Tuesday, February 25, 2014

Sticky Chicken

Make this recipe very soon.  It is so very good!  I had plenty of sauce since I used 2 very large chicken breasts and cut into pieces(about 2 #)  The sauce was good enough to drink!
Carol taste of home bb

6 boneless skinless chicken breast halves OR 16 boneless skinless chicken thighs (about 3 lb.)

1/2 c. barbecue sauce
1/4 c. lite soy sauce
1/4 c. red wine vinegar
1/4 c. honey
1 Tbsp. Dijon mustard
1 Tbsp. chili powder
1 Tbsp. grated fresh ginger
3 cloves garlic, finely minced
1 tsp. onion powder
1 tsp. ground cumin
1/8 tsp. cayenne pepper
1 Tbsp. cornstarch
1 Tbsp. water

Preheat the oven to 400 degrees. Spray a 13x-inch baking dish with nonstick cooking spray. Arrange the chicken pieces in the prepared pan in a single layer.

For the sauce, in a 2-cup measuring cup or medium bowl, whisk together the barbecue sauce, soy sauce, red wine vinegar, honey, Dijon mustard, chili powder, grated ginger, minced garlic, onion powder, cumin and cayenne pepper until well mixed. Pour the sauce evenly over the chicken, then turn each piece of chicken to be sure it's coated on both sides with sauce.

Bake, uncovered, @ 400 degrees for 30-34 minutes or until chicken is no longer pink in the center.

Remove the chicken from the pan to a platter and keep warm.

Carefully pour the sauce into a small saucepan. Bring the sauce to a boil over medium-high heat.

Combine the cornstarch and water, whisking until the cornstarch is dissolved and the mixture is smooth. Whisk half of the cornstarch mixture into the sauce and cook, whisking constantly, until the sauce is bubbly and thickened, about 1-2 minutes. If you find you want the sauce thicker, add the remaining cornstarch mixture and cook until thickened, about 1 minute more. I found that the full amount made the sauce too thick and I had to thin it with water, so I highly suggest starting out with half of the cornstarch slurry first.
Serve the hot chicken with extra sauce drizzled on top of each serving. Makes 6-8 servings.


1 comment:

  1. Any recipe from Carol is a winner and love the way she gives so many helpful hints- her link and picture