what's cooking wednesday - sticky chicky

When you eat as much chicken as we have been, you're always on the look out for ways to make it a little bit different. I adapted this recipe from one I got from the Eat, Shrink and Be Merry cookbook. And since I'm not feeling very well at all tonight, it's going to be a bare bones post.

Sticky Chicky

1/2 cup barbecue sauce
1/4 cup reduced sodium soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey or maple syrup
1 tbsp chili powder
1 tbsp dijon mustard
1 tbsp grated ginger root
2 tsp minced garlic
1 tsp ground cumin

Basically you're going to whisk all the ingredients together in a medium bowl. Pour it over the chicken. making sure it's all evenly coated. The recipe says to cook it in a 400 degree F oven, but I grilled it on the barbecue. Oh and I used boneless, skinless thighs for a change. They also suggest thickening the left over marinade into a sauce, but I just used it as a marinade and dumped what was left over. Just make sure you don't cook this on high heat. Between the sugar in the bbq sauce and the honey/maple syrup you may start burning the outside before the inside is cooked through. Definitely a keeper.




What is What's Cooking Wednesday and how can I play?

What's cooking Wednesday was born out of a desire to get out of that what's for dinner rut. Playing is easy, on Wednesday post a recipe that has been tried and tested by you and then pop over here and add your name to the Mr. Linky. When entering your name also add the name of the recipe in brackets and make sure you link to your What's Cooking Wednesday post and not just your blog's front page. *All front page links will be deleted!* Don't make me be a jerk. And don't forget to link back here, the home of What's Cooking Wednesday.

So for example I would write Shan (Speedy Chicken Stir Fry) in the name section. For the URL section I would post this: http://shanrev.blogspot.com/2007/10/whats-cooking-wednesday-speedy-chicken.html

I'll let you in on a little secret, my WCW recipes are almost never made on a Wednesday. So feel free to cook and photograph whenever you have time and join us posting on Wednesday