a bowl. Many Vietnamese Chicken recipes usually require a short time
In a medium bowl, combine chicken with spice mix, sugar, 1/
Reserve 1/3 cup. Add chicken to marinade in bowl and
Place chicken in shallow glass dish or
For the marinade, add all ingredients, except the chicken, to a bowl and stir to combine. Add chicken, cover and chill 1 hour.
Preheat oven to 400\u00b0F. Transfer chicken to a roasting pan and pour the marinade on top. Bake 50 mins or until cooked through, turning chicken after 30 mins. Cool and serve.
Trim chicken of excess skin and fat;
n a shallow bowl. Add chicken wings and toss to coat
Combine hoisin garlic sauce, soy sauce and garlic in a large bowl. Add chicken and toss to coat well. Cover and refrigerate for 1 hour to marinate. Soak bamboo skewers in water for at least 30 mins
Preheat the grill to medium-high. Thread chicken onto skewers. Grill, brushing with any leftover marinade for 3-4 mins each side, until cooked through.
Sprinkle with sesame seeds and serve.
ag to blend. Add the chicken drumsticks, seal the bag and
Whisk together the marinade ingredients.
Put the chicken into a dish, then pour over the marinade, mixing to coat it.
Cover and then chill for at least 20 minutes or up to 24 hours if you have time.
Heat the oven to 180/160/Gas 4. Lift the chicken out of the marinade into a roasting tin (I recommend you line it with foil). Roast for 40 minutes, then pour over the remaining marinade and cook for a further 30 minutes until golden and sticky.
Preheat oven to 400 degrees F (200 degrees C).
Lay chicken in a single layer in a baking dish.
In a medium bowl combine corn syrup, soy sauce, sugar and wine. Pour over chicken and sprinkle with garlic powder.
Bake in preheated oven until sauce is hot and bubbly.
Reduce temperature to 350 degrees F (175 degrees C), and bake until thick and sticky, basting repeatedly.
Preheat oven to 200c/400f/Gas mark 6.
Heat oil in small pan and cook onion and garlic for 3-4 minutes.
Stir in honey, ketchup, soy sauce, mustard and Tabasco and simmer very gently for a few minutes on low.
Dip chicken in flour and brush liberally with the sauce.
Place on a baking tray and roast for 30 mins until well brown and cooked through.
Combine all ingredients in a shallow dish. Cover and chill for several hours or overnight.
Preheat oven to 400\u00b0F. Line a roasting pan with parchment paper. Transfer chicken to pan, reserving marinade. Roast for 45 mins, or until browned and cooked through, brushing liberally with marinade and pan juices.
Clean and wash chicken. Take off skin and fat. Put in pot with no oil. Add salt, pepper and bouillon cubes. Start on low heat (chicken will make water). Stir well and cook until tender. You may need to add a little water. Fry down to brown. Add leftover cooked rice to pot after you take out chicken and mix together to make sticky rice.
Put all the ingredients in the slow cooker. Cook on LOW for 8 hours.
Once cooking is complete, use 2 forks to pull the chicken apart. Pull out any long cilantro stems, if necessary.
Serve Cilantro-Lime Shredded Chicken in favorite chicken recipes.
(Portion out chicken into meal size portions and place in freezer baggies and freeze for future use.).
Cost me $5.56 for 3-4 meals worth of shredded chicken.
Arrange wings in baking pan.
Mix
all other ingredients and pour over chicken.\tBake two hours at 325\u00b0 or until sticky.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
sed for basting).
Add chicken pieces to marinade for at
luminum foil.
Remove the chicken from the bag, reserving the
Place chicken in 9 x 13 x 2-inch glass baking dish. Melt butter; add honey, mustard, salt and curry powder. Pour over chicken and bake at 325\u00b0 for 1 hour and 15 minutes. This is good, but all chicken is good.