Sweet and Sticky Chicken is a fantastic dish loved by everyone who loves chicken especially children. The sweetness gives it an oriental kick and the chilli gives it a spicy Indian twist.
Ingredients :
½ cup balsamic vinegar
½ cup honey
½ cup light brown sugar
½ cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halve
4 chicken breasts cut into half giving 8 pieces
¼ cup freshly chopped coriander
1 tsp red chilli flakes
½ cup balsamic vinegar
½ cup honey
½ cup light brown sugar
½ cup soy sauce
5 fresh rosemary sprigs
5 garlic cloves, halve
4 chicken breasts cut into half giving 8 pieces
¼ cup freshly chopped coriander
1 tsp red chilli flakes
Instructions :
Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, chilli and garlic cloves in a large resealable plastic bag.
Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
Add the chicken to the bag and seal, squeezing out as much air from the bag as possible.
Leave to marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees.
Line a baking tray with aluminum foil and lightly grease with oil
Remove the chicken from the bag but keep the marinade
Arrange chicken on the baking tray
Bake until the skin is caramelized and very dark in places for approximately 30-35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.
Combine the balsamic vinegar, honey, brown sugar, soy sauce, rosemary sprigs, chilli and garlic cloves in a large resealable plastic bag.
Shake and squeeze the contents of the bag to dissolve the honey and the brown sugar.
Add the chicken to the bag and seal, squeezing out as much air from the bag as possible.
Leave to marinate in the refrigerator for 2 hours.
Preheat the oven to 450 degrees.
Line a baking tray with aluminum foil and lightly grease with oil
Remove the chicken from the bag but keep the marinade
Arrange chicken on the baking tray
Bake until the skin is caramelized and very dark in places for approximately 30-35 minutes.
Meanwhile, place the marinade in a small saucepan. Bring the marinade to a boil, then reduce the heat to a simmer and cook over low heat until thick, about 15 minutes.
Use a pastry brush to brush some of the cooked marinade on the cooked chicken. Place the chicken on a serving platter. Sprinkle with the sesame seeds and the chopped parsley.