Serves 6 — Serving size is 1/2 breast or 2 small drumsticks
Ingredients
5 tablespoons - tomato paste (3 ounces) 1 teaspoon - ketchup 2 teaspoons - honey 1 teaspoon - molasses 1 teaspoon - Worcestershire sauce 4 teaspoons - white vinegar 3/4 teaspoon - cayenne pepper 1/8 teaspoon - black pepper 1/4 teaspoon - onion powder 2 cloves - garlic, minced 1/8 teaspoon - ginger, grated 1 1/2 pounds - chicken, skinless (breasts, drumsticks)
Directions
1 Combine all ingredients, except chicken, in a sauce pan. 2 Simmer for 15 minutes. 3 Wash chicken and pat dry. 4 Place chicken on a large platter. 5 Brush chicken with 1/2 of sauce mixture. 6 Cover with plastic wrap and marinate in refrigerator for 1 hour. 7 Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices. 8 Turn oven down to 350° F, and add the remaining sauce to the chicken. 9 Cover the chicken with aluminum foil and continue baking for 30 minutes.
Ingredients
5 tablespoons - tomato paste (3 ounces) 1 teaspoon - ketchup 2 teaspoons - honey 1 teaspoon - molasses 1 teaspoon - Worcestershire sauce 4 teaspoons - white vinegar 3/4 teaspoon - cayenne pepper 1/8 teaspoon - black pepper 1/4 teaspoon - onion powder 2 cloves - garlic, minced 1/8 teaspoon - ginger, grated 1 1/2 pounds - chicken, skinless (breasts, drumsticks)
Directions
1 Combine all ingredients, except chicken, in a sauce pan. 2 Simmer for 15 minutes. 3 Wash chicken and pat dry. 4 Place chicken on a large platter. 5 Brush chicken with 1/2 of sauce mixture. 6 Cover with plastic wrap and marinate in refrigerator for 1 hour. 7 Place chicken on a baking sheet lined with aluminum foil and broil for 10 minutes on each side to seal in juices. 8 Turn oven down to 350° F, and add the remaining sauce to the chicken. 9 Cover the chicken with aluminum foil and continue baking for 30 minutes.
No comments:
Post a Comment