Sticky Chile Chicken

Sticky Chile Chicken
Photo by Karen Steffens


  • 1 tablespoon vegetable oil
  • 2/3 cup sugar
  • ¼ cup chopped fresh cilantro
  • ½ cup white wine vinegar
  • ½ cup soy sauce
  • 4 skin-on chicken breast halves (2 lb. total)
  • 2 each dried ancho and chipotle chiles, stems and seeds removed

1. Heat oil in a large frying pan over medium-high heat; add chicken breasts in a single layer, skin side down, and cook until browned on that side, about 5 minutes. Remove with a slotted spoon and set aside. Discard oil in pan, leaving any browned bits on the bottom. 2. Add chiles, soy sauce, vi...

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