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Melt-in-Your-Mouth Braised and Barbecued Chicken Recipe

Melt-in-Your-Mouth Braised and Barbecued Chicken

Recipe courtesy Carol Daggers, Wilmington, Delaware

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

Showing 11-20 of 32

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  • on December 14, 2007

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    I have made this dish a number of times and it is always a hit. I also increase the crushed red pepper for some additional heat and add pineapple chunks. I also add chopped water chestnuts for some crunch. I like to serve it over oriental noodles or rice... We just lot this dish.

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  • on November 08, 2007

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    This tasted very good. I added more hot pepper to make it more spicy.

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  • on October 13, 2007

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    This dinner was delicious and enjoyed by the entire family! The chicken was so flavorful and extremely tender. We will definitely make this one again!

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  • on August 08, 2007

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    This was a wonderful dish!

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  • on June 26, 2007

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    I used boneless skinless thighs. I also added some sliced onions to the braising pan. Excellent. Smell is heavenly. I paired this up with some of Rachael Ray's roasted broccoli. I didn't use cornstarch mixture, just removed the chicken and let the juice reduce by itself. Can't wait to make it again...with more chicken this time.

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  • on November 03, 2006

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    This was quick easy and delicious. Added some pineapple to sauce after thickened which was good. Will definitely make this again. Good for a crowd too.

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  • on August 22, 2006

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    I read the reviews and expected a decent result, but it was like an old TV dinner rethawed. I gave it two stars because it came out hot.

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  • on August 18, 2006

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    This dish was perfect! I adjusted the recipe a little based on previous reviews. I used 1tsp of crushed red pepper for extra heat. I only used 1tsp of corn starch and it blended and slightly thickened perfectly. I also used a 20oz can of pineapple tidbits and drained half a cup of juice for the recipe and used the pineapple as a garnish along with the green onion on top of the chicken and sauce.

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  • on April 23, 2006

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    Very tasty; my teenage boys loved it. Enough heat to keep them happy, but didn't overwhelm the ginger and tang of the fruit juices. I would say a very light serving for 4. I will definitely double the chicken next time. The sauce doesn't need to be doubled; there is plenty.

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  • on April 15, 2006

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    This one is a regular when thighs go on sale. Add a little more red pepper flake to turn up the heat

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