Chilli Honey And Coriander Marinated Chicken Breast Recipes

SRIRACHA HONEY CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
• Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
• Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

LIME & CORIANDER CHICKEN

Steps:

• First, spatchcock the chicken so that it will sit flat on the barbecue. All this means is using a pair of kitchen scissors or a sharp kitchen knife to cut down either side of the parson's nose to completely remove the backbone. Then, place the chicken, breast side up, on a chopping board and push down hard to flatten with your hands. Use a sharp knife to make lots of deep slashes in the chicken, about three in each breast and two in each leg.
• In a mortar and pestle, crush the garlic and peppercorns together to a grey, mushy paste. Stir the lime juice into the paste, then the chopped coriander. Put the chicken in a dish and massage the marinade into the chicken. Cover with cling film and refrigerate for at least 2 hours, but preferably overnight.
• To cook the chicken, fire up the barbecue. When the flames die down and the coals are hot and glowing, lay the chicken on the barbecue, skin side up, and sprinkle with salt. You will be tempted to keep prodding it and lifting it up, but leave it alone. After 25 mins, the chicken will look like it's cooked through, but flip it over and give the skin side 10 mins to brown. Lift the chicken onto a chopping board and leave to rest for a few minutes.
• You can now carve conventionally but I like to get a cleaver and chop it straight down into thick slices. Pile it up on a platter and serve scattered with fresh coriander and lime wedges.

CHILLI CHICKEN WITH HONEY & SOY

Steps:

• Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
• Pour boiling water over the rice noodles in a bowl and leave to soak.
• Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.

HONEY GRILLED CHICKEN

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

HONEY-MARINATED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Place chicken in two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 1 hour or until juices run clear.

MARINATED CHICKEN BREASTS

Steps:

• In large resealable plastic bag, combine the soda, soy sauce, oil, garlic powder and horseradish.
• Add chicken.
• Seal the bag and turn to coat.
• Refrigerate overnight.
• Drain and discard marinade.
• Grill chicken over medium-heat for 6-7 minutes on each side or until juices run clear.

CHILLI, HONEY AND CORIANDER MARINATED CHICKEN BREAST

Steps:

• Roughly chop red chilli and coriander leaves.
• Finely chop garlic cloves.
• In a bowl: Mix together all other ingredients.
• Add chilli, garlic and coriander to wet mix.
• Let the marinade sit for a 10-15 minutes.
• On a large sheet of tinfoil, place both chicken breasts and pour the marinade over both, coating evenly.
• Create a parcel out of the tinfoil around the chicken breasts, poke a few holes into the top.
• Place in the oven at Gas Mark 6/200C for 40-50 minutes.
• Check to make sure chicken has cooked through evenly.
• Place on plate and spoon juices and cooked garlic,coriander and chilli over chicken.
• Serve with: Cous Cous, Rice, Salad or as an open sandwich.