Chicken Breasts With Honey And Thyme Recipe
Ingredients
8 chicken breasts 8 (about 3 1/4 lb/1.75 kg total)
1/2 cup orange juice 125 mL
2 tbsp olive oil 25 mL
1 tsp grated orange rind 5 mL
1/4 tsp hot pepper flakes 1 mL
1/4 tsp pepper 1 mL
1/4 tsp dried thyme 1 mL
GLAZE:
1/2 cup liquid honey 125 mL
2 tbsp frozen orange juice 25 mL concentrate, thawed
1 tbsp soy sauce 15 mL
1 tbsp Dijon mustard 15 mL
1/2 tsp dried thyme 2 mL
1/2 tsp pepper 2 mL
1/2 tsp hot pepper sauce 2 mL
1/4 tsp dried rosemary 1 mL (or 2 tsp/10 mL fresh)
Directions
Pat chicken dry.
In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat.
Cover and marinate for up to 8 hours in refrigerator.
Glaze: In bowl, combine honey, orange juice concentrate, soy sauce, mustard, thyme, pepper, hot pepper sauce and rosemary.
Remove chicken from marinade; pat dry.
Arrange chicken, skin side up, on foil-lined baking sheet; brush with half of the glaze.
Bake in 375°F (190°C) oven for 15 minutes; brush with remaining glaze.
Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.
In large glass bowl, combine orange juice, oil, orange rind, hot pepper flakes, pepper and thyme; add chicken and turn to coat.
Cover and marinate for up to 8 hours in refrigerator.
Glaze: In bowl, combine honey, orange juice concentrate, soy sauce, mustard, thyme, pepper, hot pepper sauce and rosemary.
Remove chicken from marinade; pat dry.
Arrange chicken, skin side up, on foil-lined baking sheet; brush with half of the glaze.
Bake in 375°F (190°C) oven for 15 minutes; brush with remaining glaze.
Bake for 15 to 25 minutes longer or until chicken is no longer pink inside and skin is golden.
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