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.
Glazed Chicken Recipe
- Servings: 6
- Calories per: 339
- Active Time: 10 min
- Total Time: 30 min
- Difficulty: Easy
|WHAT YOU NEED||WHAT TO DO||WHY|
||Marinade: In a 3-quart mixing bowl; whisk all but the olive oil together. Drizzle in oil while whisking vigorously||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. Slowly adding oil while whisking helps create an emulsion.|
||Add chicken to a 1-quart bowl along with ¾ of the marinade; toss to coat. Set aside 10-15 minutes. Reserve the remaining marinade to use as a salad dressing. Preheat an empty 12-inch tri-ply everyday pan over high heat until water droplets flicked from fingertips dance across the base (~2 minutes). Distribute chicken in a single layer with shoulder room; brown the first side without disturbing (~4 minutes). Turn once with a bamboo spatula; continue cooking just until signs of pink have vanished (~2 minutes). Remove from heat; toss to distribute glaze.||Small pieces of chicken absorb flavor readily and brown quickly.
High heat offsets heat loss caused by moisture in the marinade. Preheating discourages sticking and promotes browning. Shoulder room promotes the Maillard (my YARD) reaction (browning), which adds rich flavor. Bamboo is gentle on cookware.
||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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