Brown Sugar Glazed Chicken Food

HONEY-GLAZED CHICKEN

Steps:

• Preheat oven to 350°. In a bowl or shallow dish, combine the flour, salt and cayenne pepper; add the chicken pieces and turn to coat. Pour 4 tablespoons butter into a 13x9-in. baking pan; place chicken in pan, turning pieces once to coat. , Bake, uncovered, 30 minutes. Combine the brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken. Bake until juices run clear, 45 minutes, basting several times with pan drippings.

HONEY GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Season chicken liberally with salt and pepper.
• Add 2 tablespoons butter to a large oven-proof skillet and melt over medium high heat.
• Add chicken and sear on both sides until golden brown, about 2-3 minutes per side; set aside.
• Add remaining tablespoon butter to the skillet and melt.
• Add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.
• Stir in brown sugar, honey, oregano, thyme, basil and crushed red pepper until combined.
• Return chicken to the skillet.
• Place skillet into oven and roast until chicken reaches an internal temperature of 165 degrees F, about 15 minutes.

BROWN SUGAR CHICKEN

Steps:

• Combine brown sugar, butter, catsup, worcestershire, and mustard in sauce pan and heat until butter is melted.
• Pour sauce over chicken in 9x11 inch pan.
• Bake, COVERED, at 350 F for 60-90 minutes.

SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS

Steps:

• Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
• Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
• Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
• Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.

BROWN SUGAR PULLED CHICKEN

Steps:

• Mix chicken with all the ingredients: Add the chicken to the instant pot. In a small bowl mix together the rest of the ingredients and pour over the chicken. Toss everything together.
• Cook: Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Set the Instant Pot to the Manual setting on high and set the timer to 8 minutes. Use quick / manual release to release the pressure.
• Shred: Transfer the chicken from the Instant Pot to a bowl. Shred the chicken with two forks then pour some of the sauce leftover in the IP, toss and let it rest for a couple minutes for the chicken to soak up the sauce.
• Serve: Serve on buns with coleslaw.
• Prepare the chicken: Add the chicken to the slow cooker. In a small bowl mix together oregano, salt, pepper and 1/2 cup of the water. Pour over the chicken. Cook on high for 2 1/2 hours.
• Combine glaze ingredients: After 2 1/2 hours, mix the remaining ingredients with the 1/2 cup water left, in a small saucepan. Heat over medium heat until the mixture starts to thicken. It should start to thicken as soon as it comes to a boil.
• Add sauce over chicken: Pour the mixture over the chicken in the slow cooker and toss, so that the chicken is covered in the sauce thoroughly.
• Continue cooking: Cook for an additional hour in the slow cooker on low.
• Shred chicken: Remove the chicken from slow cooker into a big bowl and carefully pull it apart using two forks.
• Serve: Serve warm with remaining glaze on the side, if preferred.

HONEY GLAZED CHICKEN

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

HONEY GLAZED CHICKEN

Steps:

• In a bowl, mix flour, salt and cayenne pepper.
• Add chicken pieces and shake around until coated.
• Pour 4 tbs butter into a 13 x 9 inch baking pan, place chicken in pan, turning once to coat.
• Bake at 350 F for 30 minutes.
• Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter.
• Pour over chicken.
• Bake 45 minutes more or until chicken is tender, basting several times with drippings from the pan.

GARLIC-BROWN SUGAR CHICKEN BREASTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and lightly coat with cooking spray.
• Combine oil and garlic in a small saucepan over medium heat; saute until fragrant, about 2 minutes. Reduce heat, add brown sugar, and stir until liquid, about 3 minutes.
• Lay chicken breasts in the prepared baking dish and pour brown sugar sauce over top. Sprinkle with black pepper.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

BROWN SUGAR GLAZED CHICKEN

Steps:

• 1. Preheat oven 375 degrees. Lay chicken skin side down in baking pan. Sprinkle with the garlic salt. Rub the brown sugar over the chicken. Turn and repeat.
• 2. Cover with foil and bake in oven 30 minutes. Remove foil and turn chicken over rubbing into the brown sugar and juices. Bake 10 more minutes. Turn again and bake 10 more minutes.

BROWN SUGAR-GLAZED CHICKEN

Steps:

• If needed, lightly pound thick portions of chicken so breast has a uniform thickness.
• Sprinkle chicken evenly with salt, curry powder, and red pepper. Saute in hot oil in large skillet over medium-high heat for 4 minutes on each side.
• Add orange juice and brown sugar. Cook 4 minutes over medium-high heat or until liquid is slightly reduced. Remove from heat. Remove chicken from skillet.
• Add butter to orange juice mixture, whisking until smooth. Drizzle over chicken and serve immediately.

SWEET POTATO CUPCAKE WITH BROWN SUGAR GLAZED CHICKEN

Steps:

• For the cupcake batter and brown sugar glazed chicken: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
• In a medium mixing bowl, sift together the cake flour, 1 teaspoon of the cinnamon, the baking powder, baking soda and a pinch salt. In the bowl of a stand mixer with a paddle attachment, cream the butter and granulated sugar. Add the sweet potatoes and beat until smooth. Mix the vanilla extract and eggs into the sweet potato mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the sweet potato mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
• Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, 25 to 30 minutes. Remove from the pans and cool.
• Heat the oil in a skillet over medium-high heat. Sprinkle both sides of the chicken with 1/2 teaspoon salt. Cook until golden brown and caramelized, about 4 minutes, and then flip over to cook the other side. Continue cooking to an internal temperature of 165 degrees F. Set aside to cool slightly.
• In a medium saucepan over medium heat, combine the reserved sweet potato liquid, brown sugar, the remaining 2 teaspoons cinnamon and 1/2 teaspoon salt and bring to a boil. Simmer until the mixture has the consistency of maple syrup, about 5 minutes. Finely dice the cooked chicken breast and place in a medium mixing bowl. Pour the syrup over the chicken and toss to coat.
• For the buttercream frosting: In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until smooth and free of lumps. Slowly add the confectioners' sugar and cinnamon while mixing on the lowest speed. Add the vanilla and salt. Mix on medium speed until combined and smooth.
• To assemble: Using a pastry bag fitted with an open tip, ice the cooled cupcakes with two rings of buttercream to form a well. Fill the well with glazed chicken and some of the syrup.

BRAISED CHICKEN WITH CARAMELIZED BALSAMIC-BROWN SUGAR GLAZE

Steps:

• Melt butter with 1 teaspoon of the Liquid Smoke.
• Saute shallots until golden, then add garlic.
• Season chicken with salt and pepper to taste, then brown chicken about 10 minutes, turning once.
• Add garlic and one cup of water to skillet and boil, stirring, one minute.
• Return chicken to skillet and arrange skin sides up.
• Gently simmer, covered, until chicken is cooked through and garlic is tender, about 35 minutes.
• Remove chicken from skillet; add balsamic vinegar, brown sugar and remaining one teaspoon of Liquid Smoke.
• Boil, uncovered, until slightly thickened.
• Return chicken to pan and allow sauce to vinegar-sugar mixture to caramelize a bit on the chicken, about 10 more minutes.
• Season to tast with salt and pepper and serve!