Sunday, January 25, 2009

Chicken with Tropical Barbecue Sauce

A friend of mine made this tonight in the slowcooker and it was absolutely fantastic. I revised the recipe just a bit by adding the pepper, garlic and onion, but even without those it was excellent. He had only one complaint, the chicken was a bit on the dry side. This can be altered by using chicken thighs, but the chicken breasts of course are a lot healthier.

6 boneless, skinless chicken breast halves
1/4 cup molasses
2 tbsp orange juice
2 tbsp cider vinegar
3 tbsp worcestershire sauce
2 tsp prepared mustard
5 whole cloves of garlic
1 red bell pepper, julienned
1 yellow pepper, julienned
1 small onion, julienned

Place chicken breasts in slow cooker. Add the garlic, peppers and onions. Combine molasses, orange juice, cider vinegard, worcestershire sauce, and prepared mustard in a small bowl. Brush over chicken. Cover and cook on high for 3 to 4 hours or until chick is tender. Instead of brushing over the chicken, pour a 1/4 of the sauce over the chicken and let cook, when the chicken has about 15 minutes left, pour the remaining sauce into the crock pot. This was a fantastic dish. You can either serve this over rice or pasta. We actually cut up a whole pineapple and had it with rice.