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Recipe by Nechama Norman

Savory Honey Capons

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Meat Meat
Easy Easy
4 Servings
Allergens

No Allergens specified

30 Minutes
Diets

These juicy capons are the perfect make-ahead for your hectic day! I like to undercook them a bit so I can reheat to serve later.

Ingredients

Capons

Honey Mixture

Directions

Prepare the Capons

1.

In a small bowl, combine allspice, garlic powder, paprika, salt, and olive oil. Mix together to form a rub. Coat chicken with spice rub and thread onto skewers.

2.

In a separate bowl, combine honey and lemon.

3.

Heat a grill pan over high heat (a sauté pan will also work). Grease pan and add chicken. Cook about seven minutes per side. Brush chicken with the honey-lemon mixture repeatedly while they cook.

Savory Honey Capons

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Frimi Greenwald
Frimi Greenwald
5 months ago
Avi Levi
Avi Levi
1 year ago

I made them as shani said after about 7 minutes on each side they were still raw in the middle but in the oven with the lemon honey and oil it was fried in, it was a new level delicious 😋

Shani
Shani
2 years ago

After reading the reviews below, I did it like this: I grilled the capons in the sauce till just cooked, as it’s written in the recipe (omitted allspice as I didn’t have handy.) I then put them in a foil and poured the honey/lemon sauce over the capons and put them in the oven for 15 minutes. SO soft, juicy and delicious!

Sandy Friedman
Sandy Friedman
2 years ago

I have never heard of boneless chicken thighs called capons. A capon is a large neutered rooster. In Israel, boneless thighs are called pargiyot, and are delicious.

In addition, your suggestion to undercook the thighs for reheating on shabbat is a terrible idea for food safety reasons. Undercooking chicken, chilling and then reheating gives salmonella 24 hours to grow.

Looks like a nice recipe, if you add the glaze toward the end.

Raquel
Raquel
Reply to  Sandy Friedman
2 years ago

In the recipe when they say capons they mean boneless chicken thighs with skin on and boneless chicken thighs without skin are also known as pargiyot. Also imagine that she meant to cook them until just done, ie not overcook them so they don’t get overdone when reheated.

Shaindy H.
Shaindy H.
4 years ago

Savory Capons I liked the rub on the chicken, but capons are from dark chicken which need longer coming time. Also adding honey while cooking caused the chicken to burn.

Malky Kaufman
Malky Kaufman
5 years ago

Juiciest chicken! This chicken was really tasty and soft. Thanks for a great and easy recipe!

Raquel
Raquel
Reply to  Malky Kaufman
5 years ago

We are so happy to hear that you enjoyed it!

Batsheva Berger
Batsheva Berger
2024 years ago

Really bad recipe! Don’t use this recipe! The honey started burning in my pan and charred the chicken. This is not how you are supposed to use capons – they’re meant to be stuffed. Stay away!

Raquel
Raquel
Reply to  Batsheva Berger
5 years ago

I am so sorry you had this experience! It is true that honey does burn, maybe the glaze needs to be added at the last minute. I am sorry you had that experience!