Comments on: Chicken With Caramelized Garlic and Brown Sugar Glaze

By: jan peterson

jan peterson — Mon, 02 Nov 2009 20:12:42 +0000

Tried this just a few hours ago and we loved it! So easy-and so quick to fix! I will be back for more recipies! Jan

By: J Wynia

J Wynia — Thu, 08 Oct 2009 19:39:51 +0000

I thought that looked like your lentil pilaf out of focus in the background.

By: J Wynia

J Wynia — Thu, 08 Oct 2009 19:36:40 +0000

While I still prefer them fresh, the pre-minced garlic and pre-diced onions (as well as green peppers, etc. sold the same way) have revolutionized my weeknight cooking. Without that prep already done for me, I'd be REALLY unlikely to do much actual cooking when I get home after the 7-5 workday.

By: HeatherSolos

HeatherSolos — Thu, 01 Oct 2009 22:32:16 +0000

Last night I made lentil pilaf and garlicky broccoli. I'll be posting both recipes over the next week or so.

By: Stacy

Stacy — Thu, 01 Oct 2009 22:19:02 +0000

What side dishes did you use to accompany this?

By: HeatherSolos

HeatherSolos — Thu, 01 Oct 2009 11:18:57 +0000

I would not use this recipe on an indoor grill. The sweet glaze would burn easily. Let me rephrase that, In a grilling situation, I would brush the chicken just before the end of the cook-time. Wipe up extra glaze quickly as will probably smoke easily.

By: HeatherSolos

HeatherSolos — Thu, 01 Oct 2009 11:17:17 +0000

I would check them between 25 & 30 minutes. The glaze will help them stay moist, but it's not the same as a skinned piece of chicken.
Split chicken breasts would work really well.

By: HeatherSolos

HeatherSolos — Thu, 01 Oct 2009 04:36:55 +0000

Absolutely!

By: IFFy

IFFy — Thu, 01 Oct 2009 02:48:26 +0000

I wonder if this would work on my George Forman or if all the glaze would just kind of slide off.

By: CarolinaDreamz

CarolinaDreamz — Wed, 30 Sep 2009 17:00:38 +0000

I love wooden spoonz. I've been trying to buy some new ones, for a few years now. I have some nice oak ones.. that can stand up to some work. But I can't really find the heavy work ones, lately. I'm turning the other cheek to the ones, at Walmart, with someone's name on them… but ooooh! (Most of the big ones have big handles.. that feel too wide and uncomfy in my hand..)

I used to buy chicken leg quarters, years ago, in California, for $.19/lb, on sale. I'd buy 50 pounds and spend the entire weekend stewing them and de-boning them.. freezing them as shredded chicken, in meal-sized batches. This really took hours off of meal-time prep, each afternoon. I miss having all that meat ready-to-go! Maybe that's how I did it with all those little kids?

(I guess I should add here that chicken really creeps me.. and if you'd de-bone it, I'd buy some, for us, both, and stew it, at your house, for both of us. I divorced my de-boner. ::giggle:: )