Melt In Your Mouth Braised And Barbecued Chicken Recipes

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MELT-IN-YOUR-MOUTH BRAISED AND BARBECUED CHICKEN



Melt-in-Your-Mouth Braised and Barbecued Chicken image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
8 bone-in chicken thighs, skinned (about 2 pounds)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 regular-size bags quick-cooking rice, uncooked
1/4 cup chopped green onion, green tops only

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken, and saute 6 minutes, turning once.
  • Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.
  • Prepare rice according to package directions. Keep warm.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon rice onto a serving platter; top with chicken and sauce. Sprinkle with green onions.

MELT-IN-YOUR-MOUTH BARBECUED CHICKEN



Melt-In-Your-Mouth Barbecued Chicken image

This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good!

Provided by Sharon123

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
8 bone-in skinless chicken thighs (or use boneless)
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup firmly packed light brown sugar
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/4-1/2 teaspoon dry crushed red pepper
2 garlic cloves, minced
4 cups cooked rice, kept warm
1/4 cup chopped green onion, green tops only

Steps:

  • Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
  • Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
  • Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
  • Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  • Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.

Nutrition Facts : Calories 541.7, Fat 10.6, SaturatedFat 1.8, Cholesterol 68.1, Sodium 1543.6, Carbohydrate 86, Fiber 1.2, Sugar 26.7, Protein 23.9

BRAISED AND BARBECUED CHICKEN THIGHS



Braised and Barbecued Chicken Thighs image

This recipe was in my Southern Living 2003 Annual cookbook. I am posting it for a request for thighs. This is melt in your mouth good. I am amazed at how well it turned out. Delicious!!!

Provided by jb41848

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
4 boneless skinless chicken thighs
1/2 cup orange juice
1/2 cup pineapple juice
1 tablespoon cornstarch
1/3 cup soy sauce
1/3 cup light brown sugar, packed
2 tablespoons minced fresh ginger
3 tablespoons cider vinegar
3 tablespoons ketchup
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/4 cup green onion top, chopped

Steps:

  • Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
  • Combine juices in a large bowl.
  • Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
  • Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
  • Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
  • Uncover chicken and stir in cornstarch mixture.
  • Cook, stirring occasionally, 5 minutes or util sauce is thickened.
  • Serve on a bed of rice topped with the green onions.

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