I've been checking out a new cookbook lately and came across this one. It looked pretty good, so I decided to give it a try. One caveat: It calls for marinating the chicken for 2-4 hours before cooking it, so keep that in mind. I didn't realize this before I started it, so the chicken ended up marinating for only about 15 minutes. It still turned out pretty good, but next time, I'll probably start it a couple of hours earlier.
Ingredient List
1 cup packed brown sugar
2/3 cup white vinegar
1/4 cup lemon-lime soda (I used Sprite)
2 to 3 T minced garlic
2 T soy sauce
1 tsp. black pepper
3 1/2 lb chicken, cut into serving size pieces.
In a large repeatable plastic bag, combine sugar, vinegar, soda, garlic, soy sauce, and pepper, and squish it around to combine everything. Add the chicken. Seal the bag and turn it around a couple of times to coat. Let it refrigerate for 2-4 hours, turning it about halfway through.
Transfer everything into a large skillet, and bring the marinade to a boil. Reduce heat, cover, and let it simmer for about 45 minutes, or until the juices run clear. Serve with rice.
Bon appetite!
Tags: chicken, garlic, brown sugar, gluten-free, dairy free.
Ingredient List
1 cup packed brown sugar
2/3 cup white vinegar
1/4 cup lemon-lime soda (I used Sprite)
2 to 3 T minced garlic
2 T soy sauce
1 tsp. black pepper
3 1/2 lb chicken, cut into serving size pieces.
In a large repeatable plastic bag, combine sugar, vinegar, soda, garlic, soy sauce, and pepper, and squish it around to combine everything. Add the chicken. Seal the bag and turn it around a couple of times to coat. Let it refrigerate for 2-4 hours, turning it about halfway through.
Transfer everything into a large skillet, and bring the marinade to a boil. Reduce heat, cover, and let it simmer for about 45 minutes, or until the juices run clear. Serve with rice.
Bon appetite!
Tags: chicken, garlic, brown sugar, gluten-free, dairy free.