Monday, July 8, 2019

Sticky Chicken with Pineapple Salsa


If you're anything like me, you're always looking for new recipes. For some reason, I am always looking for new chicken recipes! I have a lot that are family favorites, but chicken is so versatile that it's fun to find new treatments for it.

This sticky chicken is a great new way to prepare chicken, and the summery salsa that accompanies it puts it over the top. The chicken would be great on its own, but it's especially flavorful when paired with this pineapple salsa. It's a great summer meal, and you could easily grill the chicken instead of roasting it to save from turning on the heat in your kitchen.

This new recipe won rave reviews from everyone in my family. We loved it paired with rice pilaf and roasted broccoli.

Check out these other family favorite chicken recipes: BBQ Chicken and Grilled Pineapple Quesadillas, Chicken and Brie Flatbread, Chicken and Mushroom Stuffed Shells, Chicken and Vegetable Strudel, Chicken Lettuce Wraps, Chicken Marsala, Teriyaki Chicken, Island Chicken, Creamy Tuscan Chicken.



Sticky Chicken with Pineapple Salsa

Chicken:
1 pound boneless,skinless chicken thighs
1 pound chicken drumsticks
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 cup honey
2 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. apple cider vinegar

Salsa:
1 1/2 cups pineapple chunks
1/4 cup finely chopped red onion
1/4 cup chopped cilantro
1 lime, juiced
pinch of salt and pepper

For the salsa, combine the pineapple chunks, onion, cilantro, lime juice and salt and pepper in a bowl and stir well. Refrigerate until ready to use. (Can be made 1 day ahead.)

For the chicken, line a sheet pan with foil and spray the foil with nonstick spray. Place the chicken thighs and drumsticks on the pan and sprinkle with salt, pepper and garlic powder on both sides.

In a bowl, whisk together the honey, soy sauce, sugar and vinegar. Brush one layer of sauce on the chicken, then roast the chicken at 425 for 20 minutes. After 20 minutes, brush on more of the sauce and roast for 10 more minutes. Brush or spoon on any remaining sauce and roast for 15 more minutes, or until the inside temperature registers at 165 degrees.

Remove the chicken and serve immediately with the pineapple salsa. Serves 6.

Recipe Source: Adapted from How Sweet Eats

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