Honey & Orange Glazed Chicken

Name: Honey & Orange Glazed Chicken
Total time: 1 h 7 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 chickens, cut up 2 tablespoons red wine vinegar (or red vinegar; 1 medium onion, sliced & oil salad dressing); 2 clove garlic, minced 1 teaspoon ground ginger; 1 tbsp Dijon-style mustard; ½ cup orange juice 1 teaspoon dried thyme; ¼ cup honey salt

honey & orange glazed chicken

Total: 1 hr 7 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Other

Ingredients

Servings

Original recipe

2 chickens, cut up 2 tablespoons red wine vinegar (or red vinegar
1 medium onion, sliced & oil salad dressing)
2 clove garlic, minced 1 teaspoon ground ginger
1 tbsp Dijon-style mustard
½ cup orange juice 1 teaspoon dried thyme
¼ cup honey salt

Shopping list for 4

Instructions

1
Stir in orange juice, brown sugar, honey and vinegar.
2
Reduce heat to medium and simmer until sauce has thickened lightly for 6 to 8 minutes.
3
Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C).
4
Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear.
5
After 30 minutes, baste the chicken with the glaze every 10 minutes until it’s cooked.
6
Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze.
7
To serve, sprinkle with the fresh herbs before serving and serve with the remaining half of the orange honey glaze.

Ingredients

Servings

Original recipe

2 chickens, cut up 2 tablespoons red wine vinegar (or red vinegar
1 medium onion, sliced & oil salad dressing)
2 clove garlic, minced 1 teaspoon ground ginger
1 tbsp Dijon-style mustard
½ cup orange juice 1 teaspoon dried thyme
¼ cup honey salt

Shopping list for 4

Instructions

1
Stir in orange juice, brown sugar, honey and vinegar.
2
Reduce heat to medium and simmer until sauce has thickened lightly for 6 to 8 minutes.
3
Baste chicken with pan juices and reduce oven temperature to 325 degrees F (160 degrees C).
4
Continue basting chicken every 20 minutes and cook until chicken is a deep orange-brown color, no longer pink at the bone, and the juices run clear.
5
After 30 minutes, baste the chicken with the glaze every 10 minutes until it’s cooked.
6
Drizzle the glaze on top and allow to simmer for 1-2 minutes making sure the chicken is coated well in the glaze.
7
To serve, sprinkle with the fresh herbs before serving and serve with the remaining half of the orange honey glaze.