Savoury Glazed Chicken Recipes
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
SAVOURY GLAZED CHICKEN
Absolutely delicious! Crowd pleaser. I have made this a few times for guests and I always had to write out the recipe. My grandfather is diabetic so I substituted dill relish for the sweet relish, pure fruit spread for the jam and Brown Sugar Twin for the sugar. *I only use skinless, boneless chicken breasts, but the original recipe calls for thighs.
Provided by Dannygirl
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange chicken in an aluminum foil-lined, greased 3 quart (3L) casserole dish. [Thanks for reminding me Pennynickle ;) ].
- Mix mayonnaise, chili sauce, relish, lemon juice and Worcestershire sauce in a bowl.
- Stir in onion soup mix, jam and brown sugar.
- Spoon sauce over chicken pieces, covering all chicken.
- Bake uncovered for an hour at 350°F (175°C).
- Baste half way through.
Nutrition Facts : Calories 952.3, Fat 45.2, SaturatedFat 11, Cholesterol 228.6, Sodium 1524.4, Carbohydrate 60.6, Fiber 1.9, Sugar 36.3, Protein 72.6
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