SWEET HOT MUSTARD CHICKEN THIGHS
When it comes to mustard, sweet-hot works amazingly well, especially as a glaze for chicken. Even though we are using skin-on bone-in chicken thighs, I'm sure it will work with any cut of chicken. By the time this is done, it doesn't have a super-strong mustard flavor. It gets mellowed out by the brown sugar and spices. The old saying 'The closer the bone, the sweeter the meat' really is true. Leaving in the bones adds a lot of flavor and juiciness.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Make 2 slashes crosswise into the skin and meat of each chicken thigh with a sharp knife, cutting to the bone. Cuts should be about 1 inch apart. Transfer thighs into a heavy resealable plastic bag.
- Whisk Dijon mustard, brown sugar, red wine vinegar, mustard powder, salt, black pepper, ground chipotle pepper, and cayenne pepper in a bowl until smooth. Whisk garlic into marinade.
- Pour marinade into bag over chicken thighs and massage marinade into chicken, coating each thigh thoroughly and working the marinade into the cuts. Seal bag and refrigerate at least 4 hours (or overnight for best flavor).
- Move a rack to the center position in oven. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and lightly oil the foil.
- Scatter onion rings onto prepared baking sheet. Place chicken thighs on top of onion rings. Spray or brush thighs with vegetable oil; sprinkle thighs with additional salt and cayenne pepper if desired.
- Roast chicken in preheated oven until the skin is browned, meat is tender, and the juices run clear, 35 to 45 minutes.
- Transfer chicken and onions onto a serving platter. Pour pan drippings into a saucepan, bring to a boil, and continue boiling, stirring often, until drippings are reduced by half, 3 to 4 minutes. Skim excess fat from pan sauce.
- Spoon reduced pan sauce over each chicken thigh and serve.
Nutrition Facts : Calories 351.6 calories, Carbohydrate 13.8 g, Cholesterol 105.9 mg, Fat 19 g, Fiber 0.6 g, Protein 29.1 g, SaturatedFat 5.1 g, Sodium 764.8 mg, Sugar 7.9 g
SWEET HEAT CHICKEN THIGHS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
- Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside.
- Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes.
- Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves.
SWEET & SOUR CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, salt, pepper, cornstarch, eggs, oil, oil, garlic, bell pepper, cider vinegar, soy sauce, ketchup, sugar, scallion, sesame seed
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
- Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
- In a large pan, heat oil and fry garlic until fragrant.
- Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
- When the sauce has thickened, add the fried chicken. Toss to coat.
- Garnish with chopped scallions and sesame seeds. Serve with rice.
- Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
- Enjoy!
Nutrition Facts : Calories 480 calories, Carbohydrate 38 grams, Fat 17 grams, Fiber 0 grams, Protein 39 grams, Sugar 22 grams
SWEET MUSTARD CHICKEN THIGHS
These Carolina-style barbecue chicken thighs are smothered with a tangy-sweet sauce that will please the whole family. From Cooking Light.
Provided by Pinay0618
Categories Chicken Thigh & Leg
Time 9m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Prepare grill.
- Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
- Place chicken on grill rack coated with cooking spray. Brush half of remaining 1/2 cup sauce mixture over one side of chicken. Grill chicken 3 to 4 minutes. Turn chicken over; brush with remaining half of sauce mixture. Cook 3 to 4 minutes or until done. Place chicken on a serving platter; drizzle with reserved 1/4 cup sauce mixture.
SWEET AND SOUR CHICKEN THIGHS
Delicious chicken thighs with a kick! Prepare the sauce and place the thighs in the pan ahead of time to make dish quickly when you get home. Serve with rice and veggies. Enjoy!
Provided by Nif_H
Categories Chicken Thigh & Leg
Time 50m
Yield 10 chicken thighs, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray pan with nonstick spray.
- Unravel thighs to flatten, putting smooth side of thigh face down on cutting board. Roll up each side and place thigh, rolled sides down, in a large shallow oven-safe pan. Repeat with each thigh. You want them to be quite close together.
- Mix together remaining ingredients and pour sauce evenly over chicken. Bake in preheated oven for 40 minutes.
Nutrition Facts : Calories 292.7, Fat 6.9, SaturatedFat 1.7, Cholesterol 141.7, Sodium 164.9, Carbohydrate 22.7, Fiber 0.9, Sugar 20.6, Protein 34
SWEET AND SOUR CHICKEN THIGHS
These marinated and baked sweet and sour chicken thighs make a delicious main dish that everyone will enjoy.
Provided by andsha
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 8h50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
- Drain chicken, discarding used marinade.
- Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.9 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 8.1 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 2.2 g, Sodium 321.2 mg, Sugar 7.4 g
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- Combine first 4 ingredients in a small bowl, stirring well. Reserve and set aside 1/4 cup sauce mixture.
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