Among her countless wonderful qualities, Kenya's first grade teacher, Sallie, also happens to be a passionate cook. Not long after we found out about her culinary talents, Sallie made us a cookbook-sized binder filled with photocopies of all her recipes, collected over years of cooking for her family. As you may know, I am a total cookbook junkie and this one completely captivated me. I spent several days pouring over Sallie's creative recipe ideas and the fun names and stories that accompanied each one.
They were all mouthwatering and I wasn't sure which one to try my hand at first, but I finally settled on the Sweet and Spicy Chicken, which sounded darn tasty and easy to make. I made it for our family with three of us loving it, but one saying it was too spicy. I made it few more times before I finally got to this version, which had the perfect balance of sweet and spicy for our whole family. I love this recipe.
Sweet and Spicy Chicken (serves 4)
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1 teaspoon Salt
- 1 tablespoon Olive Oil
- 6 bone-in chicken thighs
- OR 4 boneless, skinless chicken breasts
1. Preheat oven to 350
2. Mix together all the ingredients except the chicken.
3. Pat the chicken dry if there is any moisture. Rub the spice mixture all over the chicken, patting it down so that it sticks.
4. Arrange the chicken pieces evenly in a greased 9 x 13 inch baking dish.
5. Bake the chicken thighs for 35 minutes, and chicken breasts for 30 minutes, until the chicken is cooked through. You can test the doneness by cutting into the thickest part of the chicken and making sure that the juices run clear.