Braised and Barbequed Chicken

I saw this recipe on fellow blogger Barbara's blog and thought it looked delicious. Barbara uses chicken thighs, but suggested bone-in chicken breasts for those who prefer white meat. There were no bone-in chicken breasts at the grocery store, so I opted for boneless skinless and it was still moist and delicious. I highly recommend this recipe. It has a nice tangy Asian flavor.

Melt-In-Your-Mouth Braised and Barbequed Chicken

2 tbsp oil
8 - 12 chicken thighs (or 4 breasts)
1/2 cup orange juice
1/2 cup pineapple juice
1 tbsp cornstarch
1/3 cup soy sauce
1/3 cup brown sugar
2 tbsp minced ginger (I used fresh)
3 tbsp cider vinegar
3 tbsp ketchup
1/2 tsp crushed red pepper
2 cloves garlic, crushed
4-8 servings cooked rice
1/4 cup chopped green onions (optional)

Heat oil in a large skillet.
Braise chicken for 6 minutes, turning once.
Combine fruit juice in a large bowl.
Stir together cornstarch and 1 tbsp juice; reserve.
Stir soy sauce, brown sugar, ginger, vinegar, ketchup, garlic, and red pepper into juice.
Pour over chicken.
Bring mixture to a boil; reduce heat and simmer 35 minutes, turning after 20 minutes.
Uncover chicken and stir in cornstarch mox.
Cook 5 minutes, stirring until sauce thickens. Spoon rice onto plate. Top with chicken and sauce. Sprinkle with onions, if desired.


Braise chicken for 6 minutes...

...turning once:


Combine fruit juice in a large bowl. Stir soy sauce, brown sugar, ginger, vinegar, ketchup, garlic, and red pepper into juice:

Pour over chicken. Bring mixture to a boil; reduce heat and simmer 35 minutes, turning after 20 minutes:

Uncover chicken and stir in cornstarch mix:

Serve over rice:

I hope all of you who try this recipe enjoy it as much as we did. Thank you Barbara!