Honey Glazed Chicken Recipe

Chicken breasts: Boneless and skinless, these are the main protein for the dish.

Honey: Adds sweetness and helps create a caramelized glaze.

Low sodium soy sauce: Provides a savory umami flavor without too much salt.

Garlic: Freshly minced, it adds a pungent and aromatic depth to the glaze.

Olive oil: Used for cooking the chicken, it adds a subtle richness.

Black pepper: Adds a mild heat and enhances the overall flavor.

Salt: Balances the sweetness of the honey and enhances the other flavors.

When preparing the chicken breasts, ensure they are of even thickness to promote uniform cooking. If necessary, use a meat mallet to pound them to an even thickness. This will help prevent the chicken from drying out and ensure that each piece is cooked through at the same time. Additionally, when basting with the honey mixture, continuously spoon the sauce over the chicken to create a rich, caramelized glaze.

• 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.

• Minced garlic - Substitute with garlic powder: Garlic powder can be used in place of minced garlic, though you may need to adjust the quantity to taste.

• 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.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, though it is slightly milder.

• Salt - Substitute with sea salt: Sea salt can be used in place of regular salt, offering a slightly different mineral content and flavor.

• 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 prevent sticking.

• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. For longer storage, consider freezing.

• To freeze, wrap each piece of chicken individually in plastic wrap or aluminum foil. This helps maintain the flavor and prevents 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 storage time.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This ensures even thawing and maintains the texture.

• Reheat the chicken in a skillet over medium heat, adding a splash of olive oil or a bit of the leftover honey glaze to keep it moist. Alternatively, you can reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through.

• For a quick option, you can also use the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the honey glazed chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes or until the chicken is warmed through.
  5. Remove the foil for the last 5 minutes to let the glaze caramelize slightly.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the chicken breasts in the skillet and cover with a lid.
  4. Cook for about 5-7 minutes, turning occasionally, until the chicken is heated through.
  5. Spoon the glaze over the chicken occasionally to keep it moist.

• Microwave Method:

  1. Place the honey glazed chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until warmed through.

• Air Fryer Method:

  1. Preheat the 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. If the glaze starts to dry out, brush a little extra honey over the chicken before finishing.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the honey glazed 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, quickly sear in a hot skillet for 1-2 minutes to refresh the glaze.

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

• Whisk: This will help you blend the ingredients smoothly in the mixing bowl.

• Skillet: Heat this over medium heat to cook the chicken breasts.

• Tongs: Use these to turn the chicken breasts, ensuring they cook evenly on both sides.

• Basting brush: This will help you coat the chicken with the honey mixture while it cooks.

• Meat thermometer: Use this to check that the chicken has reached an internal temperature of 165°F, ensuring it is fully cooked.

• Serving platter: Place the finished honey glazed chicken on this to serve.

Marinate in advance: Prepare the honey mixture and marinate the chicken breasts for a few hours or overnight to save cooking time and enhance flavor.

Use a meat thermometer: Ensure the chicken is cooked to the perfect temperature without overcooking, saving time and avoiding guesswork.

Preheat the skillet: Heat the skillet before adding the chicken to reduce cooking time and achieve a golden brown crust faster.

Batch cooking: Cook extra chicken breasts and store them for quick meals throughout the week.