Illegitimate BBQ GF,Corn Free, Sulfite Free

[mrsppmrxky]

Illegitimate BBQ

1 cut up frying chicken
brown sugar
garlic salt (I used garlic powder and sea salt)
butter or margarine (I used thin butter slices)


Preheat oven to 350 degrees
Sprinkle chicken pieces with garlic salt and lay on a cookie sheet. Pat brown sugar, about a tablespoon per piece, all over the tops of each piece. Put a thin pat of butter or margarine (or about a teaspoon of soft margarine if not using stick) on each piece. Roast in oven for 1 hour, or until the thickest pieces are done.




****I used boneless chicken breasts and then made them as sandwiches for supper. They were so easy and everyone loved this easy recipe.
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[liltnana430]

Mrs. P.....

Im thinkin maybe you shoud write a book!

This sounds really good...
How do you keep the brown sugar from crystalizing? Or does the butter/margerine keep it from happening.

Another thing...Why didn't I come here before I made dinner tonight!?
I had chicken for dinner, and wanted to try something new D'OH!


Another great idea...sounds like a winner.

take care,
Ann
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Today not possible, tomorrow possible

[mrsppmrxky]

I didn't come up with this recipe. I found it on a forum that I frequent. I just changed the garlic salt to what we can use.

It didn't crystalize as all. When I was coating all of the pieces, the water/juice from the chicken started melting the sugar into a syrup.

(I thought that it would end up similar to the maple syrup on the chicken that I make in the frying pan as the substitute for soy sauce. The garlic makes it have a really different flavor. I think if I used as much butter as the recipe called for, it might have had a slightly different flavor.......I used thin slices, so it might not have caused quite the same reaction.)
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[liltnana430]

Hey Mrs. P.

I am glad you posted this, I just love chicken. I get tired of the same ol same ol ways of cooking it.
I prefer garlic powder to garlic salt, I didn't think about the juice from the chicken to aid in keeping the sugar from crystalizing I should know that, when I make caramel sauce I have to make sure I add enough heavy whipping cream so it stays creamy.

I also want to try the maple syrup also, the Gf soy sauce I have I am not to keen on. Did the chicken taste like terriaki?

Either way, I sure am glad you bring these dinner ideas to this forum.

take care,
Ann
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Today not possible, tomorrow possible

[Linda]

Did the boneless chicken still get cooked for an hour at 350? That seems like a long time.
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Mom of Ty (he's eight) who was diagnosed by bloodwork June 2005, biopsy August 11, 2005, notified on & started GF August 18, 2005

[mrsppmrxky]

Linda, I baked the boneless chicken breast for 30 minutes. (that was probably a little longer than necessary, but I am so leary of salmonella tha I tend to cook it a little longer.)

The maple syrup with the salt on the chicken probably leans toward soy sauce, but it has been so long since I have actually had the 'real thing' that I can't say for sure. I just know that it tasted like Chinese Food and we were very happy with it.
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