SWEET & SOUR BAKED CHICKEN
The Food Nanny Rescues Dinner
by Liz Edmunds
This isn't really barbecue, but it's an easy Saturday supper, so I've included it here. Aimee taught us how to make this dish, and all our girls make it a lot for their families. It couldn't be much easier to make, and the chicken comes out so tender and tasty.
3 to 6 servings
Ingredients
• 6 drumsticks or thighs
• 1 cup packed brown sugar
• 1 (8-ounce) can pineapple chunks with juice, undrained
• 1/4 cup soy sauce
• 1 teaspoon dry mustard
Directions
1. Preheat the oven to 300 degrees
2. Place the chicken pieces in a 9 x 13-inch baking dish (You may remove the skin if desired).
3. In a small bowl combine the brown sugar, pineapple, soy sauce, and dry mustard. Pour the sauce over the chicken.
4. Bake 60 to 70 minutes, turning the chicken halfway through the cooking time. The chicken is done when the juices run clear, or if you prefer them well done, when the meat falls off the bone
5. Transfer the chicken to a platter and pour the sauce into a small bowl.
Serve with brown or white rice. Spoon the sauce over the chicken and rice
Variations:
• Substitute chicken breasts for the legs and remove them from the oven when the flesh is no longer pink. You could also make this with a mix of legs and breasts, but be aware that the breasts may dry out while you wait for the legs to finish cooking.
• Grill the chicken, along with fresh pineapple slices. Marinate the chicken (briefly or all day) in the sauce from step 3. Pour 1/4 cup of the sauce into a separate cup and brush it onto the chicken and the pineapple as they grill. Boil the remaining sauce and place it in a bowl to serve at the table.
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