Tag Archives: honey

Sweet and Savory Chicken Thighs

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Serves: 2 | Total Time: 45 minutes


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I get it. Sometimes we just don’t have time in the morning to prepare a marinade for an easy chicken thigh dinner later. If you are like me, you just plain forget to get the chicken out the freezer the night before, and you cannot marinate frozen chicken.

Well, you can, but the result won’t be what you are hoping for.

Chicken Thigh Meal

One way around this dilemma when you need a quick weeknight meal is to preheat your oven to 350 degrees F, remove the chicken from the packaging, place it on a sheet pan, then stick it in the oven, close the door and immediately turn off the heat. Let the chicken hang out in there for 15 to 30 minutes, and it will thaw nice and fast – without cooking.

This is a trick I learned because… I am notorious for forgetting to take stuff out of the freezer in time for dinner (or lunch, or brunch… you get the idea!)

Easy Chicken Thigh Recipe With Sticky Glaze

With this recipe, however, you don’t have to marinate anything to get nice juicy chicken thighs. As long as you have thawed chicken thighs (whether you remember to take them out in the morning or do the quick-thaw method I mentioned above), you’ll be in for a tasty chicken dinner within the hour.

It takes five minutes to mix up the ingredients for the sauce. Since the chicken thighs get braised in the sauce, they will turn out tender and juicy. I know, this sounds too easy to be true… but it is true!

Spicy Chicken Pineapple Recipe

I have gotten into the habit of letting my meat rest for a few minutes after it comes out of the oven. I find that this gives the meat’s juices time to reabsorb back into the meat before it gets served. This is double nice because – while the chicken thighs rest – I can finish up the spicy pineapple sauce that goes over the chicken and rice. (Cook the rice while the chicken bakes.)

Yes, you can pull meat out of the fridge an hour before mealtime and have a complete chicken dinner on the table in less than an hour.

Ah ha!

How’s that for an easy weeknight meal that tastes like it has been roasting all day?

Glazed Chicken Thighs

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Sweet and Savory Chicken Thighs:

Try a partially oaked, dry chardonnay from California or a dry sauvignon blanc from Aconcagua, Chile. Prefer red? No problem! An Italian barbaresco from Piedmont will work wonderfully with this dish. Here are some already hand picked for you:


How to make Sweet and Savory Chicken Thighs:

What you’ll need:

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • 1/2 cup apple cider
  • 1/2 teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon fresh ground black pepper
  • 4 large chicken thighs, bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple, cut to 1/4 inch thick
  • 1/2 serrano chili pepper, sliced
  • 1 cup cooked brown rice, for serving

1. Preheat oven to 400 degrees F.

2. Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.

The Best Glaze For Chicken Thighs

3. Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.

How To Cook Glazed Chicken Thighs Step By Step

4. Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.

Making Chicken On The Stove
The Best Chicken Recipe To Make Tonight

5. While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.

Pineapple Recipe
Pineapple Sauce For Chicken

6. To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

** To make this into a meal that serves 4, simply double the recipe!

Easy Chicken Dinner Idea
Sweet and Spicy Chicken
Easy Chicken Dinner Ideas
Sweet And Sour Chicken Recipe

Sweet and Savory Chicken Thighs

Christy Boston’s Kitchen
These apple cider glazed chicken thighs are super tender and deliver huge flavor with very little effort. No marinating required. Perfect for fast weeknight dinners!
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Main Course
Cuisine American, Hawaiian
Servings 2 people

Ingredients
  

  • 1 envelope instant onion soup mix
  • 1 tablespoon honey
  • ½ cup apple cider
  • ½ teaspoon fresh thyme leaves
  • 1 teaspoon red curry paste
  • ¾ teaspoon salt divided
  • ¼ teaspoon fresh ground black pepper
  • 4 large chicken thighs bone-in with skin
  • 1 tablespoon olive oil
  • 2 slices fresh pineapple cut to ¼ inch thick
  • ½ serrano chili pepper sliced
  • 1 cup cooked brown rice for serving

Instructions
 

  • Preheat oven to 400° F.
  • Whisk together the soup mix, honey, apple cider, thyme, curry paste and 1/2 teaspoon salt in a medium bowl. Set aside.
  • Season the chicken thighs on both sides with salt and pepper. Heat the olive oil in an oven-proof skillet over medium-high. Fry the chicken thighs in the hot oil, skin side down, until the skin becomes browned and no longer sticks to the skillet, about 5 minutes.
  • Flip the chicken pieces so they are skin side up and immediately pour the reserved onion soup mixture over the chicken. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken thighs are cooked through. While the chicken bakes, baste with the pan juices two or three times. Remove the skillet from the oven and transfer the chicken to a cutting board. Let rest for 5 minutes.
  • While the chicken is resting, heat the skillet over a burner set to medium. Add the sliced serrano chili to the skillet. When the pan juices begin to simmer, place one pineapple slice into the juices and simmer for 1 to 2 minutes. Flip and simmer another 1 to 2 minutes. Repeat with the other pineapple slice.
    Pineapple Recipe
  • To serve, divide the rice equally onto two plates. Place a pineapple slice on the rice on one plate, top with two chicken thighs, and using a ladle or large spoon, douse with half of the pan juices, making sure you get some serrano chilis in there. Repeat with the second plate and the remaining chicken, pineapple slice, and juices. Garnish with a few fresh grinds of black pepper.

Notes

To make this into a meal that serves 4, simply double the recipe!
Keyword apple cider glazed chicken thighs, chicken and pineapple recipes, chicken thigh dinner, chicken thigh meals, chicken thigh recipe, chicken thighs, cooking chicken thighs, easy chicken thigh dinner, easy weeknight meal, fast weeknight dinners, glazed chicken, glazed chicken thighs, hawaiian chicken, pineapple chicken, quick weeknight meal
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Chill-Chaser Chicken Dinner

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Serves: 2 | Total Time: 45 Minutes

This complete chicken dinner works great if you are looking for winter recipes that take less than an hour to make.

I know, it is not officially winter yet… according to the calendar, at least. But if you live in Wisconsin like I do, it has been winter for the last five weeks! Yes, it has been snowing here since the end of October. (I guess I don’t need much motivation to get a head start on my winter chicken recipes!)

This stove top chicken will work in all climates, however. The heat of the chipotle is tempered with honey, and if you don’t want the smoky flavor that hints of cold weather, just leave out the tea.

I can’t stress enough how important it is to keep the provolone in this recipe. It really does complete the dish!

If you are looking for chicken breast recipes for dinner that are low carb, just omit the potatoes altogether, but don’t forget to sprinkle some shredded provolone on top of the chicken.

Do you like your cheese melty? Simply add it on top the chicken breasts while they are still in the pan, cover, and cook for about 2 minutes more. This should be enough to melt the cheese.

Whichever way you cook it, this complete chicken dinner will chase away any winter chill. Perfect for wet gray days, or even blustery sunny days…

Feeling romantic? Spread a blanket by the fire, make a mug of something hot, and enjoy an indoor winter picnic with this Chill-Chaser Chicken Dinner.

So cozy!


Chill-Chaser Chicken Dinner

Total Time: 45 Minutes

Prep: 10 Minutes / Cook: 20 Minutes / Rest: 15 Minutes

INGREDIENTS:

  • 2 tablespoons chipotle pepper in adobo sauce, puréed
  • 1 tablespoon honey
  • 1/2 teaspoon ground mixed peppercorns
  • 1/2 cup orange juice
  • 3 garlic cloves, peeled and smashed
  • 1/4 cup fresh cilantro leaves, packed
  • salt and pepper
  • 2 boneless, skinless chicken breasts
  • 1/4 cup boiling water
  • 1 chai spice black tea bag
  • 2 tablespoons olive oil
  • 2 cups mashed potatoes
  • 1/2 cup shredded provolone cheese
  • 1/4 cup water, plus more if needed
  • 1 tablespoon chopped fresh cilantro

RECIPE DIRECTIONS:

1. Combine the chipotle in adobo, honey, peppercorns, orange juice, garlic and 1/4 cup cilantro in a food processor. Pulse until mixed, then run continuously until only small bits remain, about a minute. The sauce will be very thin. Season with salt and pepper, then transfer sauce to a medium bowl.

2. Steep the tea bag in the boiling water for 5 minutes. Pierce the chicken all over with a sharp fork, such as a carving fork, then immerse the chicken in the chipotle sauce. Pour the hot tea over the chicken, discard the tea bag. With your hands, mush the chicken into the sauce until it is fully coated and penetrates the pierced meat. Set aside and allow to marinate for 15 minutes.

Best Chicken Winter Recipe

3. While the meat marinates, heat up the mashed potatoes and stir in the provolone cheese until smooth and creamy. Season with salt and pepper. Set aside, cover, and keep warm over low heat.

4. Heat the olive oil in a medium skillet until it is very hot and beginning to smoke. Sear the chicken on both sides, about a minute on each side. Reduce the heat to medium and pour the chipotle sauce over the chicken. Cover and simmer over medium for 20 minutes, basting every five minutes. When basting, be sure to scoop up as many herbs as possible. After 15 minutes or so, the pan will begin to dry out. Add the 1/4 cup water and with a wooden spoon or kitchen tongs, scrape up the dark bits from the bottom of the skillet and stir them into the sauce. The water should darken to a beautiful terra cotta color as the liquid picks up all the flavors on the bottom. Continue to baste the chicken, adding more water if needed – one tablespoon at a time. Replace the cover and continue to cook for 5 more minutes.

Comfort Food Chicken Dinner

5. Spoon equal amounts of the mashed potatoes onto 2 plates, swirling them into discs in preparation for the chicken. (Make sure to leave ridges in the potatoes with the spoon to catch the gravy!) Place a chicken breast on top of the potatoes on each plate. Spoon the juices from the pan over the chicken and potatoes, then garnish with the chopped cilantro. For an extra flavor boost, sprinkle with more shredded provolone.


Best Chicken Dinner Recipe For Winter
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Spiced Apple Chutney

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Yield: 2 Cups | Total Time: 1 Hour 45 Minutes

The idea for this recipe stemmed from spicy mango chutney, something I absolutely love, but I wanted to tone things down a bit for my husband, who isn’t as fond of hot and spicy food they way that I am. So instead of chiles or curry, this spiced apple chutney is infused with clove… just in time for autumn!

Ripe, juicy strawberries from late summer produce picks combine with apples to go into this easy chutney recipe. I like to think of this as a fall chutney, which is convenient if you are looking for a cranberry sauce substitute as Thanksgiving rolls around. This spiced fruit chutney looks the part -but is a warmer, milder, and a much less tart option.

Try it over pork chops and whipped sweet potatoes complimented with a mug of hot, spiced apple cider, or roll it into wraps along with turkey, ham, lettuce and crunchy veggies for a healthy lunch. Serving a group? Set this chutney out as a dip to go with apple and sweet potato chips.

Welcome fall!


Spiced Apple Chutney

Total Time: 1 Hour 45 Minutes

Prep: 15 Minutes / Cook: 1 Hour 30 Minutes

INGREDIENTS:

  • 1 lb. strawberries, roughly chopped
  • 2 apples; peeled, cored, and roughly chopped
  • 6-8 green onions; sliced, white and pale green parts only
  • 1 cup sugar
  • 1/4 cup honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 packets granulated beef bullion (about 1/2 ounce)
  • 4 cups water

RECIPE DIRECTIONS:

1. Combine all ingredients in a medium saucepan and stir to combine. Heat over high until boiling, then reduce the heat to medium. Simmer for 45 minutes, stirring occasionally.

2. Once the chutney has reduced to where there is only a small amount of liquid remaining, reduce the heat to low and simmer for another 30 minutes. Stir occasionally.

3. Chutney can be refrigerated for future use, or used right away while still warm. Spoon over grilled pork, use as a sauce in sandwiches and wraps, or serve as a savory dip.

Cranberry Sauce Substitute
Spiced Fruit Chutney On Pork With Sweet Potatoes
Chutney Idea
Spiced Apple Chutney

Spiced Apple Chutney

Ripe, juicy strawberries of late summer produce picks combined with apples go into this easy chutney recipe. Makes a cranberry sauce substitute. Use in wraps and sandwiches, spoon over pork, or serve as a warm dip alongside apple or sweet potato chips.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Condiments
Servings 2 Cups
Calories 710 kcal

Ingredients
  

  • 1 pound strawberries roughly chopped
  • 2 apples peeled, cored, and roughly chopped
  • 7 green onions sliced, white and pale green parts only
  • 1 cup sugar
  • 1/4 cup honey
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 4 packets granulated beef bullion (about 1/2 ounce)
  • 4 cups water

Instructions
 

  • Combine all ingredients in a medium saucepan and stir to combine. Heat over high until boiling, then reduce the heat to medium. Simmer for 45 minutes, stirring occasionally.
  • Once the chutney has reduced to where there is only a small amount of liquid remaining, reduce the heat to low and simmer for another 30 minutes. Stir occasionally.
  • Chutney can be refrigerated for future use, or used right away while still warm. Spoon over grilled pork, use as a sauce in sandwiches and wraps, or serve as a savory dip.
Keyword apple chutney, chutney recipes, fall chutney, how to make chutney, spiced fruit chutney, strawberry chutney
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Almond and Spice Pound Cake with Honey Cream Cheese Icing

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Makes: 1 Cake | Total Time: 1 Hour 50 Minutes

I am not a big fan of light and fluffy cakes. Give me a cheesecake, brownie cake, fruitcake, ice cream cake, butter cake… if it is a moist, dense cake – then I am happy!

If you are like me and you like all types of dense cakes (or you prefer to only eat the frosting off of traditional birthday cake) then you will love this super dense, yellow cake recipe.

My husband goes crazy whenever I make this cake, which is usually in the spring because of the vibrant flavor and bright yellow color. The saffron not only is a natural yellow food coloring, but it also adds the exotic flavor. 

People always comment on the unique flavors when I serve up this spiced almond cake, but as for me personally… I am particularly fond of the texture. It is dense and moist with an almost creamy center, and if I didn’t know better, I would guess this to be a pudding cake! 

And now, for the icing: Smooth like satin, rich, decadent…  I could go on. 

Pour a snifter of Amaretto for sipping with this indulgent dessert and call it a day!


Almond and Spice Pound Cake with Honey Cream Cheese Icing

Total Time: 1 Hour 50 Minutes

INGREDIENTS:

Cake:

  • 2 sticks unsalted butter, softened and divided
  • 1/4 teaspoon saffron threads, crushed
  • 3 cups cake flour
  • 1/4 cup instant dry milk
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh grated nutmeg
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/4 cup olive oil
  • 1/2 teaspoon almond extract

Icing:

  • 3 tablespoons unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamom essential oil
  • 1/4 cup sliced almonds

RECIPE DIRECTIONS:

1. Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.

2. Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)

3. While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.

4. Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.

5. Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.

6. While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.

7. When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.

8. Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.

9. After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.

10. Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.


Dense Cake Recipe Idea
Spiced Yellow Pound Cake Recipe

Almond and Spice Pound Cake with Honey Cream Cheese Icing

There are many yellow pound cake recipes to make from scratch out there, but this one is truly one of a kind! The bright color comes naturally from saffron, which pairs well with the creamy, honey cardamom icing.
Prep Time 30 mins
Cook Time 1 hr
Inactive 20 mins
Total Time 1 hr 50 mins
Course Dessert
Servings 1 cake
Calories 394 kcal

Ingredients
  

  • Cake:
  • 2 sticks (½ cup) unsalted butter softened and divided
  • 1 teaspoon saffron threads crushed
  • 3 cups cake flour
  • ¼ cup instant dry milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh grated nutmeg
  • 1 ½ cups sugar
  • ¼ cup olive oil
  • ½ teaspoon almond extract
  • Icing:
  • 3 tablespoons unsalted butter softened
  • 4 ounces cream cheese softened
  • 6 tablespoons powdered sugar
  • 4 tablespoons honey
  • 2 drops cardamon essential oil
  • ¼ cup sliced almonds

Instructions
 

  • Prepare a loose-base ring cake pan by buttering and flouring it: Rub all parts of the inside of the pan with a half tablespoon of butter, then toss in all purpose flour, a spoonful at a time. Shift the pan around and keep adding flour until all sides are coated, then invert the pan and gently tap out any excess flour. Set aside.
  • Melt 3 1/2 tablespoons butter in a small saucepan over low heat until melted, then remove the pan from the heat. Be careful not to brown the butter! Once melted and off the heat, add the saffron to the butter and stir to mix it throughout. Set aside. (Hint, the saffron can be easily crushed into a powder by rubbing it between your thumb and forefinger over a small ramekin.)
  • While the butter is melting, sift together the cake flour, dry milk, baking powder, salt, and nutmeg into a large mixing bowl.
  • Using a stand mixer with the paddle attachment on slow speed, cream together 12 tablespoons butter (1 1/2 sticks) and sugar until just mixed. Then with the mixer still on slow speed, add the eggs (one at a time) followed by the saffron butter, olive oil, and almond extract. Gradually add the dry ingredients while keeping the mixer on and at the slowest speed possible. (There are two reasons for this; one, over mixing will produce a cake with gluey streaks and two, you don’t want all your dry mix flying out onto your counters and floor!) Once the dry ingredients are just mixed throughout, immediately turn off the mixer.
  • Use a rubber spatula to scoop the batter into the prepared cake pan. The batter will be thick. Once it is all in there, gently smooth it out with the spatula. Set the cake pan on a sheet tray and place it on a rack in the center of the oven and bake at 350F for one hour or until a toothpick comes out clean.
  • While the cake bakes, combine the remaining 3 tablespoons butter and cream cheese for the icing in a stand mixer with the paddle attachment. Cream together on medium to high speed for a minute or two. Slow the speed and gradually add in the honey, essential oil, and powdered sugar. Once the sugar is mixed through, increase the speed to medium and continue to mix until well blended and smooth, about another minute or two. Set aside.
  • When the cake has finished baking, remove it from the oven and allow it to cool slightly in the pan for about 20 minutes. Carefully remove it from the pan (it will still be pretty warm) and invert it onto a cake plate. Pierce the top of the cake all over with a sharp fork, going down about  a half and inch to an inch into the cake. This helps the icing melt down into the cake for extra flavor and moisture.
  • Spoon the icing onto the warm cake and spread it evenly over the top and sides with an offset spatula. The icing will become more liquid as it heats up, but will eventually solidify again once it has seeped into the cake a little.
  • After the cake is iced, sprinkle the top with sliced almonds. Allow the cake to come to room temperature before slicing.
  • Serve with snifters of Amaretto on the side. The Amaretto can be poured over the cake, or simply sipped alongside it.
Keyword best yellow pound cake for spring, cake recipes for easter, dense cake recipes, easter desserts
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Made this recipe? Let me know how it went!