HONEY & SOY CHICKEN
This crowd-pleasing honey and soy chicken is great for family meals, buffets and picnics. Serve with rice and salad or steamed greens
Provided by Roopa Gulati
Categories Dinner
Time 45m
Number Of Ingredients 11
Steps:
- Using a sharp knife, score the chicken thighs twice through the skin, season and transfer to a bowl.
- Whisk the honey with the soy, lemon juice, ketchup, ginger, garlic, chilli flakes and fennel seeds. Pour this over the chicken, making sure that each piece is coated, then cover and marinate in the fridge for at least 2-3 hrs, or overnight if you have time.
- Heat the oven to 200C/180C fan/ gas 6. Line a large roasting tin with foil and put in the oven to heat up for 10 mins. Gently shake the excess marinade off the chicken thighs, reserving the bowl of leftover marinade, then carefully arrange in a single layer in the hot tin. Drizzle with the oil and roast for 10 mins.
- Meanwhile, pour the reserved marinade into a small pan and bring to the boil over a medium-low heat, stirring often. Cook for 7-10 mins, or until thick and syrupy.
- Remove the chicken from the oven and carefully pour any juices from the tin into the pan with the syrupy sauce and continue to cook for 5 mins until the sauce is the consistency of double cream.
- Spoon the sauce over the chicken, then return the roasting tin to the oven for 10-15 mins more, or until the thighs are sticky and tender, and the juices run clear when pierced with a knife. Slice some spring onions along their length and scrape a knife along the shreds to curl them, if you like, then scatter over the chicken. Serve warm or at room temperature with rice and salad or steamed greens.
Nutrition Facts : Calories 348 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.5 milligram of sodium
SWEET CHILLI CHICKEN
An incredibly easy Chinese-style chicken dish which is sweet, spicy and sticky
Provided by Good Food team
Categories Dinner, Supper
Time 20m
Number Of Ingredients 6
Steps:
- To make the glaze, preheat the grill to high. Mix together the chilli sauce, honey and oil in a large bowl. Using a sharp knife make 3-4 slits across the skin side of each chicken breast. Season with salt and pepper then lift the skin on each breast and tuck under the crushed garlic. Now dip the underside of each chicken breast in the glaze until evenly coated. Reserve the rest of the glaze for later.
- To cook the chicken, put the chicken on the grill pan, glazed side up, and grill for 8 minutes until golden and sticky. Turn the chicken breasts over, brush with the remaining glaze, then cook for another 6-8 minutes until the chicken is firm and cooked through. Serve straight away with wedges of lime for squeezing over, if liked.
Nutrition Facts : Calories 242 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 1.28 milligram of sodium
CHICKEN BREASTS AND ENDIVE WITH FENNEL-CORIANDER MARINADE
Provided by Molly O'Neill
Categories dinner, easy, weekday, main course
Time 6h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the coriander and fennel seeds in a spice grinder and process until coarsely ground. Place them in a small bowl and whisk in the oil, lime juice, garlic, salt and pepper. Split each chicken breast in half lengthwise to form two thin paillards. Place them in a nonreactive bowl and toss with 2/3 of the marinade. Place the endive in another nonreactive bowl and toss with the remaining marinade. Cover the bowls and refrigerate for at least 1/2 hour and up to 6 hours.
- Prepare a charcoal or gas grill. Remove the chicken and endive from the marinade and grill until the chicken is just cooked through, about 5 minutes, and the endive is soft and browned, about 5 to 6 minutes. (Alternatively, heat 2 large heavy skillets over high heat and preheat the broiler. Cook the chicken, turning once, until just cooked through, about 5 minutes. Place the endive on a sheet pan and cook in the broiler, turning occasionally, until tender and browned, 6 to 7 minutes.) Transfer the chicken to a serving plate and surround with the endive. Serve immediately.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 26 grams, Carbohydrate 7 grams, Fat 34 grams, Fiber 4 grams, Protein 52 grams, SaturatedFat 5 grams, Sodium 765 milligrams, Sugar 0 grams, TransFat 0 grams
LIME AND CORIANDER MARINATED CHICKEN
We have one of those electric table-top grills which we often get out for informal parties. It means you can put out a selection of different types of meats and people can cook it the way they like it. It's sociable and fun, and easy with a couple of side dishes of salad, potatoes, pasta, rice, or whatever you fancy. I made this marinade up yesterday to jazz up the chicken breasts I had, and it was delish. Lovely and moist with a nice flavour.
Provided by Snowbunny Andorra
Categories Lunch/Snacks
Time 5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice the chicken into bite-sized pieces (I prefer strips like goujons rather than cubes).
- In a bowl, mix all the ingredients together and add the chicken.
- Leave to stand for at least one hour, stirring occasionally.
- Heat your grill and cook each piece for a couple of minutes, until cooked through.
CHILLI CHICKEN WITH HONEY & SOY
A fresh, light Oriental stir-fry which is low in fat and ready in 10 minutes - fresh and light after rich festive fare
Provided by Sara Buenfeld
Categories Supper
Time 10m
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
- Pour boiling water over the rice noodles in a bowl and leave to soak.
- Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.
Nutrition Facts : Calories 532 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium
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