Honey Glazed Chicken Recipe

Chicken breasts: Boneless, skinless pieces that cook quickly and absorb the glaze well.

Honey: Adds a natural sweetness and helps create a caramelized glaze.

Low sodium soy sauce: Provides a balanced saltiness without overpowering the dish.

Olive oil: Helps to coat the chicken and adds a subtle richness.

Garlic: Freshly minced cloves that infuse the dish with aromatic flavor.

Black pepper: Freshly ground to add a bit of heat and depth to the glaze.

When preparing the chicken breasts, make sure to pound them to an even thickness. This ensures that they cook evenly and absorb the honey glaze more effectively. To do this, place the chicken between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them to a uniform thickness. This step not only helps in even cooking but also makes the chicken more tender.

• Chicken breasts - Substitute with chicken thighs: Chicken thighs are juicier and more flavorful, making them a great alternative to chicken breasts.

• Honey - Substitute with maple syrup: Maple syrup provides a similar sweetness and consistency, making it a good alternative to honey.

• Low sodium soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar umami flavor.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a suitable replacement for olive oil.

• Garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to garlic, but can still provide a similar aromatic quality.

• Black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can still add the necessary heat and spice to the dish.

• Allow the honey glazed chicken to cool to room temperature before storing. This helps prevent condensation, which can make the chicken soggy.

• Place the cooled chicken in an airtight container. If you have multiple pieces, layer them with parchment paper in between to avoid sticking.

• Store the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap each piece of chicken tightly in plastic wrap or aluminum foil to prevent freezer burn.

• Place the wrapped chicken pieces in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of its freshness.

• When ready to eat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the chicken in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use a microwave, but be cautious as it may dry out the chicken.

• To keep the chicken moist while reheating, cover it with aluminum foil or add a splash of chicken broth or water to the baking dish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. For a crispier glaze, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Slice the chicken into smaller pieces for even reheating.
  2. Heat a non-stick skillet over medium heat.
  3. Add a small amount of olive oil or butter to the skillet.
  4. Place the chicken pieces in the skillet and cover with a lid.
  5. Stir occasionally, heating for about 8-10 minutes until the chicken is thoroughly warmed.

• Microwave Method:

  1. Place the leftover chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the chicken and stir if necessary. Continue microwaving in 1-minute intervals until heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the chicken is warmed through and the glaze is slightly crispy.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the leftover chicken in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, sear in a hot skillet for 1-2 minutes per side to refresh the glaze.

• Oven: Used to bake the chicken at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to whisk together the honey, soy sauce, olive oil, minced garlic, and black pepper.

• Whisk: Used to mix the ingredients thoroughly to create the honey glaze.

• Baking dish: Used to hold the chicken breasts and the honey mixture while baking.

• Measuring cups: Used to measure out the honey and soy sauce accurately.

• Measuring spoons: Used to measure the olive oil and black pepper.

• Garlic press: Used to mince the garlic cloves efficiently.

• Tongs: Used to handle the chicken breasts, ensuring they are well coated with the honey mixture.

• Meat thermometer: Used to check the internal temperature of the chicken to ensure it is cooked through.

• Cutting board: Used as a surface to rest the chicken breasts before serving.

• Knife: Used to trim any excess fat from the chicken breasts if necessary.

Marinate in advance: Prepare the marinade the night before and let the chicken soak up the flavors overnight.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing fresh cloves.

Line the baking dish: Use parchment paper or aluminum foil to line the baking dish for easy cleanup.

Double the recipe: Cook extra chicken breasts and use leftovers for quick meals throughout the week.

Preheat the oven: Start preheating the oven while you prepare the ingredients to save time.