Best Tangerine Honey Glazed Chicken Recipes

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TANGERINE-MAPLE GLAZED CHICKEN THIGHS AND DRUMSTICKS



Tangerine-Maple Glazed Chicken Thighs and Drumsticks image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

5 tablespoons canola oil
1 small red onion, coarsely chopped
1 quart tangerine juice or tangerine-orange juice, not from concentrate
4 sprigs fresh thyme
1 tangerine or orange, zested
1/4 cup pure maple syrup
1 tablespoon low-sodium soy sauce
1 teaspoon coarsely ground black pepper, plus more for seasoning
8 chicken drumsticks
8 bone-in chicken thighs
Salt
2 green onions, thinly sliced, for garnish
Grilled oranges and tangerines, for garnish

Steps:

  • Heat the grill to medium-high.
  • Heat 2 tablespoons of the oil in a medium saucepan over high heat, add the onion and cook until soft, 3 to 4 minutes. Add the juice and thyme, bring to a boil and cook, stirring occasionally, until thickened and reduced to approximately 1/2 cup, 20 to 25 minutes.
  • Strain the mixture into a bowl and whisk in the syrup, soy sauce and black pepper and let cool to room temperature. Can be made 2 days in advance and brought to room temperature before using.
  • Brush chicken on both sides with the remaining oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through. Begin brushing with the glaze during the last 5 minutes of grilling. Remove to a platter and sprinkle with the green onion. Garnish with grilled citrus.

SUNNY'S EASY 1-2-3 SPICE-RUBBED CHICKEN WITH CITRUS-HONEY GLAZE



Sunny's Easy 1-2-3 Spice-Rubbed Chicken with Citrus-Honey Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 11h

Yield 4 servings

Number Of Ingredients 10

3 to 4 pounds chicken leg quarters, thighs or skin-on bone-in breasts
Sunny's 1-2-3 Spice Rub, recipe follows
1/3 cup fresh lime, lemon or orange juice
2 to 3 tablespoons honey
1 teaspoon red chili flakes, optional
3 tablespoons ground cumin
2 tablespoons hot Hungarian paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
2 teaspoons kosher salt

Steps:

  • For the chicken: Pat the chicken dry. With your hands, coat the chicken entirely with Sunny's 1-2-3 Spice Rub. Place in a plastic bag, press out the air, seal and refrigerate for at least 6 and up to 24 hours.
  • Remove the chicken from the bag, place in one layer on a baking sheet or tray and refrigerate, uncovered, for at least 2 hours and up to 6 hours.
  • Rest the chicken at room temperature for 2 hours. This is an important step, so you begin cooking the chicken when it is at room temperature. This allows the chicken to cook evenly throughout.
  • Preheat a grill or oven to 350 degrees F.
  • Place the chicken over the indirect heat of the grill and close the lid. If using the oven, put the chicken on a baking sheet lined with parchment or nonstick aluminum foil and place on the center oven rack. Cook for 30 minutes.
  • For the glaze: In a small bowl, whisk together the juice, honey and chili flakes if using.
  • Open the grill or remove the chicken from the oven and brush each piece liberally with the glaze. Quickly close the grill lid or return the chicken to the oven and cook until done and the chicken juices run clear, about 15 more minutes. Allow the chicken to rest, tented with aluminum foil, until the internal temperature registers 165 degrees F.
  • In a bowl, mix together the cumin, paprika, pepper, chili powder and salt. Store in an airtight container in a cool, dark place.

HONEY-GLAZED CHICKEN KABOBS



Honey-Glazed Chicken Kabobs image

This is one of my husband's favorite meals. I serve it with rice pilaf, salad and grilled garlic bread. -Tracey Miller, Aiken, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2/3 cup reduced-sodium soy sauce
2/3 cup honey
1/2 cup canola oil
1 tablespoon prepared horseradish
2 teaspoons steak seasoning
2 garlic cloves, minced
2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 large sweet red pepper, cut into 1-1/2-inch chunks
1 large green pepper, cut into 1-1/2-inch chunks
1 large onion, cut into 1-1/2-inch wedges

Steps:

  • In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

Nutrition Facts : Calories 363 calories, Fat 22g fat (2g saturated fat), Cholesterol 73mg cholesterol, Sodium 395mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 28g protein.

CITRUS GLAZED CHICKEN



Citrus Glazed Chicken image

I don't make very many main dishes with fruit in them, but my two children and I love this recipe. The chicken's very tender and the sauce is absolutely wonderful.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 tablespoon lemon juice
1 tablespoon orange juice
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
4 boneless skinless chicken breast halves
1 tablespoon vegetable oil
1 garlic clove, minced
2 green onions, thinly sliced
1/4 teaspoon ground ginger
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 teaspoon salt
3/4 cup whole milk
1 tablespoon chopped fresh parsley

Steps:

  • In a shallow bowl, combine the first four ingredients. Pound the chicken to 1/4-in. thickness; dip into citrus mixture. In a large skillet over medium heat, brown the chicken in oil for about 2 minutes per side. Remove chicken. In the same skillet, cook garlic, onions and ginger in butter for 1 minute. Add flour and salt; cook and stir for 1 minute. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes. Return chicken to pan; sprinkle with parsley. Simmer for 8-10 minutes or until chicken juices run clear, turning occasionally.

Nutrition Facts :

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

TANGERINE & HONEY GLAZED CHICKEN



Tangerine & Honey Glazed Chicken image

This recipe is from astray.com If they are in season, use fresh tangerines. At other times, Use the frozen juice and substitute oranges for the zest and for garnishing

Provided by spicytunaroll

Categories     Chicken

Time 3h45m

Yield 4 serving(s)

Number Of Ingredients 5

3 tangerines or 3 oranges
2 tablespoons honey
2 tablespoons soy sauce
2 garlic cloves, crushed
3 lbs chicken, cut into 8 serving pieces

Steps:

  • Grate 1 tsp tangerine zest (colored part of peel) squeeze enough juice to get 1/2 cup. Slice remaining tangerine into wedges. Place juice in large bowl; add honey, soy sauce, garlic and 1/2 tsp freshly ground pepper. Mix. Add chicken; turn to coat. Cover; marinate in refrigerator 2 to 3 hours, turning chicken occasionally.
  • Preheat oven to 400°F Line large jelly-roll pan with aluminum foil.
  • Drain marinade into saucepan; boil 3 minutes or until reduced by half.
  • Arrange chicken skin side up on jelly-roll pan; bake 40 minutes or until cooked, basting every 1o minutes with marinade and pan juices. Garnish with tangerine wedges.

HONEY-GLAZED CHICKEN



Honey-Glazed Chicken image

Adapted from recipe found at: http://mykitchencafe.blogspot.com. Haven't tried this one yet, but am eager to! It is nice that it just involves baking the chicken in the oven, instead of having to tend a hot skillet with a toddler underfoot.

Provided by lawmama

Categories     Chicken Breast

Time 50m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs chicken breasts
1/3 cup flour
1/2 teaspoon garlic powder
4 tablespoons butter
1/4 cup honey
3 tablespoons lemon juice
2 tablespoons soy sauce
1/2 teaspoon ground ginger

Steps:

  • Heat oven to 350. In a shallow dish combine the flower and seasonings, plus salt and pepper to taste. Cut chicken into 1-inch pieces. Dip each piece of chicken in flour mixture and coat evenly.
  • Melt 2 tablespoons butter in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.
  • Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
  • After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.
  • Serve over rice. I usually double the sauce ingredients to make more to serve over the rice.

Nutrition Facts : Calories 483.6, Fat 26.1, SaturatedFat 10.7, Cholesterol 140.7, Sodium 598.9, Carbohydrate 21.7, Fiber 0.4, Sugar 14.3, Protein 39.7

TANGERINE CHICKEN TAGINE



Tangerine Chicken Tagine image

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
1 roasting chicken (5 to 6 pounds), patted dry
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 large tangerines, peeled and sliced
1 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup chicken broth

Steps:

  • Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

Nutrition Facts : Calories 503 calories, Fat 24g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 232mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 6g fiber), Protein 39g protein.

TANGERINE CHICKEN



Tangerine Chicken image

From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.

Provided by Tinat51796

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

  • Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
  • Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
  • Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
  • Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

HONEY-GLAZED CHICKEN



Honey-Glazed Chicken image

My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 broiler/fryer chicken (about 3 pounds), cut up
1/2 cup butter, melted, divided
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons curry powder

Steps:

  • Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

Nutrition Facts : Calories 501 calories, Fat 29g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 781mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 29g protein.

HONEY-GLAZED CHICKEN BREASTS



Honey-Glazed Chicken Breasts image

Come and eat! Serve this citrus-kissed chicken with a side of steamed veggies.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 5

6 boneless skinless chicken breasts (1 3/4 lb)
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt

Steps:

  • Heat oven to 375°F. Spray 13x9-inch pan with cooking spray. Place chicken in pan.
  • In small bowl, mix remaining ingredients; pour over chicken.
  • Cover with foil; bake 20 minutes. Turn chicken; bake uncovered 20 to 30 minutes longer or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 80 mg, Fat 1/2, Fiber 0 g, Protein 29 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 26 g, TransFat 0 g

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