Tangy Baked Chicken Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend.
• Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs.
• Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
• In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
• Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
• In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
• Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

Steps:

• Place chicken in a single layer in a bowl or pan. Mix together Worcestershire sauce, oil, lemon juice, and garlic; pour over chicken. Cover. Refrigerate for at least 6 hours.
• Take chicken out of marinade, and place on broiler pan or grill. Broil until done, approximately 7 minutes on each side.

Steps:

• Sprinkle chicken with salt if desired. In a large skillet, melt butter over medium heat; brown chicken on all sides. Remove and keep warm. , In the pan drippings, saute onion and celery until tender. Add the remaining ingredients; cook and stir until jelly is melted. Return chicken to pan. Cook, uncovered, for 30-35 minutes or until a thermometer reads 170°. Remove skin if desired. Top chicken with onion mixture.

Steps:

• Sauce:
• Heat oil in a medium pan over medium heat. Add onion, garlic and chili flakes. Cook, stirring until the onion begins to soften.
• Add the remaining sauce ingredients and bring to the boil.
• Reduce the heat to low and simmer, stirring occasionally for 8 minutes.
• Preheat oven to 220c.
• Line a baking tray with foil and spray it with cooking spray.
• Place the chicken on prepared baking tray, skin side down. Brush with half the sauce.
• Bake for 8 minutes, turn over, brush with remaining sauce and bake a further 7 minutes or until cooked through.
• Serve at once.

Steps:

• Heat the grill to medium-high and line a baking sheet with foil. Lay the chicken breasts upside-down on the foil, brush with 1 tbsp of barbecue sauce, then grill for 5 mins. Turn the chicken breasts over, add the bacon rashers to the tray, then return to the grill for a further 5 mins.
• Drizzle the chicken with the remaining barbecue sauce, sprinkle with cheese, then place back under the grill for 2-3 mins until the chicken is cooked through, the cheese is bubbling and golden and the bacon is crispy. Top the chicken with the bacon to serve.

Steps:

• Mix ranch, mustard and brown sugar. Reserve 1/2 c of sauce.
• With the reserved 1/2 c sauce, heat in a saucepan over Medium heat, stirring slowly, but constantly until it starts to get bubbly. Remove from heat. (This wasn't on the French's site but I always do it to get the brown sugar to blend into the recipe a little better. Use your own judgment.)
• Coat chicken with remaining, uncooked sauce in a 3 qt baking dish.
• Bake chicken at 350 for 30 minutes or until juices are no longer pink. Serve with cooked sauce.
• STIR FRY INSTRUCTIONS:.
• Mix the sauce ingredients the same but do not heat them.
• Dice 4 chicken breasts and cook in olive oil over medium heat until no longer pink.
• Add the sauce and heat until bubbly.
• Serve over already cooked veggies and rice. (You may hold the sauce in pan over lowest heat setting on your stove while making the veggies and rice, just make sure you stir it occasionally.).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• In a saucepan over low heat, mix the butter, lemon juice, cider vinegar, garlic salt, onion salt, and pepper. Cook and stir until butter is melted.
• Arrange chicken pieces in the prepared baking dish. Pour the butter mixture over the chicken.
• Bake 20 minutes in the preheated oven. Turn chicken pieces, and continue baking 30 minutes, or until chicken juices run clear.

Steps:

• Simmer 1 cup ketchup, 1/2 cup cider vinegar, 3 tablespoons each molasses and brown sugar, 1 tablespoon each dried mustard and soy sauce, 2 teaspoons Worcestershire sauce, 1 cup water, and kosher salt and pepper to taste until thickened, about 30 minutes. Preheat a grill to medium-high on one side. Season 4 bone-in, skin-on chicken breast halves with salt and pepper. Grill over direct heat until golden and crisp on both sides, about 5 minutes. Transfer to a bowl and toss with 1 cup of the sauce. Place on the cooler side of the grill; cover and cook, basting once, until the meat is glazed and reaches 165, 25 to 30 minutes.

Steps:

• Set oven to 350 degrees Grease a 13x9 baking pan Place chicken in the baking dish In a saucepan, whisk flour and water until smooth Stir in brown sugar, ketchup, vinegar, lemon juice and Worcestershire sauce Bring to a boil; cook and stir 2 mins or until thickened Stir in remaining ingredients Pour over chicken Cover and refrigerate for 2-4 hours Remove from refigerater 30 mins before baking Bake, uncovered for 35-45 mins, or until chicken is done.

Steps:

• In a small bowl, whisk together the vinegar, 1/2 cup of oil, the mustard, Italian seasoning, paprika, salt, and pepper. Rub the marinade liberally on each chicken cutlet. Arrange on a quarter sheet pan lined with parchment paper. Cover with plastic wrap and freeze for 30 minutes. Chicken will freeze slightly. Remove from the freezer and with a sharp knife, chip the slightly frozen meat as thin as possible.
• In a large saute pan over medium-high heat, add 2 tablespoons of oil. Add the onions and cook until slightly browned, about 2 minutes. Add the garlic and the chipped chicken meat and cook until the chicken is cooked through, about 5 minutes. Stir in the chives. Overlap the pepperoni on top of the chicken and repeat with the cheese slices. Turn off the heat and allow the heat from the meat to melt the provolone.
• With the help of a spatula scoop up the chicken with the cheese and put it on the split roll. Tuck some cherry pepper spread on the side of the roll. Wrap tightly in a square of parchment paper. Repeat with remaining rolls and filling.

Steps:

• In a 5-qt. slow cooker, layer the carrots, green pepper and onion. Top with chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add the brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours or until chicken is tender., Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve with rice.

Steps:

• Place chicken in a 3-qt. slow cooker. Top with mangoes, onion, red pepper and garlic. In a small bowl, combine the pineapple juice, orange juice, soy sauce, chili sauce and pepper; pour over chicken. Cover and cook on low until chicken is tender, 4-5 hours., Remove chicken mixture to a serving platter; keep warm. Transfer cooking juices to a small saucepan. Bring juices to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with chicken mixture, rice and green onions.

Steps:

• In a glass or plastic dish with a lid, combine the pineapple with its juice, soy sauce, onion powder, sugar, lemon juice, barbeque sauce, and curry powder. Taste, and adjust seasonings if desired. Place the chicken into the mixture, cover, and refrigerate for 1 to 2 hours.
• Preheat an outdoor grill for medium-high heat. Place chicken breasts onto the grate, and grill until the meat is no longer pink inside. Brush occasionally with the pineapple sauce. Chicken should take about 7 to 10 minutes on each side.
• Put the four cups water into a medium saucepan over medium-high heat. Add onions, celery, and rice. Bring to a boil, and reduce heat to medium-low. Simmer until rice is tender, about 20 minutes. In a separate pan, heat the marinade over medium heat until boiling. Simmer for about 5 or 10 minutes, then remove from heat, and set aside.
• Serve the chicken on a bed of rice with the sauce covering it, or to the side.

Steps:

• Combine cornflake crumbs and butter.
• Set aside for topping.
• Cook the noodles according to package directions.
• Drain and set aside.
• In a saucepan, combine the flour, milk, water, and bouillon cubes.
• Cook until thickened and bubbly.
• Remove from heat.
• Stir in the sour cream, chicken and mushrooms.
• Add the cooked noodles.
• Put in greased casserole dish.
• Sprinkle with buttered crumbs.
• Bake at 400 degrees for about 20 minutes or until it bubbles.

Steps:

• Place chicken in a slow cooker and pour cola-flavored beverage around it. Turn slow cooker to High and cook for 3 hours.
• Meanwhile, mix barbecue sauce, vinaigrette, brown sugar, honey, teriyaki marinade, and cardamom in a mixing bowl until well blended. Place in the refrigerator.
• After 3 hours, remove chicken from the slow cooker and shred. Set aside 1/2 cup of the cooking juices and discard the rest.
• Return chicken and 1/2 cup juice to the slow cooker; stir to combine. Remove barbecue sauce from the refrigerator and pour and blend it into the chicken. Cook for 1 more hour.
• Spread mayonnaise on hamburger buns and fill with pulled chicken and sauce.

Steps:

• In a small saucepan over medium heat, bring the first five ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/4 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until no longer pink, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

Steps:

• In a 3-qt. slow cooker, combine onion and garlic; top with chicken. In a small bowl, combine the ketchup, brown sugar, chili powder, lemon juice, basil, salt, pepper and pepper sauce; pour over chicken. Cover and cook on low until juices run clear, 4-5 hours. Remove chicken to a serving platter; keep warm. , Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.

Steps:

• In plastic bag mix first 6 ingredients.
• Put milk in a bowl.
• Dip chicken in milk, then shake in the bag.
• Coat well.
• Put chicken in a 13x9 pan sprayed with cooking spray.
• Bake, uncovered at 375* for 50 minutes or until juices run clear.