Honey Butter Glazed Chicken Thighs | Easy Glazed Chicken Recipe
Today I give you an easy and super delicious glazed chicken recipe. This is an easy dinner idea to serve with rice that tastes great even as left overs or lunch the next day.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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⭐️KOREAN FRIED CHICKEN
⭐️CRISPY FRIES RECIPE
INGREDIENTS
2 lbs (907 g) boneless skinless chicken thighs
2 tsp seasoned salt (or just salt)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt free lemon pepper
GLAZE
3 Tbsp (60 g) unsalted butter
2 Tbsp (30 ml) soy sauce
1/2 cup (160 g) honey
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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Places by Ulas Pakkan, Courtesy of Shutterstock, Inc.
Easy Glazed Chicken Recipe
Easy Recipes For Dinner
Easy Chicken Recipe Ideas
Back to The Table with Chef Bud: Spicy Bourbon Chicken 3
Back to The Table with Chef Bud: Spicy Bourbon Chicken 3
Learn How to Make and Can BOURBON CHICKEN
This is one of my meals in a jar. These are great to have on hand when you are in a rush, emergency preparedness or just don't feel like cooking. So let me show you how I make and can bourbon chicken!
3 1/2 - 4 lbs. boneless chicken breast or thighs, cut into bite size pieces
1/2 c. apple juice
2/3 c. low sodium soy sauce
1/3 c. ketchup
2 T. apple cider vinegar
3/4 - 1 c. chicken stock
1/4 c. bourbon (optional)
1/2 c. brown sugar, packed
1 t. red pepper flakes
3/4 - 1 t. ground ginger
1 t. each of onion powder and garlic powder
Here is the link to my steam canner Steam Canner:
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Here are links to some of the products I use.
All New Ball Book Of Canning And Preserving
Presto 23 qt pressure canner:
Bernadin complete book of home preserving:
Batch(food preservation book).
Bernadin mason jar lids:
Kitchen aid mixer:
Nesco dehydrator:
Magnetic wand cap lifter:
Steam Mop
So easy to preserve :
National center for home food preservation :
Health Canada
DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product with the links that I provide I may receive a small commission. There is no additional charge to you!
Spiceology x Maker's Mark 46® Roasted Chicken with Bourbon Glazed Squash
This recipe for No. 46 Roasted Chicken with Bourbon Glazed Squash uses the Spiceology x Maker's Mark 46® bourbon-inspired spice blend made of Beet Powder, Chili Peppers, Carrot Powder, Salt, Spices, Dehydrated Onion, Dehydrated Garlic, Dehydrated Orange Peel, Smoked Paprika, Pumpkin Powder, Honey Granules, and more.
No. 46 Roasted Chicken with Bourbon Glazed Squash
FULL RECIPE BELOW:
INGREDIENTS - Roasted Chicken
3 lb whole chicken, giblets removed
1/4 cup Spiceology Maker's Mark No. 46 spice blend
1/4 cup olive oil
1/2 cup butter or margarine, divided
1 stalk celery, chopped
1 each carrot, peeled and chopped
1 each yellow onion, peeled and diced
1/2 cup Maker's Mark 46® Bourbon (optional)
INSTRUCTIONS - Roasted Chicken
- Preheat oven to 350 degrees F
- Place the chicken in a lightly oiled roasting pan.
- In a bowl, combine the Spiceology Maker's Mark no 46 spice blend and olive oil, mix to form a paste.
- Rub the outside of the chicken with half of the spice and olive oil paste.
- Toss together the remaining spice and olive oil paste with the chopped veggies and place inside the chicken in the pan.
- Chop the butter into tablespoon size chunks, place half inside the chicken and the other half around the out side.
- Pour the bourbon into the pan, around the chicken.
- Bake the chicken in preheated oven for about 1 - 1.5 hours until the internal temperature reaches 165 degrees F (check the temperature at the thickest part of the thigh with an instant read or meat thermometer).
- Remove from the oven, baste the chicken with any drippings. Cover with lid or aluminum foil and let rest for 15-20 minutes before serving.
INGREDIENTS - Bourbon-Glazed Squash
1/2 cup Butter
2 pounds Fresh pumpkin (carrots, acorn, kabocha, or butternut squash can be substituted), cut into 3/4 inch cubes
1/2 tsp Kosher salt
1/2 cup Maker's Mark 46® Bourbon
1/4 cup Brown sugar
2 Tbsp Spiceology Maker's Mark 46® spice blend
INSTRUCTIONS - Bourbon-Glazed Squash
- In a large skillet, melt the butter over medium-high heat.
- Continue cooking the butter until the liquid evaporates and the milk solids begin to brown.
- Add the pumpkin and season with salt. Cook, stirring constantly for about 5 minutes.
- Remove the pan from the heat and slowly add the bourbon. Return to heat and cook until liquid has almost evaporated, about 2 minutes.
- Reduce the heat to medium and add the brown sugar and Spiceology Maker's Mark no 46 spice blend. Stir and continue cooking until pumpkin is cooked through and sauce is thickened, about 5 minutes.
- Serve immediately with 46 Roasted Chicken.
Spiceology's No. 46 Bourbon-Inspired Spice Blend - made in collaboration with Maker's Mark 46® - is an all-purpose blend with a complex combination for all the taste sensations. The blend was inspired by the innovation and layers of flavor Maker’s Mark 46® is known for like caramel, vanilla and spice.
► Shop our No. 46 Bourbon-Inspired Spice Blend here:
Just as Maker’s Mark 46® reimagined the classic Maker’s Mark bourbon recipe created by the Samuels family in the 1950s, the Marker’s Mark Spice Blend Flight Variety Pack helps reimagine America’s favorite family dishes. Experiment with these fresh and innovative approaches to spice up some of America’s most beloved family recipes, and try all four ultra-versatile flavors: No. 46 bourbon-inspired spice blend, Fried & True umami chicken spice blend, Everything Potato herbaceous spice blend, and Mom’s Meatball sweet and sour spice blend.
► Shop the Marker’s Mark Spice Blend Flight Variety Pack here:
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Recipe Brined & Grilled Chicken
Recipe - Brined & Grilled Chicken
INGREDIENTS:
●1 chicken (3-1/2 to 4 lb.), cut into 10 pieces (2 drumsticks, 2 thighs, 4 breast pieces, and 2 wings back discarded) or 2-1/2 to 3 lb. mixed bone-in, skin-on chicken parts, such as breasts, thighs, and drumsticks
●1/3 cup kosher salt
●3 Tbs. granulated sugar
●1 bay leaf
●4 to 6 juniper berries, lightly crushed
●4 strips lemon zest
●Basting or finishing sauce use Chipotle-Lime Rub , Maple-Bourbon Glaze , Cucumber-Grape Salsa , Black Olive & Mint Vinaigrette , or one of your own creations.
Grilled Huli Huli Chicken with Amazing Huli Huli Marinade Sauce
Learn how to make Huli Huli Chicken grilled just like sold in Hawaiian Barbecue restaurants. This recipe makes Maui's signature Huli Huli rotisserie chicken perfect for home cooking.
HULI HULI CHICKEN RECIPE:
The delicious homemade pineapple-ginger Huli Huli Sauce works triple duty; 1) a marinade 2) mop sauce to yield moist grilled chicken 3) pour-over sauce to serve on the side of Huli-Huli Chicken. Recipe for Pour Over Sauce follows:
POUR-OVER HULI HULI SAUCE:
Use extra marinade to make pour-over Huli-Huli sauce by following these simple steps:
a. In sauce pan, add reserved huli-huli sauce and simmer on low.
b. When sauce is warm, take out 2 tbsp in a small bowl, add 1 tsp Corn Starch. Mix well so there are no lumps. Add back to simmering sauce and mix well.
c. Heat until sauce is thick enough to coat back of a spoon. Let cool down before serving.
FROM THE BLOG:
Huli Huli Chicken is a Hawaiian grilled chicken dish marinated in signature Huli Huli sauce. It is prepared by barbecuing chicken over wood, continuously turned (huli-ed) and basted with Huli Huli Sauce for moisture and flavor.
My Huli Huli sauce recipe is versatile, lite, and delicious pineapple ginger sauce. Recipe needs only 15 minutes prep because same sauce works triple-duty: 1) As marinade for Huli Huli chicken 2) As mop sauce to baste chicken when grilling, and 3) As sauce to serve on side or drizzle over rice. Huli Huli Sauce is also perfect for stir-fry and as dipping sauce for pot stickers. Special favorite among kids, sauce is Gluten Free. Stays good for up-to 2 weeks, and freeze up-to 6 months.
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