Sweet, Smokey, Sticky Chicken

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Sweet, sharp, smokey, silky, salty – simply sensational!

This recipe is easy and quick to prepare and is guaranteed to tantalise and tease the taste buds. I have used chicken breasts, but chicken thighs or legs would work equally well – just remember to increase the cooking time for larger joints and meat on the bone.

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Cook in the oven for 10 minutes before adding the chicken breasts – it just helps to soften the onion and infuse the flavours without over cooking the chicken.

The sauce would also be delicious with pork – the ingredients can be adjusted accordingly – decrease the sugar slightly if you prefer a sharper taste or add a chopped chilli to give a little more oomph!  I sometimes add slices of red pepper for extra texture and colour.  The smoked lardons or bacon give depth and build up the complexity of flavours. Serve with plain rice – that’s all it needs!

Sticky Chicken

Prep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins

Ingredients:

  • 600g chicken breasts
  • 100g smoked bacon/lardons
  • 3 tbsp of olive oil
  • Salt and pepper
  • 3 tbsp dark soy sauce
  • 100/125g soft brown sugar
  • 2 tbsp red wine vinegar
  • 2 large cloves of garlic, chopped
  • 1 onion, sliced
  • 4 spring onions, chopped

Directions:

  1. In a frying pan, sauté the chicken breasts to brown a little. Set aside.
  2. In an oven proof dish place all the other ingredients, apart from the Spring onions, and mix together.
  3. Preheat the oven to 190 degrees centigrade and place the oven dish on a centre shelf. Cook for 10 minutes.
  4. Remove the dish from the oven, stir the ingredients and add the chicken breasts, basting well. Cover the dish with a piece of aluminium foil.
  5. Cook for 25 minutes.
  6. Remove from the oven and garnish with the chopped Spring onions. Serve with rice!

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