Best 9 Sweet Garlic Chicken Recipes

SWEET GARLIC CHICKEN

Steps:

• Whisk together the sesame oil, soy sauce, garlic, honey, and ginger in a large glass or ceramic bowl. Add the chicken breast and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Stir in 1 tablespoon of butter and season with salt and pepper.
• Heat the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the chicken from the marinade, and shake off excess, then add to the skillet. Discard the remaining marinade. Cook the chicken breast strips until no longer pink in the center, about 10 minutes. Serve chicken over spaghetti.

CROCK POT SWEET GARLIC CHICKEN

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down). Sprinkle red pepper flakes on top if desired. This can be served over rice or noodles

KOREAN FRIED CHICKEN WINGS WITH SWEET GARLIC SAUCE RECIPE - (4.6/5)

Steps:

• In a small sauce pan, add all ingredients for sweet garlic sauce. Over low heat, slow cook sauce while prep and fry chicken wings. Meanwhile dust chicken wings evenly with 3 Tbs. tempura powder in a large mixing bowl. Add salt and pepper to taste. Another large mixing bowl, combine ¾ cup tempura powder and ¾ cup cold water with a whisk. Heat frying oil in a large, thick bottomed pot or Dutch oven over medium high heat (about 2 to 3 inches high from bottom of pot); reach 335 to 350 degrees. Coat dusted chicken wings with tempura batter and carefully drop into hot frying oil. Working in 2 batches, deep fry wings for 10 to 15 minutes or until they are fully cooked. Remove from oil and drain on a cooling rack or paper towels. Repeat with rest of chicken wings. Remove sauce from heat and it shouldn't reduced much. Taste if it's not too salty for your taste. If it is salty, add a bit of water and mix. In a large mixing bowl, toss fried chicken wings evenly with sauce. Transfer wings to a serving plate, drizzle with leftover sauce in mixing bowl over chicken wings. Garnish with toasted sesame seeds if you'd like to.

BANANA-GARLIC CHICKEN WINGS WITH TROPICAL CREME DIPPING SAUCE AND SWEET PLANTAINS

Steps:

• For the marinade: Combine the orange juice, soy sauce, ginger, sugar, jalapenos, garlic, cinnamon and star anise. Pour the marinade over the wings and marinate in the refrigerator overnight.
• Preheat the oven to 350 degrees F.
• Remove the wings from marinade and place on a baking sheet. Roast for 30 minutes.
• For the banana-garlic sauce: In a large pot set over low heat, melt the butter and toast the garlic until dark golden brown, 15 minutes. Add the fish sauce, orange juice, maple syrup, chili sauce, banana liqueur, bananas, orange juice and zest. Bring to a boil, and then reduce the heat to a simmer for 20 minutes. Puree the sauce in a blender, and then set aside.
• For the dipping sauce: Place the pineapple juice and sugar in a small saucepot set over medium heat and cook to reduce by one-third (6 ounces), about 1 hour. It should be slightly caramelized. Chill in the refrigerator for 1 hour.
• Add the reduced juice mixture to the sour cream and mix.
• For the plantains: Heat the oil in a large, heavy-bottomed saucepan set over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Carefully peel the plantains, taking care to avoid getting the peels under your fingernails. Then cut the plantains into 1/2-inch-thick slices. Fry the plantain slices for 3 minutes.
• Preheat the grill to high heat.
• Grill the wings until golden brown. Meanwhile, reheat the banana-garlic sauce in a stockpot. Add the grilled wings and fried plantains to the sauce and toss until everything is glazed and very hot. Serve the wings and plantains on a platter with the dipping sauce in a bowl on the side.

CHICKEN ROASTED ON SWEET POTATOES AND GARLIC

Steps:

• Preheat oven to 200C (400F).
• Place oil, sweet potatoes, oregano, garlic, salt and pepper in baking dish and toss to combine.
• Bake for 25-30 minutes or till potatoes are almost cooked.
• While potatoes are cooking, brush chicken fillets with a little oil and sprinkle skin with extra salt and pepper.
• Heat frying pan over medium-high heat, add chicken skin side down, and cook for 3 minutes till well browned.
• Place chicken skin side up, on top of potatoes and garlic in baking dish.
• Bake for a further 10 minutes or till chicken is cooked through, and juices run clear in the thickest part.
• To serve, place the chicken and sweet potatoes on serving plates.
• Squeeze the garlic from its skin and spread on the potatoes and chicken.
• Serve with steamed beans and a squeeze of lemon.

CROCK POT SWEET GARLIC CHICKEN

Steps:

• 1. Spray slow cooker with non-stick cooking spray. Place chicken (frozen, thawed or fresh) inside slow cooker.
• 2. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken
• 3. Cook on low for 6-8 hours or high for 4 hours.
• 4. Take chicken pieces out of slow cooker (mine basically fell apart) and pour remaining sauce into saucepan.
• 5. Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well.
• 6. Let sauce come to a boil and boil for 2-3 minutes, or until it starts to thicken and turns into a glaze.
• 7. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
• 8. Sprinkle red pepper flakes on top if desired. This can be served over rice, noodles or baked potato!

CROCK POT SWEET GARLIC CHICKEN

Steps:

• 1. Spray crock pot with cooking spray. Place chicken (frozen, thawed, or fresh) inside crock pot. Mix together brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours or high for 4 hours.
• 2. Take chicken out of crock pot (they will fall apart) and pour remaining sauce into saucepan.Place saucepan over high heat. Mix together corn starch and water, pour into saucepan, and mix well. Let sauce come to a boil, and cook for 2-3 minutes, or until it starts to thicken and turn into a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).Mix thickened sauce with chicken.
• 3. Sprinkle red pepper flakes on top if desired. You can serve the chicken mixture over rice or noodles or with a baked potato on the side. Enjoy!

SWEET GARLIC CHICKEN

Steps:

• 1. Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.
• 2. In small sauté pan, sauté garlic with the oil until tender.
• 3. Remove from heat and stir in brown sugar. Add additional herbs and spices as desired.
• 4. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
• 5. Add salt and pepper to taste.
• 6. Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

SWEET GARLIC CHICKEN

Steps:

• 4 boneless skinless chicken breasts 4 garlic cloves, minced 4 tablespoons brown sugar 1 tablespoon olive oil additional herbs and spices, as desired Directions 1 - Preheat oven to 450°F Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil. 2 - In small sauté pan, sauté garlic with the oil until tender. 3 - Remove from heat and stir in brown sugar. Add additional herbs and spices as desired. 4 - Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture. 5 - Add salt and pepper to taste. 6 - Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken. Read more at http://myfridgefood.com/recipes/entree-chicken/sweet-garlic-chicken/#lRV13gdY3GFWzhYz.99