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Saturday, April 21, 2012

Sweet and Spicy Chicken Salads


Dinner last night was a simple chicken salad amped up by my favorite additions, salty pretzels and blue cheese grumbles. I had some extra chicken drummies in the refrigerator, so I decided to make up my own sweet, spicy and tangy marinade/glaze for my chicken. When I was a kid, my mother would always make "honey chicken drummies" for my siblings and I. I remember vividly the smell of sweet chicken baking in the oven from my upstairs bedroom...I can still smell the chicken to this day! My mother's recipe, consisted of brown sugar, salt and butter (to which us kids re-named honey chicken due to its sweetness). Based on this memory of my mother's chicken drummies, I tried to create an elevated version of this sweet treat. Follow my recipe below, and create your own food memory. Toss the chicken into a salad as I have done, or eat right off the bone with a side of veg or rice. 

"Not your Mother's Chicken" Sweet & Spicy Chicken Drummies
(serves 2)
4-6 chicken drummies
1/2 cup brown sugar 
1/4-1/3 cup apple cider vinegar
1-2 tsp cayenne pepper 
1 tbsp butter 
1 tbsp minced garlic 
1 tbsp hoisin sauce

Preheat oven to 425. Whisk all ingredients together until sugar is dissolved. Place thawed chicken in a ziplock bag, pouring 1/3 of marinade over chicken. Refrigerate for 10 minutes. With remaining marinade, heat small saucepan over medium heat and add marinade. Allow marinade to boil, then reduce heat to low and simmer until sauce is thickened. Take your chicken out of the ziplock and arrange on a baking sheet, removing excess marinade from bag. Bake at 425 for 30-45 minutes. Three times throughout the cooking process, brush reduced marinade over chicken, turning to coat. 






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