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Glazed Chicken with Lemon Relish Recipe
Glazed Chicken with Lemon Relish Recipe photo by Taste of Home

Glazed Chicken with Lemon Relish Recipe

Publisher Photo
This moist tasty chicken has exceptional flair served with the sunny lemon relish. The dish combines two elements I like in a recipe—herbs and citrus fruit. —Diane Hixon, Niceville, Florida
TOTAL TIME: Prep: 10 min. Broil: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 10 min. Broil: 25 min.
MAKES: 4-6 servings

Ingredients

  • 1/3 cup chicken broth
  • 1/4 cup butter
  • 1/4 cup chopped onion
  • 1 tablespoon honey
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 broiler/fryer chicken (about 3 pounds), cut in pieces
  • LEMON RELISH:
  • 1 lemon
  • 1/2 celery rib, cut up
  • 1/4 small sweet red pepper, cut up
  • 2 green onion, cut up
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper sauce

Nutritional Facts

1 serving (8 ounces) equals 337 calories, 22 g fat (9 g saturated fat), 108 mg cholesterol, 604 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.

Directions

  1. In a saucepan, combine the first seven ingredients; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Remove from the heat. Dip chicken pieces in glaze; place on broiler rack. Broil, approximately 5 in. from the heat, for 12 minutes, basting several times with the glaze. turn chicken; broil 10-12 minutes more or until done. Meanwhile, trim outer portion of peel from lemon; set aside. cut off and discard white membrane. quarter lemon; discard seeds. Place lemon and peel in a food processor or blender; process until peel is finely chopped. add remaining relish ingredients; process until vegetables are finely chopped. Serve with the chicken. Yield: 4-6 servings (about 3/4 cup relish).
Originally published as Glazed Chicken with Lemon Relish in Taste of Home February/March 1994, p34

Nutritional Facts

1 serving (8 ounces) equals 337 calories, 22 g fat (9 g saturated fat), 108 mg cholesterol, 604 mg sodium, 6 g carbohydrate, 1 g fiber, 28 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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