Sticky Chicken

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 C bottled Italian dressing

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.