Honey-Glazed Chicken Recipe
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 broiler/fryer chicken (about 3 pounds), cut up
- 1/2 cup butter, melted, divided
- 1/4 cup packed brown sugar
- 1/4 cup honey
- 1/4 cup lemon juice
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons curry powder
- 1. In a large resealable plastic bag, combine the flour, salt and cayenne pepper; add the chicken pieces shake to coat. Pour 4 tablespoons butter into a 13-in. x 9-in. baking pan; place chicken in pan, turning pieces once to coat.
- 2. Bake, uncovered at 350° for 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake 45 minutes more or until chicken is tender, basting several times with pan drippings. Yield: 4-6 servings.
1 each: 501 calories, 29g fat (13g saturated fat), 128mg cholesterol, 781mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 29g protein.
Reviews for Honey-Glazed Chicken
"This chicken is awesome. I followed the recipe exactly and it turned out great. Will definitely make this one again."
"This is so easy and delicious. My picky 2 years old son said "yummy" several times. I used things because that's what I have and also substituted a tablespoon of lime juice instead of lemon juice. I definitely going to make this again."
"Very good. I used boneless chicken breast, and only 1/2 the recommended salt. Baked for ~40 minutes, then put on Broiler to crisper. Served over fresh spinach."
"My husband loved this and so did I. Very moist! Great over rice with a side salad :)"
"I made this often years ago when it was first published. We love it. It had been awhile and I reintroduced my family to it recently and we still love it. The flavor of the glaze is wonderful! No changes other than I will use bone-in chicken breasts. Highly recommended!"
"Easy preparations and delicious!"
"Worshipguy said he didn't like this in part because it needed frequent basting but I forgot to do that and it turned out just fine! I like the curry flavor"
"Delicious chicken dish"
"The chicken was very moist and had good flavor, but I don't know about the simplicity. I didn't like the fact that you had to baste so frequently. I also halved the amount of cayenne and curry because my wife don't like spicy foods. Next time I might try this with boneless skinless chicken breasts and see how they turn out."
"I've been making this one for years. Everyone who has tried it loves it. My family looks forward to company and this recipe."
"My family requires a gluten free diet, so I substituted GF pancake mix for the flour. My entire family loved it!!! I will definitely make it again."
"love love love"
"I have made this recipe for years. It is always a crowd pleaser. Everyone from grandmother to grandchild loves it."
"This has become one of my go to chicken recipes. My family loves the heat from the cayenne and the curry (I actually add a little more because we love curry flavor so much). This has definitely become a favorite in my household."
"I think I'll find a recipe that does not include the curry. I thought it was okay but the curry was too powerful for my taste."
"This was an easy dish to prepare and the chicken was extremely moist and tasty."
"This has been a family favorite for over 10 years now. It's sweet & juicy. The curry is not over-powering. Fantastic. We actually crave this dish!"
"Quick and easy but I found it lacking that kick of flavor."
"I had defrosted some chicken and just wanted a "change" in the way I cooked it, so I came to TOH - boy, was I glad I did!!This was the second recipe I looked at - so tasty! finger licken good! and well received by the family. thank you"
"I have made this recipe many times also. It's very easy and well worth the time it takes to baste it. My husband requests this sometimes, too. High praise!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.