BROWN SUGAR-GLAZED CHICKEN
From a Southern Living recipe booklet with some minor tweaking from my own experience preparing this dish.
Provided by spoilme
Categories Chicken Breast
Time 30m
Yield 4 chicken breasts, 4 serving(s)
Number Of Ingredients 8
Steps:
- If needed, lightly pound thick portions of chicken so breast has a uniform thickness.
- Sprinkle chicken evenly with salt, curry powder, and red pepper. Saute in hot oil in large skillet over medium-high heat for 4 minutes on each side.
- Add orange juice and brown sugar. Cook 4 minutes over medium-high heat or until liquid is slightly reduced. Remove from heat. Remove chicken from skillet.
- Add butter to orange juice mixture, whisking until smooth. Drizzle over chicken and serve immediately.
Nutrition Facts : Calories 438.9, Fat 24.8, SaturatedFat 9.3, Cholesterol 106, Sodium 827.5, Carbohydrate 28.8, Fiber 0.1, Sugar 28, Protein 25.4
SWEET POTATO CUPCAKE WITH BROWN SUGAR GLAZED CHICKEN
Steps:
- For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
- In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar. Add the sweet potatoes and beat until smooth. Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
- Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes. Remove from the pans and cool.
- Heat the oil in a skillet over medium-high heat. Sprinkle both sides of the chicken with 1/2 teaspoon salt. Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side. Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
- In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil. Simmer until the mixture has the consistency of maple syrup, about 5 minutes. Finely dice the cooked chicken breast and place in a medium mixing bowl. Pour the syrup over the chicken and toss to coat.
- For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps. Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed. Add the vanilla and salt. Mix on medium speed until combined and smooth.
- To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well. Fill the well with glazed chicken and some of the syrup.
HONEY GLAZED CHICKEN
When I have company I often make this recipe because, although it takes a while to cook, it's relatively easy to throw together and has a different taste from ordinary chicken.
Provided by Sackville
Categories Chicken Thigh & Leg
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, mix flour, salt and cayenne pepper.
- Add chicken pieces and shake around until coated.
- Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat.
- Bake at 350 F for 30 minutes.
- Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
- Pour over chicken.
- Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.
Nutrition Facts : Calories 880.7, Fat 58, SaturatedFat 24.5, Cholesterol 233.5, Sodium 1164.3, Carbohydrate 44.9, Fiber 0.9, Sugar 31.2, Protein 45.4
GINGER GLAZED CHICKEN FEET WITH BROWN SUGAR AND SOY
This is my own recipe. I tweaked it a bit from my Ginger Spare rib recipe. Don't let the fact they are chicken feet deter you from trying these.These are bone sucking good. Would make for a great appetizer for an Asian meal. And good conversation piece at parties. lol
Provided by L. Duch
Categories Asian
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- TIP: No prep is necessary for the feet other than washing them, but if you wish you can cut the first knuckle off to remove the toenail.
- Put feet in large stew pot and pour enough water in just to cover them.
- Put lid on and bring to boil then lower to simmer and cook for 1 hour.
- Remove feet and empty broth to use at a different time if desired or just discard it.
- In same pot, combine the remaining ingredients except for cornstarch and water.
- Heat and stir until sugar has melted.
- Return feet to the heated sauce. Bring to boil again, then reduce heat, cover and simmer for another hour or until feet are tender. They should just about fall off the bone when they are done.
Nutrition Facts : Calories 376.1, Fat 0.2, Sodium 4060.1, Carbohydrate 89.3, Fiber 0.8, Sugar 82.5, Protein 8
BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE
This is an interesting chicken breast entree ... the balsamic vinegar caramelizes nicely with the brown sugar and shallots. I was following a basic recipe and then started adding things to turn it into something completely different! Serve with mashed potatoes, definitely!
Provided by EdsGirlAngie
Categories Chicken Breast
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter with 1 teaspoon of the Liquid Smoke.
- Saute shallots until golden, then add garlic.
- Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
- Add garlic and one cup of water to skillet and boil, stirring, one minute.
- Return chicken to skillet and arrange skin sides up.
- Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
- Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
- Boil, uncovered, until slightly thickened.
- Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
- Season to tast with salt and pepper and serve!
Nutrition Facts : Calories 394.4, Fat 25, SaturatedFat 11.2, Cholesterol 123.3, Sodium 199.4, Carbohydrate 9.9, Fiber 0.1, Sugar 6.9, Protein 30.9
SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
- Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
- Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 14 g, TransFat 0 g
SUPER EASY BROWN SUGAR CHICKEN
This is a delicious way to prepare chicken tenders or breasts with brown sugar. Kids love it! Most of the ingredients you most likely will have on hand.
Provided by Joy Shelton Frazier
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a skillet over medium heat. Stir in garlic and cook until slightly brown, about 2 minutes. Add chicken and season with salt and pepper. Cook until chicken is no longer pink in the center and the juices run clear, 12 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Sprinkle brown sugar over chicken and cook until melted into the chicken, about 5 minutes. Remove chicken to a plate and keep warm.
- Stir together water and cornstarch in a small bowl. Pour into the skillet and increase heat to medium-high. Cook and stir, picking up all the little bits from the pan, until thickened, 3 to 5 minutes. Serve over the chicken.
Nutrition Facts : Calories 237.2 calories, Carbohydrate 15.5 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 0.1 g, Protein 23.7 g, SaturatedFat 4.4 g, Sodium 684 mg, Sugar 13.2 g
BROWN SUGAR CHICKEN
This sauce is so sweet and good. I have to admit that I was a bit skeptical when I found out the strange ingredients, but it turned out to be excellent. Serve extra sauce over rice or potatoes. This could also be made in a crockpot if you cook it on low for about 4 hours. Cooking time may vary, so check to make sure chicken is done.
Provided by Lubie
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine brown sugar, butter, catsup, worcestershire, and mustard in sauce pan and heat until butter is melted.
- Pour sauce over chicken in 9x11 inch pan.
- Bake, COVERED, at 350 F for 60-90 minutes.
HONEY-GLAZED CHICKEN
My family raves over this nicely browned chicken. The rich honey glaze gives each luscious piece a spicy tang. This dish is simple enough to prepare for a family dinner and delightful enough to serve to guests. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.
Nutrition Facts : Calories 501 calories, Fat 29g fat (13g saturated fat), Cholesterol 128mg cholesterol, Sodium 781mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 1g fiber), Protein 29g protein.
GARLIC-BROWN SUGAR CHICKEN BREASTS
A tasty and simple dish of brown sugar chicken breasts.
Provided by apridmore1
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
- Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
- Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
- Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 498.5 calories, Carbohydrate 28.5 g, Cholesterol 126.6 mg, Fat 21.9 g, Fiber 0.2 g, Protein 45.3 g, SaturatedFat 4.7 g, Sodium 115.8 mg, Sugar 26.7 g
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