This is yet another recipe from Southern Plate. Christy
originally got it as a copycat recipe for some chicken served at Cracker
Barrel. I've never had the chicken at the restaurant (haven't even
been to one since I think 1996!), but I've made this chicken probably 5
or 6 times over the past couple of years and we really enjoy it. It
really does taste like a great grilled chicken and does NOT taste like
the sauce is salad dressing! This recipe takes about 40 minutes to
cook, but is pretty low effort.
Sticky Chicken
2 lbs boneless, skinless chicken breasts, cleaned and cut into 8 pieces
1 Tbsp lime juice
2 Tbsp honey
Place
chicken pieces into a gallon sized Ziploc bag and add marinade
ingredients. Seal bag and squish it around to mix up the marinade and
coat the chicken. Refrigerate from 1-8 hours.
When
you're ready to cook the chicken, heat a large, nonstick skillet over
medium. Dump in the entire contents of the bag, including all the
marinade. Cook the chicken over medium, turning the pieces about every
10 minutes, until the sauce begins to thicken and get sticky. This will
take about 30 minutes. At this point, you may want to reduce the heat
to low. Continue cooking, stirring and flipping the chicken frequently,
until the chicken gets browned spots on it. Be careful not to burn the
sauce. Swipe the pieces of chicken through the thick sauce before
removing to a serving plate.
Yield: 4 servings, 2 pieces of chicken each.
Thanks for the recipe
ReplyDelete