Best 7 Roasted Chicken Grilled With Hot Pepper Pears And Honey Recipes

Indulge in a tantalizing culinary journey with our roasted chicken recipe, an explosion of flavors that will leave your taste buds in awe. Perfectly grilled chicken, succulent and juicy, is artfully paired with a medley of roasted pears, hot peppers, and a drizzle of honey, creating a symphony of sweet, savory, and spicy notes. This main course masterpiece is complemented by three additional delectable recipes: a refreshing pear and arugula salad with a tangy vinaigrette dressing, a creamy and flavorful polenta with roasted mushrooms, and a luscious chocolate mousse for a sweet ending. Prepare to embark on a gastronomic adventure that will delight your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN WITH ROASTED PEPPERS

Chicken with Roasted Peppers image

Provided by Food Network

Categories main-dish

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

6 whole chicken legs with thighs
Coarse salt and freshly ground black pepper to taste
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, thinly sliced
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 teaspoon paprika
2 red bell peppers, roasted, peeled, seeded and chopped
2 yellow bell peppers, roasted, peeled, seeded and chopped
2 poblano chiles, roasted, peeled, seeded and chopped
1 tomato, peeled, seeded and diced
1 1/4 cups chicken stock

Steps:

Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side.
Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes.
Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve.

BALSAMIC-ROASTED PEARS WITH PEPPER AND HONEY

Balsamic-Roasted Pears with Pepper and Honey image

Provided by Alain Rondelli

Categories Fruit Brunch Dessert Side Roast Thanksgiving Quick & Easy Vinegar Pear Fall Honey Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

2 tablespoons unsalted butter
2 firm-ripe Bosc pears, halved lengthwise and cored
3 tablespoons balsamic vinegar
4 oz Manchego or mild fresh goat cheese, cut into 4 pieces, at room temperature
1/4 cup honey

Steps:

Preheat oven to 400°F.
Melt butter in an 8-inch square glass baking dish in middle of oven, about 3 minutes.
Arrange pears, cut sides down, in 1 layer in butter and roast in middle of oven until tender, about 20 minutes.
Pour vinegar over pears and roast 5 minutes more.
Transfer pears, cut sides down, to serving plates with cheese and spoon some of juices from baking dish over pears. Drizzle pears and cheese with honey and sprinkle with pepper.

SHEET-PAN ROASTED CHICKEN WITH PEARS AND ARUGULA

Sheet-Pan Roasted Chicken With Pears and Arugula image

In this hearty sheet-pan meal, thick pear wedges and chicken thighs seasoned with earthy, warming spices are roasted until soft and tender. During the last five minutes, crunchy sunflower seeds are scattered on the pan to sizzle in the pan juices, gaining a salty flavor that balances out the sweetness of the pears. A final topping of arugula soaks up any lingering juices and turns this into a full-on meal. Using firm, not-quite-ripe pears prevents them from becoming mushy and falling apart during the cooking process. Swap baby spinach for the arugula and sherry vinegar for the lemon juice, depending on what you have on hand. Serve any leftovers on a bed of fresh arugula, dressed with lemon and olive oil.

Provided by Yasmin Fahr

Categories dinner, weekday, poultry, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

6 skin-on, bone-in chicken thighs (2 1/2 to 3 pounds)
Kosher salt and black pepper
1/2 teaspoon red-pepper flakes
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon grated fresh ginger from a 2-inch piece
3 tablespoons olive oil
2 firm, semi-ripe Bartlett or Bosc pears, cored and quartered lengthwise
2 tablespoons raw, unsalted sunflower seeds
2 packed cups baby arugula
1 lemon, halved
1/4 cup fresh cilantro leaves and tender stems, roughly chopped (optional)

Steps:

Heat the oven to 450 degrees with a rack in the center.
Pat the chicken dry and trim excess fat and skin. Sprinkle all over with 2 teaspoons salt, and season with pepper. In a small bowl, mix together the red-pepper flakes, cumin, coriander, ginger and oil. On a sheet pan, rub the chicken and pears all over with the mixture. Arrange chicken skin-side up and pears skin-side down. Cook until the chicken is cooked through (165 degrees at the thickest part) and the pears are tender, 25 to 30 minutes. During the last 5 minutes, add the sunflower seeds to the pan. If there's a lot of fat when finished cooking, tilt the pan and spoon it off until there's a light coating on the surface of the pan.
Scatter the arugula on top, and squeeze the juice of 1/2 lemon over the pan. Season with salt and pepper to taste. Top with herbs, if using. Cut the remaining lemon half in quarters and serve.

ROASTED CHICKEN WITH PEPPERS

Roasted Chicken with Peppers image

Make and share this Roasted Chicken with Peppers recipe from Food.com.

Provided by Karen From Colorado

Categories Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (3 1/2 lb) chicken, cut up
3 tablespoons olive oil, divided
1 1/2 teaspoons rosemary
1 teaspoon lemon juice
1 1/4 teaspoons salt, divided
3/4 teaspoon pepper, divided
3 bell peppers (1 red, 1 yellow and 1 green)
1 medium onion

Steps:

Place washed and dryed chicken in a shallow roasting pan.
Combine 2 tablespoons oil, rosemary and lemon juice.
Brush over chicken.
Sprinkle 1 teaspoons salt and 1/2 teaspoon pepper over chicken.
Roast in a preheated 375 degree oven for 15 minutes.
Cut bell peppers lengthwise into 1/2 strips.
Slice onion into thin wedges.
Toss vegetables with remaining oil, salt and pepper.
Place veggies around chicken.
Continue roasting until veggies are tender and chicken is cooked, about 40 minutes.
Serve chicken with peppers and pan drippings.

CHICKEN WITH CARAMELIZED PEARS

Chicken with Caramelized Pears image

Tender chicken gets an upscale treatment in this simple entree with sweetened pears. Remember this idea-it also works with pork loin chops and thinly sliced apples. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 medium red onion, halved and thinly sliced
2 medium pears, thinly sliced
2 teaspoons brown sugar
1/2 cup balsamic vinaigrette
1/2 teaspoon dried thyme
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

Steps:

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

Nutrition Facts : Calories 567 calories, Fat 20g fat (7g saturated fat), Cholesterol 117mg cholesterol, Sodium 1330mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 5g fiber), Protein 39g protein.

ROASTED CHICKEN AND PEARS

Roasted Chicken and Pears image

The chicken, fruit, and vegetables all roast together in the oven, and they come out golden and caramelized, just the kind of crowd-pleasing dish you'll want for your next dinner party.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs

Time 1h25m

Number Of Ingredients 11

Ingredients

1 large parsnip (8 ounces), peeled, halved lengthwise, and cut into 2-inch lengths
1 large white turnip (1 pound), peeled and cut into 1-inch chunks
2 small red onions, cut into 1-inch-wide wedges
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 teaspoon dried thyme
Coarse salt and ground pepper
2 tablespoons chopped fresh parsley
4 chicken drumsticks and 4 thighs (about 2 pounds total)
1 tablespoon honey
3 firm, ripe Bosc pears (about 1 1/2 pounds total), halved, cored, and cut into 1/2-inch-thick wedges

Steps:

Preheat oven to 375 degrees. On a large rimmed baking sheet (or two small ones), toss parsnip, turnip, and onions with vinegar, 1 tablespoon oil, and 1/2 teaspoon thyme; season with salt and pepper.
In a small bowl, combine parsley and remaining 1/2 teaspoon thyme; season with salt and pepper. Carefully slide fingers under chicken skin to loosen; spread parsley mixture under and on top of skin. Push vegetables to edges of baking sheet; place chicken pieces in center, and roast 30 minutes.
Meanwhile, in a small bowl, combine honey and remaining tablespoon oil. Remove baking sheet from oven; add pears, and toss with vegetables to combine. Brush top of chicken pieces with honey mixture; roast 30 minutes more or until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 175 degrees. Serve immediately.

ROASTED CHICKEN GRILLED WITH HOT PEPPER PEARS AND HONEY

Roasted Chicken Grilled With Hot Pepper Pears and Honey image

From "Mastering the Grill" by Andrew Schloss and David Joachim, Chronicle Books: The crisp skin cracks like a single layer of Chinese lacquer as you carve into this savory, spicy, sweet roast chicken. The aromas of herbs swirl with the scent of soy sauce and honey, while the texture of the crackled skin, moistened by meaty steam and syrupy pears, is enough to make your head swim.

Provided by gailanng

Categories Whole Chicken

Time 1h49m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons salted butter, softened
1 (3 1/2 lb) chicken, washed and dried
kitchen twine
oil, for coating grill grate
3 large bartlett pears, firm but not hard
1 tablespoon vegetable oil
2 tablespoons dried rosemary, crushed
2 garlic cloves, minced
1 teaspoon kosher salt
1/4 cup finely chopped flat leaf parsley
1 tablespoon ground black pepper
3 tablespoons hoisin sauce
3 tablespoons honey
1 garlic clove, crushed
1 teaspoon chinese chili paste with garlic
1 teaspoon toasted sesame oil
1/2 teaspoon kosher salt

Steps:

To Make Tuscan Rosemary Rub: Combine all of the ingredients. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks. Reserve 2 tablespoons for this recipe.
To Make Peking Crackle: Combine all of the ingredients. Serve at room temperature. Refrigerate in a tightly closed container for up to 1 month. Bring back to room temperature before serving. This makes about 1/2 cup; reserve for this recipe.
To Grill the Chicken: Heat the grill.
For a gas grill: Use Indirect heat, medium (325º to 350ºF). If using a 3-burner grill--middle burner off or 2-burner grill--1 side off.
For a charcoal grill: Indirect heat, medium ash and split the charcoal bed (about 2 dozen coals per side & have ready about 20 replacement coals) with a heavy-duty drip pan set between banks of charcoal.
TO PREPARE THE CHICKEN:.
Mix 1 tablespoon of the rub with the butter by mashing them with a fork on a clean work surface until well blended.
Separate the skin from the breast and legs of the chicken and gently but firmly insert your index finger under the skin at the neck end of the chicken. Move it around, separating the skin from the meat underneath. Gradually ease your whole hand under the skin, loosening the skin from the breast, legs, and drumsticks.
Spoon the herb butter under the skin and push it evenly over the breast and legs of the chicken by rubbing the skin to spread the butter.
Spoon the remaining 1 tablespoon rub into the interior of the chicken and rub it over the walls of the internal cavity. Tie the legs of the chicken together with kitchen twine.
Brush the grill grate and coat it with oil. Put the chicken on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the thickest part of the breast registers about 170°F, about 1 hour and 20 minutes. Baste with half the glaze during the last 20 minutes of cooking. (See note below.) If your grill has a temperature gauge, it should stay at around 350°F If you are using charcoal, you will probably have to replenish the coals after the first hour.
Meanwhile, cut the pears in half lengthwise, remove the core with a melon baller and coat the pear halves with the oil.
During the last 10 minutes of cooking, put the pears directly over the heat, and cook until browned and tender, brushing with the remaining glaze and turning once.
Remove the chicken and pears to a large serving platter, lifting the chicken with tongs and using a spatula for support. Let rest for 8 to 10 minutes; carve and serve.
NOTE REGARDING THE PEKING CRACKLE: This salty, sweet and savory glaze is delicious on any poultry. It is best used with indirect grilling. If used directly over a flame, watch its progress very carefully. It can reduce to a blackened sheen in a few untended seconds.

Nutrition Facts : Calories 1133, Fat 71, SaturatedFat 21.6, Cholesterol 313.3, Sodium 1182.4, Carbohydrate 48.1, Fiber 7, Sugar 33.2, Protein 75.5

Tips:

Choose the right chicken: For this recipe, a whole chicken weighing 3 to 4 pounds is ideal. Look for a chicken that is plump and has a moist, not slimy, appearance.
Prepare the chicken: Rinse the chicken inside and out with cold water and pat it dry with paper towels. Remove any excess fat from the chicken, including the giblets and neck.
Season the chicken: Rub the chicken inside and out with a mixture of salt, pepper, garlic powder, and paprika. You can also add other spices or herbs of your choice, such as thyme, rosemary, or sage.
Roast the chicken: Place the chicken breast-side up in a roasting pan and roast it in a preheated oven at 400°F for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F.
Make the hot pepper pear sauce: While the chicken is roasting, make the hot pepper pear sauce. Combine diced pears, hot peppers, honey, vinegar, and spices in a saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the sauce has thickened.
Grill the chicken: Once the chicken is roasted, remove it from the oven and let it rest for 10 minutes. Then, grill the chicken over medium heat for 5-7 minutes per side, or until the skin is crispy and the chicken is cooked through.
Serve the chicken: Serve the roasted and grilled chicken with the hot pepper pear sauce. You can also garnish the chicken with fresh herbs, such as parsley or cilantro.

Conclusion:

This roasted chicken grilled with hot pepper pears and honey is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The chicken is juicy and flavorful, and the hot pepper pear sauce adds a sweet and spicy kick. This dish is sure to please everyone at your table.