Honey Orange Glazed Chicken Recipes

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HONEY ORANGE GLAZED CHICKEN



Honey Orange Glazed Chicken image

Honey Orange Glazed Chicken combines delicious spices and a sweet and tangy honey orange glaze. This makes the perfect meal for your family and has amazing flavor!

Provided by Alyssa Rivers

Number Of Ingredients 10

1 cup orange juice
1/2 cup cider vinegar
1/2 cup brown sugar (packed)
1/4 cup honey
2 Tablespoons chili powder
1 Tablespoon ground coriander
1 Tablespoon ground cumin
2 pounds chicken thighs
1 tablespoon olive oil
salt and pepper

Steps:

  • In a small saucepan, combine orange juice, cider vinegar, brown sugar, honey, chili powder, coriander, and cumin. Bring to a boil, reduce heat and let simmer for 35-45 minutes or until sauce has reduced to one cup.
  • In a medium saucepan add olive oil and heat to medium high heat. Salt and Pepper the chicken thighs and cook until 165 degrees in center and no longer pink. Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze. Serve immediately.

Nutrition Facts : Calories 501 kcal, Carbohydrate 37 g, Protein 26 g, Fat 28 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 169 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving

HONEY ORANGE GLAZED CHICKEN



Honey Orange Glazed Chicken image

Honey Orange Glazed Chicken is wonderfully moist, easy to make, and the perfect dinner for any occasion.

Provided by Jessica Robinson

Categories     Lunch     Main Course

Time 1h

Number Of Ingredients 15

2 half chicken breasts (bone-in and skin on (or chicken thighs))
3 tablespoons butter (melted)
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon fresh rosemary (chopped fine)
1 teaspoon fresh thyme leaves
salt and black pepper to taste
3/4 cup honey
zest of one orange
1/2 cup fresh orange juice
1/4 cup apple cider
1 tablespoon Dijon mustard
salt and black pepper to taste

Steps:

  • Mix all ingredients for the orange honey glaze in a small bowl. Reserve half in a small bowl to serve with the chicken. Use the rest to baste while the chicken cooks.
  • Preheat the oven to 375 degrees F.
  • Line a half sheet pan with aluminum foil. Place the chicken breasts with the bone-side down on the half sheet pan. Brush with the melted butter, sprinkle with paprika, onion, garlic powder, salt, and black pepper. Brush with a little orange honey glaze. Insert a digital thermometer so you can check the internal temperature.
  • Cook for 30 minutes, then continue to baste with orange honey glaze every 10 minutes until the chicken is done. Allow the chicken to rest for 10 minutes before slicing. Serve with the reserved orange honey glaze. Sprinkle with fresh rosemary and thyme before serving.

Nutrition Facts : Calories 453 kcal, Carbohydrate 59 g, Protein 20 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 80 mg, Sodium 183 mg, Fiber 1 g, Sugar 56 g, ServingSize 1 serving

HONEY-ORANGE GLAZED CHICKEN



Honey-Orange Glazed Chicken image

Good dish to please people with. DH loves it, friends & family love it, finally getting around to posting. There are several recipes for Orange Glazed Chicken out there, but this one uses the chicken in bite-size pieces like you would get at a Chinese restaurant rather than a glazed chicken breast recipe. I also have the luxury of having one of those electric fry-grill pans from HSN and that is what I use every time I make this. Serve over white or brown rice or egg noodles. Sometimes I even stir-in fresh broccoli florets that I've steamed while the chicken in simmering. Prior to serving you could sprinkle with toasted sesame seeds if desired.

Provided by BlondieItaliana

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 boneless skinless chicken breasts (cut into bite size pieces)
1/3 cup chili sauce
1/3 cup orange marmalade
2 teaspoons Dijon mustard
4 tablespoons honey
2 tablespoons butter
2 tablespoons dark brown sugar
1 teaspoon garlic powder

Steps:

  • Combine chili sauce, orange marmalade, mustard, garlic powder, 1 tablespoon melted butter, sugar and honey together in bowl and set aside as a glaze.
  • Fry chicken (already cubed or cut into bite-size pieces) in butter over medium heat in large skillet or electric frying pan. Cook until browned on both sides then fold in glaze mixture and coat chicken well cooking an additional 5 minutes.
  • Reduce heat & simmer, uncovered, about 10 more minutes, basting occasionally until chicken is tender. ** If you like chicken crispier, cook at higher heat and about 5 additional minutes **.
  • Serve over white or brown rice or egg noodles.
  • ** Note: If you like crispy chicken, you could first coat the chicken pieces in flour & deep fry them in oil - drain on paper towel - then return them to a skillet & coat with glaze mixture and cook as above.

HONEY ORANGE CHICKEN



Honey Orange Chicken image

"I couldn't get enough of the sweet-and-citrusy marinade flavoring this grilled chicken," says Mary Hart Easterling, Santa Clarita, California. "So I saved some to drizzle on top."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup chicken broth
1 cup orange juice
1/2 cup honey
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated orange zest
1 teaspoon ground ginger
1/2 teaspoon salt
4 bone-in chicken breast halves (10 ounces each)
1 tablespoon cornstarch
2 tablespoons water
4 cups hot cooked rice
Chopped green onions, orange slices and parsley sprigs, optional

Steps:

  • In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.

Nutrition Facts : Calories 504 calories, Fat 2g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 755mg sodium, Carbohydrate 89g carbohydrate (0 sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

BAKED HONEY-GLAZED CHICKEN



Baked Honey-Glazed Chicken image

When I was a young girl, this was my oldest sister's Sunday dinner. The tradition has continued, as I make this dish twice a month and my four daughters serve their families with this favorite dish. It has an old-fashioned subtle flavor and the chicken is crisp and brown. -Pat Dube, Phoenix, Arizona

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
1/2 teaspoon salt
1 broiler/fryer chicken (3 to 4 pounds), cut up

Steps:

  • In a shallow bowl, combine the butter, orange juice, honey and salt. Remove 1/3 cup and set aside for basting. Dip chicken pieces in remaining butter mixture; place in a well-greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 1 hour or until juices run clear, basting occasionally with reserved butter mixture.,

Nutrition Facts : Calories 408 calories, Fat 24g fat (10g saturated fat), Cholesterol 125mg cholesterol, Sodium 348mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 33g protein.

ORANGE-HONEY GLAZED CHICKEN BREASTS



Orange-Honey Glazed Chicken Breasts image

This is sort of an American-ized version of the French Duck a l'orange. When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt. To make sure the chicken cooks evenly, buy breasts that are similar in size-about 12 ounces apiece. If the glaze looks dry during baking, add up to 2 tablespoons of juice to the pan. If your skillet is not ovenproof, brown the chicken breasts and reduce the glaze as instructed, then transfer the chicken and glaze to a 13 by 9-inch baking dish and bake (don't wash the skillet). When the chicken is fully cooked, transfer it to a plate to rest and scrape the glaze back into the skillet to be reduced. This recipe was adapted from Cook's Illustrated, published Sept. 2007

Provided by TxGriffLover

Categories     Low Cholesterol

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups orange juice, plus an additional 2 tablespoons
1/3 cup light corn syrup
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon distilled white vinegar
1/8 teaspoon red pepper flakes
table salt & fresh ground pepper
1/2 cup all-purpose flour
4 bone-in skin-on chicken breast halves (about 12 ounces each)
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)

Steps:

  • Adjust oven rack to middle position and heat oven to 375 degrees. Whisk 1 1/2 cups orange juice, corn syrup, honey, mustard, vinegar, pepper flakes, 1/8 teaspoon salt, and 1/8 teaspoon pepper together in medium bowl. Place flour in pie plate, then season chicken on both sides with salt and pepper. Working with one chicken breast at a time, coat chicken with flour, patting off excess.
  • Heat oil in ovenproof 12-inch skillet over medium heat until shimmering. Add chicken breasts skin-side down; cook until well browned and most of fat has rendered from skin, 8 to 14 minutes. (If after 3 minutes you don't hear definite sizzling, increase heat to medium-high. If after 6 minutes chicken is darker than lightly browned, reduce heat slightly.) Turn chicken and lightly brown other side, about 5 minutes longer. Transfer chicken to plate.
  • Pour off all but 1 teaspoon fat from pan. Add shallot and cook until softened, 1 to 2 minutes. Increase heat to high and add orange juice mixture. Simmer, stirring occasionally, until syrupy and reduced to 1 cup (heatproof spatula should leave slight trail when dragged through glaze), 6 to 10 minutes. Remove skillet from heat and tilt to one side so glaze pools in corner of pan. Using tongs, roll each chicken breast in pooled glaze to coat evenly and place skin-side down in skillet.
  • Transfer skillet to oven and bake chicken until thickest part of breasts registers 160 degrees on instant-read thermometer, 25 to 30 minutes, turning chicken skin-side up halfway through cooking. Transfer chicken to platter and let rest 5 minutes. Return skillet to high heat (be careful-handle will be very hot) and cook glaze, stirring constantly, until thick and syrupy (heatproof spatula should leave wide trail when dragged through glaze), about 1 minute. Remove pan from heat and whisk in remaining 2 tablespoons orange juice. Spoon 1 teaspoon glaze over each breast and serve, passing remaining glaze at table.
  • Variations: Apple-Maple Glazed Chicken Breasts.
  • Follow the recipe above, substituting apple cider for the orange juice and 2 tablespoons maple syrup for the honey.
  • Pineapple-Brown Sugar Glazed Chicken Breasts.
  • Follow the recipe above, substituting pineapple juice for the orange juice and 2 tablespoons brown sugar for the honey.

Nutrition Facts : Calories 376.7, Fat 9.5, SaturatedFat 2.3, Cholesterol 46.4, Sodium 108.1, Carbohydrate 57, Fiber 0.8, Sugar 28.4, Protein 17.7

ROASTED ORANGE ROSEMARY HONEY GLAZED CHICKEN



Roasted Orange Rosemary Honey Glazed Chicken image

This is always a hit when I make it for dinner parties and Boxing Day dinner because the chicken is always fall-off-the-bone juicy and people love the glaze. People always go for seconds! You may quarter 2 chickens instead if you aren't able to get just legs from your butcher, but I find the legs are juicier and save money. Serve this dish with fragrant rice and dilled carrots or roasted asparagus.

Provided by Jolanta

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 3h20m

Yield 8

Number Of Ingredients 9

8 large chicken legs
1 tablespoon salt
1 cup honey
1 cup orange juice with pulp
½ cup unsalted butter, at room temperature
7 sprigs fresh rosemary, finely chopped
2 oranges, zested
2 cloves garlic, minced
ground black pepper to taste

Steps:

  • Sprinkle chicken with salt and place in a large glass or plastic bowl.
  • Whisk together honey, orange juice, butter, rosemary, orange zest, and garlic. Pour orange mixture over chicken; cover with plastic wrap and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken legs in a single layer in a roasting pan; pour orange mixture over chicken.
  • Roast for 30 minutes in the preheated oven; reduce temperature to 325 degrees F (160 degrees C). Baste chicken with pan juices every 20 minutes until chicken is a deep orange brown color, no longer pink at the bone, and juices run clear, about 90 minutes. An instant-read thermometer inserted into the thickest part of the meat near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 776.6 calories, Carbohydrate 39 g, Cholesterol 240 mg, Fat 42.3 g, Fiber 0.4 g, Protein 59.7 g, SaturatedFat 15.8 g, Sodium 1074.1 mg, Sugar 37.4 g

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