That ordinary piece of chicken takes on new meaning when topped with a special glaze. Step aside barbecue sauce!
The following glazes for chicken are to be used only during the last 10-15 minutes of cooking:
Mustard-Honey Glaze: 1/4 cup honey, 2 tablespoons Dijon mustard, 2 tablespoons lemon juice, and 1/2 teaspoon salt.
Oriental Orange Glaze: 1/4 cup melted butter, 1/2 cup orange marmalade, 1/2 teaspoon grated ginger root, 1 teaspoon grated orange rind.
Peach-Brandy Glaze: 1/4 cup melted butter, 2 tablespoons lemon juice, 2 tablespoons brown sugar, 2 tablespoons peach nectar, 2 tablespoons brandy.
Soy-Honey Glaze: 2 tablespoons melted butter, 1/4 cup butter, 1/4 cup honey, 2 tablespoons lemon juice, 2 tablespoons soy sauce.
Spicy Plum Glaze: 1 cup red plum preserves, 2 teaspoons brown sugar, 2 teaspoons red wine vinegar, 1/2 cup mango chutney. Leftover glaze can be used as a sauce.
Sweet-and-Sour Apricot Glaze: 1/2 cup apricot preserves (chop any large lumps). 3 to 4 tablespoons wine vinegar.
Photo Credit- Honey-Mustard Glazed Chicken at http://www.caterbid.com/blog/?p=3907
Published in: Cooking