Katies Honey Chicken Recipes

STICKY HONEY-CHILI GARLIC GRILLED CHICKEN WITH CUCUMBER SALAD

Steps:

• In a small saucepan, combine the chili garlic sauce, honey, rice vinegar, sugar, soy sauce and garlic. Bring to a low simmer over medium heat. Reduce the heat to low and cook about 10 minutes. Spoon 1/4 cup of the mixture into a small bowl, whisk in the cornstarch until combined and then whisk back into the saucepan. Let simmer an additional 10 minutes to thicken. Let cool completely.
• Salt and pepper both sides of the chicken and place in a 9-by-13-inch pan. Pour half of the chili garlic mixture over the chicken and toss to coat; reserve the remaining sauce. Cover with aluminum foil and refrigerate for 4 hours.
• Preheat the oven to 350 degrees F.
• Bake the chicken, covered in foil, for 35 to 45 minutes.
• Meanwhile, preheat the grill to medium high.
• Remove the chicken from the oven and grill, basting with the reserved sauce, until the skin is crispy, a few minutes per side. (Alternatively, the chicken can be finished under the broiler. Remove the foil from the pan and put under the broiler for a few minutes until the skin is crispy.)
• Transfer the chicken to a serving platter, spoon the remaining reserved sauce over the top and garnish with cilantro. Serve with the Cucumber Salad.
• In a medium bowl, whisk the vinegar and honey until emulsified. Add the cucumbers and cilantro and toss to coat. Season with salt and pepper. Refrigerate until serving time.

BLACK TEA BRINED CHICKEN

Steps:

• Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and give it a stir. Tie tea bags together and place in the brine. Let steep for 10 minutes, then remove and discard tea bags. Let cool completely, about 2 hours.
• Submerge chicken in brine, breast-side down. Cover and refrigerate for 24 hours.
• Preheat oven to 425 degrees F.
• Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan. Roast until an instant-read thermometer inserted in the fleshiest part of the breast and thigh (do not touch bone) registers 160 to 165 degrees F, approximately 1 hour and 20 minutes. Let rest for 10 minutes before serving.

HONEY GARLIC CHILE BURGERS WITH MANGO SLAW

Steps:

• For the patties: In a medium bowl, combine the ground chicken, fish sauce, soy sauce, chile-garlic paste, garlic, ginger, sesame oil, cilantro and mint. Gently but thoroughly combine with your hands and form into 4 equal patties.
• Preheat the avocado oil in a large skillet over medium-high heat. Cook the patties until golden brown and the internal temperature reaches 165 degrees F, about 5 minutes per side.
• For the slaw: Meanwhile, in a large bowl, whisk together the lime juice, avocado oil, rice vinegar, honey and salt and pepper to taste. Add the cabbage, bell pepper, mango, cilantro, mint and scallions and toss to coat well. Season with salt if necessary. Set aside.
• For the mayo: In a small bowl, whisk together the mayonnaise, chile garlic paste and honey. Set aside in the refrigerator until ready to use.
• Spread the mayo on the rolls. Transfer the patties to the rolls and top with the slaw. Serve.

KATIE'S HONEY CHICKEN

Steps:

• cut up chicken.
• place in a greased 13 x 9.
• preheat oven to 325.
• rub salt and pepper on chicken.
• melt margarine in a bowl.
• add honey (we used two different kinds).
• stir in brown sugar and egg.
• mince garlic and add.
• drain pineapple reserving juice.
• drizzle a spoonful of juice on each peice of chicken.
• do the same with glaze.
• cut cherries in half.
• add half the pineapple and cherries.
• place chicken in oven for 30 min.
• remove and drizzle more juice and sauce.
• add the rest of the fruit.
• cook 20 more minutes.
• turn chicken and cook another 20.
• remove and enjoy!