 8
Steps:
- 1. Heat gas or charcoal grill. In small bowl, combine honey, soy sauce, red pepper flakes (if you use them) and garlic; blend well with wire whisk. Set aside. Brush chicken thighs with oil; sprinkle with salt and pepper.
- 2. When grill is heated, place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180°F), turning once and brushing with honey mixture during last 2 minutes of cooking time.
HONEY-GLAZED GRILLED CHICKEN
Number Of Ingredients 4
Steps:
- Mix the dressing, juice, and honey together in a bowl or Ziploc bag. Place chicken breasts in marinade and let sit in the fridge for 5-8 hours (the longer, the better!). Grill over medium high heat about 6-7 minutes on each side (or until no longer pink in the middle).
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