honey glazed lemon chicken?

Question

my boyfriend and i both LOVE the honey glazed lemon chicken you find at those cajun places at the mall food court (dont ask what the name is, it changes from place to place, but you know what i mean) does anyone know the recipe for that chicken?? i've looked online a lot but to no avail. thanks a ton!

that's definetly the same kind as at the mall? i always thought flour would be involved or something, to make the outside part... thanks tho!

Answer 1

Honey-Glazed Chicken
1 chicken, about 3 pounds, cut up
½ cup flour
½ teaspoon cayenne pepper
1 teaspoon salt
½ cup margarine, melted
¼ cup packed brown sugar
¼ cup honey
¼ cup lemon juice
1 tablespoon soy sauce
In a large bowl, combine the flour, salt and cayenne pepper. Add the chicken and coat with the flour mixture. Pour 4 tablespoons of the melted margarine into a 13x9x2-inch baking pan. Put chicken in pan and turn to coat. Bake, uncovered, at 350 degrees F for about 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce and the remaining melted margarine – pour over chicken. Bake 45 more minutes or until the chicken is done. Baste occasionally with the sauce.
http://recipestoday.com/recipes/poultry/honeyglazed.htm

Answer 2

Glazed Lemon Honey Chicken

Serves 12 to 14



4 3 1/2 pound chickens

Coarse salt and freshly ground pepper, to taste

6 sprigs fresh rosemary

1 cup honey

6 tablespoons unsalted butter, room temperature

4 lemons, zests removed, halved and juiced

8 cloves garlic, peeled

1 yellow onion, quartered

1. Heat oven to 375°. Under cold running water, wash chickens inside and out; pat dry with a paper towel. Generously season inside and out with salt and pepper.

2. Roughly chop two sprigs rosemary. In a medium bowl, mix together honey, butter, chopped rosemary, lemon juice, and lemon zest. Set aside.

3. Combine lemon halves, remaining four sprigs rosemary, garlic, and onion; divide among four birds, and fill cavities. Using a pastry brush, coat outside of birds with lemon-honey glaze. Place birds in a large roasting pan on rack positioned in the middle of the oven. Baste every 15 minutes, and brush with any remaining glaze. Roast until an instant-read thermometer inserted into the deepest part of the breast registers 180° and juices run clear when pierced with a knife, about 1 hour. Serve hot or at room temperature.



Note: Instead of using lemons, you may substitute oranges or a combination of citrus.

Answer 3

CHINESE LEMON HONEY CHICKEN

Ingredients:
8 chicken breast halves, deboned and cut into bite size pieces
1/2 cup cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup water
4 egg yolks, beaten
2 cups Cooking Oil
Green onions, sliced
***Lemon Sauce***
1 1/2 cup water
1/2 cup lemon juice
3 1/2 tablespoons light brown sugar
3 tablespoons cornstarch
3 tablespoons honey
2 teaspoons chicken bouillon granules
1/4 teaspoon ginger, or more if desired


Directions:

Combine cornstarch, salt and pepper. Blend in water and egg yolks. Dip chicken pieces into cornstarch-egg mixture. Fry chicken in oil for about 5 minutes until golden. Drain. Sprinkle with green onions. Pour sauce over chicken.

For the sauce: Combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils. Pour over chicken. This recipe also works well in a wok.


CAJUN HONEY LEMON CHICKEN

ingredients
1/4 cup honey
2 garlic cloves, minced
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
4 chicken breast halves on the bone, with skin (10 ounces each)
Salt and freshly ground black pepper


directions
Preheat the oven to 425°. In a small bowl, stir together the honey, garlic, lemon juice, mustard, paprika and cayenne.
Put the chicken breasts on a rimmed baking sheet. Using a sharp knife, make 2 deep slashes in each breast. Season the breasts with salt and black pepper, then brush most of the honey glaze all over them. Bake for 15 minutes. Brush the remaining honey glaze over the chicken breasts and bake for about 10 minutes longer, until just cooked through.
Remove the chicken breasts from the oven and preheat the broiler. Brush the juices from the baking sheet onto the chicken and broil for about 1 minute, or until the chicken skin is crisp. Serve the glazed chicken right away.
SERVE WITH Buttered rice and a green salad.

Answer 4

Honey-Glazed Lemon Chicken
(6.5-7 lb) roasting chickens, rinsed, patted dry
2 1/2 cups fresh lemon juice (from about 12 large lemons)
kosher salt
fresh ground black pepper
1/2 cup honey, heated until pourable



Place each chicken in heavy-duty resealable plastic bag. Add 1 1/4 cups lemon juice to each. Seal bags; turn chickens to coat. Refrigerate at least 6 hours and up to 1 day, turning bags occasionally.
Preheat oven to 450°F Drain chickens; pat dry. Sprinkle each with salt and pepper. Place chickens side by side, breast side down, on racks in large roasting pan. Roast 15 minutes. Reduce oven temperature to 375°F Roast 45 minutes.
Turn chickens breast side up. Brush all over with honey. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer. Transfer chickens to platter. Tent loosely with foil to keep warm and let stand 15 minutes.
Meanwhile, pour pan juices into small saucepan. Spoon off fat. Rewarm pan juices. Season with salt and pepper. Serve chickens with pan juices.

Answer 5

dam that sounds good!me hungie!

Answer 6

IRINA C HIT IT RIGHT ON THE NAIL