Recipe for sticky chicken!Sticky Chicken – Super easy to make and it tastes delicious! Chicken marinated in brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning, and dry mustard. Long ago ideal for preparing meals. Serve over rice, noodles, salad, or chopped in a wrap. Everyone LOVED this easy chicken recipe! # chicken # chicken recipe

The inspiration for Recipe for sticky chicken came from my friend Kim, with some adjustments it was almost as divine as the one that Awi prepares for her not so young children and that she left repeating (although this is not new).

PREPARATION TIME:15 min

COOKING TIME:1 h 5 min

TOTAL TIME:1 hr. 20 min

SERVINGS:8 servings

INGREDIENTS Recipe for sticky chicken

• 1/4 cup Worcestershire sauce
• 1/4 cup honey
• 1/2 Cup of Victorina® ketchup
• 1/2 cup of orange juice
• Salt
• Pepper
• 1 whole chicken cut into pieces without skin or fat preferably
• 2 tbsp vegetable oil

STEP-BY-STEP ELABORATION 

• Combine Worcestershire sauce, honey, Victorina® ketchup, and orange juice in a small saucepan. Season with a little salt and pepper, cook over low heat for 15 to 20 minutes, or until it thickens a little. Reserve a quarter of the sauce in a separate container.
• Preheat the oven to 350 ° Fahrenheit (180 ° Celsius).
• Meanwhile, dry the chicken pieces and season with salt and pepper, heat the tablespoons of oil in a pan. Add the chicken cuts and brown each on both sides. Place on a baking sheet taking care that the chicken pieces do not pile up on top of each other. Varnish the chicken with the sauce and bake covered with aluminium foil for 40 minutes. After this time, uncover varnish again and cook for 20 more minutes or until the juices run clean when carving.
• Spread with the sauce you reserved at the beginning and let it cool a bit before serving.

Read also: Easy Chicken Piccata

Let’s see other Recipe for sticky chicken

Recipe for sticky chicken with portobellos

You can eat chicken several times a week and never repeat the recipe: sticky chicken with portobellos

Ingredients for two people

2 chicken hindquarters (thigh and thighs separated)
A handful of portobellos clean and cut into quarters (light mushrooms are also valid)
1/2 onion, 2 cloves of garlic and 1/4 of red pepper, finely chopped
1 / 2 glass of white wine
1l of calf’s leg broth
100ml of liquid cream
Salt, pepper, oil and chives

Preparation
1. Season the chicken pieces and leave them with skin.
2. In a wide saucepan over medium-high heat with oil (if there is excess and then we have to remove nothing happens) we brown the 4 pieces of chicken well on all sides. We take out and reserve.
3. In the same casserole, brown the portobellos well until they begin to take color. We salt and reserve.
4. If there is a lot of oil, we remove something, if not we add the garlic, onion and red pepper at the same time. Season and let it start to sweat and remove the grip from the pan.
5. When the vegetables begin to take color, add the glass of wine and let it reduce almost completely.
6. We put the chicken in the casserole, add the hot broth and let it boil over medium heat with the casserole covered for 15min. After that time we turn the chicken and another 15min.
7. We remove the chicken from the casserole. We crush and strain the sauce. Add it together with the chicken, the portobellos and the cream and let the whole thing heat up for 5 more minutes.
8. We rectify the seasoning and add a drizzle of oil, pepper and chives to finish.

Very tasty dish that with the gelatin of the veal leg broth makes it stick slightly to our lips.

If you liked it or it seemed an aberration, share it to your liking

Sticky Harissa Chicken

Whole chicken topped with a layer of honey and harissa and roasted to tender and succulent perfection. This Sticky Harissa Chicken only needs 45-50 minutes in the oven, so it works well for a weeknight or weekend dinner.

I first tried harissa pasta on a trip to the southwest of Western Australia. It is such a beautiful place and we spent days going from the farm gate to the winery time and time again. We travel there often.

I had to buy a jar of harissa last time and this Sticky Harissa Chicken was born. Since we have a rotisserie chicken every Thursday night this is on regular rotation now.

This chicken is an outright winner. It’s absolutely full of flavor, the skin has a sweet and tangy touch, but the chicken is perfectly delicate and it’s also super simple to throw together – even on a Thursday night.

So what is Harissa?

Harissa is a condiment used predominantly in North African and Middle Eastern cuisine and is a hot chili paste mixed with various spices, garlic, oil, and herbs.

How is Sticky Harissa Chicken made?

First things first: you must scarecrow your chicken . Not sure what that is? Check out my post on How to Butterfly a Whole Chicken

It’s an important step because of the honey in the marinade – you don’t want the chicken to sit in the oven too long or it will just burn. Butterflying will help you cook faster . It also makes it perfect for weekends.

Now that it’s sorted, we can continue cooking the chicken.

1. Place the butter chicken on a few onion slices on a baking sheet and bake in a preheated oven for 20 minutes.
2. Simmer the sauce ingredients until syrupy, then brush over partially grilled chicken.
3. Roast for another 20-30 minutes, basting regularly.

The chicken gets a char on the outside of the caramelized honey which I like, but if it seems like it’s getting too dark for you, cover it with aluminum foil during the last roasting time.

Did you know how to cook millet

Sticky Harissa Chicken

Preparation time: 10 minutes

Cook time: 45 minutes

Servings: 6 Serves

Calories 432

Author: Marie Roffey

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Whole chicken topped with a layer of honey and harissa and roasted to tender and succulent perfection. This Sticky Harissa Chicken only needs 45-50 minutes in the oven, so it works well for a weeknight or weekend dinner.

Course: Dinner, main course

Cuisine: Middle East

Keyword: harissa chicken, roast chicken

Ingredients

• 1 onion cut into 8 wedges
• 4 lbs. ( 1.8 kg ) whole chicken
• olive oil
• 2 teaspoons butter
• 1 teaspoon salt
• ¼ glass honey
• 1 ½ tablespoons harissa paste (notes)
• 1/2 lemon, zest and juice only
• ½ teaspoon ground cumin
• 1 teaspoon sweet (or mild) paprika

Instructions

• Preheat the oven to 200C / 395F / 180C forced fan. Place the onions in the bottom of a large baking dish (large enough to hold the chicken).
• Butterfly the Chicken : Cut off each side of the chicken’s spine to remove, then flip it over and press down with the palm of your hand to flatten the chicken on the sternum. Place chicken on onions, breast side up.
• Put a few small pieces of butter under the skin of the chicken on the breast part. Now rub the skin of the chicken with a little salt and oil. Place in the oven for 20 minutes.
• While the chicken is cooking, bring the honey, harissa paste, lemon juice and zest, cumin, and paprika to a simmer in a small saucepan. Continue simmering until it becomes quite thick and syrupy (like the consistency of honey).
• Once the chicken has been in the oven for 20 minutes, take it out and brush the sauce all over it.
• Return the chicken to the oven and bake for 25-30 minutes until cooked through (notes), while cooking, drizzle every 5-7 minutes with the juices from the pan or any leftover sauce,
• Chop it into 8 pieces with a carving knife, drizzle a little of the pan juices on top and serve.

Notes

1. I use a 20ml Australian standard scoop (= 4 teaspoons worldwide)
2. A meat thermometer placed in the thickest part of the chicken should read 75C if it is done.
3. Come up with suggestions: This is delicious served with rice (I cooked my rice in chicken leek broth for extra flavor), some sauteed spinach with toasted pine nuts, and something like naan bread to clean up the extra sauce. Raita is also a nice addition to cool everything down a bit.

Sticky Asian Glazed Chicken Recipe

Sticky Asian Glazed Chicken is tender, juicy chicken topped with a sticky sweet Asian sauce. This meal is ready in just thirty minutes and the taste is amazing!

The sticky glaze sauce on the chicken is one of our favorites. While we love the Asian flavor, we also like to mix the flavors of the frosting. Some of my other Glazed Chicken recipes like Honey Orange Glazed Chicken, Cider Glazed Chicken, Glazed Lemon Honey Garlic Chicken are also incredibly delicious.

Sticky Asian Glazed Chicken

Isn’t life so busy? And now that it’s starting to get hot outside, we bask in the sun any chance we can get. But, if there is one thing I always try to do, have a meal ready for my family every night. We really enjoyed meeting at the table and talking and joking. So I really love when I can create an easy and delicious meal!

You’ve probably already noticed that I love Asian flavored foods on the blog. Some of my most popular recipes are Asian inspired dishes and they are to die for. My favorite food is Chinese and I was able to create restaurant quality dishes in my kitchen.

This meal instantly became one of my top five Asian recipes with the first bite!

Asian chicken ingredients:

The sticky and sweet sauce from these bad boys is absolutely amazing. It’s made with a delicious soy sauce sauce, hoisin sauce, sweet chili sauce, brown sugar, and a little fresh lime. Don’t all those flavors combined sound amazing? I love how thick and sticky the sauce is glazed over the chicken.

And the best part… it’s ready in just 30 minutes. So you can bring a delicious Asian-inspired meal to your family in no time!

• Boneless Chicken Breasts or Chicken Thighs: Choose thighs for a milder chicken juicer and a chicken breast for a low-fat option.
• Olive oil: This oil is used to cook the chicken and prevent it from sticking to the pan.
• Brown sugar: The molasses in this sugar adds to the rich sweetness of the glaze.
• S oy sauce: This savory sauce adds to the deep salty flavor of this chicken dish.
• Hoisin Sauce: Look for Hoisin Sauce on the international island of food. It is a much thicker and saltier version of Teriyaki sauce.
• Sweet chili sauce:Store in the pantry for 1 month. Refrigerate to keep this ingredient fresh for 6-9 months.
• Ginger: Ginger is easy to peel and grate with the back of a spoon and fork.
• Dried red pepper flakes : Add to taste
• Ground Garlic: Chop the garlic yourself or use a garlic press to release an intense and immediate flavor.
• Juice of one lime: This equates to about 2 tablespoons of lemon juice.

How to make Asian glazed chicken:

Our family loved this food! Everything about this meal turned out perfect. From the tender juicy chicken to the sticky and sweet Asian sauce. All you need to do is garnish with some sesame seeds and chopped green onions and you have an easy restaurant meal at home!

1. Heat a large skillet: Place the skillet over medium high heat and add 1 tablespoon of olive oil. Add the chicken and salt and pepper.
2. Cooking Chicken Let chicken cook for about 3 minutes on each side or until thermometer reads 165 degrees and browns on each side.
3. Remove chicken: Set chicken aside on a plate.
4. Whisk together the sauce: In the same skillet, combine the brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic, and lime juice.
5. Bring to a boil: Let the sauce cook over medium heat for 1-2 minutes until the sauce thickens.
6. Add chicken: Place the chicken back in the sauce and coat each side with the sauce. Garnish with sesame seeds and chopped green onion.

Tips for making Asian glazed chicken:

• Soy Allergy: Use tamari or coconut amino acids to replace soy sauce if you have a soy allergy.
• Chicken: My favorite way to cook this insanely delicious meal is to use chicken thighs instead of chicken breasts. Chicken thighs give you crispy skin on the outside and juicy, flavorful chicken on the inside.
• Drumsticks: A great variation that I loved with this recipe is the drumsticks. The chicken bone takes about twice as long to cook depending on the thickness, but it was an instant favorite!

How to store chicken:

When you’re done with this meal, you’ll be in luck if you have any left over. If so, here are some things to remember when storing your chicken:

• Let the chicken cool completely before storing
• Two hours after cooking, wrap the chicken tightly in aluminum foil or place in a shallow airtight container.
• Refrigerate on the top shelf (when properly wrapped and stored, it should last in the refrigerator for about 3 days)
• To extend how long you can store your chicken, you can freeze it for 2-6 months.

Sticky Asian Glazed Chicken

Preparation time 5 5 minutes

Cook time 15 minutes

Total Time 20 minutes

Author Rios Alyssa

Servings 4 4 people

Sticky Asian Glazed Chicken are tender, juicy chicken breasts that are topped with a sticky sweet Asian sauce. This meal is ready in just thirty minutes and the taste is amazing!

• 1 Pound thinly sliced ​​chicken breasts or boneless chicken thighs *
• 1 tablespoon olive oil
• ¾ cup brown sugar
• ⅓ cup soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sweet chili sauce
• 1 tablespoon peeled and grated ginger
• Pinch of dried red pepper flakes to taste
• ½ teaspoon ground garlic
• Juice of one lime

1. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Add the chicken and salt and pepper. Cook chicken about 3 minutes on each side or until thermometer reads 165 degrees and browns on each side. Put chicken aside plate.
2. In the whisk skillet, combine brown sugar, soy sauce, hoisin sauce, sweet chili sauce, ginger, red pepper flakes, garlic, and lime juice. Bring to a boil over medium heat for 1-2 minutes until the sauce thickens. ** **
3. Add the chicken to the sauce and top each side with the sauce. Garnish with sesame seeds and chopped green onion.

nutritional information

Sticky Asian Glazed Chicken

Amount per proportion

Calories 357 Calories from Fat 63

% Daily value*

fat 7g 11%

Saturated Fat 1g 5%

Cholesterol 73mg 24%

Sodium 1395mg 58%

Potassium 525mg 15%

Carbohydrates 48g 16%

Fiber 1g 4%

Sugar 45g 50%

Protein 27g 54%

Vitamin 34IU 1%

Vitamin C 1mg 1%

Calcium 46mg 5%

Iron 1mg 6%

* Percent Daily Values ​​are based on a 2,000 calorie diet.

Recipe for sticky chicken

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