How To make Pepper Jelly Ginger Glazed Chicken
4 ea Breasts, chicken, halves,
broiler/fryer, boned, :
skinned 8 ts Oil, olive, divided
4 ts Cajun seasoning
1/4 c Onion, red, finely chopped
1 ts Ginger, minced
1/4 c Vinegar, white wine
1/4 c Jelly, Jalapeno, red,
-- pepper 1/2 c Broth, chicken
Pepper, red, Jalapeno Pepper, green, Jalapeno Brush each chicken breast with 1 teaspoon of olive oil; sprinkle each portion with 1 teaspoon of Cajun seasoning; set aside. In a large non-stick frypan, place the remaining olive oil, and heat over medium flame. Add chicken and cook, turning, for about 10 minutes or until the chicken is brown on all sides. Remove the chicken and keep warm. To the same frypan, add the onion, and cook for 3 minutes or until the onion is slightly tender. Add ginger root during the last minute of cooking. Next, stir in the vinegar; increase heat if necessary and boil until vinegar almost evaporates. Add pepper jelly and cook until the jelly melts. Add broth to the pan; return the chicken to the pan and cook, turning, about 5 minutes or until sauce is reduced and chicken is glazed. Arrange the cooked chicken on a serving platter and pour the remaining sauce over it. Garnish with Jalapeno peppers. Cook: Julie P. Dematteo, Clementon, New Jersey Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622
How To make Pepper Jelly Ginger Glazed Chicken's Videos
Super Crispy Honey Garlic Chicken Recipe by Cook with Lubna ❤️ | Easy Chicken Starter Recipe
Agaro Knife :
DiSano Honey 500g (Buy 1 Get 1 Free) Honey 1kg (Buy 1 get 1 Free)
Disano Extra Light Olive oil :
Ingredients:
500 g chicken
1 tsp salt
1 tsp black pepper
1 tsp soy sauce
1 tbsp vinegar
2 tbsp corn flour
oil for deep frying
1 tbsp oil
2 tsp garlic
1 chicken cube
1 tsp soy sauce
1 tbsp vinegar
1/3 cup honey
coriander leaves
1/2 cup corn flour
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1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Paprika
1/2 Cayenne Pepper
1/2 Tsp Ground Mustard
1 Tsp Italian Seasoning
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Cup Honey
1/2 Tsp Chilli Powder
2 Tbsp Soy Sauce
1 Tbsp Minced Garlic
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
3 ingredient Sticky Apricot Chicken Quick & Easy Dinner Recipes
This Apricot chicken flavor combo will drive everybody crazy and you won't believe how easy and effortless it is to prepare!
Enjoy ❤
Cranberry Chicken:
Sweet & Spicy chicken:
Coconut Lime chicken:
Ingredients:
4-6 chicken thighs bone in and skin on
1/2 teaspoon Kosher salt
1/4 teaspoon coarse ground black pepper
1 packet dry onion soup mix
1 cup French dressing
1 cup apricot preserves
1 tablespoon fresh thyme chopped
Directions:
Preheat your oven to 375 degrees and set a cast iron skillet to heat on medium high heat.
Season the chicken with salt and pepper and add it to the cast iron skillet, skin side down.
Brown both sides of the chicken for 3-5 minutes.
In a bowl or large measuring cup add the rest of the ingredients and whisk them together.
Pour half over the chicken, putt the pan in the oven and cook for 25 minutes.
Pour the rest over the chicken and cook an additional 5 minutes.
Christmas Roast Chicken with Sorrel Ginger Glaze
Spicy Ginger and Honey-Orange Chicken | Gourmet Guru Grill
Today, we have a recipe for Spicy Ginger and Honey-Orange Chicken made on the Gourmet Guru Kamado Grill. We will cook the chicken over indirect heat on the Gourmet Guru Grill to get some smoke flavor. While the chicken is cooking, we will make the ginger and honey-orange glaze, then finish the chicken over direct heat.
Let's get started.
Chicken Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
Chicken Ingredients:
• 5-6 pieces of chicken (I used 2 each breasts, thighs and legs)
• Everglades Fish and Chicken Seasoning to taste (you can substitute salt and pepper), more info here:
Glaze Ingredients:
• ¾ cup orange juice
• ½ cup soy sauce
• ½ cup Hoisin sauce
• ½ cup honey
• 1 jar of pepper jelly with mild heat or orange marmalade. The jelly is used to give the sauce some sticky texture and sweetness. I misspoke in the video and referred to an orange-pineapple pepper jelly, but actually used Pina Colada Ghost Pepper Jelly, which includes pineapple and has a mild heat level, recipe is available here: Any citrus jelly will work in this recipe.
• 2 tablespoons minced ginger
• 1 teaspoon Chinese 5 Spice
• 2 teaspoons minced garlic
• 2 tablespoons Café Tequila Citrus Habanero Hot Sauce, more info here:
Place all the brine ingredients in a large pot. Mix until the salt everything is dissolved well. Add the chicken, cover and place in the refrigerator for 24 hours.
The next day, remove the chicken from the brine and wipe dry with paper towels to remove any excess salt.
Set up your grill for indirect cooking and bring the temperature to 225 degrees. I’m using the Gourmet Guru Kamado Grill, so I'll insert the plate setter and then bring the temperature to 225 degrees. For smoking wood, I’m using a mix of maple of cherry wood, 4 to 6 total chunk pieces.
Place the chicken on your grill.
While the chicken is smoking make the glaze by placing all the glaze ingredients in a pot over medium heat. Simmer until the sauce is reduced by one third.
Cook the chicken until it reaches 157 degrees. Remove from the grill, then increase the heat of the grill to 450 to 500 degrees. Place the chicken back on the grill for 3-4 minutes to get some grill marks, turn and apply a layer of glaze.
Cook the chicken for another 2-5 minutes and keep a close eye on the chicken for flare ups. Apply another layer of glaze .
When the chicken has reached 165 degrees it is ready to serve.
Apply some grated orange zest and serve!
Recipe adapted from Bull Grilling and Tailgating
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Sweet Chili-Ginger Chicken | Sweet Chili Chicken | Easy Roast Whole chicken
#sweetchili #wholebakedchicken
INGREDIENTS:
1 whole chicken (2 1/2 - 3 lbs )
1 tbsp olive oil
Black pepper
1 1/2 tsp paprika
I tbsp onion powder
1/2 tbsp garlic powder
3 tsps ginger powder
1 1/2 - 2 tsps salt
••••••••••••••••••
MARINADE: (remember to separate into 3/4 and 1/4. Use 1/4 of it on the whole chicken
5 cloves garlic, finely minced
2 1/2 tbsps finely minced ginger
1 1/4 cup sweet chili sauce
2 tbsps soy sauce
3 green onions, minced
2 tsps fancy mollasses
••••••••••••••••••
Additional 1/2 cup sweet chili sauce
when simmering glaze
Olive oil for rubbing into chicken
Oil for greasing cast iron pan
Temperature used was 400F for 25 minutes then 350F for the remaining time