GLAZED CHICKEN RECIPES RECIPES

Name: Thai Glazed Chicken
Prep time: 10 min
Total time: 50 min
Yield: 4
Ingredients: 1/2 c. sweet chili sauce; 3 tbsp. low-sodium soy sauce; Juice of 1 lime; 1 tbsp. honey; 2 tsp. freshly grated ginger; 2 cloves garlic, minced; 1 tbsp. sriracha; 4 bone-in skin-on chicken thighs; 2 tsp. vegetable oil; 2 green onions, thinly sliced; Chopped peanuts, for garnish; Cooked rice, for serving; Lime wedges, for serving

BEST THAI GLAZED CHICKEN RECIPE - HOW TO MAKE THAI GLAZED CH…

Best Thai Glazed Chicken Recipe - How to Make Thai Glazed Ch… image

Check out this amazing weeknight recipe for the best Thai glazed chicken from Delish.com.

Provided by DELISH.COM

Categories easy chicken dinner lunch

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 13

Ingredients

1/2 c. sweet chili sauce
3 tbsp. low-sodium soy sauce
Juice of 1 lime
1 tbsp. honey
2 tsp. freshly grated ginger
2 cloves garlic, minced
1 tbsp. sriracha
4 bone-in skin-on chicken thighs
2 tsp. vegetable oil
2 green onions, thinly sliced
Chopped peanuts, for garnish
Cooked rice, for serving
Lime wedges, for serving

Steps:

Preheat oven to 425º. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.
In a large ovenproof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until chicken is no longer pink, 15 minutes.
Garnish chicken with green onions and peanuts and serve with rice and limes.

SUNNY'S 5-STAR GLAZED CHICKEN RECIPE - FOOD NETWORK

Sunny's 5-Star Glazed Chicken Recipe - Food Network image

Provided by Sunny Anderson

Categories main-dish

Total Time 3 hours 0 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

1/3 cup creamed honey
1/4 cup red miso paste
1/4 cup orange juice
Red chili flakes
Freshly ground black pepper
1 skin-on whole chicken, cut up, breasts split

Steps:

For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
When ready to grill, preheat a grill pan or half of a grill to medium heat.
Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

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