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Melt-in-Your-Mouth Braised and Barbecued Chicken

Melt-in-Your-Mouth Braised and Barbecued Chicken

Southern Living NOVEMBER 2003

  • Yield: 4 servings


  • 2 tablespoons vegetable oil
  • 8 bone-in chicken thighs, skinned (about 2 pounds)
  • 1/2 cup TROPICANA PURE PREMIUM Orange Juice
  • 1/2 cup pineapple juice
  • 1 tablespoon cornstarch
  • 1/3 cup soy sauce
  • 1/3 cup firmly packed light brown sugar
  • 2 tablespoons minced fresh ginger
  • 3 tablespoons cider vinegar
  • 3 tablespoons ketchup
  • 1/2 teaspoon dried crushed red pepper
  • 2 garlic cloves, minced
  • 2 regular-size bags SUCCESS Boil-In-Bag Rice, uncooked
  • 1/4 cup chopped green onion, green tops only


Heat oil in a large skillet over medium-high heat. Add chicken, and sauté 6 minutes, turning once.

Combine fruit juices in a large bowl. Stir together cornstarch and 1 tablespoon juice mixture until smooth; set aside.

Stir soy sauce and next 6 ingredients into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes.

Prepare rice according to package directions. Keep warm.

Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.

Spoon rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.


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Melt-in-Your-Mouth Braised and Barbecued Chicken recipe