Tuesday, September 14, 2010

Sweet Italian Chicken

Sweet Italian Chicken 3

There is something about seeing those two words together that make me smile.

Sweet. Italian. It's gotta be good.

Since September and October are busy months for us, I'm always on the look out for quick and easy dinner recipes. I came across this one on the Big Red Kitchen Blog.

I'm all about trying something new when it comes to chicken recipes. I'm also all about the dark meat, so I loved that this recipe specifically called for thighs.

What I also love? Only 2 ingredients. That's it, TWO. Hmmm. I was a wee bit skeptical.

After one bite, I was pleasantly surprised. The chicken was tangy, not overly sweet and had really great flavor from the dressing mix. My boys devoured it, even ate some cold for lunch the next day.

I doubled this recipe when I made it. I not only used organic skinless chicken thighs, but a package of legs as well.

Sweet Italian Chicken

1 package of Good Season’s Italian Dressing Mix
½ cup packed brown sugar
8 boneless, skinless chicken thighs

I always rinse my chicken off and I usually pat it dry, but because I wanted the mixture to stick on the chicken I didn’t dry it this time.

In a medium size bowl mix both of the ingredients. Coat each piece of chicken evenly. Place on a large baking sheet lined with tin foil that is lightly sprayed. Bake at 375 for 45 minutes.

My little chicken cooking note. I always raise my chicken up (oh dear Josh Groban just came pounding through my brain....get outta my head!) on cooling racks when I bake it. Just place the cooling rack on top of the lined baking sheet. Your chicken gets cooked more evenly all around and you avoid that soggy bottom that can result from laying directly on the cookie sheet.


Sweet Italian Chicken
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