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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (179g) Recipe makes 8 servings The following items or measurements are not included below: red wine vinegar |
||
| Calories 223 | ||
| Calories from Fat 53 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.0g | 9% | |
| Saturated Fat 1.5g | 7% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 114mg | 38% | |
| Sodium 780mg | 32% | |
| Potassium 398mg | 11% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 9.6g | ||
| Protein 28.7g | 57% | |
Sticky Chicky
By: Saturn
Mar 19, 2008
The original recipe was in "Eat, Shrink and Be Merry" by Janet and Greta Podleski. I have tweaked it a tiny bit for my family's tastes. We all loved this. It is a bit of a nuisance to have to pour off the sauce at the end there, but it is SO worth it! I love this served over white rice.
SERVES 8
Ingredients
Sauce
- 1/2 cup barbecue sauce (hickory flavoured is nice)
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1/4 cup liquid honey
- 1 tablespoon chili powder
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon ground cumin
- 1 tablespoon cornstarch
- 1 tablespoon water
Directions
1
Preheat oven to 400°F Spray a 9x13 baking pan with cooking spray. Arrange chicken thighs in pan in single layer.2
Whisk together sauce ingredients (barbecue sauce through cumin) in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes, or until chicken is no longer pink in the center.3
Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium high heat. Combine cornstarch with water and mix until smooth. Add to sauce. Cook until sauce is bubbly and thickened, about 1 minutes. Serve hot chicken with extra sauce on top.
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- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Dietary > Kid Pleaser > Toddlers
Featured Reviews for This Recipe
From: Hethwa
On May 22, 2008
I made this tonight for dinner- WOW! I used one package of boneless, skinless chicken thighs- which were about 6 thighs. I kept the amount of sauce the same because you can never have enough sauce. The only thing I would change is to decrease the amount of vinegar- it was just a little too overpowering. I used Sweet Baby Ray's BBQ sauce- YUMMY! Definitely a keeper!
From: Mariah
On May 13, 2008
This was so good! I added ginger and used garlic powder (it was on hand). I used 8 thighs with skin and bones but kept the sauce the same. I also forgot the cornstarch/water/thicken step which made it super easy. (I had a hard time following directions!) It came out delicious, so it is adaptable! I will make this again and follow the recipe better. Thanks Lou!
From: me & alex
On May 12, 2008
I can't beleive I haven't reviewed this! How rude of me - so sorry, Saturn. Have made this 3 times and the whole family loves it! Great combination of ingredients, it's lovely. I changed a thing here or there, depending on what's in my kitchen ( I use cider vinegar), but the recipe is always great. I haven't had to use the cornstarch, yet...and we always need more sauce... This is on our regular dinner rotation...try it, you'll love it.
From: Sydney Mike
On Apr 29, 2008
Wonderful tasting chicken! Used 4 large chicken breasts & cut the recipe in half, then served over brown rice for a wonderful dinner! I did cut back on the chili powder, but otherwise did as is! I enjoyed the blend of sauce ingredients, especially the hone, garlic & Dijon mustard! Thanks for sharing! [Made & reviewed for one of my adopted chefs in this Spring's Pick-A-Chef]
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