chicken recipes

MAPLE-GLAZED CHICKEN

4 bone-in chicken breast halves
¾ t. salt
½ t. pepper
½ c. maple syrup
½ t. ginger
¼ t. cinnamon

Sprinkle chicken with salt and pepper. Place in shallow roasting pan. Roast until just about done. Combine syrup, remaining ingredients and salt and pepper; bring to boil; reduce heat to low; simmer without stirring until reduced by half and thickened, 8 - 10 minutes. Brush over chicken during last 10 minutes of cooking time.

LIME-GRILLED CHICKEN
SERVES 4

1/3 c. lime juice
1 T. peanut oil
1 ½ t. soy sauce
1 bay leaf
4 skinless, boneless chicken breasts

Marinate chicken for 1 hour. Discard marinade. Grill until done.

HONEY BARBECUE CHICKEN
SERVES 8 TO 10

6 bone-in chicken breasts
8 drumsticks
Honey Barbecue Sauce

Spray grill. Grill breasts 40 to 50 minutes and drumsticks 30 to 40. Brush with Honey Barbecue Sauce during last 10 minutes of grilling. Serve with remaining sauce.

HONEY BARBECUE SAUCE

¼ c. butter or margarine
1 med. onion, diced (1 c.)
1 c. ketchup
1/3 c. water
¼ c. honey
2 T. lemon juice
1 T. Worcestershire sauce
¼ t. pepper

Melt butter; saute onion until tender. Add remaining ingredients; bring to a boil; reduce heat; simmer, uncovered, 5 minutes. Will store for 1 week in fridge.

SWEET & SOUR CHICKEN BALLS

Cooked, cubed chicken

BATTER:
1 c. flour
4 t. baking powder
½ t. salt
1 t. sugar
Dash pepper
¾ c. water
1 egg

Sift dry ingredients. Add water and egg. Combine. Coat cooked chicken cube. Deep fry for 5 minutes at 350* F. or until golden brown.

Boil chicken breasts until tender with salt, pepper and onion. Cut into cubes. (any leftover chicken will do)

SWEET & SOUR SAUCE:
2/3 c. water
1 c. sugar
1/3 c. white vinegar
1/3 c. ketchup
2 T. cornstarch
Cold water

Combine sugar, water and vinegar in saucepan over low-medium heat until sugar dissolves. Whisk in ketchup and then whisk in cornstarch mixed with cold water. Bring to low boil until thickened. Add pineapple tidbits, if desired.