Best 2 Ugly Naked Chicken Recipes
**Ugly Naked Chicken: A Flavorful and Versatile Dish with Various Recipe Options**
Ugly Naked Chicken, also known as "UNC," is a simple yet flavorful dish that highlights the natural taste of chicken. It is typically made with chicken breasts or thighs that are seasoned with a blend of spices and herbs, then roasted until golden brown. The result is a juicy, tender, and incredibly versatile dish that can be enjoyed on its own or incorporated into various recipes. This article provides a collection of Ugly Naked Chicken recipes that cater to different tastes and preferences. From classic roasted UNC to variations with different marinades, sauces, and sides, these recipes offer a range of options for a satisfying and delicious meal. Whether you're looking for a quick and easy weeknight dinner or a special dish for a gathering, you'll find the perfect Ugly Naked Chicken recipe here.
UGLY NAKED CHICKEN
The sweet tangy sauce this chicken cooks in results in delicious, sweet, slightly sticky chicken that is just delicious. It may be the ugliest chicken you've ever seen (especially if you skin the chicken first, as I usually do), but it sure does taste good.I usually grab a "family pack" of select chicken parts or I use drumsticks and yank off all the skin with the help of kitchen shears. A serving is two pieces each. I originally found this in one of my favorite community cookbooks, "Enough to Feed an Army" years ago. This is my adaptation and I gave it the name "Ugly Naked" based on my method of skinning the chicken.
Provided by HeatherFeather
Categories Chicken
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Place chicken pieces in a 9x13" casserole sprayed with nonstick cooking spray.
- Generously sprinkle chicken pieces with garlic powder, salt and pepper to taste on both sides.
- Bake, uncovered, for 40 minutes.
- Meanwhile, in a microwaveable bowl, combine honey, soy sauce, butter, Worcestershire sauce, and lemon juice and heat on HIGH power for about 30-45 seconds, or until butter melts and you can easily stir ingredients together- watch carefully so you don't overheat it and end up with a melted butter mess in your microwave.
- After chicken has baked for the 40 minutes, pour the honey mixture all over the chicken and bake another 10 minutes, flip chicken over, bake another 10 minutes longer or until chicken is cooked all the way through and is tender.
- Note: If you prefer your chicken"dressed," go ahead and leave the skin on.
THE BEST BAKED CHICKEN BREASTS
The downfall of most baked chicken breast recipes is the long time in the oven that dries out the lean meat before it can fully cook through. We've solved that problem with a couple of secret weapons. The first is white wine added to the baking dish, which creates steam. (While we think it's worth using wine, you could substitute stock or even water.) The second is a piece of parchment paper placed directly on top of the chicken to lock in the moisture during baking. The result is the best boneless, skinless chicken breasts that are plump and juicy, with a minimum of hands-on time. A bunch of parsley and lemon slices infuse the dish with fresh flavor and the seasoning is neutral enough that the chicken can be used for a variety of different meals. Serve it alongside vegetables and grains, shredded into soup, spiced up for tacos or chopped on top of salad. Feel free to switch up the herbs and citrus if you have leftovers in the fridge to use up.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Place the parsley in the center of a 9-by-13-inch baking dish and top with the lemon slices. Pour the wine around the parsley. Brush the tops of the chicken with the olive oil and season with the paprika, 1 teaspoon salt and a few grinds of black pepper. Arrange the chicken breasts on top of the lemon slices. Cut an 8-by-10-inch piece of parchment and place it on top of the chicken.
- Bake until the chicken registers 165 degrees F on a digital thermometer, 40 to 45 minutes. Let sit for 5 minutes before serving. The chicken can be refrigerated in an airtight container for up to 5 days.
Tips:
- Choosing the Right Chicken: Select a whole chicken that is plump and has a healthy yellow color. Avoid birds with bruises or a slimy texture.
- Proper Cutting Technique: Use a sharp knife to remove the backbone of the chicken. Cut along either side of the backbone, starting from the neck down to the tail. You should be able to remove the backbone in two pieces.
- Seasoning the Chicken: Generously season the chicken inside and out with salt and pepper. You can also add other seasonings like garlic powder, onion powder, or paprika for extra flavor.
- Cooking the Chicken: Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and roast it breast-side up for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C).
- Basting the Chicken: To keep the chicken moist and flavorful during roasting, baste it with the pan juices every 20-30 minutes.
- Resting the Chicken: After roasting, let the chicken rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
The "Ugly Naked Chicken" recipe is a simple yet delicious way to enjoy a whole chicken. With just a few ingredients and some basic cooking techniques, you can create a flavorful and juicy chicken that is perfect for any occasion. So next time you're looking for an easy and satisfying meal, give this recipe a try.
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