HONEY GLAZED LEMON CHICKEN
Citrus fruits go very well with chicken. Like my another dish "Crispy Orange Chicken", it doesn't require extra oil to cook but uses chicken fat from the thigh skin. After pan-frying and baking, the entire skin fat would come out. You get not only crispy skin but also tender and delicious chicken thigh. Plus, using real lemons to make sauce is a lot better than a packed product. Who knows what's in it? Anyway, enjoy this recipe. I think you'll love it!
Provided by RuPei
Categories Chicken
Time 40m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
- Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
- Combine corn starch and 1/3 cup water. Set aside.
- Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
- Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
- Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
- Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced lemon for garnish.
- Serve immediately.
HONEY-GLAZED LEMON CHICKEN
Steps:
- Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
- Preheat oven to 450°F. Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F. Roast 45 minutes.
- Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
- Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.
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
HONEY-LEMON GLAZED SESAME CHICKEN
Make and share this Honey-Lemon Glazed Sesame Chicken recipe from Food.com.
Provided by The Spice Guru
Categories Chicken Breast
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- CRUSH 6 whole garlic cloves with the side of a cleaver to release aromatic oils (leaving cloves whole); ADD crushed garlic cloves to 1/4 cup sesame oil to infuse flavors; SET aside; MEASURE 1/2 cup cornstarch into a plastic bag or sealable container for DREDGING; SET aside; WHISK the SESAME GLAZE ingredients in a small bowl; SET aside; WASH lemons and SLICE the needed lemons for GARNISH; GRATE 1 teaspoon zest; SQUEEZE 1/3 cup lemon juice: SET aside.
- WHISK the HONEY-LEMON SAUCE ingredients in a medium microwaveable bowl: 1 cup chicken broth, 1/3 cup fresh lemon juice, 1/4 cup grade a clover honey, 1/2 teaspoon freshly grated lemon zest, 1/2 teaspoon red pepper flakes, 1/2 teaspoon soy sauce and 1/4 teaspoon ginger powder (OPTIONAL: 1 tablespoon minced fresh cilantro and 1 tablespoon thinly snipped green onion tops); MICROWAVE for 1 minute on high; SET aside.
- BUTTERLY 2-3 chicken breasts and separate; SLICE into 1/2 inch strips across the grain and set aside.
- BEAT 1 egg with 3/4 teaspoon garlic salt, 1/4 teaspoon ginger powder and 1/4 teaspoon white pepper; DIP chicken strips into EGG DIP mixture; SHAKE chicken strips in a bag with 1/2 cup cornstarch DREDGING, until well-coated.
- POUR the SESAME GARLIC OIL into a wok; HEAT wok to HIGH heat setting; COAT sides of wok with with oil by swirling; STIR garlic until garlic is lightly browned and oil is fragrant, about 2 minutes; REMOVE garlic with a spoon.
- ADD dredged BONELESS CHICKEN strips and fry for 3 minutes, stirring constantly; REMOVE chicken with a slotted spoon; DRAIN chicken on paper towels.
- IMMEDIATELY pour the microwaved HONEY-LEMON SAUCE mixture to wok and bring to a boil, stirring; POUR in the whisked SESAME GLAZE solution; COOK, stirring, until the sauce boils and thickens; TURN wok OFF.
- RETURN cooked chicken to wok with the sauce; STIR until chicken is coated with sauce and heated through.
- SERVE hot chicken and sauce over hot cooked jasmine rice.
- GARNISH with 1 teaspoon toasted sesame seeds, 1 sliced lemon twist and 1 cilantro leaf; ENJOY!
Nutrition Facts : Calories 445.6, Fat 23.7, SaturatedFat 4.6, Cholesterol 92.9, Sodium 296.6, Carbohydrate 40.1, Fiber 0.8, Sugar 18.2, Protein 18.8
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