Caramelized Baked Chicken
I found this recipe and it was amazing and good. So easy and quick to do. Just prepare the sauce and pour it over the chicken, then put it in the oven. We loved it.
I found this recipe and it was amazing and good. So easy and quick to do. Just prepare the sauce and pour it over the chicken, then put it in the oven. We loved it.
- Carbohydrate 19.3365166891947 g
- Cholesterol 141.747615625 mg
- Fat 32.2393378841717 g
- Fiber 0.134375000507457 g
- Protein 36.0154711756141 g
- Saturated Fat 8.66734964458389 g
- Serving Size 1 1 Serving (226g)
- Sodium 515.051941534408 mg
- Sugar 19.2021416886872 g
- Trans Fat 2.52857097333475 g
- Calories 514 calories
Step-by-step
- Preheat oven to 350. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, catcup, honey, garlic, salt & pepper to taste
- Pour over the chicken
- Bake in preheated oven for 1 hour or till sauce is caramelized.
- could also use wings or pork ribs.
Deep mahogany glazes coat poultry surfaces when high-sugar marinades undergo sustained oven heat. Sugars break down and darken near the one-hour mark at 350 degrees Fahrenheit.
Fresh versus Preserved Components
Minced cloves release volatile allicin compounds instantly, yielding pungent sharpness throughout the sauce. Bottled garlic paste contains stabilizing acids that mute this raw intensity. Honey supplies dense monosaccharides necessary for heavy browning. Granulated sugar requires added liquid to match this viscosity. Soy sauce provides salinity to balance the honey. Tamari functions identically for wheat-free dietary needs. Ketchup introduces pectin alongside tomato solids, thickening the coating so it clings to skin. Tomato paste diluted with water replaces ketchup without adding unwanted vinegar tang.Vessel Selection and Equipment
Baking requires a 9x13 inch pan. Glass dishes retain heat longer than aluminum, potentially accelerating edge browning. Stainless steel roasting pans prevent sticking better than untreated ceramic when coated lightly with oil. Turn pieces halfway through baking if hot spots cause uneven coloration. Sauces containing high sugar levels burn rapidly past the one-hour threshold. Watch for bubbling edges turning dark brown rather than black.
