I got this recipe in the mail from "CookingMyWay". The picture looked good, so we gave it a whirl.The kids devoured it! It was just me and the kids and they polished every piece of chicken I cooked and I had even tossed in a few extra tenders just to finish off the pack. Served with mashed potatoes and gravy (even if it was just a cheap packet mix) and corn, this was a hit!
Since I was husbandless, we chose to broil the chicken instead of grill, which worked just fine. If you choose that route, put foil on your pan. I did and was glad I did. The extra sauce that dripped down burns quite a bit with the heat from the broiler and it made clean-up easy!
When we have this again, because the kids said they would be sure to remind me to make it again, I want to try it grilled. Grilling would make this a great summer-time meal.
Oh, and don't bother making extra for dipping. I did and it wasn't very good. It has a very strong ketchup flavor and really needs the heat to carmelize the brown sugar. Let me know what you think!
Recipe:
1/4 c ketchup
3 T cider vinegar
1 T worcestire sauce
2 tsp brown sugar-firmly packed
1 clove garlic, minced
1/4 tsp black pepper (my kids thought this was too much, I'd do a dash)
3 skinless chicken thighs
3 skinless chicken legs (I bagged both and just use tenders)
Preheat grill to medium heat or turn on broiler. Place a rack 3 inches from the heat.
Combine all sauce ingredients, except pepper, in small sauce pan. Mix well and bring to a boil over medium-high heat. Stirring constantly, until thickens, about 3 minutes. Remove from heat and add in pepper.
Brush some sauce on one side of the chicken. Place the chicken sauce side down on the grill or sauce side up under the broiler. Grill or broil, turning and basting with remaining sauce until the chicken is cooked through and the juices run clear, about 6-8 min on each side.
No comments:
Post a Comment