Agave Glazed Chicken Recipes

Steps:

• Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
• Preheat an indoor grill plate over high heat.
• Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
• Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
• Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

Steps:

• In a large bowl or baking dish, add all the ingredients for the wing marinade and mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple of hours or overnight.
• Peheat oven to 450 degrees F. Place a cooling rack onto a lined (with aluminum foil) rimmed backing sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.
• While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the wing sauce; and bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.
• In a small bowl, combine the dipping sauce ingredients; stir well and set aside.
• Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more ; then pour over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

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).

Steps:

• In small bowl, combine agave with juice concentrate, orange zest, garlic, salt and red pepper flakes. Rinse chicken with cold water and pat dry. Season lightly with salt. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken cook another 4 minutes until just cooked through. Pour agave mixture over chicken and cook, turning chicken to coat as sauce begins to thicken, about 2 minutes. Serve chicken breasts with agave-orange glaze spooned over the top.

Steps:

• For turkey breast:
• Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
• Let turkey stand at room temperature 1 hour.
• Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
• Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
• For glaze:
• While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
• Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
• Transfer turkey breast to a platter and let stand 15 minutes.
• For gravy:
• While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
• Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
• Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
• Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
• Season gravy with salt and pepper and additional vinegar, if desired.
• Slice turkey breast and serve with gravy.

Steps:

• Combine all ingredients except chicken in small bowl mix until well blended. Place chicken in shallow baking dish pour half of marinade over chicken. Cover and refrigerate 2 hours or overnight. Reserve and refrigerate remaining marinade. Grill chicken over medium-hot coals about 15 minutes, turning and basting with reserved marinade, or until chicken is no longer pink in center. Reserve 2 chicken breasts for use in Thai-Style Salad with Shredded Glazed Chicken (see recipe), if desired.

Steps:

• Stir together 1/2 cup soy sauce, onion, garlic, oil and ginger root. Place chicken in plastic bag and place in a bowl. Pour soy sauce over chicken and close bag. Chill for 3 hours, turning chicken occasionally to distribute marinade. Drain. Skewer chicken neck skin to back. Tie legs to tail twist wing tips under back. Place chicken breast side up on rack in shallow roasting pan. Roast in 375°F oven for 1-1/2 hours or until drumstick moves easily. Mix 1/4 cup agave with 2 tablespoons soy sauce. Baste chicken with agave-soy mixture during last 15 minutes roasting time.