INGREDIENTS
4-6 chicken half-breasts or chicken tenders
2 Tbsp olive oil
1/4 cup olive oil
salt & pepper
parchment paper
2 tsp corn starch
salt & pepper
parchment paper
2 tsp corn starch
Marinade/Glaze
1 cup pineapple juice
1/3 cup brown sugar
2 Tbsp ketchup
2 Tbsp red wine vinegar
2 Tbsp coconut aminos (or soy sauce)
2 Tbsp lemon juice
1 tsp chili sauce (I used Srirachi)
1 tsp ginger
1 tsp garlic powder
1 tsp salt
1/2 tsp onion powder
COOKING INSTRUCTIONS
Whisk together marinade/glaze ingredients. Place 1/3 cup into large freezer bag, along with 1/4 cup olive oil. Mix together well. Add the chicken to the bag. Make sure chicken is covered in marinade. Let marinade in refrigerator 2-4 hours, turning the bag occasionally. Store the remaining glaze in a separate container in refrigerator.
Grease 9"x13" casserole dish and one side of parchment paper that will cover casserole dish (either olive oil or Earth Balance no soy buttery spread). Preheat oven to 400 F degrees.
In a small saucepan, mix together unused marinade/glaze and 2 tsp corn. Cook over medium high heat, stirring constantly, until thickens into glaze.
Place 2 Tbsp olive oil in cast iron skillet or grill pan. Sear chicken breasts 2-4 minutes per side, until browned. Placed browned chicken in prepared casserole dish. Brush each side of the chicken with glaze. Cover with parchment paper, greased side down. Bake about 15 minutes. Pour off any grease and liquid. Check internal temperature of thickest part of chicken (if 165 or higher, chicken is done). Apply glaze to both sides of chicken. Return to oven for 5-15 minutes, until chicken has reached at least 165 F degrees internally. Remove chicken to serving platter and serve with remaining glaze and seared chunks or slices of pineapple.
1/2 tsp onion powder
COOKING INSTRUCTIONS
Whisk together marinade/glaze ingredients. Place 1/3 cup into large freezer bag, along with 1/4 cup olive oil. Mix together well. Add the chicken to the bag. Make sure chicken is covered in marinade. Let marinade in refrigerator 2-4 hours, turning the bag occasionally. Store the remaining glaze in a separate container in refrigerator.
Grease 9"x13" casserole dish and one side of parchment paper that will cover casserole dish (either olive oil or Earth Balance no soy buttery spread). Preheat oven to 400 F degrees.
In a small saucepan, mix together unused marinade/glaze and 2 tsp corn. Cook over medium high heat, stirring constantly, until thickens into glaze.
Place 2 Tbsp olive oil in cast iron skillet or grill pan. Sear chicken breasts 2-4 minutes per side, until browned. Placed browned chicken in prepared casserole dish. Brush each side of the chicken with glaze. Cover with parchment paper, greased side down. Bake about 15 minutes. Pour off any grease and liquid. Check internal temperature of thickest part of chicken (if 165 or higher, chicken is done). Apply glaze to both sides of chicken. Return to oven for 5-15 minutes, until chicken has reached at least 165 F degrees internally. Remove chicken to serving platter and serve with remaining glaze and seared chunks or slices of pineapple.
No comments:
Post a Comment