Sticky/ Fruity chicken.....

i have a taste for some sticky... fruity type chicken. Have never made it before though. Any suggestions that are easy.... i would like it to be baked as well.

what i have on hand.....

28 chicken drumsticks.
fruit - pears, apples, oranges, cherries, mangoes, bananas and one itty-bitty lime
I have honey, agave nectar, brown sugar, reg sugar.
juices - orange, pineapple, grape

i have onions, green pepper, cilantro, garlic, etc.

could i incorporate cilantro into some sticky chicken, or does that not go together?

any help/ suggestions would be greatly appreciated......

I think you have the beginnings of a really good dish! Think Caribbean/Puerto Rican and go with mango, onion, bell pepper, cilantro, garlic, lime. You can add something spicy and serve over rice!

I think you have the beginnings of a really good dish! Think Caribbean/Puerto Rican and go with mango, onion, bell pepper, cilantro, garlic, lime. You can add something spicy and serve over rice!

i hear ya... but i have no point of reference as to how to start. Should i cook up this concoction? or just bake it on there..... no idea here.

Becky, you need to make a chutney to serve warm over top of your baked chicken pieces. Chutney is a savory/sweet cooked relish. I usually start with fruit and onions and garlic, saute, add brown sugar and then some good vinegar like apple cider or champagne vinegar. Add a lot of hot things like cayenne and sweet chili sauce, and cook down until everything's soft. With your pantry I would use pears, apples, mangoes, onions, garlic, brown sugar, apple cider vinegar, and pineapple and orange juices, some chili peppers wouldn't be frowned upon, maybe some green chiles, too....then add fruit juice and cook it cook it cook it until it's soft and gooey.

You are so good, Marsha!

Becky, you need to make a chutney to serve warm over top of your baked chicken pieces. Chutney is a savory/sweet cooked relish. I usually start with fruit and onions and garlic, saute, add brown sugar and then some good vinegar like apple cider or champagne vinegar. Add a lot of hot things like cayenne and sweet chili sauce, and cook down until everything's soft. With your pantry I would use pears, apples, mangoes, onions, garlic, brown sugar, apple cider vinegar, and pineapple and orange juices, some chili peppers wouldn't be frowned upon, maybe some green chiles, too....then add fruit juice and cook it cook it cook it until it's soft and gooey.

Marsha.... thanks so much. Your suggestion gave me a good starting point!

I diced an onion and shredded a couple of garlic cloves. I sauteed them with a bit of olive oil, then added the zest of 1 1/2 oranges, along with some bits of orange. i added chili paste, orange juice, and honey. Let that cook for a few minutes, then added some red wine vinegar. What helped and i didnt know was to: cook it cook it cook it. I let it cook for a really long time. and it did get very nice, thick, and gooey. When all was done i threw that sauce along with a lot of freshly chopped cilantro and gave the chicken a good coating.

wow.... it was soooo good. We had it with white rice and puerto rican beans.

Since this has all that sugar in it, would it burn if i tried to bake the chicken with it on? or would it be better to maybe add it in the last 15-20 minutes?

Thanks for the help Marsha. I had tried to make something like this about a year ago, with pork though, and i really butchered it.

Sounds good! Yes, you're right, of course, you couldn't bake it on raw chicken long enough to get the chicken done without burning the chutney. Just keep it warm on top of the stove and apply it in the last few minutes of baking!