Best Sweet Garlic Chicken Recipes

GARLIC CHICKEN WITH SWEET ROASTED PEPPER SAUCE

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. heat oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.
• Add onion to fat in skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add peppers, sugar, broth, and browned chicken along with any accumulated juices and bring to a boil. Reduce heat to medum and simmer until chicken is cooked through, about 5 minutes.
• Transfer chicken to serving platter, and tent with foil. Return skillet to high heat and simmer until sauce is slightly thickened, about 5 minutes. Off heat, whisk basil and butter. Season with salt and pepper. Pour sauce over chicken. Serve.

CROCK POT SWEET GARLIC CHICKEN

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles

CHICKEN WITH SWEET WINE & GARLIC

Steps:

• Tip the flour into a large food bag. Add the chicken pieces, two at a time, and shake well to coat evenly. Heat 2 tbsp oil in a large pan, add a few pieces of chicken and fry on all sides until well browned. You'll need to do this in batches and you may need a touch more oil or fat. Remove the pieces to a large saucepan or flameproof casserole.
• Add 1 tbsp oil to the pan, add the shallots and fry gently until softened, but not browned. Add the wine and allow to bubble until it is reduced a little. Add the stock, herb bundle and seasoning and bring to the boil. Pour over the chicken.
• Cover the pan tightly and simmer for 45 mins until the chicken is tender and the sauce thickened and reduced.
• Meanwhile, separate the garlic head into individual cloves and put in a small pan with water to cover. Bring to the boil, then cover and simmer for 20-25 mins until the garlic is tender. Drain and cool under running cold water. Peel the garlic.
• Heat half the butter and a splash of oil in a frying pan. Add the mushrooms and cook quickly over a moderate heat until just softened. Tip into a bowl. Wipe out the pan and add the remaining butter and a splash of oil. Add the garlic and fry gently, shaking the pan until lightly browned. Season lightly.
• Stir the mushrooms and crème fraîche into the chicken and bring to the boil. Simmer for 5 mins, then taste and add more seasoning and a little lemon juice if it needs it. Spoon the chicken and sauce onto a warm platter and scatter with garlic.

BANANA-GARLIC CHICKEN WINGS WITH TROPICAL CREME DIPPING SAUCE AND SWEET PLANTAINS

Steps:

• For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.
• Preheat the oven to 350 degrees F.
• Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.
• For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.
• For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.
• Add the reduced juice mixture to the sour cream and mix.
• For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.
• Preheat the grill to high heat.
• Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.

SWEET GARLIC CHICKEN

Steps:

• Whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Stir in 1 tablespoon of butter and season with salt and pepper.
• Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the skillet. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the center, about 10 minutes. Serve chicken over spaghetti.

LEMON & GARLIC ROAST CHICKEN WITH CHARRED BROCCOLI & SWEET POTATO MASH

Steps:

• Heat oven to 200C/180C fan/gas 6 and put the chicken in a large non-stick roasting tin. Halve 1 garlic clove and rub it over the chicken. Drizzle with oil, rub in with your fingers, then stuff the cavity with the thyme, 1 lemon half and the garlic you just used.
• Cut the other lemon half into quarters and scatter around the chicken with the other garlic clove, halved.
• Cover the tin with foil and bake for 40 mins, then remove the foil and spoon over the hot juices. Arrange the broccoli around the chicken, turning well in the juices, and return the tin to the oven for another 20-30 mins. To check that it is cooked through, pierce between the leg and thigh - if the juices run clear, the chicken is ready. Re-cover with foil and set aside while you prepare the sweet potatoes.
• Put the sweet potatoes in a pan of boiling water, return to the boil, then simmer for 7-10 mins until tender. Drain well, then mash. Set aside 100g of sweet potato mash if using for Chicken wrap with sticky sweet potato, see 'goes well with', then add the cream cheese to the rest and stir well.
• Remove the broccoli from the roasting tin and divide between 2 plates. Put the chicken on a serving plate, discard the lemon and garlic from the tin and remove as much of the fat from the juices as possible. Pour the remaining juices into a serving jug.
• Carve the chicken and serve about 100g (1-2 slices) per person (keep the rest of the chicken for Chicken wrap with sticky sweet potato if making, see 'goes well with'). Serve with the broccoli and mashed sweet potatoes, and a drizzle of the lemony-garlic juices on top.

CROCK POT SWEET GARLIC CHICKEN

Steps:

• 1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.
• 2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken
• 3. Cook on low for 6-8 hours or high for 4 hours.
• 4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.
• 5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.
• 6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
• 7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
• 8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!

CHICKEN ROASTED ON SWEET POTATOES AND GARLIC

Steps:

• Preheat oven to 200C (400F).
• Place oil, sweet potatoes, oregano, garlic, salt and pepper in baking dish and toss to combine.
• Bake for 25-30 minutes or till potatoes are almost cooked.
• While potatoes are cooking, brush chicken fillets with a little oil and sprinkle skin with extra salt and pepper.
• Heat frying pan over medium-high heat, add chicken skin side down, and cook for 3 minutes till well browned.
• Place chicken skin side up, on top of potatoes and garlic in baking dish.
• Bake for a further 10 minutes or till chicken is cooked through, and juices run clear in the thickest part.
• To serve, place the chicken and sweet potatoes on serving plates.
• Squeeze the garlic from its skin and spread on the potatoes and chicken.
• Serve with steamed beans and a squeeze of lemon.

SWEET & SPICY GARLIC GRILLED CHICKEN THIGHS

Steps:

• Combine jelly, garlic, herbs, and oil. Spread mixture between skin and meat of each thigh. Place in a large ziplock bag with thighs. Refrigerate overnight.
• Prepare grill.
• Remove chicken sprinkle lightly seasoned salt.
• Cook marinade for 5 minutes over medium low flame.
• Grill 25-30 minutes, turning occasionally until cooked throughout.
• Discard skin if you want before serving. Top with spicy marinade.

JOHNNY CARINO'S SWEET CHICKEN MARSALA WITH GARLIC WILTED SPINACH

Steps:

• Work area and utensils should be clean and sanitary.
• Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions. Place on sheet pan and bake for 10 minutes at 350 degrees F. Chicken medallions should be fully cooked, set aside.
• To a heated saute pan, add melted butter. Dredge chicken medallions in flour, shake off excess flour and add to saute pan. Add mushrooms, salt and pepper.
• Saute chicken and mushrooms until thoroughy heated and golden brown. Add marsala wine and broth/demi-glace. Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms.
• To prepare Wilted Spinach: Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach salt and pepper. Toss with olive oil until it becomes warm and starts to wilt.
• Place wilted spinach on the side of a plate. Using tongs, remove the chicken medallions from saute pan and place next to spinach. Pour marsala sauce and mushrooms over chicken. Serve and enjoy!

LEMON GARLIC CHICKEN WITH GREEN BEANS AND SWEET POTATOES

Steps:

• DIRECTIONS Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve

KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE RECIPE - (4.6/5)

Steps:

• In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings. Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste. Another large mixing bowl, combine ¾ cup tempura powder and ¾ cup cold water with a whisk. Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees. Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings. Remove sauce from heat and it shouldn't reduced much. Taste if it's not too salty for your taste. If it is salty, add a bit of water and mix. In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you'd like to.

SWEET GARLIC CHICKEN WITH PASTA

Steps:

• Cook bowtie pasta (preferably whole wheat) according to package directions.
• Cook garlic, stirring very often in hot oil in large skillet over medium high heat until lightly browned (don't over cook or it will become bitter.
• Add mushrooms tomatoes green onions and red pepper flakes. Cook and stir 3-4 minutes.
• Add broth, simmer to reduce slightly.
• Add chicken, pasta and spice (if desired) Try cilantro dried if you have not tried it. Or use parsley if cilantro is not to your taste.
• Heat though, and garnish with cilantro or parsley if desired.
• (I like the fresh variety about a ¼ cup, my husband is not so fond of it, so I use either dried cilantro 1 tsp or fresh parsley.
• • Don't worry about the amount of garlic. It truly does become, as the title says sweet.

CROCK POT SWEET GARLIC CHICKEN

Steps:

• 1. Spray crock pot with cooking spray. Place chicken (frozen, thawed, or fresh) inside crock pot. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
• 2. Take chicken out of crock pot (they will fall apart) and pour remaining sauce into saucepan.Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil, and cook for 2-3 minutes, or until it starts to thicken and turn into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).Mix thickened sauce with chicken.
• 3. Sprinkle red pepper flakes on top if desired. You can serve the chicken mixture over rice or noodles or with a baked potato on the side. Enjoy!

SWEET BABY RAYS BBQ GARLIC CHICKEN

Steps:

• Place 6 boneless skinless chicken breast put in gallon baggie. dumped sweet baby Ray's BBQ Sauce in bag, seasoning salt and garlic. Close bag squish bag around till all chicken is coated. I let mine marinate over night in the fridge.
• The next day I put chicken in crock pot add remaining ingredients on top of chicken mix together cook on high 4 hours.

SWEET CHILI-GARLIC CHICKEN

Steps:

• Set oven control to broil. Line broiler pan with nonstick foil. In small bowl, mix preserves and chili garlic sauce. Place 1/4 cup sauce in small microwavable bowl; set aside.
• Sprinkle salt evenly over both sides of chicken breasts. Place on broiler pan top-side down. Broil 4 to 6 inches from heat 8 minutes; turn chicken. Broil 4 to 6 minutes longer or until juice of chicken is clear when center of thickest part is cut (165°F). Remove from oven. Divide remaining apricot mixture evenly over tops of chicken breasts (about 1 tablespoon per chicken breast), spreading to cover. Return to oven; broil 1 to 3 minutes longer or until sauce bubbles.
• Meanwhile, microwave reserved apricot mixture uncovered on High 30 to 45 seconds, stirring every 15 seconds, until heated through. Serve warm sauce with chicken.

SWEET GARLIC PECAN HONEY CHICKEN

Steps:

• 1. Oven: 450 Line a baking dish with aluminum foil and lightly coat with cooking spray or brush with olive oil. I used homemade pan grease (I use instead of cooking spray)
• 2. Take the whole garlic cloves and place on a napkin and put in microwave and microwave for 20 to 30 seconds. The cloves will now slip out of their skins and you can chop and mince as needed...careful they are hot hot.
• 3. In a small fry pan, saute chopped or minced garlic in the olive oil and butter till tender and then remove from heat.
• 4. Stir in brown sugar and add your spices. I would recommend a season or spice blend that you like for your first try at this dish.
• 5. Place the chicken breast in your prepared baking dish and cover with your garlic/brown sugar mixture. Salt and pepper to taste.
• 6. Bake, uncovered for 30 to 35 minutes depending on the size of your chicken breast..I use a meat thermometer, and when it registers 180 degrees, it is done.
• 7. I served this chicken dish with rice, peas and garlic bread. I had leftover macaroni salad also, but was too full to eat any, so I will have it the next day.
• 8. Cabela's spice blends can be purchased at their stores or over the internet..This Pecan Honey seasoning is my favorite.

SWEET GARLIC CHICKEN

Steps:

• 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2 - In small sauté pan, sauté garlic with the oil until tender.
• 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5 - Add salt and pepper to taste.
• 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

SWEET GARLIC CHICKEN

Steps:

• 1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2. In small sauté pan, sauté garlic with the oil until tender.
• 3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5. Add salt and pepper to taste.
• 6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

SWEET GARLIC CHICKEN

Steps:

• 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired Directions 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. 2 - In small sauté pan, sauté garlic with the oil until tender. 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. 5 - Add salt and pepper to taste. 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Read more at http://myfridgefood.com/recipes/entree-chicken/sweet-garlic-chicken/#lRV13gdY3GFWzhYz.99