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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