SUNNY'S GRILLED SWEET AND SPICY CHICKEN THIGHS AND RICE
Provided by Sunny Anderson
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
- For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
- For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
- To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.
SWEET AND TANGY CHICKEN THIGHS
The chicken gets cooked in a lovely sweet and tangy sauce that works magic. (The sauce can be used for other proteins as well.) In the picture I serve it with oregano scented rice and roasted green beans.
Provided by The Hungry Hutch
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 400 degrees.
- Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking.
- Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through.
- Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this).
- Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.
SWEET AND TANGY CHICKEN
Spicy barbecue sauce blends with sweet pineapple in this quick-to-fix chicken dish. It's tasty enough for a company dinner; just add a salad and rolls. -Mary Zawlocki, Gig Harbor, Washington
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.
Nutrition Facts : Calories 264 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 1101mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 3g fiber), Protein 26g protein.
SLOW COOKER SWEET AND TANGY CHICKEN
Very, very good! Serve the chicken and sauce over rice.
Provided by Jan Taylor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h10m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
- Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
- Cover, and cook on Low for 8 to 9 hours.
Nutrition Facts : Calories 349.4 calories, Carbohydrate 56.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 23.4 g, SaturatedFat 0.7 g, Sodium 1461.4 mg, Sugar 41.4 g
SWEET & TANGY CHICKEN WITH RICE AND CALIFORNIA VEGETABLES
Make and share this Sweet & Tangy Chicken with Rice and California Vegetables recipe from Food.com.
Provided by Adam Leavens
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F degrees.
- Place chicken in a rectangular oven-safe pan with sides.
- If its a tight fit, they can be squished together Chop onion finely.
- Combine in a small bowl in this order; chopped onion, brown sugar, ketchup, salsa, and spice.
- Stir together and pour over chicken.
- Bake in hot oven, uncovered.
- Set timer for 30 minutes.
- Combine rice and water in an oven-safe pot.
- Cover and cook in hot oven beside chicken.
- When the timer rings for the chicken, both are ready.
- Rinse vegetables in a colander under cold water.
- Place in a medium size microwave-safe pot or casserole dish with lid.
- Microwave at high for 5 minutes, then let stand.
- Add spices to vegetables.
- Microwave at high for 2 additional minutes, just before serving.
- Add butter only if necessary.
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