Pineapple-Raspberry Glazed Chicken
For the Chicken
ingredients:
• 6 chicken thighs, skin-on & bone-in
• 1 tbsp sun dried tomatoes, chopped (packed in oil & Italian herbs)
• 3 tbsp red wine vinegar, preferably aged
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp kosher salt + more for sprinkling
• freshly ground black pepper + more for sprinkling
ingredients:
• 6 chicken thighs, skin-on & bone-in
• 1 tbsp sun dried tomatoes, chopped (packed in oil & Italian herbs)
• 3 tbsp red wine vinegar, preferably aged
• 1 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tsp kosher salt + more for sprinkling
• freshly ground black pepper + more for sprinkling
instructions:
1) Line a 13x9 baking dish with foil for easy clean up. Put the chicken in a zip top bag and place it in the baking dish.
2) Whisk the rest of the ingredients in a bowl (including all the oil accumulated on the cutting board from the sun dried tomatoes), then pour it over the chicken. Reseal the bag, squeezing as much air as you can out of it, and massage the marinade into the chicken. Refrigerate to marinate for at least 4 hours to overnight, turning the bag occasionally. Remove the dish from the fridge 1 hour before cooking to bring chicken to room temperature.
3) Preheat oven to 400° F. Dump the chicken in the prepared baking dish along with any marinade left in the bag. Arrange chicken in a single layer and skin side up. Cover the dish tightly with foil. Bake for 30 minutes. Meanwhile, make the glaze (recipe follows).
4) Remove the foil. Sprinkle the top with salt and pepper. Bake uncovered for another 30 minutes.
5) Brush the glaze over the chicken and bake for 10 more minutes. Let rest for 5 minutes before serving.
1) Line a 13x9 baking dish with foil for easy clean up. Put the chicken in a zip top bag and place it in the baking dish.
2) Whisk the rest of the ingredients in a bowl (including all the oil accumulated on the cutting board from the sun dried tomatoes), then pour it over the chicken. Reseal the bag, squeezing as much air as you can out of it, and massage the marinade into the chicken. Refrigerate to marinate for at least 4 hours to overnight, turning the bag occasionally. Remove the dish from the fridge 1 hour before cooking to bring chicken to room temperature.
3) Preheat oven to 400° F. Dump the chicken in the prepared baking dish along with any marinade left in the bag. Arrange chicken in a single layer and skin side up. Cover the dish tightly with foil. Bake for 30 minutes. Meanwhile, make the glaze (recipe follows).
4) Remove the foil. Sprinkle the top with salt and pepper. Bake uncovered for another 30 minutes.
5) Brush the glaze over the chicken and bake for 10 more minutes. Let rest for 5 minutes before serving.
For the Glaze
ingredients:
• 6 oz can pineapple juice, shaken well (Dole)
• 1/3 cup raspberry seedless spreadable fruit (Polaner)
• 2 tsp orange liqueur (Grand Marnier)
• 1 tsp balsamic vinegar
ingredients:
• 6 oz can pineapple juice, shaken well (Dole)
• 1/3 cup raspberry seedless spreadable fruit (Polaner)
• 2 tsp orange liqueur (Grand Marnier)
• 1 tsp balsamic vinegar
instructions:
1) Add all the ingredients in a small saucepan and place it over low heat. Stir/whisk the mixture until the raspberry melts, then stir every few minutes thereafter.
2) Cook until the mixture reaches the ribbon stage and becomes a glaze consistency, about 30-40 minutes. Turn off the heat.
3) Brush the glaze over the chicken.
1) Add all the ingredients in a small saucepan and place it over low heat. Stir/whisk the mixture until the raspberry melts, then stir every few minutes thereafter.
2) Cook until the mixture reaches the ribbon stage and becomes a glaze consistency, about 30-40 minutes. Turn off the heat.
3) Brush the glaze over the chicken.
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