Brown Sugar And Spice Baked Chicken Food

BROWN SUGAR SPICED BAKED CHICKEN

Steps:

• CHICKEN PARTS DIRECTIONS: Preheat the oven to 375 degrees and move the oven rack to the middle of the oven. Line a large baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the coated pieces of chicken on the foil lined tray.
• Bake for 40 minutes, until the chicken is fully cooked. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!
• WHOLE CHICKEN DIRECTIONS: Preheat the oven to 450 degrees and move the oven rack to the middle of the oven. Line a baking sheet with foil. Combine the sugar, spices and oil in a small dish and stir to combine. Rinse the chicken and pat it dry with paper towels. Set the dry chicken on the prepared baking sheet. Use your hands to rub the oil and spice mixture all over the bird. Place the chicken on the foil, breast side up.
• Roast for approximately 1 hour and 15 minutes. If your chicken went into the oven still pretty cold from the refrigerator, it will probably take another 15 minutes or so. When the bird is deeply golden brown and the skin starts to look crispy, it is done. Remove from the oven and let the chicken rest for at least 15 minutes before serving. If you cut into it earlier, the juices won't have a chance to distribute fully through the meat and they will drain out onto the cutting board. Enjoy!

CARIBBEAN-STYLE CHICKEN WITH BROWN SUGAR-PEANUT SPICE RUB

Steps:

• Preheat a grill to medium, and preheat the oven to 350 degrees F.
• To make the spice rub, combine the peanuts, brown sugar, salt, cayenne, ground bay leaf, cloves, nutmeg, and cinnamon in a bowl. With a small, sharp knife, score each thigh and drumstick twice on each side, 1/2-inch deep. Place the chicken in a large bowl. Add the spice rub and toss to coat evenly.
• Grill until marked, about 3 minutes per side. Transfer to a roasting pan or baking sheet lined with aluminum foil. Roast in the oven until browned and cooked through, and the juices run clear when pierced with a fork, about 35 minutes. Remove from the oven and transfer to a plate. Cover to keep warm.
• Place the tortilla on the hot grill and cook for 10 seconds on each side to mark. Remove and tear or cut into small pieces. (Alternately, fry the tortilla until crisp in 360 degree F. oil.)
• Drain 1/4 cup of the pan juices into a small saucepan. Add the chicken stock, lime juice, chili powder, salt, and tortilla pieces. Bring to a boil. Reduce the heat and simmer for 5 minutes. Transfer to a blender, add the peanut butter, and process on high speed until smooth.
• Divide the chicken and sauce among 4 plates and serve immediately.

SWEET 'N' SPICY BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray.
• Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving.
• Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
• Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.

BAKED SPICED CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Combine the paprika, parsley, sugar, mustard, salt, and pepper in a small bowl; set aside.
• Place the chicken pieces in a 9x13 inch baking dish, and coat with the vegetable oil; arrange skin-side up. Sprinkle evenly with the spice mixture.
• Bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

GRILLED BROWN SUGAR-MUSTARD CHICKEN

Steps:

• In a large bowl, mix mustard, brown sugar, allspice and pepper flakes. Remove 1/4 cup mixture for serving. Add chicken to remaining mixture; toss to coat., Grill chicken, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until a thermometer reads 170°. Serve with reserved mustard mixture.

BROWN SUGAR RUBBED CHICKEN

Steps:

• Preheat grill to medium-high. Combine sugar and spices in a resealable plastic bag. Wash hands. Add chicken to bag, one piece at a time, shaking to coat. Transfer to plate. Spray on both sides with nonstick cooking spray. Wash hands.
• Grill chicken, turning frequently to avoid burning sugar, 10 to 12 minutes or until done (internal temp 170°F).
• Tip: To substitute Tyson Individually Fresh Frozen Boneless, Skinless Chicken Breasts, rinse off ice glaze and pat dry before placing in bag with spices and increase cooking time by about one-third.

CRISPY BAKED CHICKEN

Steps:

• Heat the oven to 325 degrees. In a small bowl, stir together the brown sugar, paprika, salt, black pepper and cayenne with a fork or your fingers. Rub the spice mix all over the chicken. (You can do this step 1 to 12 hours ahead. Refrigerate uncovered, then bring to room temperature before cooking.)
• Place the chicken on a parchment-lined baking sheet, skin side up. Bake, without flipping, until the chicken is cooked through and the skin is crisp, 1 hour to 1 hour 15 minutes. Eat the chicken with pan drippings spooned over top.

GARLIC BROWN SUGAR CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken thighs with salt and pepper.
• Heat a cast-iron skillet or pan over medium-high heat, and add the chicken skin side down.
• Cook the chicken until it has a dark brown and crispy skin. Flip the chicken and cook until the chicken is cooked through, about 5 more minutes. Remove the chicken from the pan and set aside.
• Add the garlic and onion to the remaining chicken fat and cook, stirring frequently until the onions are softened and caramelized.
• Add the brown sugar, chicken broth, thyme, and parsley and stir to combine. Bring the sauce to a boil and and cook for 1-2 minutes, until slightly reduced.
• Add the chicken back to the pan and coat it in the garlic brown sugar sauce.
• Enjoy!

BROWN SUGAR SPICE CAKE WITH BAKED ON ICING

Steps:

• cream shortening and brown sugars.add egg and egg yolk and beat well.
• sift dry ingredienta and add alternately with milk.
• pour into greased and floured 9x9" pan.
• BAKED ON TOPPING:.
• 1 large egg white.
• 1/2 cup brown sugar, packed.
• 1/4 cup chopped nuts.
• beat egg whites until it holds its stiff peaks.
• beat in brown sugar.
• spread on top of cake batter.
• sprinkle with nuts.
• bake at 350* for 30-35 minutes.