Melt-In-Your-Mouth Barbecued Chicken

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This recipe won $10,000 in the Southern Living 2003 Cookoff contest in the Simple & Scrumptious Entrées. This is fall off the bone good!

Ingredients Nutrition


  1. Heat oil in a large skillet over medium-high heat. Add chicken thighs, and sauté 3 minutes on each side.
  2. Combine fruit juices in a large bowl. Stir cornstarch and 1 tablespoon juice mixture together until smooth; set aside.
  3. Stir soy sauce, brown sugar, ginger, vinegar, ketchup, red pepper and garlic into remaining juice mixture; pour over chicken. Bring to a boil; cover, reduce heat, and simmer 35 minutes, turning chicken after 20 minutes. If using boneless chicken, cooking time will only take about 25 minutes.
  4. Uncover chicken, and stir in cornstarch mixture. Cook, stirring constantly, 5 minutes or until sauce thickens.
  5. Spoon warm rice onto a serving platter, top with chicken and sauce. Sprinkle with green onions.


Most Helpful

Southern Living knows how to pick a winner - know I picked one with this recipe! Cut the recipe back for two - followed through as posted. Love this combination - so like the kind favoured here on the prairies. How good - it's on for our next gathering.Also thinking to slicing and threading chicken breast onto skewers, with that sauce it will make one wow of a starter or appetizer for our summer cookouts. Thank you Sharon. Made for the Auz/NZ August swap.

Gerry August 04, 2009

I scaled back for 2 but my deli girl had a wee counting problem I asked for 4 thighs but ended up with 5 and then after I made up the sauce mix I realized I used a 1/3 cup measure instead of a 1/4 cup but it still turned out great and all cooked up in less than 30 minutes and with cooked rice reheated in the microwave was a quick and easy and very enjoyable meal, thank you Sharon123, made for Name That Ingredient tag game.

I'mPat August 03, 2013

I made this for dinner last night and although it does have a small hint of barbecue, it tasted more chinese to me. I served it over vegetable fried rice and it was pretty good! Cooking it in the sauce, really soaked into the chicken and gave it great flavor. It was just a touch tangy for me. Probably because I was thinking of it being more barbecue than it was, but it was still good and Im sure I will make it again sometime.

*pink* March 20, 2009

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a