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Video: Sweet and spicy honey chipotle chicken

  1. Closed captioning of: Sweet and spicy honey chipotle chicken

    >>> this morning in "today's kitchen," healthy option for sweetening up savory dishes without overpowering them. award winning david graaus is here with some inspiring recipes.

    >> honey has so many different ways to utilize it in desserts and cakes. talk about picnic time, spring time, being out on the barbecue. we've got cumin and black pepper , salt, we'll dredge our chicken in here, get it nice and coated. go right into a hot cast iron skillet. get a nice browning here. after we --

    >> you're not cooking it all in the skillet.

    >> browning it, getting it caramelized. steeling in those flavors. to the oven right after that, from here into our wonderful sauce which has got chipotle peppers, and honey and things like that. toss that right that. go right on a preheated hot grill . you can see the body and shape and this honey gives it. it really mellows out the heat. frank 's hot sauce in there as well.

    >> how long do you cook --

    >> the chicken 's fully cooked out of the oven. you're looking for grill marks , caramelized. getting it nice and coated. here we have our other wonderful things here, our finished beauty here, gorgeous slaw. carrots, dress it up for kids, make it a little sweeter, fun. toss with cumin and curry. we have our honey glazed carrots. cornbread and honey .

    >> it is not only used in baked goods and marinades but it is a wonderful condiment afterwards. lather with some butter and honey . helps with your allergies. always source out local honey .

    >> there is a bee keeper here in manhattan .

    >> they're on the rooftops. then we have butter cream . utilize it to sweet be the butter cream . honey butter cream with vanilla bean cupcake. it is a wonderful way you can actually go on the national honey association's website and see all the wonderful substitutions for honey . you can literally extract sugar out --

    >> any time it calls for sugar ?

    >> most of the time, yes. they have the translations and ekwiv lentz.

    >> i heard you say my name. honey and curry.

    >> thank you so much . coming up, hoda and kathie lee have so much more.

    >> can we attack this?

    >> yes, you can. the alarms

TODAY recipes
updated 4/15/2010 12:10:01 PM ET 2010-04-15T16:10:01

Recipe: Family-style honey chipotle chicken

  • For the chicken
  • 4 legs (with thigh attached)
  • 1/2 cup all-purpose flour
  • 1 tablespoon ground cumin
  • 1 tablespoon cayenne
  • 1 teaspoon ground black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, kosher
  • 1/3 cup oil (canola or vegetable)
  • Sauce
  • 1/2 cup wildflower honey
  • 1 cup Frank's hot sauce
  • 2 each chipotles from can in adobo
  • 1/4 cup orange juice
  • 2 tablespoons apple cider vinegar

For the chicken: Preheat oven to 375 degrees. Combine all the dry ingredients in a shallow bowl. Heat a 16" cast-iron skillet on medium-high and add oil. Dredge the chicken in the flour mix and place skin-side down and cook until well browned. Turn and cook the underside as well (2 to 3 minutes each side). Place the cast-iron skillet into a 375-degree F oven for approximately 15 minutes.

While cooking the chicken in the oven, preheat stove-top grill. Once the chicken is removed from the oven, place in a large mixing bowl and add the sauce. Gently toss until well coated, then, using tongs, place the chicken (skin-side down) on the grill and cook until the chicken gets crispy again and sauce is sticky (3 to 4 minutes).

For the sauce: Combine all ingredients over low to medium heat and simmer until thickened and has a syrup-like consistency.

Serve immediately, perhaps with jicama slaw and cornbread.

Recipe: Honey-glazed carrots

  • 12 ounces baby carrots (rinsed, peeled, kept whole)
  • 3 tablespoons honey, your favorite
  • 1/2 teaspoon toasted cumin seed
  • 1/2 teaspoon curry powder (optional)
  • 1 tablespoon butter, unsalted

Bring a 4-quart pot of water to a boil. Add 2 teaspoons of kosher salt. Wash carrots, keeping the tops on. Peel the carrots. Cut the tops off. Place the carrots in the boiling water and cook for 3 to 5 minutes (remove a carrot to check if cooked properly — carrot should be just soft on the outside and hard in the center).

Place the carrots into a 10- to 12-inch sauté pan on medium-high heat and add the honey, toasted cumin and curry powder. Continue to cook for about 2 to 3 minutes, until the honey has thickened and coated the carrots well (like a glaze). Turn off the heat and add the butter, stir until the butter melts. Serve immediately.

Serving Size

Serves 4

Recipe: Honeybee cupcakes

  • For the vanilla-bean cupcakes
  • 3 (12 oz) sticks unsalted butter (softened)}
  • 1 pound granulated sugar
  • 6 eggs (room temperature)
  • 1 tablespoon vanilla extract
  • 1 vanilla bean (split/scraped)
  • 3 cups cake flour
  • 1 teaspoon baking powder
  • Baking soda
  • 1/2 teaspoon salt (kosher)
  • 1 cup buttermilk
  • For the honeybee buttercream
  • 8 egg yolks
  • 1/3 cup water
  • 1 cup granulated sugar
  • 1 pound unsalted butter (softened)
  • 1/4 cup honey (Tupelo or wildflower)

For the vanilla-bean cupcakes: Preheat oven to 325 degrees F. Combine the butter, vanilla bean, extract and sugar in a bowl of an electric mixer. Beat on medium-high level using the paddle for about 3 minutes. Reduce the speed and add eggs one at a time, allowing the eggs to incorporate fully before adding the next. 

Sift the flour, baking powder, baking soda together. Add the salt. Alternate the dry ingredients with the buttermilk into the bowl on a low speed (starting with the dry and adding with the dry in about 3 intervals). Portion the batter into cupcake paper liners (which are in the muffin pans). The batter should fill the cups about two-thirds. Bake for about 15 minutes. Use a toothpick to check the consistency by inserting it into the center of the cake. When removed,  if the pick is wet, the cake needs more time. When done the pick should be dry. Allow the cakes to cool completely before topping with buttercream (about 45 minutes to an hour).

For the honeybee buttercream: In the bowl of an electric mixer, whisk the yolks for 3 to 4 minutes. Combine the sugar and water, heat on high until the temperature reaches 240 degrees. Whisking constantly, slowly drizzle the hot sugar down the side of the bowl, until all is incorporated. Continue to whip at a medium speed until the yolk mixture thickens and cools down (about 5 minutes). Keep the speed at medium and add the butter, 2 tablespoons at a time. Then add honey and blend until incorporated.

Serving Size

Yields 2 dozen


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