Monday, February 9, 2009

Sweet & Spicy Chicken

1 c. sugar
1/8 t. paprika
1 T. salt
1 t. pepper
1/2 t. garlic powder
1/2 t. chili powder
1/8 t. cayenne pepper
4 chicken quarters, skin removed

In a large resealable bag, combine the dry ingredients. Add chicken pieces, one at a time; seal and shake to coat. Place chicken in a greased 13 x 9 pan. Cover and refrigerate for 8 hours or overnight. (A small amount of juice will form in the pan.) Bake, uncovered, at 325 degrees for 45-50 minutes or until chicken juices run clear and a meat thermometer reads 180 degrees.

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Tips: This chicken had great flavor and I cut down the cayenne pepper from the original recipe to make it a little more kid-friendly. Any chicken pieces will work with this dish (all drumsticks, thighs, etc). Towards the end of the baking time, it works well to baste the chicken pieces with the sauce that has formed in the bottom of the pan. It kept the chicken from getting dried out. I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from Country Magazine, Feb/Mar 2009.


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