Renny Darling's

Great Glazed Chicken Recipes

 

Chicken with Apples & Honey Glaze

2 fryer chickens, cut up, (2 1/2 to 3 pounds, each). Sprinkle with salt, pepper and garlic powder.

6 apples, cored, peeled and cut in quarters
6 tablespoons butter (3/4 stick) melted

1/2 cup honey
1/2 cup apple juice
2 tablespoons brown sugar

Place apples in a 9x13-inch roasting pan along the sides. Place prepared chicken in roasting pan and drizzle with melted butter. Roast chicken in a 325° oven for 45 minutes. Meanwhile, heat together the honey, apple juice and brown sugar until the mixture is blended.

Baste the chicken with the honey mixture and continue cooking for another 30 minutes. Baste frequently. Chicken will be a rich golden color. Serve apples as an accompaniment. Serves 6.

 

 

Honey Glazed Chicken with Apricots & Raisins

2 fryer chickens, cut into pieces, sprinkle with salt, pepper and garlic powder and dust lightly with flour
1/4 cup butter
1/4 cup oil

In pan you will bake chicken, melt butter and mix in oil. Roll chicken pieces in butter, oil mixture and coat them evenly. Bake chicken in a 325° oven for 45 minutes. Now baste chicken with Honey Apricot Glaze and place apricots and raisins around chicken pieces. Continue basting every 10 minutes until chicken is tender, about 30 minutes more. Serves 6.

Honey Apricot Glaze:
1/2 cup honey
1/2 cup reserved apricot syrup
2 tablespoons lemon juice
1/2 cup orange marmalade
1 tablespoon grated orange peel

In a pan, combine all the ingredients and heat through until the mixture is blended.

Fruit Mixture:
1 can (1 pound) apricots. Remove seeds and slice into fourths. Drain the fruit and reserve 1/2 cup of the syrup for the glaze.
1/2 cup golden raisins

Note--Entire dish can be cooked earlier in the day and refrigerated.

 

 

Chicken with Orange Honey Glaze

2 fryer chickens, cut into pieces. Sprinkle with salt, pepper, garlic powder and ginger. Dust lightly with flour.
4 tablespoons butter, melted (1/2 stick)

 

Orange Honey Glaze
1/2 cup orange marmalade
1/2 cup honey
1 tablespoon lemon juice
1 tablespoon orange liqueur

Place prepared chicken in a 12x16-inch roasting pan and drizzle with the melted butter. Roast chicken in a 325° oven for 45 minutes.

Meanwhile, heat together the marmalade, honey, lemon juice and liqueur until the mixture is blended. Baste the chicken with Orange Honey Glaze and continue baking and basting for another 30 minutes. Chicken will have a deep golden color. Serves 6.

 

 

Chicken Teriyaki with Orange Plum Sauce

2 fryer chickens, cut into pieces. Sprinkle with salt, pepper, garlic powder and ginger. Baste generously with Lawry's Teriyaki Marinade.

Bake chicken in a 325° oven for about 45 minutes. Baste the chicken with the Orange Plum Sauce and continue baking and basting another 30 minutes, or until chicken is tender and a deep golden color. Serves 6.

Orange Plum Sauce
1 can (1 pound) purple plums, remove seeds and drain
1 can (6 ounces) frozen orange juice, undiluted
1 tablespoon vinegar
3 tablespoons brown sugar
2 tablespoons chili sauce
pinch of ginger

Blend all the ingredients until the plums are pureed.


Chicken with Maple Glaze & Pecans

2 frying chickens, cut into pieces, sprinkle with salt, garlic powder and paprika

1/4 cup butter, melted
2 tablespoons oil

1/2 cup maple syrup
1/2 cup coarsely chopped pecans

Mix butter and oil together and place in pan you will bake chicken. Roll chicken pieces in butter, oil mixture and coat evenly. Bake chicken in a 325° oven for 45 minutes. Baste chicken with maple syrup and bake another 20 minutes, basting frequently. Sprinkle with pecans and bake another 10 minutes until chicken is glazed a lovely caramel color. Watch the pecans. Do not overbake at this point or pecans will burn. Serves 6.

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