Best Melt In Your Mouth Braised And Barbecued Chicken Recipes

Melt-In-Your-Mouth Barbecued Chicken image

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 image

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.