- 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.
Originally published as Garlic-Brown Sugar Chicken in Country Chicken Cookbook 1995, p51
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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