Honey Lemon Chicken Recipes

HONEY LEMON CHICKEN

Steps:

• Slice each chicken breast horizontally to form 4 steaks in total. OPTIONAL (for more even cooking): Pound to even thickness about 1cm/ 2/5" thick.
• Sprinkle each side generously with salt and pepper.
• Place flour in shallow dish. Coat the chicken in the flour, shaking off excess.
• Mix 1 tsp of the flour (reserved from step 3) with the water. Set aside.

HONEY LEMON CHICKEN

Steps:

• Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper and paprika. Coat both sides of the chicken with the flour mixture.
• Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.
• Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
• Add the garlic, stir for 30 seconds (don't let the garlic burn), then add the chicken stock, lemon juice, honey and lemon slices.
• Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
• Sprinkle with fresh parsley and serve with rice or pasta.

GRILLED HONEY-LEMON CHICKEN

Steps:

• Mix canola oil, lemon zest, lemon juice, Dijon mustard, honey, garlic, Worcestershire sauce, Italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. Place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. Place a second resealable bag over the first and seal to prevent leaks. Refrigerate chicken for 2 to 4 hours.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken breasts from bag; discard used marinade. Cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for at least 4 hours or overnight. Cover and refrigerate the remaining marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade.

HONEY LEMON CHICKEN

Steps:

• In a large bowl, combine the first 10 ingredients.
• Pour 2/3 cup marinade into a large resealable plastic bag; add the chicken, seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
• Cover and refrigerate the remaining marinade.
• Drain and discard marinade from chicken.
• Coat grill rack with cooking spray before starting the grill.
• Grill chicken, uncovered, over medium heat for 12-15 minutes or until juices run clear, turning once and basting occasionally with reserved marinade.

CHICKEN IN HONEY-LEMON SAUCE

Steps:

• Set oven to 400 degrees.
• Great a 13 x 9-inch baking pan.
• In a large heavy plastic bag combine the flour, salt, paprika, garlic powder and pepper.
• Place one or two pieces of chicken in the bag and toss to coat the chicken.
• Then dip the floured chicken in the 1/2-cup melted butter.
• Place in the baking dish skin side up.
• Repeat with the remaining chicken pieces.
• Bake uncovered for 30 minutes.
• Remove from oven and drain off any fat or pan drippings, then turn the chicken over.
• In a small bowl combine the honey, lemon juice and 1/4 cup melted butter, then pour over the chicken in the baking dish.
• Cover with foil and return to oven for another 25-30 minutes, or until the chicken is done, basting occasionally with the pan juices.
• Delicious!