Golden Glazed Chicken Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Put the vegetable oil and butter into a large skillet and place over high heat. Once the butter and oil are bubbling, add the chicken breasts to the skillet 4 at a time. Sear on each side until the chicken is golden, about 1 minute per side. Remove to a large baking dish. Repeat with the remaining breasts and set aside.
• Add the onion and garlic and cook, stirring occasionally, until the onions are soft, about 5 minutes. Add the tomatoes, toss to combine and then follow with the balsamic vinegar and red wine and season with salt and pepper. Bring up to a bubble then reduce the heat and let simmer for 10 minutes. [Simmering the wine in this mixture does not reduce the alcohol content substantially.]
• Pour the balsamic mixture over the chicken and place the pan in the top half of the oven for 10 minutes, or until the chicken has just cooked through. Remove from the oven, garnish with freshly chopped parsley and set into a prepared chafer.

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Steps:

• In a large resealable plastic bag, combine the flour, salt and ginger. Add chicken, a few pieces at a time, and shake to coat. Pour butter into a 13x9-in. baking pan. Place chicken in pan skin side down; turn once to coat. Bake, uncovered, at 400° for 20 minutes., Meanwhile, in a large skillet, saute bacon and onion until onion is tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients. Spoon over chicken. , Bake 20 minutes longer or until chicken is crisp and a thermometer reads 180°.

Steps:

• In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.

Steps:

• Spread onions on bottom of 13x9-inch greased dish.
• Add chicken breasts (remove skin if desired).
• Season with salt and pepper to taste.
• Combine honey, mustard, lemon juice, oil and curry; pour over chicken.
• (Can prepare to this point and refrigerate up to 8 hours).
• Bake uncovered at 375 for 40-50 minutes.
• Baste 2 or 3 times during cooking.

Steps:

• Beat egg yolk and add garlic and curry powder.
• Place chicken in egg mixture in a glass dish and turn to coat.
• Cover and refrigerate overnight.
• Preheat oven to 400 degrees F.
• Melt 6 tbsp.
• butter in the bottom of an 8x8-inch baking dish.
• Combine bread crumbs, Parmesan cheese, garlic powder, salt and pepper.
• Dip and coat marinated chicken in crumb mixture and place in baking dish.
• Sprinkle more of the remaining crumb mixture onto the chicken breasts (you won't use it all- unless you want to!) Bake for 20 minutes on each side, or until chicken is no longer pink inside.
• Remove from oven and top each chicken breast with two thin pats of butter; uncover and bake 5 to 10 minutes longer.
• Serve with a smile!

Steps:

• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken skin side down, covered, over medium heat for 15 minutes on each side. , Meanwhile, combine the remaining ingredients; brush over chicken. Grill for 5 minutes. Turn and brush with glaze; grill 5 minutes longer or until meat juices run clear. Discard unused glaze.

Steps:

• In a small bowl, combine Mexican oregano, Kosher salt garlic powder and black pepper.
• Rinse chicken and pat dry.
• Sprinkle the spice mixture into the breast cavity and add 2 small bay leaves.
• Place the bird on a rack in a roasting pan.
• Brush skin well with annatto oil.
• Roast the chicken in a preheated 375 degree oven for 45-50 minutes or until juices run clear when pricked.

Steps:

• In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.

Steps:

• Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
• Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
• Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170°F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.

Steps:

• Place chicken in a greased 9 by 13 pan. Remove the skin for better flavor penetration optional. In a small bowl combine together mayonnaise, onion soup mix, dressing and preserves. Stir well and then spread over chicken. Cover with foil tightly or lid and place in a preheated 375 degree oven for 1 hour and 30 minutes. Serve with rice if desired.

Steps:

• Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.
• Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.
• Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.
• Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.
• Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.
• Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.
• Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.
• Taste the braising liquid and adjust seasoning if needed before serving.