Sweet and Sticky Chicken

by Shalimba

Some more chicken experiments here :D.  See, for many Kenyans, broiler chicken is never the first choice because of its taste and texture.  But it is affordable and always readily available in the supermarket and butcheries. That’s why I am always looking for interesting ways to do this chicken to improve on taste and anything else that I can.

For this recipe, I started by seasoning the pieces in ground spices, onion and garlic then let it rest for 2 hours.  This works magic! The chicken comes out so flavorful and the aroma is just to die for.

Sweet and Sticky Chicken

Some more chicken experiments here :D.  See, for many Kenyans, broiler chicken is never the first choice because of its taste and… Food Sweet and Sticky Chicken European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: - calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • • 500g chicken pieces
  • • ½ tsp ground Ginger
  • • 2 Garlic cloves (minced)
  • • Salt to taste
  • • ½ tsp Paprika ground
  • • 1 small onion (diced finely)
  • • Pinch black pepper
  • For the sauce
  • • 3 tsp honey
  • • 2 tsp ketchup
  • • Juice from ½ a lemon
  • • Pinch of salt

Instructions

  • Combine the chicken, onions, garlic, ginger, paprika and black pepper in a bowl and mix them up well then cover the bowl and place it aside for 2 hours. You can leave it longer for the spices to seep into your meat but then ensure to refrigerate.
  • On medium heat, grill the chicken on a non-stick pan stirring occasionally so that the meat is well cooked on all sides and on the inside.
  • Continue cooking until chicken is no longer red inside and the outside is well cooked and crispy then remove from pan and set aside.
  • Prepare the sauce by mixing the honey, ketchup, lemon juice and salt in a bowl then cook for about a minute on the same pan used for the chicken. This leaves the sauce looking sticky and brown.
  • Put the chicken pieces in the pan and toss to ensure each piece is covered in the sauce.
  • Remove from pan and serve in a bowl garnish with your favorite veggie.
  • I garnished mine with thin slices of green capsicum because the colors just married in that bowl.

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