HONEY GARLIC CHICKEN THIGHS
Steps:
- Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
- Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.
INDONESIAN GINGER CHICKEN
Provided by Ina Garten
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted. Arrange the chicken in 1 layer in a shallow baking pan, skin side down, and pour on the sauce. Cover the pan tightly with aluminum foil. Marinate overnight in the refrigerator.
- Preheat the oven to 350 degrees F.
- Place the baking pan in the oven and bake for 30 minutes. Uncover the pan, turn the chicken skin side up, and raise the temperature to 375 degrees F. Continue baking for 30 minutes or until the juices run clear when you cut between a leg and thigh and the sauce is a rich, dark brown.
HONEY-GARLIC CHICKEN THIGHS
This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.
Provided by Eric VanLandingham
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Yield 8
Number Of Ingredients 10
Steps:
- Season the chicken on both sides with salt and pepper.
- Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.
- Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
- Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 37.9 g, Cholesterol 87.5 mg, Fat 13.4 g, Fiber 0.4 g, Protein 25.3 g, SaturatedFat 3.3 g, Sodium 986.2 mg, Sugar 35.5 g
HONEY-GARLIC CHICKEN THIGHS
Sticky, easy honey-garlic chicken made simple, with the most amazing 5-ingredient honey-garlic sauce that is so good you'll want it on everything! Garnish with parsley and serve over vegetables, rice, pasta, or a salad.
Provided by ERIKIM21
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
Nutrition Facts : Calories 243.3 calories, Carbohydrate 17.4 g, Cholesterol 64.1 mg, Fat 11.3 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 3.1 g, Sodium 232.2 mg, Sugar 15.8 g
GINGERED CHICKEN THIGHS
"This recipe was born from the desire to develop a time-friendly, easy-on-the-budget entree loaded with savory Asian flavor. It's a family favorite and also a favorite at the girls' camp where I am the head cook. I usually serve it with rice prepared with coconut milk." Debbie Fleenor - Monterey, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large shallow dish, combine the first 7 ingredients; add the chicken. Turn to coat; cover and refrigerate for up to 4 hours., Drain chicken, discarding marinade. In a large skillet coated with cooking spray, brown chicken on each side. Transfer to an 11x7-in. baking dish coated with cooking spray. In a small bowl, whisk sauce ingredients; pour over chicken. Bake, uncovered, at 350° for 20-25 minutes or until no longer pink.
Nutrition Facts : Calories 201 calories, Fat 9g fat (2g saturated fat), Cholesterol 76mg cholesterol, Sodium 196mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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
HONEY GINGER CHICKEN THIGHS
Steps:
- Prep Time: 10 min Cooking Time: 18 min
GINGER ME UP CHICKEN! LOW FAT HONEY & GINGER CHICKEN BREASTS
This is a recipe I have been making for yonks now.....I first devised it about 18 years ago, when I was following Rosemary Connely's "Hip & Thigh Diet"!! It's a very easy low fat chicken dish, which can be pan fried or baked in the oven - I prefer the latter method, it's much easier! Serve it with a medley of gently steamed vegetables, rice or pasta. (NB: PLEASE note, one of the reviewers has stated that she cooked this in a crockpot!! I would NEVER suggest cooking this recipe in a crockpot, that's why it is NOT mentioned as a cooking method ANYWHERE in the recipe - only pan-fried or oven baked. Thanks! )
Provided by French Tart
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180C or 350°F.
- Select a sturdy oven dish - preferably non-stick.
- Place the chicken breasts into the baking dish.
- Mix the honey, mustard, water, ginger & crushed garlic (and cayenne pepper if using) together in a measuring jug.
- Pour over the chicken breasts, easing them up slightly so the mixture runs underneath them.
- Season with salt and freshly ground black pepper to taste and bake in the oven for 45 to 60 minutes.
- Serve one chicken breast per person with some of the cooking sauce drizzled over the top of the chicken.
- Garnish with chopped parsley & serve with a medley of steamed vegetables & pasta.
- To pan fry, heat up a frying pan and add the chicken breasts - dry fry them briefly to give them a bit of colour and add the cooking sauce, mix well and cook for about 20- 30 minutes over a medium heat.
- Serve as before.
Nutrition Facts : Calories 174.2, Fat 3.2, SaturatedFat 0.7, Cholesterol 75.5, Sodium 180.8, Carbohydrate 10, Fiber 0.3, Sugar 8.7, Protein 25.4
GINGER SCENTED HONEY HOISIN CHICKEN THIGHS WITH SESAME
A yummy chicken recipe, submitted by Ruth Kendrick, Ogden, UT, and a 2009 Finalist in the Chicken Cooking contest put on by the National Chicken Council.
Provided by Sharon123
Categories Chicken Thigh & Leg
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side.
- In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes.
- Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F Stir in sesame seeds.
- Place hot rice on serving platter, add chicken and sauce and garnish with scallions.
STIR-FRIED HONEY-GINGER CHICKEN WITH PEPPERS
Fresh ingredients, some quick prep, and a hot skillet or wok are all you need for a great stir-fry dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high until hot. Add 1 tablespoon oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate.
- Add 1 tablespoon oil, ginger, and garlic to skillet and stir until fragrant, 30 seconds. Add peppers and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice, topped with cilantro.
Nutrition Facts : Calories 402 g, Fat 11 g, Fiber 2 g, Protein 28 g
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HONEY AND GINGER CHICKEN THIGHS RECIPE | DELICIOUS.
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5/5 (4)Total Time 50 minsCategory Chicken Thigh RecipesCalories 320 per serving
- In a large bowl, mix together the ginger, garlic, soy sauce, honey and lemon juice. Take 4 tablespoons of the marinade and set aside. Trim the chicken thighs neatly. Add to the bowl with the remaining marinade and mix well. Set aside for 20 minutes, or overnight if you like.
- Preheat the oven to 200°C/fan180°C/gas 6. Lift the chicken from the marinade – leave the marinade in the bowl – and lay on a large lined baking sheet in a single layer. Cook for 20 minutes, then turn over and brush with the marinade from the bowl. Cook for a further 20 minutes, until cooked through and golden.
- Just before the chicken is ready, heat the oil in a wok or frying pan over a high heat. Add the vegetables and stir-fry for 2-3 minutes, or according to packet instructions, then add the reserved 4 tablespoons marinade and cook for 1-2 minutes. Serve with the sticky chicken thighs.
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