Best Yep Its Spicy Glazed Chicken Recipes

SPICY HONEY GLAZED CHICKEN

Steps:

• In a large bowl, mix together first 7 ingredients (all the dry spices.).
• Place chicken pieces in the large bowl and toss to coat. Make sure each piece of chicken is entirely covered with the spice mix.
• Line a baking pan with foil and place coated chicken pieces on it with space between each piece.
• In a small bowl, mix honey and vinegar with a whisk and set aside.
• Put chicken under the broiler for 5 minutes.
• Turn chicken pieces once, and cook for another 5 minutes.
• Take out and drizzle or brush on 1/2 of the honey mixture. Cook 3 minutes.
• Turn pieces one last time and brush on the other half of the honey mixture. Cook until done, and keep warm in the oven until ready to serve.

SPICY APPLE CIDER-GLAZED CHICKEN THIGHS

Steps:

• Pat chicken thighs dry with a paper towel and season with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Place chicken thighs into the hot oil and cook until brown, about 4 minutes, then turn and place onion slices on top.
• Stir together apple cider and sambal oelek; pour over chicken and onions. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken and onion to a plate and keep warm.
• Increase heat to medium-high and bring the liquid in the skillet to a boil. Continue boiling, uncovered, until the liquid has reduced to about 3/4 cup. Pour over chicken thighs and onions and garnish with fresh chives. Serve warm.

SPICY GLAZED CHICKEN BREASTS

Steps:

• Pat chicken dry and pound to an even ½-inch thickness with a heavy skillet or meat pounder.
• In a large (12-inch) skillet, combine the oil, almonds and garlic. Season with salt, then set over high heat. Once the mixture starts to sizzle, reduce heat to medium and cook, swirling occasionally, until light golden, 3 to 5 minutes. Turn off the heat and use a slotted spoon to transfer the almonds and garlic to a paper towel-lined plate. (Keep the oil in the skillet.)
• Set the skillet over medium-high. Season the chicken all over with 1 teaspoon salt, then add to the skillet and cook until browned underneath and opaque halfway up the sides, 3 to 5 minutes. Reduce the heat to low and transfer the chicken to a plate, seared side up.
• With the skillet still over low heat, add the tomato paste and red-pepper flakes and cook, stirring constantly and scraping up browned bits, until the paste is a shade darker and starts to stick to the skillet, 1 to 2 minutes. Return the chicken, as well as any accumulated juices, seared side up to the skillet, cover, and cook until the chicken is cooked through, 4 to 6 minutes. (The moisture from the chicken will keep the tomato paste from burning, but if you're concerned, add a teaspoon of water as a preventative measure.)
• Uncover, add the lemon juice, then flip and drag the chicken through the tomato-lemon glaze to coat all sides. Transfer to plates, spoon over any remaining glaze and sprinkle with the fried almonds and garlic.

SPICY-SWEET GLAZED CHICKEN BREASTS

Steps:

• Combine the soysauce along with the next 5 ingredients through and including the garlic cloves in a bowl, and mix together.
• Place the chicken in a large zip-loc bag, and add the soy sauce mixture to the bag.
• Marinate in refridgerator for 1 hour.
• Preheat grill to medium-high heat.
• Remove chicken from bag, and place marinade in a large saucepan, and bring to a boil, turndown heat and cook an additional 4 minutes.
• Sprinkle chicken with salt, and place on a grill rack coated with cooking spray.
• Baste with half of the sauce, and grill for 5 minutes.
• Turn chicken over , and baste with remaining sauce, and grill for 5 minutes or until done.

YEP, IT'S SPICY GLAZED CHICKEN

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Place previously cooked chicken, in an oven proof dish.
• 3. Combine the honey with the sherry in pan, on low and heat for 2 - 3 minutes.
• 4. Next add the lemon juice, soya sauce and Mirin to the honey mixture and blend well.
• 5. Now add the chives, garlic, shallot, ginger, salt, pepper flakes and potato flour to the honey and sherry, stirring until mixture boils and starts to thicken.
• 6. Pour the glaze over the chicken and bake uncovered in a 350 degree oven for 30 - 35 minutes.
• 7. Serve on a bed of rice.