Best Honeyed Chicken Recipes

BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE

Steps:

• 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
• 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
• 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

SAUTEED CHICKEN WITH MANGO, ASPARAGUS AND HONEYED WALNUTS

Steps:

• Clean chicken of all visible fat and cartilage. Cut each breast in half and pound slightly. Marinate the chicken with the vermouth, eggs, cornstarch, salt and pepper for 30 minutes. Sear in a hot non-stick pan on both sides in 2 1/2 tablespoons vegetable oil. Let cool. Saute onions and garlic in 2 1/2 tablespoons vegetable oil for 3 minutes until translucent. Deglaze with white wine and reduce by half. Add the soy sauce and oyster sauce along with chicken stock. Allow to reduce by 1/3 of the original volume. Thicken with cornstarch and water, mix just to nape. Cool completely. Saute ginger in oil, add red peppers and saute slightly. Add the mango to warm. Add the sauce and warm, saute asparagus until al dente. Pour sauce over chicken, top with sauteed asparagus and serve with honeyed walnuts.

HONEYED CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.
• In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce. Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden.

HONEYED CHICKEN

Steps:

• In a bowl, combine the butter, honey, mustard and curry; set aside. Place chicken skin side down in a greased 8-in. square baking dish; brush with sauce. Turn chicken skin side up; brush with sauce., Bake, uncovered, at 375° for 35-40 minutes or until chicken juices run clear, basting often.

HONEYED CHICKEN TERIYAKI

Steps:

• Preheat oven 250°F.
• Cut chicken into 2 inch squares.
• Combine flour,salt and pepper.
• Dip chicken in eggs then coat with seasoned flour.
• Pour oil into large frying pan. bring up to frying temperature.
• When oil is hot enough, Add chicken half portion at one time,
• Cook turning as needed until chicken is golden brown. cook a total of 6-8 minutes.
• Meanwhile heat soy,honey,sherry,garlic and ginger in a small pan.
• Remove chicken from oil and drain briefly.
• Dip chicken into honey mixture then place on a rack set into a baking pan.
• When all chicken is cooked then dipped.
• Bake at 250F for 20 minutes (But brush with glaze after 10 minutes).
• Serve hot or at room temperature.

HOT 'N' HONEYED CHICKEN WINGS

Steps:

• grate orange and set aside. Cut off and discard wing tips. cut each wing in half at joint. Place chicken wings in 13/9 inch baking dish. Combine picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings Marinate covered in refrigerator at least 6 hours or overnight Preheat oven to 400 degrees. Drain marinade; reserve. Place chicken wings in single layer on foil lined, 15 x 10 inch jelly roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm.

HOT-N-HONEYED CHICKEN WINGS

Steps:

• 1. Cut off and discard wing tips, cut each wing in half at joint. (If using frozen wings in a bag..this step should already be done for you). If using frozen..be sure to thaw first.
• 2. Place all the wings in a 13x9 inch baking dish. Combine 3/4 cup picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings. Cover and refrigerate at least 6 hours or overnight.
• 3. Preheat oven to 400 degrees F. Place chicken wings and sauce in single layer on foil-lined 15x10 inch jelly roll pan. Bake 40-45 minutes or until brown. Serve warm w/additional picante sauce.

CHICKEN TAJINE WITH HONEYED TOMATOES AND CHICKPEAS

Steps:

• Let the saffron steep in the boiling water and put aside.In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.
• In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.
• Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.
• Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.
• Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.
• Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.
• If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.
• Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.

HONEYED CHICKEN AND PINEAPPLE

Steps:

• Cut chicken in half or thirds for manageable serving size pieces.
• Coat chicken with cornstarch.
• Heat vegetable oil in fry pan over high heat.
• Add chicken pieces and cook until golden brown.
• Drain on paper toweling and set aside.
• Pour all but 2 Tbls of oil out of the pan.
• Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
• Add pineapple and pepper strips to ginger mixture.
• Stir-fry over high heat 2 minutes.
• Remove from pan.
• Mix water and remaining 2 tsp cornstarch.
• Blend in honey, bouillon granules and sesame oil.
• Pour mixture into pan.
• Cook and stir over high heat until mixture boils and thickens.
• Place the chicken and pineapple-pepper mixture in a baking dish.
• Top with honey sauce and green onions.
• Bake at 350 F for 30 minutes or until chicken is tender.
• *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
• I find the chicken breasts easier to use, and we prefer the boneless meat.

MORROCAN-INSPIRED CHICKEN WITH HONEYED ONIONS AND COUSCOUS

Steps:

• Prepare couscous according to package directions. Tfaya: slice the onions and cook for a couple of minutes over medium heat in a little oil to soften. Add about a cup of water, the raisins and honey, and the 1/4 tsp each cinnamon, ginger, tumeric, and black pepper. Continue to cook, stirring occasionally, until the water is mostly absorbed or evaporated and the onions are dark brown. (About 10-15 minutes; add more water if necessary to get a reasonably wet outcome.) Chicken: cut in chunks, season with a few shakes extra salt, pepper, cinnamon and ginger and sear in a bit of oil until exterior is no longer pink. Add the chicken broth and cook over lower heat another 10 minutes or so, or until largest chunk is no longer pink in the middle. To serve: fluff the couscous and put on plates. Top couscous with the chicken and broth, then top that with the tfaya.

CHICKEN IN HONEYED TOMATOES

Steps:

• 1. Flatten chicken breasts slightly by pounding them between 2 pieces of waxed paper.
• 2. Sprinkle both sides with salt and pepper.
• 3. Heat oil in large skillet over medium heat.
• 4. Working in batches, cook breasts about 3 minutes per side, until browned.
• 5. Remove and keep warm.
• 6. In same skillet, cook onion and garlic until soft, about 3 minutes.
• 7. Stir in tomatoes, wine, honey, thyme and tarragon.
• 8. Simmer sauce for about 15 minutes, or until thick.
• 9. Return chicken to sauce,
• 10. Cover and cook another 3 minutes.
• 11. Season with salt and pepper.
• 12. To serve, divide chicken and sauce evenly between serving plates.
• 13. Sprinkle with parsley.

HONEYED CHICKEN TERIYAKI

Steps:

• CUT CHICKEN INTO 2 INCH SQUARES COMBINE FLOUR, SALT & PEPPER. DIP CHICKEN IN EGGS THEN COAT WITH SEASONED FLOUR. POUR 1/2 IN OIL INTO A WIDE FRYING PAN OVER MED-HIGH HEAT. WHEN OIL IS HOT ADD CHICKEN HALF AT A TIME. COOK TURNING AS NEEDED UNTIL CHICKEN IS GOLDEN BROWN. ALLOW TOTAL OF 6-8 MINUTES FOR LRG PIECES 4-5 MINUTES FOR SMALLER. MEANWHILE HEAT SOY, HONEY, SHERRY,GARLIC AND GINGER IN SMALL PAN. LIFT CHICKEN FROM OIL, DRAIN BRIEFLY AND DIP IN HONEY MIXTURE, THEN PLACE ON RACK SET ON BAKING PAN. WHEN ALL CHICKEN IS COOKED AND DIPPED SPRINKLE WITH SEAME SEEDS. BAKE AT 250'FOR 20 MINUTES BRUSH WITH GLAZE AFTER 10 MINUTES. SERVE HOT.

HONEYED CHICKEN BREASTS

Steps:

• Heat the oil and butter in a frying pan or wok until the butter has melted.
• Add the chicken and cook for 5 minutes, turning once.
• Add the garlic and leeks and cook for a further 3 minutes.
• Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
• Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
• Cook for a further 2 minutes and serve.

ORANGE PECAN HONEYED CHICKEN

Steps:

• CHICKEN:.
• In a large skillet brown both sides of chicken (skin side down first) in the butter.
• Add orange juice, honey, onion, pepper, and salt.
• Cover pan allowing steam to vent and simmer for 30 minutes (or just untill chicken is tender).
• Remove chicken from pan and arrange over rice. Keep warm. Return pan to range top.
• SAUCE:.
• Stir wine into flour until well blended. Add to reserved pan drippings stirring constantly untill flour has a chance to cook.
• Add orange peel and sections and pecans and heat thoroughly.
• Serve immediately over chicken and rice.

HONEYED CHICKEN

Steps:

• Arrange chicken pieces in a 15x10x1-inch baking pan making sure pieces do not touch.
• Bake in a 400 degree F oven for 30 minutes.
• Meanwhile, combine green onion, honey, garlic powder, and ground red pepper.
• Brush chicken pieces with honey mixture.
• Return to oven.
• Bake for 15 to 20 minutes more or until golden brown and chicken is no longer pink.
• Makes 4 servings.

HONEYED CHICKEN

Steps:

• Melt butter in a shallow 3 quart baking dish over moderage low heat. Stir in honey, mustard, salt & curry. Roll chicken pieces in mixture and arrange in single layer in the baking dish. Bake @ 375 for 1 hour or until fork tender

HONEYED CHICKEN KEBABS

Steps:

• 1. If using wood skewers, soak in water for 15 mins. Spray grill grates w/ cooking spray or oil grates w/ canola oil. Heat grill to medium.
• 2. In bowl, combine hoisin sauce, honey, ginger and garlic. Whisk well. Alternately place red bell pepper, yellow bell pepper, chicken and mushrooms on skewers. Brush w/ 1/2 of the sauce.
• 3. Place kebabs on grill. Grill about 10 min, turning occasioally, and basting w/ remaining sauce.