Honey Glazed Chicken Recipe

Chicken breasts: The main protein in this dish, providing a lean and tender base for the glaze.

Honey: Adds sweetness and helps create a caramelized glaze on the chicken.

Soy sauce: Brings a savory, umami flavor that balances the sweetness of the honey.

Olive oil: Used to coat the chicken and help the glaze adhere better.

Garlic powder: Adds a subtle garlic flavor without the need for fresh garlic.

Black pepper: Provides a hint of spice and enhances the overall flavor of the dish.

To ensure the chicken breasts remain juicy and flavorful, consider marinating them in the honey mixture for at least 30 minutes before baking. This allows the flavors to penetrate deeper into the meat. Additionally, basting the chicken with the glaze halfway through the cooking process can enhance the caramelization and create a more robust flavor profile.

• 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.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar umami flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable substitute for olive oil.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used similarly to black pepper in recipes.

• Allow the chicken breasts to cool completely before storing. This helps prevent condensation, which can make the glaze soggy.
• Transfer the cooled honey glazed chicken to an airtight container. If stacking pieces, place a sheet of parchment paper between layers to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This keeps the chicken fresh and the glaze flavorful.
• For longer storage, wrap each chicken breast individually in plastic wrap or aluminum foil. This helps preserve the flavor and prevents freezer burn.
• Place the wrapped chicken breasts in a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze for up to 2-3 months. When ready to eat, thaw the chicken in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain the glaze and keeps the chicken moist.
• Alternatively, reheat in the microwave on medium power in 1-2 minute intervals, ensuring the chicken is heated evenly.
• Serve with a side of steamed vegetables or a fresh salad to complement the sweet and savory honey glaze.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken breasts in a baking dish.
  3. Cover the dish with aluminum foil to keep the chicken moist.
  4. Heat for about 20 minutes or until the chicken is warmed through.
  5. For an extra touch, you can brush a bit more honey on top before reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken breasts in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes on each side, or until the chicken is heated through.
  5. If the glaze starts to dry out, add a splash of soy sauce or water to keep it moist.

• Microwave Method:

  1. Place the chicken breasts on a microwave-safe plate.
  2. Cover the chicken with a damp paper towel to prevent it from drying out.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue microwaving in 30-second intervals until the chicken is fully reheated.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken breasts in the air fryer basket.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. This method will help keep the glaze slightly crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken breasts in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. This method ensures the chicken remains juicy and tender.

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

• Mixing bowl: Used to combine the honey, soy sauce, olive oil, garlic powder, and black pepper.

• Baking dish: Holds 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, garlic powder, and black pepper.

• Basting brush: Optional, but can be used to evenly spread the honey mixture over the chicken breasts.

• Tongs: Useful for placing the chicken breasts into the baking dish and for serving.

• Oven mitts: Essential for safely handling the hot baking dish when removing it from the oven.

• Meat thermometer: Optional, but can be used to check that the chicken is cooked through to an internal temperature of 165°F (74°C).

Marinate ahead: Prepare the honey mixture and marinate the chicken breasts the night before to save time on cooking day.

Use a baking sheet: Line your baking dish with parchment paper for easy cleanup.

Preheat oven early: Start preheating your oven while you mix the ingredients to save time.

Batch cooking: Double the recipe and freeze extra portions for quick meals later.

Instant-read thermometer: Use an instant-read thermometer to check if the chicken is done, ensuring it’s cooked perfectly without overbaking.