Melt-In-Your-Mouth Barbecued Chicken |
|
 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good! Ingredients:
2 tablespoons vegetable oil |
8 bone-in skinless chicken thighs (or use boneless) |
1/2 cup orange juice |
1/2 cup pineapple juice |
1 tablespoon cornstarch |
1/3 cup soy sauce |
1/3 cup firmly packed light brown sugar |
2 tablespoons minced fresh ginger |
3 tablespoons cider vinegar |
3 tablespoons ketchup |
1/4-1/2 teaspoon dry crushed red pepper |
2 garlic cloves, minced |
4 cups cooked rice, kept warm |
1/4 cup chopped green onion, green tops only |
Directions:
1. Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
2. Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
3. Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
4. Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
5. Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.
|
|