Sweet Spiced Chicken Breasts Recipes

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.

SWEET AND SPICY GRILLED CHICKEN BREASTS

Steps:

• Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
• In a small bowl, combine sugar, coriander, salt, mustard powder and cayenne. Place chicken breasts in a bowl and rub well with spice mixture. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
• Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
• Transfer chicken to a platter. In a small bowl, whisk together mustard and chives. Whisk in 1 1/2 tablespoons oil. Serve chicken with mustard for dipping.

SWEET SPICED CHICKEN BREASTS

Steps:

• Whisk wine, water and Aguardiente de anís or Pernod in a small mixing bowl.
• In another small bowl combine cinnamon, cloves and nutmeg.
• Season breasts with salt and pepper.
• In a large skillet, heat the olive oil until shimmering and add breasts. Cook over high heat until browned on the bottom, about 3 minutes. Turn the chicken and scatter the garlic in the skillet.
• Sprinkle the spices on chicken.
• Pour wine mixture into pan, cover and simmer over moderate heat until the chicken is cooked through, about 4 minutes; season with salt and pepper to taste.
• Transfer breasts to plates and spoon the sauce on top. Serve immediately.

SPICY-SWEET GLAZED CHICKEN BREASTS

Steps:

• Combine the soysauce along with the next 5 ingredients through and including the garlic cloves in a bowl, and mix together.
• Place the chicken in a large zip-loc bag, and add the soy sauce mixture to the bag.
• Marinate in refridgerator for 1 hour.
• Preheat grill to medium-high heat.
• Remove chicken from bag, and place marinade in a large saucepan, and bring to a boil, turndown heat and cook an additional 4 minutes.
• Sprinkle chicken with salt, and place on a grill rack coated with cooking spray.
• Baste with half of the sauce, and grill for 5 minutes.
• Turn chicken over , and baste with remaining sauce, and grill for 5 minutes or until done.

SWEET & SPICY STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the olive oil in a medium pan. Add the onion, garlic, ginger and some seasoning, and fry until soft, about 8 mins. Add 1 tsp cinnamon and the garam masala, then heat for 2 more mins. Cover the bulgur wheat and sultanas with water and boil for about 5 mins until soft, then drain any excess water. Add to the onion mixture, then add the coriander and almonds. Check seasoning.
• Cut each chicken breast open so that it is flat like a book. Divide the stuffing between them and fold the top over. Rub the skins with a pinch of cinnamon. Place tightly packed into a small baking dish and bake for 25 mins. Serve the chicken with the rest of the mix alongside, with some green beans or a wintery veg salad.

SWEET 'N' SPICY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
• Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
• Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
• Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

SWEET 'N SPICY GRILLED CHICKEN BREASTS

Steps:

• Preheat an indoor or outdoor grill to high.
• In a large baggie, combine the grill seasoning, chili powder, paprika and brown sugar. Place the chicken breasts in the baggie and give them a good shimmy shake.
• Spray or oil down your grill then place the chicken on it and cook for 6-7 minutes on each side, until cooked through.