Here is an excellent recipe for cooking orange honey glazed chicken breasts. We utilize chicken with bone in it because it's juicier and it doesn't dry out as easily. Skin on chicken provides some fat and flavor. The glaze is really crisp and flavorful and a little extra orange juice at the end brightens it further. Serve with rice.
Glaze:
- 1/3 cup light corn syrup
- 1 ½ cups (plus 2 tablespoons) orange juice
- 1 tablespoon Dijon mustard
- 3 tablespoons honey
- 1 tablespoon white vinegar
- 1/8 teaspoon red pepper flakes
- Salt and Pepper
Chicken
- ½ cup all-purpose flour
- 4 bone-in chicken breasts with the skin on
- 2 teaspoons vegetable oil
- 1 shallot (or ¼ onion), minced
Method:
Start with whisking the glaze together in a medium bowl (corn syrup, 1 ½ cups orange juice, mustard, honey vinegar, red pepper and some salt and pepper).
Place the flour on a plate (or pie dish). Salt and pepper both sides of the chicken and coat with the flour.
Heat the oil up in a heavy, oven safe skillet and add the chicken breasts, skin side down. Cook about 7-15 min until the chicken is browned and most of the fat has rendered. Then turn the chicken and brown for about another 5 minutes.
Remove the chicken from the pan, remove most of the fat except one teaspoon. Cook the shallot (or the onion) until soft for a couple of minutes. Increase the heat and add the glaze mixture. Simmer the glaze until reduced to about 1 cup, stirring occasionally – it will take about 7-10 min.
Remove from the heat and coat each chicken piece in the glaze. Place the chicken back in the pan, skin side down.
Transfer the skillet to a 375 degree oven and bake until the chicken has reached 160 degrees F, about 30 minutes. Then remove the chicken from the pan and place the skillet back on the stove. Reduce the glaze further for a couple of minutes, then whisk in the remaining 2 tablespoons of orange juice. Spoon the glaze over the chicken and serve.
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