Poultry Essentials Honey Garlic Drizzle Recipes

EASY HONEY GARLIC GLAZED CHICKEN (+VIDEO)

Steps:

• Cook popcorn chicken according to package directions.
• Prepare the glaze while chicken is cooking. Over medium heat sauté the garlic in butter for about a minute in a large skillet. Stir in soy sauce, brown sugar, honey, and red chili pepper flakes, ginger powder and water.
• Bring to a boil, whisking regularly. Reduce heat and let simmer for about 5 minutes until glaze thickens slightly. Toss cooked popcorn chicken in glaze. This is easiest to do right in the skillet.
• Serve glazed chicken over rice (optional) and garnish with sliced green onion.

HONEY GARLIC CHICKEN

Steps:

• In a small bowl, stir together the olive oil, 1/4 cup honey, brown sugar, garlic, lemon or lime juice, and cayenne to form a marinade.
• Spray the bottom of a glass or ceramic baking dish with nonstick cooking oil, or brush lightly with olive oil. Place the chicken pieces into the dish, skin side up. Season the chicken pieces with salt and pepper (if using kosher chicken, salt lightly).
• Pour the marinade evenly over the top of the chicken pieces, brushing them to coat. Cover the dish with plastic wrap and place in the refrigerator. Let the chicken marinate for 2 hours up to overnight.When ready to cook, preheat oven to 400 degrees F. Remove the plastic wrap from the baking dish. Spoon marinade over the top of the chicken, then cover the baking dish with foil. Pierce the edges of the foil a few times to vent.
• Roast the chicken for 1 hour, covered in foil, basting the chicken with marinade and drippings 2 or 3 times while it cooks. Remove foil and continue to roast for 20-30 more minutes until the skin becomes dark brown and crispy. It may blacken a bit in places due to the sugar content of the marinade.Transfer cooked chicken pieces to a platter. Carefully tip the baking dish so that the pan drippings and juices gather in one corner. Use a spoon to skim off the clear liquid fat from the top, separating it from the solid drippings. Discard the fat.
• Strain the remaining drippings through a mesh strainer into a small saucepan. Heat the sauce slowly over medium.
• While sauce is heating, in a small bowl stir together 2 tsp potato starch and ¼ cup cold water until dissolved. Add the starch mixture to the pan drippings, along with 1 tbsp honey and ¼ cup white wine or chicken broth. Stir the sauce over medium heat until it thickens and bubbles around the edges. If sauce is too thick, add more water or chicken broth. If the sauce is too thin, let it simmer till it thickens to desired consistency. Season sauce with salt and pepper to taste.
• Serve the chicken pieces drizzled with warm honey sauce.

HONEY GARLIC CHICKEN

Steps:

• Note: Preparing/cooking the chicken and measuring out the sauce brings you 85% of the way to completion, it goes very fast after that.
• Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat the chicken completely dry.
• Combine all sauce ingredients except for the cornstarch and set aside.
• Season each side of the chicken with salt/pepper. Dredge in flour mixture and tap off excess.
• Heat olive oil in a large pan over medium-high heat. Add 2-3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
• Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
• Wipe excess oil from the pan but leave the chicken remnants. This is called "fond" and it will give the sauce more flavor.
• Add the sauce mixture (minus the cornstarch) to the skillet. Add the vegetables and heat over medium heat for 4-5 minutes, until the broccoli and peppers are softened.
• Bring to a gentle boil. Combine cornstarch with ¼ cup cold water and stir until well-combined.
• Slowly add the cornstarch mixture to the sauce, stirring continuously, until desired thickness is obtained. You don't have to add it all.
• Reduce heat to low. Add the chicken back and spoon the sauce on top. Let the chicken heat through for about 5 minutes. Serve with rice and garnish with green onions and red pepper flakes!

HONEY-GARLIC CHICKEN THIGHS

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.

THE BEST HOMEMADE HONEY GARLIC SAUCE

Steps:

• Heat oil in a nonstick skillet over medium heat. Add garlic; cook and stir until translucent, 3 to 4 minutes. Stir in ketchup, honey, and soy sauce. Bring to a boil. Reduce heat and simmer, stirring occasionally, until flavors combine, about 5 minutes.