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Sweet and Savory Southern Glaze Chicken

Made with a tasty combination of pantry staples like ketchup, soy sauce, Worcestershire sauce, and honey, Sweet and Savory Southern Glaze Chicken is the definition of comfort food. The chicken will spend 8 hours marinating in this sweet and tangy mixture before being seared to perfection and finishe...
5
8 hr 34 min
TOTAL TIME
449
CALORIES
$1.78
PER SERVING
Sweet and Savory Southern Glaze Chicken
Directions
PREPARATION
8 hr
PREP TIME
34 min
COOK TIME
8 hr 34 min
TOTAL TIME
1
Place the chicken pieces in a larger zip-top bag.
2
In a medium bowl, mix together the ketchup, soy sauce, Worcestershire sauce, honey, and minced garlic to create the marinade.
3
Pour the marinade over the chicken in the bag. Close the bag ensuring it's airtight and shake it gently to make sure all chicken pieces are coated properly. Let the chicken marinate in the refrigerator for 8 hours.
COOKING
4
When ready to cook, preheat the oven to 425 degrees F. In the meantime, heat a large cast-iron skillet over medium heat.
5
Coat the skillet evenly with the 2 tablespoons of olive oil. Once hot, add the chicken pieces. Sear each side for about 3-4 minutes, until they're a nice golden brown color.
6
Pour the remaining marinade over the seared chicken pieces in the skillet.
7
Place the skillet into the preheated oven. Bake the chicken for about 30 minutes, basting with the marinade every 10 minutes, until the chicken is thoroughly cooked. Check by ensuring the internal temperature reaches 165 degrees F. Enjoy your Sweet and Savory Southern Glaze Chicken hot and delicious.
Health Info
Macros
20g
CARBS
17g
FAT
50g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
Contains these allergens
SOYBEANS
FISH
WHEAT
Frequently Asked Questions
Can I make this recipe ahead of time?
What is Sweet and Sour Chicken?
What ingredients do I need to make Sweet and Sour Chicken?
Can I use a different type of meat instead of chicken?
Can I make Sweet and Sour Chicken without deep frying?
What can I do if the sauce is too thick?
How can I prevent the chicken from getting soggy?
How can I store leftovers?