Oven – grilled chicken with corn sauce
November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ ConnieIngredients :
For the grilled chicken:
6 large chicken pieces
salt, pepper and finely minced garlic
For the buttered corn:
2 cups of (canned) corn kernels, well drained
1/4 c. of butter
For the sauce :
1/4 c. of butter
1 c. of corn liquid (from the canned corn kernels)
1 tsp. of tapioca or corn starch
salt
1 small onion, thinly sliced
Cooking procedure :
Rub the chicken pieces with salt, pepper and minced garlic. Place is a covered container and let sit in the coldest part of the refrigerator for at least 2 hours.
Pre-heat the oven to 175oC. Grill the chicken until the juices from the thickest part runs clear when pricked with a pointed knife. During the last 8 to 10 minutes of grilling, set the oven temperature to maximum to brown the outside of the chicken pieces. Take the grilled chicken out of the oven and arrange on a serving platter.
While the chicken pieces cook, prepare the buttered corn and sauce.
Melt 1/4 butter in a saucepan and heat until frothy. Cook the drained corn kernels in the hot butter just until heated through. Sprinkle with a little salt and stir to blend well. Set aside.
Heat another 1/4 c. of butter in another saucepan. Cook the sliced onion for about a minute. Dissolve the starch in the corn liquid and pour into the saucepan. Season with salt and a little pepper. Cook, stirring, until the mixture thickens and clears.
To assemble, spoon the buttered corn kernels over the chicken pieces. Pour the sauce over them.
Serve at once.
Comments
3 Responses to “Oven – grilled chicken with corn sauce”If you want your own pic to show with your comment, go get a gravatar!
Stay updated!
View the archive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
| « Oct | ||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | |||||
Savory oven – grilled chicken
Pork spare ribs with honey-mustard sauce
Chop Suey
Pork and beans
Lechon con tokwa
Appetizers
Asian
Birthdays & Parties
breakfast club
cakes
cheese
Chinese
chocolate
Christmas & New Year
Cooking for one
Daddy cooks!
Filipino
Italian Job
muffins & cupcakes
omelet
pasta
salads
School lunchbox
spring rolls
Superb soups
Conversations
- sheric on 'Cheese, tomato and basil toasties': Hi Ms. Connie, like it very much…yummy, i also try...
- Camille on 'Maja Maiz': Hi Ms. Connie… I really like your website I always visit it everytime na...
- ana on 'Buttery cupcakes': thank you, miss connie… this is really a big help..
- ana on 'Buttery cupcakes': hi miss connie… i love your recipes. they are just easy to follow, esp for...
- lemon on 'Make your own fish (and chicken) nuggets': ahaha. Perfect trick for a daughter who loves...
Feast Asia
When tofu met pestoIt was a whim. A last-minute whim and a decision that took all of a split-second to make. What I really intended was to saute... »
I had a whole 10 piece Chicken drumstick pack bought from Costco. Didn’t know how to cook it so I followed this recipe.
The kids enjoyed the dish, wow!
I used scallions instead of Onions since that’s all I had at the time. I only had corn on the cobs so I scraped the corn kernels off the cob. I didn’t have corn liquid from the can. All I had was a can of clams in water so I used that instead. The clams gave a chewy texture to the sauce, he, he .
Thanks for the recipe!
Clams! What a good idea. Even water in which mussels had been boiled would make a great sauce base, I think.
hmm.. I’ll buy mussels in the seafood market next time and try mussels as a base sauce for this
recipe.
Hmm…. I’m starting to learn your experimentation spirit now after following your recipes for a few months.
Thanks.