Sticky Chicken
Sticky Chicken
Sticky Chicken - super easy to make and tastes delicious! Chicken marinated in brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and dry mustard. Makes a lot - great for meal prep. Serve over rice, noodles, salad or chop up in a wrap. Everyone LOVED this easy chicken recipe! #chicken #chickenrecipe
I ran across this recipe for Sticky Chicken in one of my old community cookbooks. I love community cookbooks. SO many easy and delicious recipes! Real recipes from real people! I saw this recipe and liked all the ingredients - brown sugar, teriyaki sauce, soy sauce, butter, Creole seasoning and dry mustard. I thought it was an interesting combination. Asian flavors with the creole seasoning - YUM! The original recipe used chicken wings. I wasn't in the mood for wings, so I substituted chicken tenderloins. I wanted this recipe to be more of a meal. Wings feel like appetizers/party food to me.
I let the chicken marinate overnight for maximum flavor. Once I was ready for dinner, I removed the chicken from the marinade and baked. You could even pan sear the chicken or grill it. I think once the weather warms up, we will try grilling these!
We served the chicken over rice. I garnished it with a little sesame seeds and cilantro to keep with the Asian flare. The chicken would also be good over some spicy noodles or chopped up in a salad or wrap. We loved this chicken. I made a lot of chicken so we could eat it leftover for lunch during the week. Perfect!!
asian, chicken, baked
Entree
Asian, American
Yield: serves 6 to 8
Sticky Chicken
prep time: 5 minscook time: 20 minstotal time: 25 mins
Sticky Chicken - super easy to make and tastes delicious! Chicken marinated in brown sugar, soy sauce, teriyaki sauce, butter, Creole seasoning and dry mustard. Makes a lot - great for meal prep. Serve over rice, noodles, salad or chop up in a wrap. Everyone LOVED this easy chicken recipe! #chicken #chickenrecipe
ingredients:
- 1 cup packed light brown sugar
- 3/4 cup soy sauce
- 1/2 cup teriyaki sauce
- 1/2 cup butter, melted
- 1 Tbsp creole seasoning
- 1 tsp dry mustard
- 2-1/2 pounds boneless skinless chicken tenderloins
instructions:
- Whisk together brown sugar, soy sauce, teriyaki sauce, butter, creole seasoning, and dry mustard.
- Place chicken in a ziplock bag. Pour marinade over chicken, seal bag. Refrigerate 1 hour to overnight.
- Preheat oven to 375ºF.
- Remove chicken from marinade and arrange on baking pan.
- Cook for 20 to 25 minutes, until no longer pink.
All images and text ©Plain Chicken, Inc.
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