Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, March 27, 2008

Melt-In-Your-Mouth Braised and Barbequed Chicken



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Well, that's quite a title, but I can't say it's mine. In fact, as much as I wish this recipe were mine, it's not.

It's not often that I say that. I am usually very content to use
another's work. My family knows most of the recipes I use are not mine, but they don't appreciate them any less. This recipe, however, won a few bucks, so I can honestly say I wish I had created it.

This chicken recipe is a family favorite. My kids love it even before it hits the table. They spend the 30 minutes before it's served oohing and
aahing about how great it smells. It's quite funny. I can understand why, though. It's a really yummy recipe and earned the creator a couple thousand dollars (10 thousand, I think) in the Southern Living annual cooking contest. If I recall correctly (although I usually don't) it won First Place five years ago. And we've been making it with rave reviews ever since.

This chicken is a pleasant cross between southern barbecued chicken and a sweet and tangy Asian chicken. The brown sugar, cider vinegar, and ketchup taste of deep south barbecue, but the soy sauce, ginger, and fruit juice really bring out the Asian flavors. It's a great combination, and my husband and kids make sure every last drop of sauce is gone.

I use chicken thighs per the recipe, but you could use boneless breasts (I wouldn't cook it quite as long) or bone-in breasts (cook a little longer) if you prefer white meat. I skin the thighs and remove any outer fat, so they are nice and lean. The meat falls of the bones and is fairly well soaked with sauce.


Melt-in-your-mouth Braised and Barbecued Chicken

2 T. oil
8 - 12 chicken thighs
½ cup orange juice
½ cup pineapple juice
1 T. cornstarch
⅓ cup soy sauce
⅓ cup brown sugar
2 T. minced ginger
3 T. cider vinegar
3 T. ketchup
½ t. crushed red pepper
2 cloves garlic, crushed
4 - 8 servings cooked rice
¼ cup chopped green onions

Heat oil in a large skillet.
Braise chicken for 6 minutes, turning once.
Combine fruit juice in a large bowl.
Stir together cornstarch and 1 T juice; reserve.
Stir soy sauce, brown sugar, ginger, vinegar, ketchup,
garlic and red pepper into juice.
Pour over chicken.
Bring mixture to a boil; cover; reduce heat and simmer 35 minutes,
turning after 20 minutes.
Uncover chicken and stir in cornstarch mix.
Cook 5 minutes, stirring, until sauce thickens.
Spoon rice onto platter and top with chicken and sauce.
Sprinkle with green onions.

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4 comments:

Barb, sfo said...

We tried this tonight and it was REALLY good. Perfect for today, when I had a couple of extra kids at the table, since it was easy to add a few extra chicken thighs. I'll definitely make it again. The sauce smelled and tasted delicious. (7 YUMS UP from my family & guests)

Margaret in Minnesota said...

Yep, there were 7 votes of approval on this end as well. Cate proclaimed it "her favorite meal ever!"

scmom (Barbara) said...

I guess it didn't win $10K for nothin'! I'm glad to pass on a winner.

Vickie said...

Hi Barbara,
I tried this recipe and we loved it. I am going to post it on my blog with a link back to you.

I really like your blog! Thanks for posting such a yummy recipe.