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Pan-Roasted Chicken with Pineapple-Chile Glaze Recipe

Pan-Roasted Chicken with Pineapple-Chile Glaze
Source: epicurious

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Ingredients

  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 (3 1/2–4 pound) chicken, halved
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 1/2 fresh pineapple, sliced 1/2" thick
  • 1 serrano chile, sliced
  • 2 garlic cloves, crushed
  • 3/4 cup pineapple juice
  • 1/4 cup apple cider vinegar
  • 2 tablespoons light brown sugar
  • 1 tablespoon paprika
PREP TIME
30m
COOK TIME
1h
TOTAL TIME
1h30m
YIELD
4 servings

Instructions

  • Place a rack in upper third of oven; preheat to 425°F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
  • Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 40–45 minutes.
  • Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12–15 minutes; season glaze with salt.
  • When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

Dinner

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A recipe from epicurious

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