Monday, July 24, 2017

Monday Munchies: Firecracker Chicken

Sounds like summer huh? 
I am not one to experiment with meats or poultry; probably because no matter, I never end up eating it.  But, I contributed to a Shabbos lunch meal this past weekend, and I said I'd make chicken.  I knew I needed to spice things up #nopunintended 

We don't own a grill, or a fryer, or any fancy shmancy meat contraption.  So I needed something simple. What I loved about this was although it took a few steps, nothing was too complicated or overly time consuming. What else was nice, is that by cooking it in the pan first, you greatly reduce the overall cooking time!

Baked Firecracker Chicken

1/2 cup chili sauce
1/2 cup brown sugar or honey (I used brown sugar)
1 tablespoon soy sauce 
1 tablespoon cider vinegar 
2 cloves grated garlic (I buy the pre-minced)
1 pinch red pepper flakes
1 tablespoon oil
1 lb boneless skinless chicken breasts
salt and pepper

Heat the hot sauce, sugar, soy sauce, vinegar, garlic and chili flakes in a small sauce pan until sugar is melted and it looks like a sauce.  

Then, begin heating the oil in a skillet (the original recipe calls for using an oven safe skillet so you can brown it and then bake it in the same pan, but since I don't have an oven safe skillet, I just transferred the chicken to a tray.  

Salt and pepper the chicken, and when the oil is hot, brown it in the skillet; 3-5 minutes per side.  

Cook in a pre-heated oven at 400 degrees, about 10-15 minutes. 

If you like spicy, this is the recipe for you! 



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