Best Oven Baked Sweet & Spicy Chicken - Three Simple Ingredients

 

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.

This always, always goes down a real treat!

 

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!

1. 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.)
2. Combine the brown sugar and dry salad dressing mix together in a bowl until well combined.
3. Pat your chicken thighs dry with some paper towels. Remove and discard any fat. (You don't want them to end up too greasy.)
4. 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.)
5. 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.)
6. 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)
7. 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

Author: Marie Rayner

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

1. 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.)
2. Combine the brown sugar and dry salad dressing mix together in a bowl until well combined.
3. Pat your chicken thighs dry with some paper towels. Remove and discard any fat.
4. Roll each chicken thigh in the salad dressing and sugar mixture, coating each piece thoroughly. Place onto the baking sheet.
5. If any sugar mix remains, sprinkle it over the top of the chicken thighs.
6. 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)
7. 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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