HONEY GLAZED CHICKEN THIGHS RECIPES

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HONEY-AND-SOY-GLAZED CHICKEN THIGHS RECIPE - NYT COOKING



Honey-and-Soy-Glazed Chicken Thighs Recipe - NYT Cooking image

In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven. Serve the sliced chicken with bibb lettuce cups for wrapping, or over steamed rice to catch all the juices. Leftovers can be chopped and combined with vegetables for a tasty clean-out-the-fridge fried rice. 

Provided by Kay Chun

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

2 tablespoons canola oil
1 tablespoon minced garlic
1 tablespoon minced ginger
6 tablespoons low-sodium soy sauce (see tip)
5 tablespoons mild honey, such as clover, acacia or orange blossom
3 tablespoons unsalted butter
Kosher salt and black pepper
8 small bone-in, skin-on chicken thighs (about 3 pounds)
Lemon wedges, for serving

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.

Nutrition Facts : @context http//schema.org, Calories 691, UnsaturatedFatContent 34 grams, CarbohydrateContent 5 grams, FatContent 55 grams, FiberContent 1 gram, ProteinContent 42 grams, SaturatedFatContent 17 grams, SodiumContent 961 milligrams, SugarContent 1 gram, TransFatContent 1 gram

HONEY-GLAZED CHICKEN AND SHALLOTS RECIPE - NYT COOKING



Honey-Glazed Chicken and Shallots Recipe - NYT Cooking image

The combination of a sweet glaze, tangy shallots and pan-roasted chicken makes this a quick but decadent one-pan meal. Caramelizing shallots first, then tossing them with sherry vinegar gives them a pickled but syrupy bite. A little heat from a spicy chile and some freshness from parsley leaves balance this flavorful dish. Serve right off the stove, over cooked grains or alongside a crisp salad.

Provided by Yewande Komolafe

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 10

2 pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)
Salt
2 tablespoons neutral oil, such as grapeseed or canola
1 pound shallots (about 8), peeled and halved, quartered if large
3 tablespoons honey
2 tablespoons lime juice
1 garlic clove, minced
1 fresh hot chile, such as Thai, Scotch bonnet or serrano, minced with or without seeds
1 tablespoon sherry vinegar
1/2 cup fresh flat-leaf parsley leaves

Steps:

  • Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
  • Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
  • Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
  • Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.

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