Kahlua Chicken Recipes

KAHLUA CHICKEN

Steps:

• Sprinkle breasts with onion salt.
• Brown in butter.
• Combine remaining ingredients.
• Pour over chicken.
• Cover and simmer 35 to 40 minutes until done.
• Thicken sauce with 2 Tbs cornstarch dissolved in 1/4 cup water if desired.

KAHLUA CHICKEN WINGS

Steps:

• In 2 quart saucepan, melt butter.
• Add onions and garlic and saute over medium heat for three minutes.
• Add chili powder and cumin.
• Cook, stirring constantly, for 2 minutes.
• Blend in Kahlua and cook to reduce liquid by one-half.
• Stir in hot sauce, worcestershire sauce, BBQ sauce and salt.
• Simmer for 5 minutes.
• Remove from heat and stir in clover honey.
• Cool.
• Remove and discard the tips from the chicken wings.
• Divide the wings in half at the remaining joint.
• Marinate the wings in the cooked, cooled sauce for 1 hour at room temperature or overnight in the refrigerator.
• Arrange marinated wings on a broiler pan.
• Sprinkle with salt and pepper to taste.
• Broil for 5 minutes, turn and brush with remaining sauce.
• Remove the wings from the broiler and reduce oven temp to 350º.
• Bake for 15 minutes.

KAHLUA CHICKEN

Steps:

• Preheat oven to 350 degrees. Oil a 9x13-inch baking dish with cooking spray.
• Arrange chicken pieces in a single layer in baking dish.
• Stir together coffee, Kahlua, honey, and soy sauce in a saucepan. Bring to a boil; lower heat and simmer until reduced by 1/3, about 8 minutes. Let cool slightly.
• Pour coffee mixture over chicken pieces; turn several times to coat evenly. Bake, basting occasionally with pan juices, until no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove from oven and serve over rice.

HULI HULI CHICKEN

Steps:

• Rinse chicken pieces and pat dry with paper towels. Combine pineapple juice, soy sauce, brown sugar, ketchup, sherry, ginger, garlic, green onions, and dry mustard in a large resealable plastic bag, stirring the marinade until brown sugar has dissolved. Place chicken pieces into the bag, squeeze out air, seal bag, and lomi (massage) bag to coat chicken with marinade. Refrigerate at least 4 hours to overnight.
• Move an oven rack 6 inches from heat source and preheat oven to 425 degrees F (220 degrees C).
• Remove chicken from marinade and arrange chicken, skin sides up, on a broiler pan.
• Bake chicken in preheated oven until browned on both sides and the juices run clear, turning every 10 minutes, 30 to 45 minutes. Baste with remaining marinade after each turning. An instant-read meat thermometer inserted into the thickest piece of chicken, not touching bone, should read at least 160 degrees F (70 degrees C).