Caramelised Chicken Recipes

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CARAMEL CHICKEN



Caramel Chicken image

Provided by Katie Lee Biegel

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1/2 cup dark brown sugar
8 cloves garlic, finely minced
One 2-inch piece ginger, finely minced
1/3 cup rice vinegar
1/4 cup fish sauce
1/4 cup low-sodium soy sauce
8 skin-on, bone-in chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon coconut or vegetable oil
White rice, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a small saucepan over medium-high heat. Add the brown sugar and cook, stirring constantly, until it begins to melt, 2 to 3 minutes. Add the garlic and ginger and cook, continuing to stir, for another 1 to 2 minutes. Stir in the vinegar, fish sauce and soy sauce. Bring to a low simmer and let cook for about 5 minutes. Remove from the heat.
  • Use a paper towel to thoroughly pat dry the chicken. Sprinkle both sides with salt and pepper.
  • Heat a large ovenproof skillet over high heat until very hot. Add the oil. Place the chicken in the skillet skin-side down and let brown without moving it for about 4 minutes. Remove the chicken to a plate and raise the heat to medium-high. Add the brown sugar mixture and use a wooden spoon to scrape up any browned bits. Return the chicken to the skillet skin-side up. Transfer the skillet to the oven and bake, basting the chicken with the sauce midway through cooking, until cooked through, about 20 minutes. For extra-crispy skin, transfer the skillet to the broiler for about 2 minutes. Serve over white rice with sauce.

CARAMEL CHICKEN



Caramel Chicken image

Caramel chicken is an amazing 30-minute meal that you won't be able to get enough of! The chicken is glazed in the best sweet and tangy Asian sauce and is even picky eater-approved!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 9

5 boneless chicken thighs
2 Tablespoons vegetable oil
8 garlic cloves peeled
1/2 cup water
1/3 cup light brown sugar (packed)
1/4 cup rice vinegar
1/2 cup low sodium chicken broth
1/2 cup reduced sodium soy sauce
2 scallions thinly sliced for garnish

Steps:

  • In a large skillet heat oil over medium high heat. Season chicken with salt and cook until golden brown on each side until crisp and cooked through. Transfer to a plate and set aside.
  • Add garlic cloves to skillet until golden brown about 2 minutes. Transfer to the plate of chicken.
  • Return pot to medium high heat and carefully pour 1/2 cup of water scraping down the browned bits. Whisk in the brown sugar until dissolved. Then cook until mixture turns a deep amber color. About 4 minutes. Carefully add vinegar and stir to dissolve.
  • Add garlic, broth and soy sauce. Bring cooking liquid to a boil and whisk occasionally. This takes about 10 minutes. Be patient. The sauce will thicken and glaze the chicken beautifully.
  • Once glaze is ready, turn heat to medium low and return chicken to pan until heated through. Serve over rice and garnish with scallions or green onions if desired.

Nutrition Facts : Calories 422 kcal, Carbohydrate 23 g, Protein 51 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 145 mg, Sodium 821 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

CARAMELIZED BAKED CHICKEN



Caramelized Baked Chicken image

Roast chicken pieces with sticky, sweet and tangy coating.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h15m

Yield 6

Number Of Ingredients 7

3 pounds chicken wings
2 tablespoons olive oil
½ cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 49.6 g, Cholesterol 47.6 mg, Fat 15.6 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 3.7 g, Sodium 1307.2 mg, Sugar 47.9 g

CARAMELIZED ONION AND GARLIC CHICKEN



Caramelized Onion and Garlic Chicken image

This caramelized onion and garlic chicken recipe is easy and delicious, and the onion and garlic mixture keeps the chicken moist and tender.

Provided by John Mitzewich

Categories     Entree     Dinner

Time 50m

Yield 4

Number Of Ingredients 7

2 tablespoon olive oil (divided)
2 large onions (yellow or sweet; sliced )
4 cloves garlic (minced)
1/3 cup brown sugar
2 tablespoons white wine vinegar
4 split chicken breasts (bone-in, skinless)
Salt and pepper (to taste)

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Heat 1 tablespoon of olive oil in a large skillet over medium-low heat. Add the onion and garlic. Cook, stirring, for 10 minutes, or until soft. If the onions start to crisp, reduce the heat.
  • Stir in the brown sugar and vinegar and cook for 6 to 7 minutes, stirring often, or until the onions are lightly caramelized. Remove from the heat.
  • Oil a baking dish with the remaining 1 tablespoon of olive oil and place the chicken in the dish in a single layer, bone-side down. Season with salt and pepper.
  • Spread the onion and garlic mixture over the top of the chicken breasts.
  • Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 F . Check the temperature in the thickest part of the chicken pieces. Cover loosely with foil if the onions are getting too dark or dry toward the end of the cooking time.
  • Let the chicken rest for 5 minutes before serving.

Nutrition Facts : Calories 537 kcal, Carbohydrate 22 g, Cholesterol 165 mg, Fiber 1 g, Protein 59 g, SaturatedFat 5 g, Sodium 225 mg, Sugar 18 g, Fat 22 g, ServingSize 4 servings, UnsaturatedFat 0 g

VIETNAMESE CARAMEL CHICKEN



Vietnamese Caramel Chicken image

Asian-style chicken with steamed rice.

Provided by Dan Wentzel

Categories     World Cuisine Recipes     Asian     Vietnamese

Time 35m

Yield 6

Number Of Ingredients 11

2 tablespoons white sugar
2 tablespoons fish sauce
ground black pepper to taste
3 pounds chicken thighs
3 tablespoons water
1 tablespoon fish sauce
½ tablespoon white sugar
3 teaspoons rice vinegar
3 tablespoons vegetable oil, divided
5 cloves garlic, minced
2 jalapeno peppers, sliced

Steps:

  • Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
  • Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
  • Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
  • Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.

Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g

CARAMELIZED GARLIC CHICKEN



Caramelized Garlic Chicken image

Garlic, brown sugar and olive oil caramelize during baking, creating extraordinarily tasty chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 4

4 cloves garlic, finely chopped
2 teaspoons olive, canola or soybean oil
4 teaspoons packed brown sugar
4 boneless skinless chicken breasts (about 1 1/4 lb)

Steps:

  • Heat oven to 500°F. Line shallow baking pan with foil; spray foil with cooking spray.
  • In 8-inch nonstick skillet, cook garlic in oil over medium-low heat 3 to 4 minutes, stirring occasionally, until garlic begins to soften. Remove from heat. Stir in brown sugar until well mixed.
  • Place chicken in pan. Spread garlic mixture evenly over chicken.
  • Bake 10 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

Nutrition Facts : Calories 210, Carbohydrate 5 g, Cholesterol 90 mg, Fiber 0 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 80 mg, Sugar 4 g, TransFat 0 g

VIETNAMESE-STYLE CARAMELIZED CHICKEN



Vietnamese-Style Caramelized Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs)
Kosher salt and freshly ground pepper
3 cloves garlic, minced
1 shallot, thinly sliced
1 1-inch piece ginger, peeled and cut into fine matchsticks
1 cup coconut water
1/4 cup fish sauce
1/4 cup packed light brown sugar
2 jalapeño peppers, thinly sliced
2 cups steamed white rice
Cilantro leaves, for topping

Steps:

  • Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate.
  • Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes.
  • Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalapeños. Serve the chicken over the rice and top with cilantro leaves.

Nutrition Facts : Calories 500, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 208 milligrams, Sodium 1498 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 43 grams, Sugar 17 grams

CARAMELIZED-GARLIC CHICKEN



Caramelized-Garlic Chicken image

Enjoy this cheesy and garlic flavored chicken dinner - ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 9

4 cloves garlic, finely chopped
1 tablespoon butter or margarine
2 teaspoons packed brown sugar
1/4 teaspoon salt
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup water
4 slices tomato
4 ounces Havarti or Swiss cheese, cut into 1/8-inch slices
1 tablespoon chopped fresh or 1/2 teaspoon dried basil leaves

Steps:

  • Cook garlic in butter in 10-inch nonstick skillet over medium-low heat 1 to 2 minutes, stirring constantly, just until garlic begins to turn golden brown. Stir in brown sugar until melted.
  • Sprinkle salt over chicken. Add chicken to skillet. Cook 3 to 5 minutes, turning once, until brown. Add water. Cook over medium heat 8 to 10 minutes, turning once, until chicken is glazed and no longer pink when centers of thickest pieces are cut and liquid has evaporated. Chicken will be golden brown. Watch carefully to prevent scorching.
  • Top each chicken piece with tomato slice, cheese and basil. Cover and heat 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 300, Carbohydrate 5 g, Cholesterol 110 mg, Fiber 0 g, Protein 34 g, SaturatedFat 9 g, ServingSize 1 serving, Sodium 410 mg

LEMONY CHICKEN WITH POTATOES AND OREGANO



Lemony Chicken With Potatoes and Oregano image

This might be the easiest roast chicken and potatoes recipe out there. Roasting lemon slices with the potatoes infuses them with a bright, zippy flavor. Then, you can eat the roasted lemon or not - the caramelized, intense flavor is for true lemon lovers only. Serve this with one or two of your favorite condiments on the side for dipping the potatoes.

Provided by Melissa Clark

Categories     dinner, poultry, roasts, vegetables, main course

Time 50m

Yield 2 servings

Number Of Ingredients 8

2 lemons
1 1/4 pounds bone-in, skin-on chicken thighs (2 to 3), patted dry with paper towels (see Tip)
1 1/4 pounds Yukon Gold potatoes, scrubbed, halved and cut into 1/2-inch wedges
1 3/4 teaspoons dried oregano, plus more for serving
1 1/2 teaspoons kosher salt (such as Diamond Crystal), plus more for serving
3/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
Mayonnaise, mustard, ketchup or hot sauce, for serving

Steps:

  • Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
  • Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
  • Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
  • Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
  • To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

CARAMELISED CHICKEN



Caramelised Chicken image

I got this recipe from a website (can't remember which one). The riesutest time made the comment I got form my husband was that I didn't make enough!

Provided by Sandrine78

Categories     Chicken Breast

Time 22m

Yield 2 serving(s)

Number Of Ingredients 6

2 chicken breasts, cut into thin stripes
1 tablespoon sugar
4 tablespoons soy sauce
1 teaspoon fish sauce (optional)
1 cup water
pepper

Steps:

  • Melt the sugar in a frying pan or a wok.
  • Add the chicken and stir it for 2 minute.
  • Add the soy sauce and fish sauce and stir for 2 minute.
  • Add the water and pepper and let it simmer for 15 minutes.
  • If you like a bit of sauce then reduce the amount time for simmering or add 1/2 of water before.
  • I like to serve with rice and vegetables in oyster sauce and a bit of nuoc nam diluted.

Nutrition Facts : Calories 295.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 2104.7, Carbohydrate 8.3, Fiber 0.3, Sugar 6.9, Protein 34

EASY CARAMELIZED GARLIC CHICKEN



Easy Caramelized Garlic Chicken image

This is the best chicken I have ever made or eaten in my life. It is the perfect combination of sweet and savory, and is great for a quick, yet still fancy, meal.

Provided by MizEmerilLagasse

Categories     Chicken Breast

Time 22m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breasts
1 teaspoon salt
3/4 teaspoon black pepper
1 tablespoon oil
4 -6 garlic cloves, chopped
1/4 cup brown sugar
1/4 cup heavy cream

Steps:

  • Sprinkle the salt and pepper onto the chicken.
  • In a medium to large sized skillet (I like cast iron) heat the oil over medium-high heat until almost smoking.
  • Add the chicken breasts and garlic to the pan and brown the first side of chicken, about 5 minutes.
  • Flip the chicken and brown the other side, about 3 minutes.
  • Remove the chicken from the pan and add the brown sugar to the pan.
  • Allow the sugar to melt about half way and add the cream.
  • Bring to a bubble and add chicken back to pan
  • Simmer for 3-5 minutes and serve over butter egg noodles or rice.
  • Enjoy!

CARAMELIZED LEMON CHICKEN



Caramelized Lemon Chicken image

Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.

Provided by Ali Slagle

Categories     dinner, poultry, main course

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

1/2 cup store-bought lemon curd
Kosher salt (Diamond Crystal)
Black pepper
1 chicken (about 3 1/2 to 4 1/2 pounds)
1 tablespoon olive oil

Steps:

  • Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
  • To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
  • Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
  • Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
  • Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.

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From kirbiecravings.com


CARAMELISED ONION ROSEMARY CHICKEN RECIPE BY ARCHANA'S KITCHEN
2018-11-05 Caramelised Onion Rosemary Chicken Recipe is a lip smacking chicken recipe. Chicken breasts are marinated with ginger garlic and fresh rosemary leaves with a hint of paprika and grilled. These grilled breast pieces are topped with a sweet spicy sauce made using buttery caramelised onions, fresh rosemary leaves that lends great aroma to the sauce …
From archanaskitchen.com


FARZANA'S HERB CRUSTED CHICKEN, HERBED POTATO MASH, CRISPY LENTIL ...
Herb crusted chicken breast . Debone and deskin whole chicken and set aside chicken breast. Season generously with salt, pepper and all the dried herbs. In a pan, put a generous coating of oil and let it heat up slightly. Place chicken breast in the pan and cook on low to medium heat for 5-7 minutes each side depending on the thickness of your ...
From newworld.co.nz


ONE-POT CHICKEN WITH CARAMELIZED LEMON AND DATES - ALISON ROMAN
2021-09-10 Let the lemons sizzle in the chicken fat until caramelized on one side, about 2 minutes. Add shallots, dates, thyme and 2 cups of water. Sprinkle the top of the chicken with crushed red pepper flakes and place the lid on. *If using parts, you can leave the lid off. 6.
From alisoneroman.com


CREAMY CARAMELIZED ONION CHICKEN RECIPE | HELLOFRESH
Wipe out pan. • Pat chicken* dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Remove from pan and set …
From hellofresh.com


EVERYONE'S SEARCHING FOR THIS CARAMELISED CHICKEN RECIPE
2020-08-06 Preheat the oven to 200°C /400°F/ gas mark 6. Put all the marinade ingredients in a big sandwich bag, add the chicken and the onion wedges. Shake around so all the ingredients get well coated in the marinade.
From redonline.co.uk


CRISPY CARAMEL CHICKEN SKEWERS RECIPE - SERIOUS EATS
2018-08-29 For the Caramel Glaze: In a medium saucepan, combine the brown sugar, fish sauce, orange juice, rice vinegar, and honey over medium heat. Stir until sugar dissolves. Add garlic, shallots, and ginger and continue to cook, stirring occasionally, until glaze becomes thick and sticky and easily coats the back of a spoon.
From seriouseats.com


30 MINUTE EASY CARAMEL CHICKEN RECIPE - WHISK IT REAL GUD
Add the vegetable oil. Toss chicken in oil and seasonings. Over medium high heat sear the chicken on both sides for a couple of minutes. Add the chicken broth, apple cider vinegar, soy sauce, fish sauce, ginger, crushed red peppers, brown sugar and garlic to the skillet. Let the chicken simmer for 20 minutes.
From whiskitrealgud.com


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