dium heat until shimmering. Add chicken breasts skin-side down;
Preheat the oven to 425\u00b0F
Mix the flour and paprika and season with salt and pepper. Dust the chicken legs in the flour and then put in a large roasting tin with the onions.
Drizzle with the olive oil and roast for 20 minutes, turning the chicken once during this time.
Mix together the ginger, garlic, honey and chicken stock. Pour over the chicken and add the lime wedges to the tin. Roast for another 10 minutes, or until the chicken is golden and glazed.
Serve with steamed rice, greens and lots of cilantro leaves.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place chicken in a 13 x 9-inch baking dish.
Add water and seasonings.
Then pour honey over chicken.
Bake in 375\u00b0 oven for 2 1/2 hours.
Chicken will be a golden brown.
Serves 6.
Preheat oven to 350\u00b0.
Score chicken in several places to let the spices soak into meat.
Sprinkle spices over chicken.
Pour 1 cup of honey over chicken.
Add chicken, potatoes and carrots to roasting pan or roasting bag.
Reduce heat in oven to 325\u00b0 and bake from 1 1/2 hours to 2 hours, depending on size of chicken.
Honey Garlic Chicken Kabobs: Spray grate of outdoor
owder, honey and oil in a medium bowl. Place chicken in a
Bring first four ingredients to boil in a pot.
Let it boil until it rises to nearly top of pot.
Immediately take off burner.
Set aside.
Place potatoes in an 9x13-inch pan.
Top with chicken pieces.
Pour honey mixture over chicken and potatoes.
Bake at 350 degrees for 30-40 minutes.
ring to a boil, add chicken breasts and cover.
Simmer
uices run clear. Mix the honey, 1/2 tsp cayenne and
Preheat the oven to 400\u00b0F. Grease a roasting pan. Season with drumsticks with salt and arrange in the roasting pan. Cook for 30 minutes, or until the juices run clear. Mix the honey, chili powder and 1 tbsp oil and brush over the drumsticks 5 minutes before the end of cooking.
In a bowl, mix the tomatoes, pepper, chili, onions, lime zest, garlic and 4 tbsp oil. Season with salt, black pepper and a pinch of sugar. Stir in a few drops of lime juice to taste.
Remove the drumsticks from the oven and serve with the salsa.
or 25 mins. Mix the honey, 1/2 tsp cayenne and
he dry spices.).
Place chicken pieces in the large bowl
Preheat grill to medium heat. Pour 1/4 cup of the dressing over chicken in shallow dish or resealable plastic bag. Refrigerate 10 minute or up to 24 hours to marinate.
Mix remaining 1/4 cup dressing, the barbecue sauce and marmalade; set aside.
Place chicken on grill; cover. Grill 12 to 15 minute or until cooked through (170\u00b0F), turning occasionally and brushing with sauce mixture during last few minutes of cooking. Let stand, covered with foil, for a few minutes before serving.
n additional minute.
Add chicken stock and continue to cook
Rinse chicken pieces; pat dry.
Remove skin if you wish.
Melt butter in a shallow baking pan; stir in remaining ingredients. Roll chicken in butter mixture to coat both sides, then arrange, meat side up, in a single layer in same pan.
Bake at 350\u00b0 for 1 hour, or until chicken is tender and richly glazed.
Serves 4 to 6.
Cut chicken in half removing back bone.
onstick cooking spray. Season the chicken breasts with salt and pepper
CHICKEN RECIPE: In a large bowl, combine
1. Slice carrots.
2. Cook carrots in small amount of boiling, salted water for 15 minutes or until tender.
3. Melt butter; add sugar, honey, orange rind and drained carrots.
4. Cook over low heat, turning carrots until well glazed.
5. Remove from pan and sprinkle carrots with parsley (or roll carrots in parsley).