This chicken recipe I am sharing with you today is something which I have been making for my family for many, many years. I probably got the recipe from a Family Circle or Women's Day magazine once upon a time. It's quick, easy to make, incredibly delicious and uses only three simple ingredients.
Baked Sweet & Spicy Chicken. Tender and juicy chicken thighs, coated with a sugar and spice mixture and baked to tasty, delicious perfection. It really could not be easier.
Trim, coat, bake. That's it.
Back in the day you couldn't get dry Italian Salad Dressing here in Canada, so I used to have to pick up envelopes of it when we went to the States shopping. When I lived in the U.K. that wasn't an option at all, so, over the years. I learned how to make my own dry Italian Salad Dressing. I have also included instructions on how to do that.
Chicken, brown sugar, dry salad dressing. That's it. You might be tempted to think it would come out overly sweet, but I can promise you it doesn't. Its slightly sticky, slightly spicy and incredibly moreish. Combine that with the fact that it is also quick and easy to make and you have a real winner, winner of a chicken dinner!
I do believe originally it called for adding pats of butter to the top of the chicken as well, but I stopped doing that a long time ago. If I am going to go to the trouble of removing the fat from my chicken and discarding it, then I am not really wanting to add more back to it, no matter how good the butter tastes.
You do you! If you are wanting to add butter, simply add 1 tsp of butter to the top of each piece of chicken.
INGREDIENTS NEEDED
TO MAKE
SWEET & SPICY CHICKEN
Only three simple ingredients. There is nothing complicated here.
- 8 boneless, skinless chicken thighs, all fat removed and discarded
- 1/2 cup (100g) soft light brown sugar, packed
- 1 package of dry Italian Salad Dressing Mix
Make Your Own Dry Italian Salad Dressing Mix: Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container. This makes 3 TBS. To make salad dressing, combine the 1 TBS of the dressing mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS of water. Shake well together and leave to sit for about 10 minutes before using. Shake again when you go to use it.
HOW TO MAKE
BAKES SWEET & SPICY CHICKEN
This really is a doddle. Nothing could be easier, or tastier!
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with aluminum foil and spray it with some non-stick baking spray. (Do not skip this step. Sugar can really burn and stick on.)
- Combine the brown sugar and dry salad dressing mix together in a bowl until well combined.
- Pat your chicken thighs dry with some paper towels. Remove and discard any fat. (You don't want them to end up too greasy.)
- Roll each chicken thigh in the salad dressing and sugar mixture, coating each piece thoroughly. Place onto the baking sheet. (I really make sure that they are well coated on all sides.)
- If any sugar mix remains, sprinkle it over the top of the chicken thighs. (In the past I have dotted them with cold butter, but this kind of makes the process of removing and discarding any chicken fat moot, and it really isn't necessary to use butter.)
- Bake in the preheated oven for 20 to 25 minutes, just until the chicken thighs are cooked through and no pink juices remain when pricked. (Interior temperature of 165*F/74*C)
- Serve hot and enjoy with your favorite side dishes!
KITCHEN SAFETY
WHEN
HANDLING RAW CHICKEN
Handling raw chicken carefully is crucial to kitchen and health safety. Too not do so carries the risk of food poisoning or worse. Here are some safety points to consider!
- Always thaw raw chicken overnight in the refrigerator and store it carefully separated from anything else. It is not safe to thaw it at room temperature. Store raw chicken on the bottom shelf of the refrigerator to prevent its juices from leaking out and contaminating any other food.
- Use separate cutting boards and utensils for chicken to avoid cross contamination.
- Chicken needs really diligent handling as it often carries harmful bacteria which can easily be spread around the kitchen. There is no need to wash raw chicken prior to using it. This often spreads bacteria needlessly. Simply pat it dry with some paper kitchen toweling and dispose of the paper toweling promptly.
- Wash your hands carefully after handling raw chicken to avoid spreading any bacteria to other things. Do not use the same utensils, plates, cutlery, etc. with other ingredients if you have used them to handle the raw chicken. Also take care to clean any surfaces such as countertops, sinks, etc.
- Do not use the same kitchen tools and plates with the cooked chicken that you have used with the raw chicken. It is not safe.
- Ensure that cooked chicken reaches the internal temperature of 165*F/75*C.
WHAT TO SERVE
WITH OVEN BAKED SWEET & SPICY CHICKEN
This chicken lends itself beautifully to being served with rice of any kind. I recommend my recipe for Spinach Rice, but plain steamed rice would also be delicious.
If you wanted to, you could surround the chicken on the baking sheet with chunks of potato and vegetables and roast them along with the chicken. You may want to start the potatoes before you add the chicken just to make sure that they are done at the same time. Brussels sprouts, carrots, broccoli, etc. All go very well roasted.
Hot buttered noodles also work well, especially when tossed with sauteed cabbage. See my Noodles and Cabbage recipe here.
This chicken is also incredibly delicious served cold, with or without a salad.
FREQUENTLY ASKED QUESTIONS
CAN I USE PREPARED ITALIAN SALAD DRESSING INSTEAD OF THE MIX?
No, this only works with the dry salad dressing mix. The already prepared dressing would be too wet and you would not get the same results.
CAN I USED WHITE SUGAR?
I recommend only using brown sugar for the slight caramel flavor that it gives to the chicken, not to mention the lovely color. I do not recommend using white sugar.
CAN THIS BE MADE AHEAD?
I do not recommend making this ahead of time, but if you must, I would not put it together any more than a few hours ahead of time. Cover and refrigerate until you are ready to cook it.
HOW TO STORE ANY LEFTOVERS?
Store, tightly covered, in the refrigerator for no more than 3 to 4 days. Refrigerate it promptly. Do not let it sit for any more than 1 hour at room temperature.
CAN THE LEFTOVERS BE FROZEN?
Not having done so myself I cannot say for certain that you can. I, however, don't see any reason why it cannot be frozen. Wrap tightly or pop into a zip lock baggie and freeze. Thaw completely before reheating.
A FEW OTHER WAYS
TO COOK CHICKEN THIGHS, YOU MIGHT ENJOY
Chicken thighs are probably my favorite cut of chicken. They are tender, juicy and have a lovely flavor. Here are a few other ways I like to cook them. You might like them too!
SPICE ROASTED CHICKEN THIGHS -A delicious small batch recipe that yields tender juicy flavor filled chicken. Chicken is rubbed with a zingy mixture of spices and seasonings before roasting to perfection. Served with a simple, yet lush cilantro, lemon and roasted garlic sauce.
CREAMY OVEN BAKED CHICKEN THIGHS -A quick dinner idea perfect for busy weeknights and special occasions! They’re seared chicken thighs cooked in a creamy, garlic, and Parmesan sauce. From prep to table in under 1 hour, this simple yet elegant dinner turns everyday chicken thighs into something amazing!
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Yield: 4 servings
Sweet & Spicy Chicken
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Tender, juicy and loaded with bags of flavor. Such a simple thing to make. Quick, easy and delicious!
Ingredients
- 8 boneless, skinless chicken thighs, all fat removed and discarded
- 1/2 cup (100g) soft light brown sugar, packed
- 1 package of dry Italian Salad Dressing Mix (See notes below to make your own from scratch)
Instructions
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with aluminum foil and spray it with some non-stick baking spray. (Do not skip this step.)
- Combine the brown sugar and dry salad dressing mix together in a bowl until well combined.
- Pat your chicken thighs dry with some paper towels. Remove and discard any fat.
- Roll each chicken thigh in the salad dressing and sugar mixture, coating each piece thoroughly. Place onto the baking sheet.
- If any sugar mix remains, sprinkle it over the top of the chicken thighs.
- Bake in the preheated oven for 20 to 25 minutes, just until the chicken thighs are cooked through and no pink juices remain when pricked. (Interior temperature of 165*F/74*C)
- Serve hot and enjoy with your favorite side dishes!
Notes
Make Your Own Dry Italian Salad Dressing Mix: Mix together 1 1/2 tsp. garlic salt, 1 1/2 tsp. onion powder, 1 1/2 tsp. granulated sugar, 1 Tbsp. dried oregano, 1/2 tsp. black pepper, 1/8 tsp. dried thyme, 1/2 tsp. dried basil, 1 1/2 tsp. dried parsley, 1/8 tsp. celery salt, and 1/2 tsp. salt in a container. Thoroughly combine and store in an airtight container. This makes 3 TBS. To make salad dressing, combine the 1 TBS of the dressing mix with 1/2 cup (120ml) canola oil, 2 TBS white vinegar and 1 TBS of water. Shake well together and leave to sit for about 10 minutes before using. Shake again when you go to use it.
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Most weekends I like to bake a cake to have in the house to enjoy with a hot drink or as a simple dessert. There is nothing as delicious as a nice piece of cake served with a hot cup of tea. In my case I like the nutty tea from Tealish. Not only is it pink, but it is delicious and goes very well with cake!
I love, LOVE marmalade cake. I have made one on here before. You can find that recipe here. In that case the marmalade was stirred right into the cake batter, giving you little bits of that bitter sweetness scattered throughout. It also has a lovely glace icing and bits of marmalade decorating the top.
No surprise there, as I really love marmalade. It is one of my favorite things to spread on my morning toast. It is a beautiful balance of sweet, bitter and tangy citrus flavors. A trinity of great taste.
This Marmalade Cake recipe I am sharing with you today is more of a snack cake. It is moist and buttery and vanilla scented with lovely pockets of bittersweet marmalade swirled throughout its batter. A streak of it here and a streak of it there along with dense little pockets of the stuff.
You do need to like marmalade, however. I used an orange marmalade today but am thinking lime marmalade would also be very nice.
This is the kind of cake that goes wonderfully with hot drinks for your mid-morning or afternoon break. It would also make a great breakfast cake. Simple. Unadulterated. Beautifully moist and dense with wonderful flavors.
Prepare to fall in love!
INGREDIENTS NEEDED
TO MAKE
SOUR CREAM & MARMALADE CAKE
This is a great way to use up that last bit of marmalade in the jar!
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 cup (220g) dairy sour cream
- 1/2 cup (115g) butter, melted
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups (190g) all-purpose plain flour
- 1 1/2 tsp baking powder
- 1.2 tsp baking soda
- 1/3 cup (80g) small shred marmalade
- icing sugar to dust (optional)
I used Kirkland organic granulated sugar. In the U.K. use Castor sugar. The granulated sugar will be far too coarse over there and will not melt into the batter properly.
I use salted butter and full-fat sour cream.
You could use vanilla paste if you have it and want to use it.
I do not recommend using self-rising flour.
Use a good quality marmalade without huge chunks of peel in it. You want a smaller shred which will not sink to the bottom of the cake when baking.
I did not use any icing sugar. A simple glaze drizzle would also be nice. Just whisk 1/2 cup (65g) icing sugar together with milk or lemon juice to give you a thin drizzle.
HOW TO MAKE
SOUR CREAM & MARMALADE CAKE
This is a simple cake to make and results in a beautiful cake with a moist crumb and lovely flavor.
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line it with baking paper, leaving an overhang on two sides to lift the cake out when done. (I do this with most cakes. It really helps to make removal so much easier.)
- Whisk the sugar and eggs together in a bowl, using an electric whisk, for about a minute until pale and foamy. (Don't over mix.)
- Beat in the sour cream, butter, salt, and vanilla until emulsified. (You want a smooth evenly mixed mixture without lumps or pockets of cream, etc.)
- Sift the flour together with the baking powder and baking soda. (This helps to distribute the baking powder and soda in the flour equally.)
- Stir this into the creamed mixture to combine, making sure to scrape the sides and bottom of the bowl. The batter will be thick. (I use a wooden spoon, beating it lightly and adding the flour in thirds.)
- Spoon into the prepared pan, smoothing over the top. (You can also tap the pan lightly on the countertop to remove any air bubbles.)
- Spoon the marmalade over top of the cake batter using a teaspoon. Using a wooden skewer, swirl the marmalade gently through the cake batter without over-mixing it. (You want to end up with some streaks of marmalade as well as small pockets of it.)
- Bake in the preheated oven for 35 to 45 minutes. The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before lifting out to a wire rack to finish cooling completely.
- Dust with icing sugar if desired. Serve cut into squares.
HINTS AND TIPS FOR SUCCESS
If you follow these hints and tips, your cake should turn out perfectly.
- Measure ingredients accurately. Baking is an exact science.
- Use the correct size of tin.
- Use some baking spray to oil the tin and spray it generously.
- Have all of your ingredients at room temperature
- Do not overmix your batter of you will run the risk of toughening the cake.
- Make sure your baking powder and soda are up to date and working properly. (Dropping some in some warm water or vinegar will usually tell you if they are or not. They should fizz.)
- Try to use a thin jam or marmalade without a lot of huge chunks. Huge chunks will cause the jam to sink.
- Do not over swirl the marmalade or jam.
- Follow instructions and timings as per the recipe exactly.
FREQUENTLY ASKED QUESTIONS
MUST I USE AN 8-INCH SQUARE CAKE TIN?
Not at all. You can also use a 9-inch round cake tin to bake the cake in.?
CAN I CUT THIS RECIPE IN HALF?
Yes. Simply divide the ingredients by half and mix as per the recipe instructions. Bake in a 9 by 5 loaf tin. It will take approximately 20 to 25 minutes to bake.
CAN THIS CAKE BE FROZEN?
It can although you risk all of the jam being absorbed into the cake.
HOW LONG WILL THIS CAKE KEEP?
It will keep for up to three days tightly covered.
CAN I USE SELF-RISING FLOUR?
I have never done so, so I cannot really say yes with any certainty.
MUST I USE MARMALADE?
Only if you want a marmalade cake. Feel free to use any other kind of jam you wish to use and that you enjoy.
A FEW OTHER
SNACK CAKES TO CONSIDER
I love snacking cakes because they are usually very simple to make, they don't make a lot of cake, and they go really well with hot drinks, or as a dessert. Here are a few more that you might enjoy!
CRUNCHY TOPPED BANANA SNACK CAKE - A moist and delicious banana cake, 8-inches square topped with a cream, coconut, and pecan topping that gets applied to the finished cake and broiled to an almost candy bar consistency! Can you say MOREISH!
AIRLINE COOKIE SNACK CAKE - A snack sized cake made with Biscoff Cookie Butter. The use of buttermilk ensures that it is moist. It also boasts a cookie butter frosting and a sprinkle of crumbled lotus cookies on the top. I also decorated it with candy chocolate buttons. I adapted the recipe from a full sized sheet cake recipe to make a smaller cake for the smaller family. Incredibly delicious!
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That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: One 8-inch snack cake
Sour Cream Marmalade Cake
Prep time: 15 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 10 M
This buttery sour cream snack cake is loaded with swirls of bittersweet marmalade. This goes beautifully with a hot drink!
Ingredients
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 cup (220g) dairy sour cream
- 1/2 cup (115g) butter, melted
- 1 tsp vanilla extract
- pinch salt
- 1 1/2 cups (190g) all-purpose plain flour
- 1 1/2 tsp baking powder
- 1.2 tsp baking soda
- 1/3 cup (80g) small shred marmalade
- icing sugar to dust (optional)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8-inch square baking tin. Line it with baking paper, leaving an overhang on two sides to lift the cake out when done.
- Whisk the sugar and eggs together in a bowl, using an electric whisk, for about a minute until pale and foamy.
- Beat in the sour cream, butter, salt, and vanilla until emulsified.
- Sift the flour together with the baking powder and baking soda.
- Stir this into the creamed mixture to combine, making sure to scrape the sides and bottom of the bowl. The batter will be thick.
- Spoon into the prepared pan, smoothing over the top.
- Spoon the marmalade over top of the cake batter using a teaspoon. Using a wooden skewer, swirl the marmalade gently through the cake batter without over-mixing it.
- Bake in the preheated oven for 35 to 45 minutes. The cake is done when it springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes before lifting out to a wire rack to finish cooling completely.
- Dust with icing sugar if desired. Serve cut into squares.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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