Glazed dishes, especially meats, have become a prominent part of my repertoire.  I discovered this specialty in my young manhood, and I’m still enthralled by it, especially when it comes to chicken. Glazing adds  variety to this particular meat; and the possibilities are endless. Also, it’s so easy to prepare, whether it’s in an oven, broiler or the outdoor grill. Prefect for barbecue.

The following are four glazed chicken recipes. To begin, the chicken is season in the Nuyorican manner: just marinate for 10 minutes  in a mix of olive oil, red wine vinegar, oregano, salt and pepper; then place in the oven. You can skip this  step, if desired, but I find the seasoning gives the meat an extra zip. While the chicken is baking, you can prepare the glaze. Finish  by basting the chicken with the glaze during the last few minutes of cooking.

BASIC OVEN METHOD

  1. Cut up a 3 pound broiler-fryer chicken into serving pieces,  wash under cold running water and pat dry with paper towels.
  2.  Place in a bowel and drizzle with 3 tablespoons olive oil and 1 tablespoon red wine vinegar.
  3.  Season with 1 tablespoon dried oregano, and salt and black pepper to taste. Let stand 10 minutes for seasonings to coalesced with chicken pieces.
  4.  Place skin side down in a baking pan or dish. Cover with aluminum foil and bake in a 375 degree oven for 30 minutes. While chicken is baking, mix ingredients for glaze of your choice  in a small bowl (recipes below).
  5. Turn chicken pieces and brush with glaze. Continue baking, uncovered 30 to 40 minutes or until chicken is done. Brush with additional glaze every 5 minutes during last ½ hour of cooking.

Apricot Glaze:
½ cup apricot preserves
1 tablespoon soy sauce
1 tablespoon lemon juice
½ teaspoon salt

Lemon-Honey Glaze:
1/3 cup honey
2 tablespoons lemon  juice
1 tablespoon soy sauce
1 tablespoon turmeric

Barbecue Glaze:
½ cup bottle barbecue sauce
1 tablespoon honey

Pineapple Glaze:
1/3 cup crushed pineapple, drained
½ cup brown sugar
2 tablespoons lemon juice
1 tablespoon prepared mustard
¼ teaspoon salt

Korean-Style Glaze:
1 egg yolk
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon garlic powder

Added Note: If barbecuing, bake chicken 30 minutes in a conventional oven, 12 minutes in a microwave oven or 25 minutes in a convection oven. Then transfer to a preheated barbecue grill and brush with glaze. Turn chicken and brush with glaze frequently 15-20 minutes or until chicken is done.