Best Sweet And Spicy Honey Glazed Grilled Chicken With Spinach Salad And Pantry Dressing Recipes

SWEET AND SPICY GRILLED CHICKEN BREASTS

Sweet and Spicy Grilled Chicken Breasts image

Brown sugar gives these grilled chicken breasts a glistening glaze and caramel-like sweetness, while mustard powder and cayenne add an earthy kick. If you don't want to bother making a mustard sauce for dipping, just serve these with dollops of good, strong Dijon mustard on the side. A crisp salad and some grilled corn completes the meal. And if you prefer dark meat, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs for maximum crowd appeal.

Provided by Melissa Clark

Categories barbecues, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 (6-ounce) boneless, skinless chicken breasts
2 tablespoons dark brown sugar
2 teaspoons ground coriander
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dry mustard powder
1/4 teaspoon cayenne
1 1/2 tablespoons extra-virgin olive oil, more as needed
4 tablespoons Dijon mustard
2 teaspoons minced fresh chives

Steps:

Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 2 grams, Sodium 458 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY HONEY GLAZED CHICKEN RECIPE

Spicy Honey Glazed Chicken Recipe image

Sweet meets spicy in this delicious recipe!

Provided by Camille Beckstrand

Categories Main Course

Time 18m

Number Of Ingredients 11

Ingredients

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon ground cayenne pepper ( (depending on how hot you like it - I usually do 1/2 teaspoon))
8 boneless, skinless chicken breasts
2 teaspoons olive oil
½ cup honey
2 Tablespoons apple cider vinegar

Steps:

In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.

Nutrition Facts : Calories 209 kcal, Carbohydrate 19 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 432 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

HOT MUSTARD AND HONEY GLAZED CHICKEN

Hot Mustard and Honey Glazed Chicken image

Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.

Provided by Kay Chun

Categories dinner, easy, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup hot Asian mustard powder (or English dry mustard, such as Colman's)
6 tablespoons mild honey, such as clove or acacia
3 tablespoons low-sodium soy sauce
1/2 teaspoon grated garlic
Kosher salt (Diamond Crystal) and black pepper
1 pound carrots, peeled and quartered lengthwise
1 pound fingerling potatoes, sliced ½-inch thick
1/4 cup neutral oil, such as safflower or canola
6 chicken legs (about 3½ pounds), drumsticks and thighs separated
Chopped scallions or chives, for garnish
Lemon wedges, for serving

Steps:

Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
Spoon over pan juices, garnish with scallions and serve with lemon wedges.

SPICY HONEY CHICKEN SALAD OVER SPINACH

Spicy Honey Chicken Salad over Spinach image

The sweet and spicy dressing on this simple salad is a real winner (and one of Brooke's favorites). You can buy canned chipotle chiles in the Mexican section of most supermarkets. They add the smokiness we usually get from bacon to this healthy spinach salad.

Yield serves 4

Number Of Ingredients 9

Ingredients

3/4 cup olive oil
1/4 cup apple cider vinegar
1 tablespoon plus 1 teaspoon honey
2 chipotle chiles in adobo sauce, seeded (if desired) and finely chopped
1 1/2 teaspoons salt
4 cups diced cooked chicken
2/3 cup peeled and diced cucumber
3 tablespoons finely chopped red onion
6 cups (about 4 ounces) baby spinach

Steps:

To make the dressing: In a small bowl, whisk together the olive oil, vinegar, honey, chipotles, and salt.
In a large bowl, combine the chicken, cucumber, and red onion. Reserve 1/4 cup of the dressing and toss the rest into the chicken salad.
Divide the spinach equally among four plates and top each with the chicken salad. Drizzle each salad with 1 tablespoon of the reserved dressing.

SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING

Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

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.