Glazed Chicken

Glazed Chicken

Glazed chicken is extra tasty and incredibly tender. For a quick meal, throw it on a bed of spinach, or spoon it over rice. It pairs beautifully with an easy side, such as Corn And Tomato Fiesta Salad, Herbed Whipped Potatoes, or Blanched Broccoli. It’s the new fast food.

For a nice variation try topping with Macerated Cranberries, or adding a handful of toasted pine nuts and thinly sliced red onion.

  • Servings: 3-4
  • Time: 0hr 30mins
  • Difficulty: Easy
  • 2 tablespoons finely diced onion, white or yellow
  • 2 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fine sea salt
  • 1 teaspoon Italian herb mix
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
For the marinade, in a 3-quart mixing bowl; whisk all together.

Tip: With onion on its side, cut off and discard stem and root. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice parallel to the equator to ⅛ inch, holding the pieces together as you work. Cut across slices to dice. Cut a lemon in half at the equator; place cut sides down and quarter. Juice with a citrus squeezer held over a mesh strainer to catch seeds.

Honey imparts a hint of sweetness and acts as an emulsifier (an agent that helps prevent the separation of other ingredients). Acids, such as vinegar and lemon juice tenderize meat as well as impart flavor.
  • 3 tablespoons olive oil
Drizzle into the marinade, whisking vigorously. Slowly adding oil while whisking helps create an emulsion. Regular (inexpensive) olive oil is used here because heating destroys the subtle flavors of extra-virgin.
  • 2 pounds boneless, skinless chicken breast, cubed to 1 inch
Add to 1-quart bowl, pour ¾ of the marinade on top; toss to coat. Set aside 10-15 minutes. Reserve remaining marinade as a dressing. Small pieces of chicken absorb flavor readily and brown quickly.
  Preheat an empty 12-inch tri-ply everyday pan set over high heat until water droplets flicked from fingertips dance across the base (2-3 minutes). Distribute chicken in a single layer; brown the first side without disturbing (3-5 minutes). Turn once with a bamboo spatula; continue cooking just until signs of pink have vanished (2-3 minutes). Remove from heat; toss to distribute glaze. High heat offsets heat loss caused by moisture in the marinade. Preheating discourages sticking and promotes browning. The Maillard (my YARD) reaction (browning) adds rich flavor. Bamboo is gentle on cookware.
  • 6 ounces fresh spinach leaves
  • Sprigs of parsley (optional)
Add spinach leaves to reserved dressing in the 3-quart bowl; toss to coat and plate attractively. Spoon cooked chicken over spinach. The reserved dressing adds fresh flavor.



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