glazed chicken

Glazed Lemon Honey Garlic Chicken is tender and juicy chicken cooked in the skillet topped the most amazing lemon honey garlic glaze! You are going to love this simple but full of flavor 30 minute meal!

Glazed Lemon Honey Garlic Chicken

chicken thighs (breasts will also work)

Tablespoons butter

olive oil

lemon juice

garlic

honey

soy sauce

Italian seasoning

In a medium sized skillet add the butter and allow to melt over medium high heat. Add the chicken thighs to the skillet and salt and pepper. Cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.

In a small bowl whisk olive oil, lemon juice, minced garlic, honey, soy sauce and Italian seasoning. Pour it on top of the chicken and cook for a few minutes to allow the garlic to cook and for the sauce to reduce and thicken.

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Lemon Garlic Chicken

Instant Pot Lemon Garlic Chicken is simple and easy to make in the pressure cooker and perfect for busy weeknights. The chicken cooks up tender and juicy in a buttery lemon garlic sauce.

Instant Pot Lemon Garlic Chicken

chicken thighs skinless or

garlic powder

butter divided

onion,

garlic cloves,

lemon

chicken broth

**SEE NOTE Chopped fresh parsley and lemon slices

Season chicken with salt, pepper and garlic powder.

Press the Sauté function (Normal settinon the Instant Pot (I used a 6 Quart DUO) and add the olive oil to the pot.

Place chicken in the Instant Pot and allow to sear on each side for 2 minutes, or until golden brown. This helps to seal in the juices and keep it tender. (You may have to work in batches depending on the size and amount of chicken you are using). Once browned, remove from Instant Pot and set aside.

Melt butter in Instant Pot and stir in the onions and garlic. Add lemon juice to deglaze pan. Cook for 1 minute then add Italian seasoning, lemon zest, and chicken broth.

Place the chicken back into the Instant Pot, lock the lid, and turn the valve to SEAL.

Select the Manual (older modelor Pressure Cook (newer modelbutton and adjust the timer to 7 minutes.

It will take about 5-10 minutes to come to pressure and start counting down.

When done, allow to naturally release for 2-3 minutes then using a long spoon push the valve to RELEASE, then remove your Instant Pot lid.

(**If you want to thicken the sauce - make a cornstarch slurry using 1 teaspoon of cornstarch whisked with 2 teaspoons cold water and stir in the Instant Pot. Press SAUTE and allow to bubble and thicken up. )

Sprinkle with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.

If you love sticky, tangy chicken you will love this easy, exotic chicken recipe.

Date & Honey Glazed Chicken Thighs

Cooking spray

apple juice

dates,

garlic,

salt

bone-in, skin-on chicken thighs,

A simple and flavorful meal made with cider glazed chicken and delicious fresh herbs. Serve with creamy mash or roast potatoes for a filling meal the whole family will love!

Dump-and-Bake Cider Glazed Chicken

(about 6 small) boneless, skinless chicken breasts

apple cider

spicy brown mustard (or Dijon mustard)

maple syrup

apple cider vinegar

rosemary

thyme

Salt and pepper,

Preheat oven to 425F (220C). Spray a large baking dish (I used a deep 11 x 7-inch dish) with cooking spray.

In a large measuring cup or directly in the dish, whisk together cider, mustard, maple syrup, vinegar, and oil until completely combined.

Sprinkle chicken with a little bit of salt and pepper, to taste.

Place chicken in the dish with the sauce and toss to make sure that each piece of chicken is well coated. Place sprigs of fresh herbs in the dish (tucked alongside the chicken).

Bake uncovered for 25-30 minutes, or until meat thermometer reads 165 degrees F. If you’re using larger chicken breasts you will need to extend the cooking time to 30-40 minutes.

Be sure to spoon plenty of the delicious sauce over the chicken before serving!

This twist on traditional Jamaican jerk chicken delivers much of the same bold flavors of the original while dialing back the heat.

Grilled Jamaican Jerk Style Drumsticks Recipe

extra virgin olive oil

mustard powder

allspice

cinnamon

paprika

ginger powder

onion powder

chicken drumsticks

ketchup

hoisin sauce

Worcestershire sauce

Bourbon

Morton Coarse Kosher Salt

Prep. For the jerk paste, mix together the olive oil, mustard, allspice, cinnamon, paprika, ginger, onion, and thyme in a bowl until the spices rehydrate and the mixture forms a wet paste. Mix together all the ingredients for the sticky glaze in a bowl.

Marinate. Score the chicken all over in a crosshatch pattern (optional), and place into a large zip top bag or bowl. Scoring the chicken in a crosshatch pattern with a sharp knife all the way around the surface will ensure penetration of flavors past the surface down into the crevices of the meat. Add all of the spice paste, and move the meat around to evenly and completely coat all surfaces. Seal or cover and pop the meat into the fridge for at least a couple of hours or overnight.

Fire up. Light your grill for 2-zone cooking, aiming for a temperature of approximately 350°F on the direct heat side of the grill.

Cook. place the drumsticks on the indirect side, and close the lid.

When the drumsticks are close to 150°F internal temp, brush them liberally on one side with the sticky glaze, and move them over to the direct heat side so the glaze can set and begin to caramelize.

Turn the chicken pieces over on the hot side of the grill, and coat with more of the glaze. Continue cooking the chicken until the internal temperature of the chicken reaches 165˚F. If the glaze starts to burn, simply move the chicken back to the indirect side of the grill, add the cover, and allow the drumsticks to finish cooking.

Serve. Remove the drumsticks from the grill, plate, and serve immediately.

Fruit preserves-based sauce sets the stage for Sweet and Sticky Grilled Chicken –  a new go-to for all your summer cookouts. 

Sweet and Sticky Grilled Chicken

lbs. Chicken Pieces (breasts, drumsticks, thighs...)

Kosher Salt

Black Pepper

Seedless Fruit Preserves,

Dijon Mustard

Sherry Vinegar or Red Wine Vinegar

tbsp. Soy Sauce

Jalapeño, diced

Cloves Garlic, grated

Oil,

Baked for a healthier bite, these glazed chicken wings are coated with orange juice and soy sauce for a citrusy rendition of the classic chicken dish.

Orange-Glazed Chicken Wings Recipe

orange juice

tbsp orange zest

brown sugar

black pepper

lbs chicken wings

Step 1.1

Heat the oven to 400 degrees F. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.

Step 1.2

On 2 large baking sheets, arrange the wings in a single layer. Reserve ¼ cup of the orange mixture and spoon the rest of the mixture over the wings.

Step 1.3

Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook for about 10 minutes longer until just done.

Step 1.4

Deep-fried and fiery hot, these Nashville hot chicken sandwiches will pack plenty of spice into your dinner rotation.

Best Nashville Hot Chicken Sandwich Recipe

boneless, skinless chicken thighs

buttermilk

hot sauce

½ teaspoon kosher salt

all-purpose flour

cayenne pepper

baking powder

eggs

oil,

unsalted butter, softened

sugar

Brioche buns,

Mayonnaise,

Pickles,

In a large bowl, toss the chicken thighs with buttermilk, hot sauce, and salt.

Wrap tightly and refrigerate for at least 2 hours or overnight.

In a separate bowl or rimmed plate, whisk to combine the flour, cayenne pepper, paprika, black pepper, and baking powder.

When the chicken has marinated for at least 2 hours, transfer to a separate plate, letting any excess buttermilk drip off back into the bowl.

Add eggs to the residual buttermilk and whisk to combine.

Line a baking sheet with paper towels, and top with a wire rack. Place one additional rack into another baking sheet.

Working with one piece of chicken at a time, dredge in the flour mixture, then the egg/buttermilk mixture, then flour mixture again.

Transfer coated chicken pieces to the wire rack placed over a clean baking sheet, and repeat with remaining thighs.

Pour 2 to 3 inches of oil into a large pot and heat to 350 F.

Fry 3 thighs at a time in the oil, flipping once, until golden brown all over and the internal temperature of the thighs reaches 165 F.

Use a slotted spoon to remove the thighs from the oil, and place onto the rack over the paper towel-lined baking sheet. Repeat the process with the remaining thighs.

Make the glaze: Place butter, cayenne, brown sugar, salt, paprika, and garlic powder into a medium bowl.

Add ⅓ cup of the hot frying oil and whisk to combine.

Assemble the sandwiches: Spread mayonnaise onto bottom buns.

Top each bun with a chicken thigh, then pickles.

Place on top buns and serve immediately with any leftover glaze.

Top 9 glazed chicken recipes from across the web

The most viewed glazed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Glazed Lemon Honey Garlic Chicken

Instant Pot Lemon Garlic Chicken

Date & Honey Glazed Chicken Thighs

Dump-and-Bake Cider Glazed Chicken

Grilled Jamaican Jerk Style Drumsti...

Sweet and Sticky Grilled Chicken

Sweet and Sticky Grilled Chicken

Orange-Glazed Chicken Wings Recipe

Best Nashville Hot Chicken Sandwich...

Top 9 glazed chicken recipes from across the web

The most viewed glazed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Lemon Honey Garlic Chicken

Instant Pot Lemon Garlic Chicken

Date & Honey Glazed Chicken Thighs

Dump-and-Bake Cider Glazed Chicken

Grilled Jamaican Jerk Style Drumsti...

Sweet and Sticky Grilled Chicken

Sweet and Sticky Grilled Chicken

Orange-Glazed Chicken Wings Recipe

Best Nashville Hot Chicken Sandwich...

The most viewed glazed chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine