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Posts tagged “honey

Port Chicken

Andor's Grilled Port Chicken © Andor

It doesn’t get much easier than this. The first time I made this, I roasted it in the oven. I made it again last weekend and opted to grill instead. Both times, it was quite delicious. Port wine and garlic provide the core of the flavor, with salt and honey accentuating the experience. Making for a solid base to add other ingredients to, which I shall venture in to soon. So long as You have time to let it marinate and take the time to baste as it is cooking, the meat should be very tasty!

Supplies Needed: Large zip-lock style bag, or a large bowl and a roasting pan, or baking sheet, with a raised edge to hold a bit of liquid.

Ingredients:

6 Chicken Thighs, with bone
3-5 large Garlic cloves, minced
3/4 Cup Tawny Port Wine
1/2 Cup of Water
2 or so tablespoons of Sea Salt
As much Honey as it takes to thinly coat the top of Your chicken, roughly 1.5 tbsp per piece of meat.

Prep and Cooking:

In Your bag or bowl, disolve the salt in the water. Warm water makes this go faster. Then pour in the garlic and port wine. Mix or shake it up to Your liking and put the chicken in. Let it sit in the marinade for 4+ hours for the best results, but You can rush it by going no less than an hour. Once You have let the meat soak in the flavors and are ready to cook, You will want to keep all the liquids in Your marinating bowl, or bag and lay the chicken out on a baking sheet. Pre-heat Your oven to 400(f), but when You put the chicken in, turn the tempurature down to 325 degrees. Let the meat cook for 25-30 minutes and then start basting. Spreading the marinade evenly over the top of the meat every 5-10 minutes, layer by layer making a nice glaze. While cooking, any time You open the oven You should be spooning a layer of marinade over the top of things. Even if You just want to peak, always baste as well, it will help to add more power to the impact of the flavor. Once the chicken is just about fully cooked, You will be adding the honey. Try to evenly coat the top side of the chicken and place back into the oven for about 10 minutes, or until the honey has thickened to a nice dark hue over the red-ish color of the marinade. Remove from the oven, let it rest/sit for a minute or 3 and serve.

Notes:

Just about any port should work with this recipe.

This would go very well with various herbs, citrus, or chilis. Thyme stands out to Me as a natural fit. I can think of plenty of other things too.

It doesn’t hurt to use a larger amount of salt, 4-8 tbsp, to create more of a brine. You will need to have an additional cup of port wine and 2 large garlic cloves, minced, for basting. Once You’ve removed the meat from the salty marinade, You would want to toss it out and baste with the extra wine and garlic. In this case, You may also want to baste fewer times, so it doesn’t just taste like wine.

For grilling, I would push the coals over to one side and place the chicken on the opposite side, using indirect heat, You can layer on the marinade and later the honey, without it burning so easily. Adding a chunk of hickory or Your favorite hard wood to the coals will only make things better.


Cajun Spiced Chicken Stir-Fry

Many people tend to think stir-frying is just an asian thing. This, however, is simply not true. This particular recipe is My most recent stir-fry developement! A very basic flavor combination that goes well with most vegetables, pictured here with carrots, onions and broccoli, served on toasted whole grain bread. Albeit untried, I do beleive this would go well with pork or beef, amongst other things. Paired with rice, bread, or noodles, this recipe serves 2 ravenous teenagers, or 4 people.

Supplies Needed: A Wok or large, high sided Fry Pan, Knife and Cutting Board, Large Bowl, or Sealing Bag for marinating.

Ingredients:

1.5 lbs. Boneless, Skinless Chicken Thighs, sliced a quarter inch thick or thinner
2 Large Carrots, chopped into thin pieces
1 Onion, Chopped up too..
Half of a Bag of Frozen Chopped Broccoli, thawed
4 Tbsp – Cooking Sherry
2 Tbsp – Worcestershire Sauce
2 or 3 Tbsp – Cajun Spice Blend
1 Tbsp – Minced Garlic(2 large cloves)
2 or 3 Tbsp – Pure Honey
Salt and Pepper to taste
Bacon Grease or Cookig Oil as needed

Prep and Cooking:

Mix the sherry, worcestershire, half the cajun spice and half a tablespoon or so of salt into a large zip-lock bag and drop the chopped up Chicken into it. Mix that up and let it marinate for 20+ minutes. Now is a good time to chop Your vegetables! Heat Your wok at medium-high heat, grease the pan and start stir-fying the chopped carrots with half the garlic, after the carrots start to soften a little, add the onion and broccoli, continue frying until the ingredients are cooked to Your liking. Remove them from the pan and set aside. Add the chicken and all the contents of the marinade to the fry pan, also adding the rest of the garlic and any additional salt and pepper You want. Turn Your burner to high heat and stir-fry until the chicken is cooked through and the liquids start thickening, then add the last tablespoon of the cajun spice, pour the veggies back into the pan, drizzle the honey over the top, turn off Your burner and mix it all together. Plate and serve!

Note: The amount of sherry listed is for the lower end stuff found in most big box grocery stores here in North America. If using a quality sherry from a winery or liquor store, try using half the amount stated.


Honey Garlic Chicken


A very simple classic! Highly adaptable to suit almost any pallet. Takes about an hour and a half for prep and cooking. Often garnished with Chives or Parsley and served with a Spinach Salad or  Mashed Potatoes and Green Peas. Serves 2-3.

Cooking Supplies Needed: Roasting Pan, or a large baking sheet with sides at least half an inch tall. Mincer Or Knife and Cutting Board.

Ingredients:

12 or so Chicken drumsticks or 6-8 thighs, 6 large cloves of Garlic – minced, 8 tblsp Honey, half a tblsp of Rosemary(5-10 needles/leaves) – minced, Salt to taste.

Prep and Cooking:

Mix the Rosemary and Garlic and let it sit for 15 minutes. Then, Salt the Chicken to Your liking and rub the Garlic and Rosemary mixture all over it. Let it sit for another 15-30 minutes(in the fridge if it’s really hot).

Lay the Chicken out in a Roasting Pan big enough to allow all the Chicken to lay flat. Also making sure the Garlic is spread out on top. Roast at 400 degrees in the oven for about 20 minutes. Once that’s done, pull the pan out and drain any excess liquids, NOT the Garlic tho! Pour the Honey over the Chicken, coating as evenly as possible. Roast for another 20 minutes, OR until the Chicken is a nice crisp glossy brown. Plate and serve.

Notes:

You may require more Honey, don’t feel bad, just do it! Works very well with the following: pepper, chives, parsley, lemon pepper, chili powder, cajun spice, fresh ginger, or freshly shaved lemon/lime/orange peel, aka zest..