Pineapple Sriracha Glazed Chicken Quarters Recipes
PINEAPPLE-GLAZED CHICKEN THIGHS
These juicy chicken thighs taste so rich and delicious with a sweet pineapple-maple glaze. I love that I can reach in my pantry for ingredients and end up with this impressive weeknight meal. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Drain pineapple well, reserving 1/4 cup juice. Sprinkle chicken with seasonings. In a large skillet, heat oil over medium-high heat; brown thighs on both sides. Remove from pan., In same skillet, melt butter over medium heat. Add drained pineapple; cook and stir 5 minutes. Stir in maple syrup and reserved juice. Add chicken; cook, covered, until a thermometer inserted in chicken reads 170°, 5-7 minutes. Remove chicken to a serving plate; keep warm., Increase heat to medium-high; cook and stir pineapple mixture until slightly thickened. Spoon over chicken; serve with rice. Freeze option: Freeze cooled chicken in a freezer container. To use, partially thaw in refrigerator overnight. Reheat in microwave-safe container, covered, until a thermometer reads at least 165°, stirring occasionally.
Nutrition Facts : Calories 328 calories, Fat 14g fat (4g saturated fat), Cholesterol 83mg cholesterol, Sodium 571mg sodium, Carbohydrate 31g carbohydrate (28g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
EASY PINEAPPLE-GLAZED CHICKEN
When you make this juicy chicken recipe, use the leg quarters for dinner tonight and save the breast portions to make Chicken Salad with Lemon-Yogurt Dressing tomorrow.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Remove skin from thighs and drumsticks; reserve breasts for Chicken Salad with Lemon-Yogurt Dressing. Season thighs, drumsticks, and wings with salt and pepper.
- In a large nonstick skillet, heat olive oil over medium-high. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.
- Bake until chicken is cooked through, about 25 minutes. Transfer to a large bowl.
- Wipe skillet clean; add pineapple juice, ginger, and jalapeno. Cook over medium heat until syrupy and reduced to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add scallions; toss to coat. Serve with white rice, if desired.
Nutrition Facts : Calories 313 g, Fat 15 g, Protein 26 g
SRIRACHA-PINEAPPLE MARINADE
This spicy, sweet marinade goes well with our Red Onion, Pork, and Pineapple with Sriracha-Pineapple Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 4
Steps:
- Boil pineapple juice to reduce to 1/2 cup. Let cool and combine with other marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
SRIRACHA-GLAZED CHICKEN
Make this recipe with chicken wings for a crowd-pleasing game-day appetizer; make it with drumsticks for a simple weeknight dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- In a glass baking dish, whisk together soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil. Add chicken and toss to coat. Marinate 30 minutes, tossing halfway through.
- Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.
Nutrition Facts : Calories 360 g, Fat 16 g, Protein 47 g
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