Best Sunnys 5 Star Glazed Chicken Recipes

SWEET GLAZED BUTTERFLIED GRILLED CHICKEN

Steps:

• For the chicken: Season the chicken with salt and pepper. Rest on the counter for 2 hours to come to room temperature.
• Preheat a grill to 400 degrees F. Lightly oil the grill grates.
• Grill the chicken over indirect heat, rotating occasionally, until the internal temperature reaches 165 degrees F, about 50 minutes.
• For the glaze: While the chicken is grilling, melt the butter in a small pot. Add the onion, allspice, a pinch of salt and black pepper. Cook until the onion is tender, then add the garlic and cook until tender but not browned. Add the brown sugar, mustard, vinegar and hot sauce. Reduce about 5 minutes, then remove from the heat.
• When the chicken is nearly cooked through, brush on the glaze. Cover the grill and continue to cook until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and rest for 15 minutes to allow the juices to redistribute. Then cut into sections and serve.

SWEET GLAZED BUTTERFLIED CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature.
• Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes.
• Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat.
• When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions.

SUNNY'S EASY SMOTHERED CHICKEN

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
• Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.