Best 8 Honeyed Chicken Recipes

HONEYED MANGO AND CHICKEN SAUTE WITH TOASTED CASHEWS

Steps:

• In a large bowl or re-sealable plastic bag, mix together 2 tablespoons of the oil, the soy sauce, and the honey until well combined. Add chicken and toss to coat well. Place in refrigerator to marinate at least 30 minutes and up to 2 hours.
• Meanwhile, heat a large frying pan over medium heat and add nuts. Toast nuts, shaking pan a few times, until nice toasted, about 2 minutes. Set aside to cool. (Can be made up to 3 days in advance.)
• When chicken is ready, heat remaining 1 tablespoon oil in a large frying pan over medium heat. Add garlic and onion and cook until soft, about 2 minutes. Add chicken and marinade juices and cook, stirring occasionally, until chicken is browned on all sides and cooked through, about 6 minutes. Stir in mango and cashews and cook until heated through, about 1 minute. Taste and adjust seasoning, as necessary. Serve immediately over Sesame Rice.
• Bring water to a boil. Add rice and salt and stir to combine. Reduce heat to low, cover, and simmer until rice is tender and water is absorbed, about 10 minutes. Remove from heat and let stand, covered, to finish cooking, about 5 minutes. Stir in oil and sesame seeds and serve.
• Yield: 4 servings
• Prep Time: 2 minutes
• Cook Time: 10 minutes
• Ease of preparation: easy

BONNIE'S HONEYED CHICKEN WITH LEMON BUTTER SAUCE

Steps:

• 1. DIRECTIONS: Preheat oven to 400 degrees. Dredge chicken pieces in flour mixture of salt, pepper and paprika in a pie pan. Melt the butter in a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter, plump side facing down.
• 2. Bake for 30 minutes, then turn the chicken, plump side facing up, and pour the sauce over it. Bake 30 minutes more until golden brown.
• 3. Spoon butter mixture over the chicken (garnish with parsley if desired) and serve. Use leftovers for chicken sandwiches the next day. Enjoy!

HONEYED CHICKEN LEGS

Steps:

• Preheat oven to 350 degrees.
• Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.
• In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce. Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden.

HOT 'N' HONEYED CHICKEN WINGS

Steps:

• grate orange and set aside. Cut off and discard wing tips. cut each wing in half at joint. Place chicken wings in 13/9 inch baking dish. Combine picante sauce, honey, soy sauce, mustard, oil, ginger and orange peel in small bowl; mix well. Pour over chicken wings Marinate covered in refrigerator at least 6 hours or overnight Preheat oven to 400 degrees. Drain marinade; reserve. Place chicken wings in single layer on foil lined, 15 x 10 inch jelly roll pan. Pour reserved marinade evenly over chicken wings. Bake 40 to 45 minutes until brown. Serve warm.

HONEYED CHICKEN AND PINEAPPLE

Steps:

• Cut chicken in half or thirds for manageable serving size pieces.
• Coat chicken with cornstarch.
• Heat vegetable oil in fry pan over high heat.
• Add chicken pieces and cook until golden brown.
• Drain on paper toweling and set aside.
• Pour all but 2 Tbls of oil out of the pan.
• Stir-fry the ginger and garlic in the oil over medium heat about 1 minute.
• Add pineapple and pepper strips to ginger mixture.
• Stir-fry over high heat 2 minutes.
• Remove from pan.
• Mix water and remaining 2 tsp cornstarch.
• Blend in honey, bouillon granules and sesame oil.
• Pour mixture into pan.
• Cook and stir over high heat until mixture boils and thickens.
• Place the chicken and pineapple-pepper mixture in a baking dish.
• Top with honey sauce and green onions.
• Bake at 350 F for 30 minutes or until chicken is tender.
• *Theoriginal recipe calls for 1 whole chicken, cut up Chinese style into serving pieces.
• I find the chicken breasts easier to use, and we prefer the boneless meat.

MORROCAN-INSPIRED CHICKEN WITH HONEYED ONIONS AND COUSCOUS

Steps:

• Prepare couscous according to package directions. Tfaya: slice the onions and cook for a couple of minutes over medium heat in a little oil to soften. Add about a cup of water, the raisins and honey, and the 1/4 tsp each cinnamon, ginger, tumeric, and black pepper. Continue to cook, stirring occasionally, until the water is mostly absorbed or evaporated and the onions are dark brown. (About 10-15 minutes; add more water if necessary to get a reasonably wet outcome.) Chicken: cut in chunks, season with a few shakes extra salt, pepper, cinnamon and ginger and sear in a bit of oil until exterior is no longer pink. Add the chicken broth and cook over lower heat another 10 minutes or so, or until largest chunk is no longer pink in the middle. To serve: fluff the couscous and put on plates. Top couscous with the chicken and broth, then top that with the tfaya.

HONEYED CHICKEN KEBABS

Steps:

• 1. If using wood skewers, soak in water for 15 mins. Spray grill grates w/ cooking spray or oil grates w/ canola oil. Heat grill to medium.
• 2. In bowl, combine hoisin sauce, honey, ginger and garlic. Whisk well. Alternately place red bell pepper, yellow bell pepper, chicken and mushrooms on skewers. Brush w/ 1/2 of the sauce.
• 3. Place kebabs on grill. Grill about 10 min, turning occasioally, and basting w/ remaining sauce.

HONEYED CHICKEN BREASTS

Steps:

• Heat the oil and butter in a frying pan or wok until the butter has melted.
• Add the chicken and cook for 5 minutes, turning once.
• Add the garlic and leeks and cook for a further 3 minutes.
• Stir in the red pepper, baby corn, sugar, honey, stock, soy sauce, stem ginger, ginger syrup and vinegar. Reduce the heat to a simmer and cook until the chicken is cooked well through, about 20 minutes.
• Blend the cornstarch with 4 tablespoons of cold water and stir into the pan. Bring to the boil and cook until the sauce is thickened and clear.
• Cook for a further 2 minutes and serve.