Best 3 Butter Roasted Chicken With Soy Garlic Glaze Recipes
Tantalize your taste buds with our tantalizing Butter Roasted Chicken with Soy Garlic Glaze, a culinary masterpiece that harmonizes the richness of butter, the savoriness of soy, and the piquancy of garlic. This delectable dish is a symphony of flavors, textures, and aromas, sure to leave you craving for more.
In this comprehensive guide, we'll take you on a culinary journey, revealing the secrets behind this mouthwatering dish. Discover how to select the perfect chicken, marinate it to perfection, and achieve that golden-brown, crispy skin that everyone loves. Our easy-to-follow recipe provides step-by-step instructions, ensuring success even for novice cooks.
But that's not all! We've also included a collection of complementary recipes to elevate your dining experience. Indulge in the velvety smoothness of our Creamy Mashed Potatoes, perfectly balancing the richness of the chicken. Add a refreshing touch with our vibrant Roasted Vegetables, bursting with colors and flavors. And for a sweet ending, treat yourself to our decadent Chocolate Mousse, a delightful indulgence that will leave you feeling satisfied and fulfilled.
So, prepare to embark on a culinary adventure like no other. Gather your ingredients, sharpen your knives, and let's begin our journey towards creating a feast fit for royalty.
HONEY-AND-SOY-GLAZED CHICKEN THIGHS
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice.
Provided by Kay Chun
Categories dinner, easy, lunch, weeknight, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
- On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Nutrition Facts : @context http, Calories 691, UnsaturatedFat 34 grams, Carbohydrate 5 grams, Fat 55 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 17 grams, Sodium 961 milligrams, Sugar 1 gram, TransFat 1 gram
SOY-GLAZED ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
- Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
- Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
- Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.
BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE CONTRIBUTED BY KAY CH RECIPE - (4.3/5)
Provided by GadgetGirl
Number Of Ingredients 16
Steps:
- Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper. In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes. Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes. Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round. Heat a griddle and brush it with sesame oil. Cook the pancakes, turning once, until golden in spots and cooked through, about 2 minutes. Transfer the pancakes to a plate and cover to keep warm. Carve the chicken and serve with the warm pancakes, sliced cucumbers, sliced scallions and hoisin sauce. MAKE AHEAD The pancakes can be refrigerated overnight and rewarmed before serving.
Tips:
- Use a whole chicken for the best flavor. A whole chicken will give you more meat and a richer flavor than chicken breasts or thighs alone.
- Dry the chicken thoroughly before roasting. This will help the skin crisp up and the glaze adhere.
- Roast the chicken at a high temperature for the first 30 minutes. This will help the skin brown and the meat cook through quickly.
- Reduce the heat to 350 degrees Fahrenheit and continue roasting for 1 hour, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit. This will allow the chicken to cook through without drying out.
- Make the soy-garlic glaze while the chicken is roasting. This will give the glaze time to thicken and develop its flavor.
- Brush the chicken with the glaze during the last 15 minutes of roasting. This will help the glaze caramelize and give the chicken a beautiful sheen.
- Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
This butter roasted chicken with soy-garlic glaze is a delicious and easy-to-make weeknight meal. The chicken is juicy and flavorful, and the glaze is sweet, savory, and addictive. Serve this chicken with rice, vegetables, or your favorite side dishes.
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