how do you make honey glazed chicken?

Answer 1

No sense in adding yet another recipe. I think you have more then enough to choose from. Good luck, I am sure they are all delicious.

Answer 2

Grilled Honey Glazed Chicken with Green Pea and Mint Sauce
Recipe courtesy Bobby Flay


1/4 cup honey
3 tablespoons balsamic vinegar
4 whole bone-in chicken breasts
Olive oil, for grilling, optional
Salt and freshly ground black pepper
Green Pea and Mint Sauce, recipe follows



Heat grill to medium. Whisk together the honey and balsamic vinegar in a
small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper.
Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with
the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce
drizzled over.

Green Pea and Mint Sauce:
2 cups frozen peas, blanched and drained well
1/2 cup white wine vinegar
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, grilled or roasted, chopped
Salt and freshly ground black pepper
1/4 cup olive oil or canola oil
1 tablespoon honey


Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until
smooth. With the motor running, slowly add the oil and taste for seasoning.
Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.

Answer 3

Honey Glazed Stuffed Chicken



"Chicken breasts stuffed with soft cheese, wrapped in bacon, and drizzled with honey. Very easy and tastes amazing. I have lost count of the amount of times I have made this. It's a family favourite, and goes very well with either roasted vegetables, such as aubergine, peppers, courgettes, etc., & sauteed potatoes or salad and potato salad."
Original recipe yield: 4 servings.

Prep Time:
15 Minutes
Cook Time:
25 Minutes
Ready In:
40 Minutes
Servings:
4 (change)

INGREDIENTS:

* 4 skinless, boneless chicken breast halves
* 4 tablespoons Boursin cheese with herbs
* 8 slices bacon
* toothpicks
* 1/2 cup honey

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut a slit in each chicken breast, and stuff with equal amounts Boursin cheese. Wrap each breast with 2 slices bacon. Secure with toothpicks. Arrange on a baking sheet.
3. Bake 25 minutes in the preheated oven, or until chicken juices run clear. Drizzle breasts with equal amounts of honey during the final 5 minutes of cook time.

Answer 4

Cook the chicken, then pour glaze over made with Honey, Lemon Juice, Hot Water and Spices of your choice and back in oven for a few mins.

Answer 5

Honey-Glazed Chicken Stir-Fry
From The Better Homes and Gardens New Cookbook
1996

Start to finish : 25 minutes
Fast & Low-Fat
Frozen vegetables save on the preparation time.

Ingredients

12 ounces skinless, boneless chicken breast halves or skinless, boneless chicken thighs
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons orange juice
1 tablespoon soy sauce
1 teaspoon cornstarch
2 tablespoons cooking oil
2 cups vegetables, fresh or frozen
hot cooked rice or couscous
Directions

1. Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside. For sauce, in a small bowl stir together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.

2. Pour cooking oil into a wok or a large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry frozen vegetables for 3 minutes or till vegetables are crisp-tender. Remove vegetables from wok. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir till thickened and bubbly.

3. Return cooked vegetables to wok. Stir all ingredients together to coat. Cook and stir about 1 minute more or till heated through. If desire, serve immediately over rice or couscous. Makes 4 servings.

Answer 6

Honey Glazed Chicken Breasts

Ingredients

(8 servings)

1/4 c Almonds, sliced
1 Medium onion, sliced
1 Stalk celery sliced
1 Carrot sliced
1 Sprig parsley
1 Small bayleaf
1 ts Salt
1/2 ts Pepper
1 ts Rosemary
10 3/4 oz Condensed chicken broth
1 c Water
4 12 oz chicken breasts
1/3 c Honey
Green grapes optional
Watercress optional


Instructions

The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day.
In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight.
Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown.
Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately.

Answer 7

HONEY GLAZED CHICKEN

MARINADE:

1/3 c. olive oil
3 tbsp. honey
2 tbsp. lemon juice
2 tsp. dried sage
8 chicken breast halves

GLAZE:

1/3 c. honey
2 tbsp. lemon juice
6 drops hot pepper sauce

Mix marinade in large bowl. Add chicken and turn to coat. Cover and refrigerate at least 3 hours. Mix glaze ingredients. Remove chicken and discard marinade. Grill chicken about 15 minutes (or until done), brushing with glaze. 8 servings.

Answer 8

The Recipe Login to add this recipe to your cookbook.


1 Tbs dry mustard
3 Tbs white-wine vinegar or cider vinegar
1/4 c honey
2 Tbs green onion
1 tsp Dijon mustard
1/2 tsp thyme
1/4 tsp oregano
4 skinless, boneless chicken breast halves

Preheat oven to 400°F. Line a baking pan with foil and grease the foil. Place dry mustard in a small bowl and stir in vinegar. Add honey, onion, Dijon mustard, thyme and oregano. Mix well. Place the chicken breasts in the pan. Brush with half of the honey-mustard glaze. Bake for 10 min. Turn chicken over and brush with remaining glaze. Bake for about 10 more min, or until juices are clear when meat is pierced with a knife.
http://www.cookingcache.com/poultry/honeyglazedchicken.shtml
--------or---------
Honey Glazed Chicken Recipe #27626
When I have company I often make this recipe because, although it takes a while to cook, it's relatively easy to throw together and has a different taste from ordinary chicken.
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 chicken, cut up or 3 lbs chicken wings or chicken drumsticks or chicken breasts
1/2 cup butter or margarine, melted
1/4 cup backed brown sugar
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder

4-6 servings
1 hour 25 minutes 10 mins prep
http://www.recipezaar.com/27626

or ------------
how can you go wrong with BETTY CROCKER? LOL

Honey-Glazed Chicken Breasts (5 min. prep time, Start to finish time: 55 minutes)
Come and eat! Serve this five-ingredient recipe with biscuits or corn bread muffins.

6 boneless skinless chicken breast halves (1 3/4 pounds)
1/2 cup orange juice
1/2 cup honey
2 tablespoons lemon juice
1/4 teaspoon salt


1 . Heat oven to 375°F. Grease rectangular pan, 13x9x2 inches. Place chicken in pan. Mix remaining ingredients; pour over chicken.
2 . Cover and bake 20 minutes; turn chicken. Bake uncovered 20 to 30 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
http://www.bettycrocker.com/recipes/Recipe.aspx?recipeId=34892

Answer 9

here's a basic recipe I've used.

Preheat your oven to 350 Degrees F

Make the glaze,
Mix Honey and mustard together, roughly 50/50, and adjust the measruements to suit your own taste. Season with Garlic, pepper, rosemary, and thyme.

Slather the glaze on the chicken pieces-usually thighs, legs, or quarters...

Bakes at 350 for roughly an hour.

it's that easy!

Vandevere

Answer 10

Grill chicken til almost done. The last 15 minutes or so of grilling, baste with a mixture of worchester sauce, honey, minced garlic, fresh ground pepper & a splash of Jack Daniels. Will melt in your mouth!

Answer 11

-Glazed Chicken

6 chicken breasts or leg with thigh
1/3 cup Worcestershire sauce
1/3 cup honey
1/3 cup boiling water
2 tablespoons prepared mustard
2/3 cup orange juice or dry white wine
1/3 cup olive oil

In 1-gallon resealable plastic food storage bag, combine Worcestershire sauce, honey, boiling water, mustard, orange juice and oil. Seal bag. Knead to combine marinade ingredients. Add chicken parts. Reseal bag. Turn to coat all surfaces of chicken. Refrigerate at least 60 minutes.

About 45 minutes before cooking, prepare and heat grill, until coals turn gray or follow directions for gas or electric grill. Remove chicken from marinade, shaking off excess.
Grill skin side down, about 15 to 18 minutes. Turn and baste cooked side with marinade. Grill second side 6 to 10 minutes longer.
Heat remaining marinade in small pan on side of grill, until it comes to boil. Simmer 3 to 4 minutes. Spoon over chicken before serving.


HONEY-GLAZED CHICKEN

Baked chicken quarters with a sweet and sour glaze. 1/3 c. flour 1 tsp. garlic salt Dash pepper 6 tbsp. butter 1/4 c. honey 3 tbsp. lemon juice 2 tbsp. soy sauce
1. Coat chicken quarters thoroughly with a mixture of flour, garlic, salt and pepper. As oven preheats to 350 degrees, melt 2 tablespoons of the butter in a shallow baking dish just large enough to hold the chicken in a single layer. Arrange chicken, skin side down, in melted butter. Bake, uncovered, 30 minutes.

2. Meanwhile, melt remaining 4 tablespoons butter with honey, lemon juice, soy sauce. When chicken has baked 30 minutes, turn and evenly pour on butter mixture. Continue baking, brushing occasionally with sauce, for about 30 to 40 minutes longer, until chicken is tender and richly browned.

HONEY GLAZED CHICKEN KABOB

4 lg. boneless skinless chicken breast halves
1 lg. squash
1 med. red bell pepper
4 oz. med. mushrooms
1 lg. zucchini

HONEY MUSTARD GLAZE:

3/4 c. honey
1/2 c. spicy mustard
2 tbsp. soy sauce
1 tbsp. cider vinegar
2 tbsp. cornstarch

Oven 450 degrees or grill. Thread chicken and vegetables on 4 (12 inch) skewers.
Mix glaze until boil; add cornstarch with 1/4 cup water. Add until thickened. Grill 8-10 minutes brush with glaze; continue grill 5 minutes and cooked through or bake 15-20 minutes. Brush with glaze. Bake 5 minutes more.