PINEAPPLE SRIRACHA GLAZED CHICKEN QUARTERS
Steps:
- 1.Preheat oven to 400°
- 2.Rinse and dry chicken. (I removed all the skin at this point, just using kitchen shears. But that is a personal preference and is up to you.)
- 3.Make the rub by mixing all the seasonings together in a bowl and set aside.
- 4.Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
- 5.Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
- 6.Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
- 7.In the last 15 minutes of the chicken cooking, make the glaze.
- 8.Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
- 9.Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
- 10.To serve, using a pastry brush, rub the glaze all over the chicken, Enjoy!
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