Tangy Glazed Chicken
Tangy Glazed Chicken
This tangy glazed chicken can be made on your grill or in your oven or broiler. The glaze is made from a French dressing base, garlic, onion and other herbs and spices. A perfect healthier meal served with a salad and some hummus and olives. Great for busy weeknights or a nice weekend dinner.
The full, printable recipe is at the end of this post. Hit the print button and screen shot the condensed version. Included on the recipe card is a Pinterest button so that you can pin this to your Pinterest page to save this. If you would like to follow me on Pinterest, you can find me there at The Tipsy Housewife.
Giddy Up Western Fans
If you have not heard of Western French, you have been missing out! I have loved this dressing forever. Additionally, I use this dressing for this chicken because it adds a nice tang, and also gets the chicken nice and caramelized. This dressing has probably been hiding in plain sight at your local grocery store. There are usually just one or two facings of this on the shelf. It has probably just never caught your eye. If you cannot find this dressing, I have heard of people resorting to buying it on Amazon.
Season Twice For Extra Flavor
I season the chicken when it is skewered and then you also add more seasoning by adding the Western French Dressing glaze. Make sure that you keep the dressing split so that you do not risk any cross contamination. Use one half of the dressing for basting and then discard the little bit that should be left. Then use the reserved dressing for serving.
Cooking Times Will Vary
I include directions for your oven/broiler or your grill for this recipe. This is a very easy recipe to cook. Keep an eye on this recipe the first time yo make it so that you can note how long it takes to make it. The chicken cooks up fairly quickly. It is cut on the smaller side. Keep a close eye that the glaze does not burn. Make sure when add the last bit of the glaze you let it cook for a few more minutes so that you are not spreading any bacteria. Meaning, do not do a final glaze and take it off the heat immediately. Follow up the final baste with a few more minutes of cook time.
Serve this chicken with your favorite hummus, with some olives. The chicken will be great with the texture of the hummus and the saltiness of the olives. A big juicy salad will also be a real treat with this. You can use the dressing for the salad as well!
- 2 lbs of chicken breasts or chicken thighs, cut into 1 inch cubes
- 1 cup of a tangy French salad dressing, I like to to use Western Brand French (picture of product in post)
- 1 tablespoon of a sweeter vinegar like rice wine, red wine or white wine
- 1 teaspoon of garlic powder
- 1 tablespoon of grated white onion (if you don't want to grate the onion you can sub 1 teaspoon of onion powder)
- 1/4 teaspoon of black pepper
- 1/4 teaspoon celery seed
- 1 teaspoon dried parsley
- salt and pepper
- 6 to 8 wooden skewers
- 2 tablespoons of cooking oil of your choice
- If using whole chicken breasts, pat them dry with paper towels and cut them into smaller cubes. I do about 1 to 2 inch cubes. You can use chicken breasts or chicken thighs.
- Season the chicken on all sides with salt and black pepper and let rest on counter while you soak the skewers.
- Soak your skewers totally submerged in water for about 15 minutes, this is so the skewers don't burn when you grill or broil them.
- After the skewers soak, skewer the chicken on them.
- In a sauce pan, add the French Dressing, vinegar, onion and the rest of the seasoning and herbs, whisk and heat on low, simmer for 5 minutes and remove from heat. Split the sauce in half. You will use one half to brush on for cooking and the other half to serve. Do not use the cooking one after the chicken has cooked and been brushed with the one you used for cooking.
- Heat your grill or broiler to high heat. Brush your chicken skewers with your oil. If you are using your broiler, add the chicken skewers to a baking sheet and place in broiler. Keep a close as so they do not burn. Turn after 5 to 7 minutes. Then again at the five minute mark check them. Brush the skewers with the French dressing mixture. Allow to cook with the glaze for five minutes and turn and brush again and cook for another five minutes. You can repeat the glaze as much as you like. Discard the glaze when you are done. Keep a close eye on these the first time you make them so you know how quickly your oven broils them. If you are grilling, place your skewers on the grill and do the same process. You can also bake this chicken at 375 degrees, for about 30 minutes turning occasionally and basting.
- Serve with the set aside sauce, salad, your favorite hummus and some olives and pita bread.
Another Easy and Great Recipe
If you like the recipe above and would like to try another delicious and easy recipe, give my recipe for Smothered Pork Chops a try.