Honeysoygrilledchicken Recipes

Steps:

• Preheat a grill for medium heat.
• Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts.
• Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.

Steps:

• In a ziploc, combine orange juice, soy sauce, honey, lemon-pepper seasoning, ginger, and garlic powder; Set aside.
• Place each chicken breast half between 2 pieces of plastic wrap.
• Working from center to the edges, pound lightly with the flat side of a meat mallet to an even thickness.
• Remove plastic wrap.
• Place chicken pieces in marinade.
• Cover and chill for 4 to 6 hours or overnight.
• Remove chicken from marinade, reserving marinade.
• To grill, place chicken on an uncovered grill directly over medium coals.
• Grill about 12 minutes or until tender and no longer pink, turning and brushing chicken with marinade once.
• Discard any remaining marinade.
• (Or, place chicken on the unheated rack of a broiler pan.
• Broil 4 to 5 inches from heat about 7 minutes, turning and brushing chicken with marinade once).

Steps:

• Place raw chicken in a large plastic "Ziplock-type: baggie.
• In a bowl, whisk together all remaining ingredients. Reserve about 1/4-1/3 cup in a seperate container for basting. Pour the rest over the chicken.
• Seal bag and "squish: around to coat.
• Refridgerate for at least 4 hours (longer if you have time); turning bag once halfway through marinating time.
• Remove chicken to hot grill; discard marinade that raw chicken was inches Grill chicken over hot grill, and brush with reswerved marinade. Grill for 3-5 minutes on each side (depending on type and size of chicken pieces) or until juices run clear.

Steps:

• In a small bowl, add the honey, mustard, 1 tablespoon of oil and salt and pepper, to taste. Mix well and put the mixture into a large plastic resealable bag. Add the chicken, seal the bag and shake to incorporate. Refrigerate at least 2 hours.
• Preheat the grill to medium heat.
• Remove the chicken from the bag and arrange it on a well-oiled grill. Cook until a nice crust forms on both sides, about 4 to 5 minutes per side. Let the chicken rest on a serving platter for 10 minutes before serving. Serve with lime wedges.

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.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°, basting frequently with reserved marinade.

Steps:

• Preheat oven to 400˚F (200˚C)
• Season chicken thighs with salt and pepper.
• Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add chicken, skin-side down, and sear both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
• Remove chicken thighs and set aside. Pour out any excess fat, but leave some in for the sauce.
• Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
• Return chicken to the skillet. Coat the chicken in the sauce.
• Add green beans to skillet.
• Bake for 25 minutes or until chicken is cooked through.
• Enjoy!

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.

Steps:

• Preheat oven to 475 degrees. Line a shallow roasting pan or 9-by-13-inch baking dish with aluminum foil. In a large bowl, mix together honey, soy sauce, and 1/3 cup water. Add chicken, and toss to coat; season with salt and pepper. Transfer chicken and honey mixture to prepared roasting pan.
• Bake chicken, basting with juices from edges of pan every 10 minutes, until well browned and an instant-read thermometer inserted into thickest part of drumstick (avoiding bone) registers 165 degrees, 30 to 40 minutes. Serve chicken drizzled with pan juices.

Steps:

• In a small bowl, mix together all rub ingredients (garlic powder, chili powder, salt, pepper, cumin, paprika, and cayenne).
• Place chicken on a large platter or pan and drizzle with oil, making sure each piece is evenly coated. Sprinkle rub on top and rub it all over each piece of chicken until chicken is completely coated.
• In a grill pre-heated to medium-high heat or an oven preheated to lo broil (about 400 degrees), cook chicken for 4-5 minutes per side or until chicken is fully cooked.
• In a small bowl, mix together honey and cider vinegar (to help make the honey easier to stir, warm it in the microwave for about 10-15 seconds). Set aside 1/2 of the glaze.
• During the last minute of cooking, brush 1/2 of the glaze on both sides of the chicken. Remove chicken from grill and drizzle the remaining glaze on top, then serve.