Easy Sticky Glazed Chicken Recipe
So simple and yet very impressive. This chicken has an all over flavorful Asian-flair sticky glaze on it that you'll love to lick off of your fingers. Transform a few simple ingredients into a new family favorite. This is one of the first dinner recipes that I am teaching my 7 year old daughter to prepare. Seriously, try it.
1-whole pasture-raised chicken, cut into parts, skin on (roughly the same size--cut breasts in half) OR 8 pasture-raised chicken pieces of choice (drumsticks are nice)
1 cup of homemade chicken broth OR filtered water
1/2 cup quality aged balsamic vinegar, without added sugar* (TJ's has one)
1/3 cup Tamari (San-J brand is gluten-free) OR Coconut Aminos*
2 tablespoons sucanat or raw honey*
2 garlic cloves, minced
1-3 whole dried Thai chilis OR 1/4 teaspoon red chili flakes OR 1 small fresh hot chili pepper, minced
Heat all of the ingredients in a saucepan large enough to hold the chicken pieces and the sauce on high heat.
Bring to a boil and then reduce heat so a simmer. Simmer for about 20 minutes.
Skim off any scum that rises to the surface.
Increase heat again to medium-high, turning the pieces frequently in the sauce, and cook until the liquid has reduced down into a sticky glaze. This takes approximately another 20 minutes.
Remove dried chilies if used. Serve chicken with the glaze spooned over. We usually have it with soaked or sprouted brown rice.
NOTE: If using broth in the recipe, be sure that it's unsalted. If it is salted, omit the Tamari completely, or try using a reduced sodium version, otherwise the glaze will be too salty.
*Use starred ingredients if on GAPS diet, and only after doing intro