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
SWEET AND SOUR CHICKEN THIGHS WITH CARROTS
The honey and lemon give this delicious chicken a lovely sweet and sour flavour. Serve with your choice of potatoes for a great meal!
Provided by MarieRynr
Categories Chicken Thigh & Leg
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Pat chicken dry. Stir together 1 1/2 tsp salt with paprika, cinnamon and pepper. Rub onto chicken.
- Heat oil and brown chicken in 2 batches, turning over once, about 10 minutes per batch.
- Transfer browned chicken to a plate.
- Discard all but 3 TBS of fat from the skillet and add onion and carrots. Sprinkle with remaining 1/2 tsp salt and pepper to taste. Cook over moderate heat, stirring occasionally until onion softens and begins to brown, about 8 to 10 minutes. Add garlic and cook, stirring 1 minute longer.
- Return chicken to skillet, skin side up, nestling it into vegetables. Stir together honey, water, lemon juice until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary skim fat from sauce, then add salt to taste.
- Sprinkle with herbes just before serving.
Nutrition Facts : Calories 540.7, Fat 34.1, SaturatedFat 9, Cholesterol 157.9, Sodium 1372.9, Carbohydrate 24.9, Fiber 3.8, Sugar 14.9, Protein 34.2
SWEET AND SOUR CHICKEN
Steps:
- Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
- Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
- Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.
EASY ONE-SKILLET CHICKEN THIGHS WITH CARROTS
Chicken thighs and carrots are cooked on top of the stove, making a hearty dish for any time of year, especially if you prefer not to heat up the oven. Serve with fresh broccoli, green peas, or a salad, along with some good bread to get every last drop of the tasty sauce.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Blot chicken thighs with paper towels and sprinkle with salt and pepper.
- Melt butter with olive oil in a 12-inch skillet over medium heat. Place chicken thighs in the hot oil and cook until browned, about 4 minutes per side. Remove chicken from the skillet and keep warm.
- Add carrots, onion, and minced garlic to the same skillet, stirring to coat with pan drippings. Season with salt and pepper and cook for about 2 minutes. Nestle browned chicken thighs into the vegetables, pour wine and 2 tablespoons water over everything, and cook for an additional 2 minutes.
- Cover, reduce heat to low, and simmer until carrots are fork-tender and chicken juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and vegetables from the skillet with a slotted spoon.
- Combine cornstarch and 1 tablespoon water in a small bowl, stirring to dissolve any lumps. Add slurry to the drippings in the skillet and bring to a boil, stirring constantly; cook until thickened, 3 to 5 minutes.
- Pour sauce over chicken pieces and vegetables and sprinkle with fresh parsley to serve.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 10.6 g, Cholesterol 53.1 mg, Fat 15.7 g, Fiber 2.5 g, Protein 12.6 g, SaturatedFat 5.1 g, Sodium 120.2 mg, Sugar 4.6 g
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
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
SWEET-AND-SOUR CHICKEN THIGHS WITH CARROTS
Steps:
- Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
- Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.
- Return chicken, skin sides up, to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with herbs just before serving.
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