Sticky Chicky Recipes

Steps:

• For immediate cooking:
• Preheat oven to 350°F
• Combine sauce ingredients and blend until smooth.
• Toss chicken with sauce and place into a large baking dish.
• Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing:
• Combine sauce ingredients until smooth.
• Place sauce and chicken into a 1-gallon freezer bag.
• Shake to coat chicken.
• Lay flat in freezer.
• To thaw and cook:
• Thaw completely.
• Preheat the oven to 350°F
• Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Steps:

• Combine vinegar, soy sauce, sugar, garlic and ginger in a large zip bag with the chicken pieces.
• Seal and turn several times to coat chicken pieces.
• Put in refrigerator for a day.
• The next day, put chicken and marinade in large heavy skillet or dutch oven.
• Over medium heat, bring the marinade to a boil.
• Reduce the heat to low, cover the skillet and simmer for 15 minutes, turning each piece of chicken occasionally.
• Preheat oven to 200°F.
• Uncover and continue to cook the chicken over low on the stove top, turning the chicken occasionally.
• When the chicken is done (juices run clear when pierced with a fork), put the chicken pieces on a platter, cover it with foil and keep warm in the oven.
• Turn the heat up to medium and cook the sauce in the skillet until it is syrupy and caramelized, stirring frequently.
• This will take about 10 to 15 minutes.
• After 10 minutes, turn the heat back to low so you don't overcook it.
• Return chicken to the skillet, coat it with the sauce and serve immediately.

Steps:

• Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.
• Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.
• Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.

Steps:

• Heat sesame oil in a skillet over medium-high heat.
• Add chicken thighs to the skillet. Quickly brown on both sides.
• Add all remaining ingredients except the chopped scallions.
• Bring just to a boil.
• Reduce heat. Cover and gently simmer for about 30 minutes.
• Remove lid and turn over thighs. Continue to cook uncovered until sauce is a thick glaze. This may take only a few minutes. Careful not to let it burn.
• Place on a platter or plates and sprinkle with the scallions.

Steps:

• Preheat the oven to 350 degrees F.
• Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
• In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.
• Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.
• Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve.

Steps:

• For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours.
• Preheat the oven to 425 degrees F.
• Spread the wings on a rimmed baking sheet and bake for 20 minutes.
• For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes.
• Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve.

Steps:

• Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
• Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.

Steps:

• In large bowl combine all of the spices.
• Remove giblets from chicken, clean cavity and pat the chicken dry.
• Place the chicken in the large bowl with spices.
• Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
• Place chicken in resealable plastic bag (or use your foodsaver).
• Seal and refrigerate overnight.
• When ready to roast the chicken, preheat oven to 250.
• Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
• Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
• After 2 hours, start basting with the juices in the pan every 30-45 minutes.
• In the last hour of cooking, flip the chicken breast side up to get an even colour.

Steps:

• Whisk together the marinade ingredients.
• Put the chicken into a dish, then pour over the marinade, mixing to coat it.
• Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
• Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.