Chicken with Orange-Honey Glaze

Chicken with Orange-Honey Glaze

Jamie Stolper

I was thrilled to discover this great new way to make chicken.  The glaze includes orange juice, honey, and thyme, so it is sweet, but in an interesting way.  The chicken is first spiced with an herb rub, including cumin, paprika, mustard, and fennel, providing a tantalizing, yet not overpowering, flavor.  I made this on the outdoor grill during the waning days of summer and it was absolutely delicious.  I am planning to make it for a small Rosh HaShanah gathering using the broiler in my indoor oven.  Although I prefer to use chicken pieces with bones, you can also make this with boneless chicken breasts or even a whole chicken.  This recipe is adapted from one by Bobby Flay that uses fresh tangerine juice - too much of a bother for me - and boneless breasts.

Ingredients

3 cups orange juice (fresh-squeezed or not-from concentrate juice)
5 fresh tyme sprigs
1/4 cup honey
1 1/2  teaspoons salt
1 1/4 teaspoons freshly ground black pepper
3 tablespoons paprika
1 tablespoon ground cumin
1 tablespoon dry mustard powder
2 teaspoons ground fennel seeds
2 3-1/2 pound chickens, cut into 8 pieces each
   or 8 boneless, skinless chicken breasts (about 8 ounces each)
2 tablespoons vegetable oil, if using the boneless, skinless breasks
Parsley or scallions for garnish, optional

Combine the orange juice and thyme in a saucepan and bring to a boil over high heat.  Cook, stirring occasionally, until the sauce is thickened and reduced to about 1/2 cup.  Remove the thyme stems and discard.  Whisk in the honey until smooth and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  Pour the sauce into a bowl and let cool to room temperature.

Preheat an outdoor grill or an indoor oven broiler (to medium high).

Mix together in a small bowl the paprika, cumin, mustard powder, fennel, and the remaining 1 teaspoon  of small and 1 teaspoon of black pepper.  If using boneless breasts, brush both sides with the vegetable oil.  If using regular chicken pieces with skin on, there is no need for this step.  Rub the tops of each chicken piece with some of the spice rub, using it all up.

If cooking on the grill, place the chicken pieces directly on the grate, rub side down.  Cook, without touching, until they are lightly browned and a crust has formed, 3 to 5 minues.  Turn the pieces over, brush the tops liberally with some of the glaze, flip them back over, and continue cooking until done.  An instant-read thermometer inserted into the center of a piece of chicken should read 160 degrees.

If cooking indoors, place the chicken pieces on the broiling pan, rub side down.  Broil for a few minutes until the chicken starts to brown.  Flip the pieces over and cook for approximately 5-10 minutes until the tops are browned.  Base the tops liberally with some of the glaze and continue to cook until done (instant-read thermometer reads 160 degrees).

Transfer the chicken to a platter, brush the top sides with more of the glaze, cover loosely with aluminum foil, and let sit 5 minutes before serving.

Garnish with parsley sprigs or thinly sliced scallions, if desired, and pass any remaining glaze.

Serves 8.

Jamie Stolper is the Food Editor of ShalomBoston.com


Chicken with Orange-Honey Glaze
ShalomBoston.com