Best Honey Marinated Chicken Recipes

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-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.

RACHAEL RAY'S HONEY-AND-LEMON MARINATED CHICKEN

Steps:

• Preheat oven to 400°F
• Line a baking sheet with foil.
• In a medium bowl, whisk together the lemon juice and zest, honey, garlic, cumin, oregano and 1/2 cup of the olive oil.
• Place the chicken breast in a glass dish that holds them snugly in a single layer and add the marinade.
• Cover with wrap and marinate for at least 30 minutes or up to 2 hours in the refrigerator, turning over the chicken occasionally.
• Heat the remaining 2 Tablespoons olive oil in a large skillet over medium-low heat.
• Pat the chicken dry, season with salt and pepper and place, skin side down, in the skillet.
• Cook until the skin is browned and crisp, about 5 minutes.
• Transfer the chicken, skin side up, to the prepared baking sheet.
• Bake until cooked through and the juices run clear, about 20 minutes.

NOR'S HONEY BALSAMIC MARINATED GRILLED CHICKEN

Steps:

• 1. Sliced chicken breast in half lengthwise. Chop onion and garlic and set aside.
• 2. In a bowl whisk together the balsamic vinegar, olive oil, honey, and Dijon mustard.
• 3. Add the rest of the ingredients and whisk well.
• 4. Pour marinade into a gallon size Ziploc style bag. Place sliced breasts inside bag distributing marinade evenly. Refrigerate for 1-3 hours. The longer you marinade. The more flavorful it will be. Note: to marinate wings. Marinate at least 8 hours or overnight.
• 5. Heat grill to high. Oil grill with olive oil to prevent sticking.
• 6. Remove chicken from marinade. Place on grill. Grill chicken on both sides until center of chicken is no longer pink. about 5-10 minutes. Serve alone or top salads with the chicken.
• 7. Sauce optional: Mix honey with vinegar. Heat until it thickens. Pour over 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 & LEMON MARINATED CHICKEN

Steps:

• PREP & MARINATE Preheat oven to 400 degrees Line a baking sheet with foil In a medium bowl, whisk together lemon juice and zest, honey, garlic, herbs and 1/2 cup olive oil. Place the chicken breasts in a dish and add the marinade. Cover with plastic wrap and marinate for at least 30 minutes in the fridge, turning over the chicken occasionally. COOK CHICKEN Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-low hear. Pat the chicken dry with paper towels, season with salt and pepper and place, skin-side down, in the hot skillet. Cook until the skin is browned and crisp, about 5 minutes. Transfer the chicken skin-side up, to the prepared baking sheet. Bake until cooked through and the juices run clear, about 20 minutes.

CUMIN HONEY MARINATED GRILLED CHICKEN

Steps:

• Sprinkle raw chicken with salt and pepper and place chicken in a large Ziplock baggie or a glass dish.
• In a small bowl, whisk together the yogurt, honey, cumin and dry mustard. Pour over chicken and turn to coat.
• Refrigerate for at least 6 hours or up to 24 hours.
• After marinating, grill the chicken (discard marinade) for about 20 minutes, turning every 3-4 minutes or until done.
• Place on platter and sprinkle with the chopped cilantro.

MARINATED CHICKEN THIGHS WITH A HONEY-RUM GLAZE

Steps:

• 1. Place all of the marinade ingredients into a gallon-size plastic ziplock bag, and shake well to combine. Add chicken thighs, shake well to coat all thighs with marinade. Place in refrigerator to marinate 6 to 8 hours, turning occasionally if possible.
• 2. Prepare outdoor grill for medium-high heat; brush vegetable oil on grate.
• 3. Remove thighs from bag, and discard the marinade.
• 4. Grill the thighs over medium-high heat with smooth-side down for about 3 to 5 minutes or until grill marks show. Turn, and grill another 3 minutes more. Keep cooking, turning every 2 minutes, until done and juices run clear, about 11 to 14 minutes total (depending on heat level and thickness of thighs).
• 5. For the Honey-Rum Glaze, place honey, lime zest, orange zest, orange juice, allspice, ginger and paprika in a microwave-safe bowl. Cover with plastic wrap, and heat in microwave for 30-45 seconds or until very warm to the touch. Remove bowl from microwave and stir in the rum. Spoon the Honey-Rum Glaze over the chicken thighs, and serve immediately.

VIDALIA ONION WITH HONEY MARINATED CHICKEN

Steps:

• Toss 6 chicken breast in a gallon sealed bag. Mix 1 1/2 cups dressing with 2 Tbsp. honey for marinade and add to bag. Marinate for at least 2 hours or overnight.
• Preheat grill or skillet. Add marinated chicken breast and start to grill.
• Mix the remainder of dressing and honey and brush onto chicken while cooking. Chicken should take approx 10-15 minutes, turning every 2.