GLAZED HONEY SOY CHICKEN THIGHS
Tired of boring old chicken breasts? Solve the dinner dilemma with a fast and fresh recipe for Glazed Honey Soy Chicken Thighs.
Provided by Kelly Senyei
Time 1h45m
Number Of Ingredients 9
Steps:
- In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and 1/4 teaspoon pepper. Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until it's well coated. Refrigerate the chicken for 1 hour.
- Preheat the oven to 350°F with the rack in the center. Line a baking sheet with parchment paper and place an oven-proof baking wrack on top.
- Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side up on the baking rack. Bake the chicken for 15 minutes. While the chicken is baking, make the glaze.
- Whisk together the cornstarch with 2 tablespoons water. Add the reserved marinade to a small saucepan set over medium-high heat. Bring the marinade to a boil then whisk in the cornstarch slurry and continue boiling, whisking intermittently, until the sauce thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.) Remove the glaze from the stove.
- Remove the chicken thighs from the oven and brush them generously with the glaze. Return them to the oven until they reach an internal temperature of 165°F and the juices run clear and not pink, an additional 15 to 20 minutes.
- Remove the chicken from the oven, brush it with additional glaze and serve.
Nutrition Facts : Calories 778 kcal, Carbohydrate 41 g, Protein 40 g, Fat 51 g, SaturatedFat 12 g, Cholesterol 221 mg, Sodium 1325 mg, Sugar 35 g, TransFat 1 g, Fiber 1 g, UnsaturatedFat 35 g, ServingSize 1 serving
SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
- Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
- Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 14 g, TransFat 0 g
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 AND SOY-GLAZED CHICKEN THIGHS WITH MARINATED CUCUMBERS
Steps:
- 1. Place the chicken in a large re-sealable plastic bag. Add 2 tablespoons soy sauce and 1 tablespoon oil. Seal and turn bag to coat chicken evenly. Marinate 15 minutes at room temperature, or in the refrigerator for up to 12 hours.
- 2. Peel the cucumbers and halve lengthwise. Use a small spoon to scoop out the seeds and discard. Thinly slice and toss in a strainer with 1 teaspoon salt. Let sit 10 minutes in the sink to drain. Rinse, drain well and pat dry on paper towels. Toss in a bowl with the vinegars and chives. Set aside.
- 3. Position the oven rack about 6 inches from the heat source. Preheat the oven to 450 degrees F. Combine the remaining 2 tablespoons soy sauce, remaining 1 tablespoon oil, honey, lemon juice, and thyme in a small saucepan. Bring to a boil over high heat, stirring to blend. Remove from the heat and cool slightly.
- 4. Line the bottom of a broiling pan with foil and brush top pan with oil. Arrange the chicken on the pan, skin-side up. Bake the chicken, brushing often with the honey-soy mixture, until a meat thermometer inserted in the thickest part of the thigh, registers 160 degrees F, about 25 minutes. Put the oven on the broil setting and liberally brush each thigh with more of the honey-soy mixture. Broil until nicely browned, watching carefully to avoid burning. Season with pepper. Serve chicken with the cucumber salad.
Nutrition Facts : Calories 514, Fat 27 grams, SaturatedFat 7.5 grams, Cholesterol 138 milligrams, Sodium 906 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 30 grams
SOY-GLAZED CHICKEN THIGHS
Taken from 'Soups and Starters' cook book - Tasty Tip : Often overlooked, chicken wings are inexpensive and very flavourful, Served this way, with a sticky coating they make an ideal snack. Serve with finger bowls to clean sticky fingers.
Provided by McCarthy
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large wok and when hot add the oil and heat. Stiir-fry the chicken thighs for 5 minutes or until golden. Remove and drain on absorbent kitchen paper. You may need to do this in 2-3 batches.
- Pour off the oil and fat and, using absorbent kitchen paper, carefully wipe out the wok. Add the garlic with the root ginger, soy sauce, chinese rice wine or sherry and honey to the wok and stir well. Sprinkle in the soft brown sugar with the hot chilli sauce to taste, then place over the heat and bring to the boil.
- Reduce the heat to a gentle simmer, then carefully add the chicken thighs. Cover the wok and simmer gently over a very low heat for 30 minutes, or until they are tender and the sauce is reduced and thickened and gazes the chicken thighs.
- Stir or spoon the sauce occasionally over the chicken thighs and add a little water if the sauce is starting to become too thick. Arrange in a shllow serving dish, garnish with freshly chopped parsley and serve immediately.
SWEET SOY-GLAZED CHICKEN
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Mix the soy glaze with the rice vinegar and garlic. Divide the sauce between 2 small bowls and add 2 tablespoons water to one bowl; set aside.
- Season the chicken with salt and pepper. Heat the vegetable oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken skin-side down and cook until the skin is golden and crisp, about 6 minutes. Flip and cook until golden on the other side, about 4 more minutes. Pour the thinned soy glaze mixture over the chicken. Transfer to the oven and bake, 10 minutes.
- Meanwhile, combine the vegetables, 2 tablespoons water and 1/2 teaspoon salt in a microwave-safe bowl; cover loosely with plastic wrap. Microwave until tender, about 4 minutes. Stir in 1 tablespoon of the remaining soy glaze mixture.
- Remove the chicken from the oven; brush with the remaining soy glaze mixture. Return to the oven and bake until the chicken is cooked through, about 5 minutes. Serve with the vegetables and rice.
HONEY-GARLIC SLOW COOKER CHICKEN THIGHS
I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables.
Provided by Myrna
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 6h10m
Yield 4
Number Of Ingredients 6
Steps:
- Lay chicken thighs into the bottom of a 4-quart slow cooker.
- Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
- Cook on Low for 6 hours.
Nutrition Facts : Calories 324.5 calories, Carbohydrate 34.2 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.6 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 2203.7 mg, Sugar 30.6 g
SOY-GLAZED CHICKEN WITH BROCCOLI
A sweet and gingery soy sauce mixture is used to both braise and glaze skinless, boneless chicken thighs in this quick, kid-friendly dinner.
Provided by Anna Stockwell
Categories Chicken Kid-Friendly Honey Soy Sauce Vinegar Ginger Broccoli Rice Green Onion/Scallion Sesame Oil Small Plates Dinner Quick & Easy
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk honey, soy sauce, vinegar, and ginger in a small bowl.
- Heat oil in a large skillet over medium-high. Pat chicken dry and season with 1 tsp. salt. Cook cut side up (you want the smooth side with the most surface area to hit the pan first) until deeply golden brown, 8-10 minutes. Pour sauce over chicken and reduce heat to medium-low. Turn chicken and continue to cook, spooning sauce over occasionally, until sauce is syrupy and chicken is cooked through, 6-8 minutes more.
- Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Add broccoli, cover, and steam until just tender, 4-5 minutes. Season broccoli with remaining 1/2 tsp. salt.
- Transfer chicken to a platter. Spoon any remaining sauce over. Serve with rice and broccoli alongside. Top chicken with scallions, sesame seeds, and sesame oil (if using).
ASIAN GLAZED CHICKEN THIGHS
Slightly spicy, but the sweetness tames the heat. Serve with rice.
Provided by Essanaye
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
- Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.
Nutrition Facts : Calories 544 calories, Carbohydrate 26.6 g, Cholesterol 142 mg, Fat 30.2 g, Fiber 0.8 g, Protein 40.6 g, SaturatedFat 6.7 g, Sodium 1852.3 mg, Sugar 22 g
SAUTEED CHICKEN BREASTS WITH SOY GLAZE
This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce.
Provided by Reddyrat
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken in oil in a large skillet until done.
- Remove from the pan and turn the heat to medium-low.
- Mix the first four ingredients.
- Add to skillet and let bubble for 1 to 2 minutes.
- Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
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