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  • Recipe:

    Easy Sticky Glazed Chicken Recipe

    Easy Sticky Glazed Chicken
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    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.

    Recipe Ingredients:

  • 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
  • Recipe Instructions:

    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

    Comments and Reviews

  • Diana says:
    This was delicious! I didn't have all the ingredients, so I made some changes. I used half red wine vinegar and half water instead of the balsamic. I used soy sauce instead of the tamari. And I used ground cayenne pepper instead of the chilis. We loved the blend of flavors, the texture, and it went great with brown rice. Thanks for a new chicken variation! Reply
  • wj1 says:
    This is a super yummy recipe. We're ginger freaks, so I added some fresh ginger to the sauce. Then, with about five minutes of cooking time left, I tossed in some diagonally-sliced carrots and sugar snap peas. Reply
  • helay8403 says:
    I made this for m family tonight and everyone loved it. I was wondering how much glaze you have when it is reduced down? It seemed to me that I reduced it for more than 20 minutes but it didn't seem like a glaze to me more like a syrup. Should I cook it at a higher temperature next time? Reply
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