This time last week you may have thought I was sharing a recipe for chicken, but no…
So, I suppose I owe you one.
This one is good – simple, quick and mighty tasty. I serve it for dinner with chunky home fries made with our locally grown San Luis Valley Potatoes, and a fresh salad. Leftovers, if you’re lucky enough to save any, are great for a picnic lunch.
Hope you try and enjoy!
Brown Sugar Chili Chicken
Preheat your oven to 425 degrees.
In a large gallon-sized ziplock bag, mix together:
½ cup brown sugar
¼ cup bisquick or pancake mix
2 tablespoons chili powder
1 teaspoon salt
1 teaspoon garlic powder
Rinse and drip dry about 6 pieces of chicken thighs or drum sticks, and toss them in the bag until evenly coated with the brown sugar mixture.
Shake off any excess (I use it on my home fries) and bake the chicken in a heavy skillet with 2 tablespoons oil or Crisco melted on the bottom, at 425 for about 25 – 30 minutes or until the chicken is cooked through. Careful not to over cook or the sugar on the bottom will caramelize and then burn.