Honey Chicken Recipe

Great experience! The dish was lightly sweet with a fantastic flavor. I drizzled some marinade over the chicken as it baked, resulting in a delicious sauce. Next time, I'll consider simmering the marinade to thicken it before serving with the chicken. The chicken breasts were quite large, so they took about an hour to cook, but the process was simple and the end result was incredibly tasty.

When preparing a single chicken breast, I marinated it overnight in a mixture of 1/2 cup Tropi50, juice from a small orange, less than 1/4 cup honey, a bit of olive oil, lemon juice, salt, pepper, curry, and a diced garlic clove. An hour before cooking, I added fresh diced ginger, paprika, and sliced red bell pepper to the marinade. After setting aside the red pepper, I cooked the chicken in a covered wok on medium-high heat for 20 minutes. Then, I added 1/3 cup water, more curry, red peppers, snow peas, and cooked for an additional 10 minutes. Finally, I stirred in a small can of crushed pineapple and cooked for 5 more minutes. I served this delicious dish with white rice. It turned out amazing!

Delicious recipe! I doubled the marinade ingredients and added just one minced fresh garlic clove. I let it marinate overnight in the refrigerator. Baked it in the oven for 25 minutes with half of the marinade, flipping it once. Used the rest of the marinade to make a flavorful gravy/glaze. Mixed 3 tablespoons of flour with 1/4 cup of water and added it to the boiled marinade. Then transferred the chicken cutlets to the stovetop gravy/glaze, basted them with the sauce, and let them simmer. Voila! Absolutely delicious.

I absolutely adored this recipe, and so did my fiancé! It had the perfect amount of spice that we both enjoyed. I decided to make the marinade again (cooked on the stovetop) while the chicken was cooking. Once the chicken was cooked, I poured the marinade over it, wrapped it in foil, and added an extra 10 minutes to the cooking time. This technique really enhanced the juiciness of the chicken and gave it a beautiful glossy brown finish!

Great and simple to use. I simmered the remaining marinade to create a delicious sauce for drizzling over chicken. The flavors complemented each other beautifully.

I grilled this dish during the summer, and it came out quite nicely. The chicken was incredibly moist, and the flavors complemented each other well. However, I wish it had a more intense flavor profile. I was anticipating a honey glaze-like consistency but was slightly let down by its thinness. Next time, I might consider following suggestions from other reviewers by creating a sauce using the marinade (but with a fresh batch to avoid health risks like salmonella) instead of the used marinade.

This recipe was fantastic! I saved half of the sauce to simmer and drizzle over the baked chicken, and it turned out amazing! I've printed out the recipe and shared it with all my colleagues at work. The flavor was tangy and just the right amount of sweetness. I will definitely be making this again...possibly tonight!

Absolutely adore this recipe! I could only marinate it for 3 hours, but it still turned out incredibly delicious. Following the recommendation to create a reduction of the marinade and drizzling extra over the chicken before baking was a fantastic idea. I plan to experiment with pork next time.

I wasn't a fan of the curry powder in this recipe, as I found its aroma to be more prominent than its actual taste. It didn't quite complement the sweet citrusy marinade for me. However, after patting the chicken dry, I grilled the chicken breasts on the gas grill and they turned out wonderfully moist and with a beautifully caramelized exterior. For my next attempt, I'm considering using only lemon juice without the orange, and perhaps adding garlic and Dijon mustard for a different flavor profile.

I stuck to the recipe but made a few tweaks - I used 8 chicken tenders and added 3 cloves of garlic to the marinade. After marinating, I poured the remaining sauce over the chicken before baking. The result was juicy, tender, and a big hit with my husband. I will definitely be making this dish again.

I absolutely adored this recipe! I didn't have any curry powder on hand, so I used red pepper flakes as a substitute. I marinated the chicken for over 24 hours and cooked it in the same marinade, basting it frequently. This has quickly become my favorite chicken recipe. Thank you for sharing it! I will definitely be making it again. I paired the chicken with mashed cauliflower instead of mashed potatoes.

The marinade has a delicious taste, but it doesn't penetrate the meat deeply enough to enhance the flavor significantly. I tried marinating my second batch for over 24 hours, but the flavor was still quite subtle. I recommend increasing the amounts of curry and paprika to create a more intense marinade. Despite this, the dish was easy to prepare and paired well with white rice and vegetables for a satisfying dinner.

This dish was disappointingly bland. In the 52 years of our marriage, my husband, for the first time ever, pushed his plate away, expressing his dislike for the meal. I had to add herbs and spices to make it more palatable for my son too. Additionally, the thick breasts resulted in a longer cooking time. If I were to attempt this recipe again, I would butterfly the chicken breasts. However, we have decided not to make it again.

The chicken was juicy, but lacked in flavor.

Simple yet excellent!

Tasty and a hit with the kids

Simple to make, marinated for 24 hours. The chicken was juicy and flavorful. We both agreed it was absolutely delicious!