Gluten Free Dairy Free Cardamon Honey Chicken
With spring breezes arriving in my area, it is time to break out some recipes that can be cooked in the kitchen or grilled, depending on how the weather is acting that day. I love the combination of honey and cardamon in Gluten Free Dairy Free Cardamon Honey Chicken. The sweet and savory flavors mix so well together, making a great comforting meal no matter what the weather decides to do!
The directions below are for baking but if you choose to grill, simply remove the chicken from the marinade after thawing and grill as you normally would over a medium to medium-high grill temperature. However, keep an eye on it if it starts to darken more than you would like, moving those pieces over to a cooler area of the grill. Enjoy!
Cardamon Honey Chicken
Author/Source:
Elise @ SimplyRecipes.com
Ingredients:
- 1/4 cup honey
- 2 tablespoons Sherry or white grape juice or apple cider
- 1 teaspoon ground cardamom
- 3/4 teaspoon ground black pepper
- 1 1/2 pounds chicken breast or whole cut up chicken
- 1 medium lemon, thinly sliced
- to taste, salt
Directions:
Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.
Freezing Directions:
In a gallon-sized freezer bag, mix honey, sherry, cardamom and peppercorns in bag. Place chicken into bag(s). Mix chicken around to coat with marinade, remove as much air as possible, seal, label and freeze. Put sliced lemons into a pint-sized freezer bag. Remove as much air as possible, seal and freeze. Bundle a large and small bag together.
To serve: Thaw. Place lemon slices in an oiled roasting pan. Lay chicken pieces on top. Brush chicken with marinade. Season generously with salt and pepper to taste. Bake in preheated 390 F degree oven until chicken is cooked through, approximately 15 minutes for breasts, 20 minutes for thighs and drumsticks. When chicken is cooked through, remove from oven and let rest for 10 minutes before serving.
Servings: 6
**conversion chart image provided by Erik Spiekermann
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- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
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- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
My daughter has a citrus allergy, any ideas on what I could use in place of lemons?? Onion maybe?
Yes, onions would make a good bed for the chicken. You could also use carrots, or a combo of carrots and onions.
Just wondering if I could use something other than cardamon? It is 14.99 per jar, I really don’t like buying spices that I am only going to use once.
Thanks
Nutmeg, some recipes would list allspice and cinnamon as a substitute for cardamom .
If you have an Indian grocery in your area, you can find whole cardamon pods at a reasonable cost. You’d just have to grind them. And the bonus is that if you have extra pods you can throw them into a pot of rice and they give it a lovely flavor.
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