Recipe Lime-Honey Glazed Chicken
Recipe - Lime-Honey Glazed Chicken
INGREDIENTS:
●6 tablespoons honey
●6 tablespoons reduced-sodium soy sauce
●2 teaspoons freshly grated lime zest
●6 tablespoons lime juice
●1 teaspoon crushed red pepper
●4 6-ounce bone-in chicken thighs, skin and excess fat removed
●2 12-ounce bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
BETTER THAN TAKEOUT - Lemon Chicken Recipe
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As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
Honey lime glazed chicken thighs #chickenlovers #saucey #grillnation
Six or seven boneless skinless chicken thighs, 1 1/2 teaspoons of paprika, 1 teaspoon of garlic salt, half a teaspoon of ginger 1/4 of fine chopped basil
To make the marinade now you need quarter cup of chicken stock 1/3 cup of lime juice, 1 teaspoon of white wine vinegar 1 teaspoon of soy sauce 1 tablespoon of peri-peri sauce 2 tablespoons of apricot brandy 
6 EASY CHICKEN MARINADES | amazing chicken breast recipe + freezer friendly meal prep
Using a chicken marinade is one of the best ways to give your chicken breast recipe some big flavor and maximum juiciness. From a bright Greek lemon marinade, to punchy honey mustard, and everything in between - here's everything you need to know about making (and using) the best chicken marinades!
While I'm all for dry rubs for a savory top coat, chicken marinades have their own benefits. They're great for locking in your favorite flavors, tenderizing the meat, and keeping it ultra juicy as it cooks. That's especially important for when you're cooking up chicken breasts - because we all know how easily they can dry out.
In addition to chicken breasts, these marinades can be used for chicken thighs (my favorite), or even chicken drumsticks, depending on what type of meal prep you've got going for the week. So if you need some fresh dinner ideas (aka chicken recipes for dinner), watch the video and head to the blog post below for more sides and pairing options.
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► TIMESTAMPS:
00:00 Intro
00:38 How much chicken to marinate
00:48 How to make greek lemon chicken marinade
02:22 How to make cilantro lime chicken marinade
03:18 How to make honey mustard chicken marinade
04:15 How to make teriyaki chicken marinade
05:08 How to make fajita chicken marinade
05:51 How to make Italian chicken marinade
06:43 How to label Stasher Bags with markers for meal prep
07:59 How to bake (or grill) chicken after it's marinated
08:52 Store cooked chicken for easy meal prep
09:12 Taste test
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Vanessa Gianfrancesco's Apricot & Lime Glazed Chicken Thighs - Home & Family
Get a bite of Summer with Vanessa Gianfrancesco’s sweet, sour and delicious Apricot & Lime Glazed Chicken Thighs.
Get more Home & Family Recipes here:
Honey Glazed Chicken Recipe
These sticky honey glazed chicken are finger-lickin’ good!! The honey-soy glaze make the chicken pieces so flavorful and completely irresistible. These are amazing served with steamy white rice and vegetables. We LOVE honey glazed chicken in our house – chickens are inexpensive and easily feed a crowd.
These honey glazed baked chicken literally show up in our kitchen every time we are short in time! This recipe makes a big batch of chicken and you can cut down the recipe for a smaller crew, we personally always make this dish to impress our guests. They also make for a great quick lunch the next day.
Here is what you'll need!
Ingredients
Chicken thighs 5 pcs
Marinate
Salt to taste
Black pepper 1 tsp
Garlic Salt 1/4 tsp
Olive Oil 1 tbsp
Garlic 2 cloves finely chopped
Sauce
Oil 2 tbsp
Onion 1/4 cup chopped
Garlic 2 tbsp chopped
Plain flour 1 tbsp
Soy Sauce 1 tbsp
Rice Vinegar 1 tbsp
Chicken Stock 1 cup
Honey 1 tbsp
Preparation
Wash, clean and cut chicken pieces, leave the skin on the meat pieces.
Score the chicken skin with shallow diagonal cuts, this allows for seasoning to penetrate into the fish and marinate well.
Cooking Directions
Place chicken pieces in a bowl, add olive oil, garlic salt, finely chopped garlic. Season well with salt and black pepper.
Mix everything well and set aside to marinate for 20 mins
Heat oil in a pan, fry the chicken pieces (skin side first). Fry each side for 5 mins until the skin get golden brown, remove from pan and set aside.
Add chopped onion and garlic, saute at medium high heat until the onions are translucent. Remove from pan, set aside.
Prepare sauce
Add 2 tbsp olive oil and add flour, soy sauce, rice vinegar. Saute for couple minutes.
Add 1 cup of chicken stock, stir and mix everything.
Add 1 tbsp of honey. If you like it sweeter, add another tablespoon. Let it simmer for couple minutes.
Add chicken pieces and sauted onions and garlic on top
Pre-heat oven to Bake at 350C/180F.
Add a few knobs of butter on the chicken pieces. Place the pan into the oven and let it bake for 25-30 mins.
Enjoy this delicious meal alongside some green veggies!
View the FULL RECIPE at banglafoodie.ca
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