- 1 cup packed brown sugar
- 2/3 cup white vinegar
- 1/4 cup lemon-lime soda
- 2 to 3 tablespoons minced garlic
- 2 tablespoons soy sauce
- 1 teaspoon pepper
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-4 hours, turning once. Cover and refrigerate remaining marinade.
- Drain and discard marinade from chicken. Transfer chicken to a large skillet; add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until chicken juices run clear. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Garlic-Brown Sugar Chicken
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I make this a bit differently, but the ingredients are the same. I place a whole chicken in the crock pot and dump the rest of the ingredients on top (no need to mix). I cook it on high for 4 hours or low 6-8 hours. When the chicken is falling off the bones, I remove the chicken and pour the broth through a fine mesh sieve. Then I serve the chicken over jasmine rice and add some broth over top. Steam some broccoli on the side and your set. This is one of our favorite recipes. It's great as leftovers too, in tortillas with rice and lettuce the next day.