sticky baked chicken with cucumber peanut salad

The ease of throwing chicken into a baking dish amid splashes of sweet & salty sauces with an end result of something flavorful & tender holds much appeal to me. Served with a crunchy salad & steamed jasmine rice & not only is dinner made but there’s also leftovers for both our lunches the next day. Even in the middle of summer I will still crank the oven on for the 45 minutes or so it takes to bake the chicken. It’s worth it because of the ease of the recipe. 

sticky baked chickenYou can use skinless, bone-in thighs for this recipe too. Chicken drumsticks are inexpensive and flavorful & something I usually have in the freezer. Nowadays I use drumsticks to make my chicken stock too, they’re perfect for stock. I do remove the skin from the drumsticks, it reduces the fat considerably. The nutritional info doesn’t show that so the fat is much lower than indicated. 

cucumber peanut salad

While the chicken is baking, getting all lovely & syrupy, prepare the salad. The dressing is the same one I use for the side dish when I make Thai fish cakes. It works splendidly with a crisp cucumber salad. 

sticky baked chicken

It’s really up to you how you want to present the meal. Maybe adding the cold cucumber salad on top of the chicken isn’t your thing, if not, just serve it on the side. Or both, like I do. 

sticky baked chicken

I also eat the salad on its own, sometimes adding radishes instead of cucumber. It’s crunchy, fresh, sweet with a little heat from the fresh chilies. 

sticky baked chicken

For another easy meal I cook the chicken the same as this recipe & serve steamed green beans tossed in a little butter instead of the salad. I shot this recipe today…outside in the humidity & heat. It’s not even summer time yet…I best brace myself because it’s going to get a whole lot worse over the next several months. Thank god for air conditioning. Words I tend to mutter most days as I delve further into menopause.

sticky baked chicken

Anyone who knows me knows I’m not a big fan of heat & humidity – I don’t suffer quietly…& we live in Florida which has both. It’s a good thing then that I have a plethora of effortless meals up my sleeve for some simple summer cooking. Stay tuned for more…

sticky baked chicken with cucumber peanut salad
Serves 4
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
  1. 1/4 cup soy sauce
  2. 1/4 cup sweet chili sauce
  3. 1/4 cup barbecue sauce
  4. 2 tablespoons sriracha sauce
  5. 8 chicken drumsticks
  6. CUCUMBER PEANUT SALAD
  7. 1/4 cup rice vinegar
  8. 1/4 cup water
  9. 1/4 cup granulated sugar
  10. 2 teaspoons fish sauce
  11. 2 medium carrots, peeled & trimmed
  12. 4 small cucumbers, chopped
  13. 4 green onions, thinly sliced lengthways
  14. 1/3 cup chopped toasted peanuts
  15. 3 small red chilies, thinly sliced
  16. steamed jasmine rice to serve
  1. Combine soy sauce, sweet chili sauce, barbecue sauce and sriracha sauce in a re-sealable bag.
  2. Pull skin off drumsticks: I do this by either putting salt on my fingers which gives me grip, or I use some paper towel to help me grip the skin and easily remove; discard skin. Add drumsticks to sauce mixture; seal bag. Massage chicken to thoroughly coat in sauce mixture. Marinate for 30 minutes or overnight if time permits.
  3. Preheat oven to 375°F (190°C). Grease a shallow, medium-sized baking dish. Arrange chicken, with marinade in dish. Bake, uncovered about 45 minutes, turning chicken twice during cooking and basting with sauce mixture, until chicken is thoroughly cooked and sticky.
  4. To make the salad: while chicken is cooking, combine vinegar, water and sugar in a small saucepan. Stir over medium heat until the sugar is dissolved. Simmer for 2 minutes to thicken slightly; let cool completely. (If you add the cucumber to the hot mixture the skin of the cucumber skin will dull.)
  5. Using a vegetable peeler, peel long strips from carrots. Place in a medium bowl.
  6. Add cucumbers, green onions, half the peanuts and chilies. Pour over dressing; toss to coat. (The dressing contains no oil: which means it doesn’t stick to the vegetables as much as an oil-based dressing would. It is a runny dressing and is meant to be that way.)
  7. Serve drumsticks with salad and steamed rice.
  1. The nutritional information is going to be skewed for this recipe because sauce is still left in the dish. The same applies to the dressing. Take this only as a guideline.
The Fresh Aussie http://thefreshaussie.com/

 

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Comments

  1. Lawrence says:

    Very scrumptious!

  2. Lesa Stephens-Vijesurier says:

    Looks totally delish, I’m going to have to try this! I’m sure my Malaysian hubby is going to love it!

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