Sweet and Sticky Chicken Salad {San Luis Obispo, Ca}

Sweet. Sticky. Savory. This is the ultimate finger-lickin good in our home.

The great thing about this Sweet and Sticky Glaze is that it can be used on virtually any protein... chicken, baby back ribs, a salmon fillet..even tofu. Lots of room to make this your own...this would be AWESOME with some orange juice or zest added! If I hadn't run out of it, I would have added some chili garlic sauce to the mix. A sprinkle of red chili flakes on top of the salad made up for that.

A simple combination of ingredients, which I bet are already in your pantry, is all it takes. Some similar recipes call for an 8 hr marinade in the fridge, but I am rarely organized enough to prep dinner the day before! I let these chicken thighs marinate for 20 minutes or so, and glazed them a couple times during baking. Easy peasy.

Sweet and Sticky Glaze

  • 1 1/2 lbs of chicken (breasts, thighs or drumsticks - thighs shown here)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons vinegar
  • 1 tablespoon sesame oil
  • A dash of fish sauce
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
  • 1/2 teaspoon each, kosher salt and freshly ground pepper
  • Optional: a spoonful of chili garlic sauce (amount depends on your desired heat level)
  • Garnish: a sprinkle of chopped green onion and sesame seeds
  • ** You may need to adjust amounts, like adding more vinegar or soy sauce, to suit your tastes. Sugar amounts may be too much for you, as for me sometimes, so don't go overboard on the honey and brown sugar.

How to:

Pre-heat oven to 350 degrees. Whisk all ingredients in a bowl (sans chicken). With chicken pieces in a ziplock bag, add enough glaze to coat pieces. While chicken is marinading, add the remaining (unused, not chickeny) glaze to a small saucepan and simmer until thickened (10 minutes or so, keep an eye on it!). After the chicken has marinated at least 20 minutes, put pieces on a foil-lined baking sheet (slightly oiled) and bake until 160 degrees internally. These chicken thighs took about 40 minutes. Don't forget to glaze a couple times towards the end of the baking time. Finish with a final drizzle of glaze and a sprinkle of green onion and sesame seeds.

The Salad. A simple, how-to here! I used Escarole, a member of the Endive family (ie: bitter bitter bitter). My local market had these on sale for $1 for 2 lbs. I think this one head cost me a mere 25 cents. Win!

In fact, this entire family dinner cost about $4 total. Major win!

The bitterness of the Escarole completely complements the Sweet and Sticky Chicken, and I dressed this salad with just a small amount of Raspberry Walnut Vinaigrette. Together, the bitterness of the leaves had vanished and the super sweet of the chicken glaze had mellowed out.

Sweet and Sticky Chicken Salad:

  • 1 head Escarole (another bitter green can be substituted)
  • 2 finely chopped green onions
  • 1/2 chopped bell pepper
  • 2 tablespoons any Raspberry Vinaigrette
  • Add any other veggies you want
  • Garnish: a sprinkle of sesame seeds, red chili flakes, ooh maybe even some sliced almonds or dried cranberries!

I'll leave you with a photo of my styling assistant in action, below. Being 2 years old, he's great at making messes and is a natural at sprinkling! Thanks for stopping by!

xo

Jen

Food, Main Dishes, Recipesjoadmin