Asian Picnic Chicken

It's not picnic weather yet but this chicken is good any old time.  And easy to make with a short ingredient list.

You will need:

4-6 pieces of chicken: thighs or breast with skin removed

2 Tablespoons of ketchup

2 Tablespoons of firmly packed brown sugar

1 Tablespoon of soy sauce

Half a  Tablespoon of rice vinegar (I used regular cider vinegar)

half a teaspoon of onion powder

half a teaspoon of garlic powder

Place the prepped chicken in a baking dish.  Combine the rest of the ingredients and pour over the chicken.  Bake uncovered at 350 degrees for 1.5 hours or until chicken is done, turning the chicken over after 45 minutes and basting occasionally.

I made this as stated and it was delicious.  Next time I'll add a few more spices to give it an Indian (as in India) twist or for a taste like Bourbon Chicken.

The thing I like about it is that it uses staples I have on hand...no need to buy BBQ sauce, etc.  Using the bone in chicken is cost friendly and removing the skin is calorie/health friendly.  The chicken was moist--without being wet, which I hate-- and very flavorful through and through..due to the lengthy cooking time I think.

Give it a try.  Sure beats frying chicken for a picnic doesn't it..though it's been years since I've done that.  Now I just hit KFC for a bucket.  But I sorely miss my mom's good old fried in a cast iron skillet chicken.  Even the colonel can't top that.  (P.S.  Mom is still alive, she just doesn't fry chicken anymore either!)

Laughing Cow Philly Skillet or Sandwich

Image from midtownlunch.com

Image from Google Images

O.K. So the other day I baked 3 boneless skinless chicken breast. Day one was LC Chicken Smash, previous post..with the oven roasted carrots.

Day two was fruited chicken salad.

Day three--a takeoff on the Philly Cheese Steak sandwich.

Short and sweet, here's the gist of it.

In a skillet saute green pepper and onion. Add some mushrooms if you have them.

Slice/dice the cooked b/s breast and throw it in once the veg is browned nicely.

While that is taking place, heat up some leftover seasoned rice and place a portion on your plate.

Chicken hot?..dump the chicken veg. mix onto the rice, and pinch off pieces of a LCL cheese wedge triangle, distribute it around.

Drizzle with a dressing--Ranch is nice but I used this, mix it together:

1 tablespoon mayo
1 teaspoon spicy brown mustard
1/2 teaspoon garlic chili sauce
2-3 teaspoons water to thin.

Talk about a heap 'o yum.

Don't have any rice??..No sub rolls?..Then toast a couple of slices of 'diet' bread, butter lightly, sprinkle with garlic powder, and top with the chicken/veg mixture plus the dressing. You'll probably have to eat this with a fork at some point.

I'll just say this--baking multiple b/s chicken breast is handy and delicious.