Sunnys 5 Star Glazed Chicken Recipes

SUNNY'S CLASSIC BBQ CHICKEN

Steps:

• For the brine and chicken: In a medium pot on high heat, add the tea, 1/4 cup salt and 1 cup water. Cook, stirring, until the salt dissolves. Remove from the heat and let cool to room temperature.
• Pour the cooled brine into a large resealable plastic bag. Add the chicken thighs and breasts and refrigerate overnight.
• About 2 hours before grilling, remove the chicken from the bag and pat dry. Let rest on a plate in the refrigerator for 1 1/2 hours, then at room temperature for 30 minutes.
• For the sauce. In a medium pot over medium-high heat, heat the oil. Add the onions and saute until tender, about 4 minutes. Season with salt and pepper, then add the ketchup, beer, brown sugar, paprika, chile flakes, garlic powder and garlic. Cook, stirring, until the sauce thickens and the sugar is completely dissolved, about 10 minutes. Set aside.
• Preheat a grill to high heat.
• Salt and pepper both sides of the chicken pieces. Over the direct heat, put the chicken on the grill on what would be the skin side. Grill until the chicken easily releases and there are grill marks, 6 to 8 minutes. Flip and move the chicken to the indirect heat area of the grill and brush with the sauce. Cover and grill until cooked through, brushing with the sauce again once or twice, another 6 to 8 minutes.

SUNNY'S 5-STAR GLAZED CHICKEN

Steps:

• For the marinade/glaze: In a small pot on medium heat, whisk together the honey, miso, orange juice, a shake or two of chili flakes and plenty of coarse ground pepper. Cook, whisking, until everything is combined and the liquid reduces and thickens a bit to a glaze consistency, 6 to 8 minutes. Let cool to room temperature.
• For the chicken: Pour half of the marinade into a resealable plastic bag; reserve the other half for glazing. Add the chicken parts to the bag with the marinade and seal. Rest the chicken at room temperature for 1 to 2 hours.
• When ready to grill, preheat a grill pan or half of a grill to medium heat.
• Remove the chicken from the bag and pat dry with paper towels. Place on the indirect heat of the grill, skin-side down, and cook, covered, until the chicken easily releases from the grill, about 15 minutes. Then flip and grill on the other side until cooked through, 15 to 20 minutes more. In the last minute of grilling, brush each piece of chicken with a bit of the reserved glaze.

SUNNY'S EASY BUTTER CHICKEN

Steps:

• For the marinade: In a bowl, add the yogurt, chili powder, cumin, turmeric, garam masala, paprika, 2 teaspoons salt and a few grinds of black pepper. Stir until everything is one color. Scoop into a large resealable bag and add the chicken. Leave on the counter at room temperature for 2 hours.
• To cook the chicken: In a large pan with straight sides on medium-high heat, add the butter and then the chicken chunks from the bag, discarding the marinade. Cook, turning, until some parts are browned but most are still white, about 8 minutes.
• For the sauce. Add the crushed tomatoes, sugar, ginger and garlic to the pan. Things should be bubbly and hot. Stir to marry everything and when the pan smells like garlic and ginger, add the heavy cream and stir again until everything is the same color. Partially cover and simmer on low for 20 minutes.
• For serving: Stir in the cilantro and serve over rice with another sprinkle of cilantro.